Tea is produced in large quantities in China, Japan, India and the islands of Ceylon, Java and Formosa.
There are about 200 varieties of Teas, and, perhaps, ten times as many flavors. Tea ranges in value from a few cents per pound for stems up to $10.00 for the very finest leaf.
The Government inspects all teas entering the United States, and those below a certain standard are not allowed to enter the country.
Tea drinking in the United States is increasing, but the consumption is still far behind that of many other countries.
The average American housewife has not given to the brewing of tea the same careful consideration she gives to the preparation of other beverages. Good Tea brewed right is a delicious beverage, but certain rules must be observed.
Complete directions for the perfect brewing of Tea appear on each package of Banquet Brand. Under this brand all the desirable varieties are packed as well as a remarkable blend.
Our publication, “Tea, Its Early History, and the Three Colonial American Tea Parties,” will be mailed free upon request.
Flavoring Extracts
The United States Agricultural Department, Circular No. 19, contains the standards for foods. Among these are standards for Flavoring Extracts. By this regulation Extract of Lemon must contain at least 6.4 ounces of Oil of Lemon to 1 gallon of finished product, or, as the circular puts it, 5 per cent Oil of Lemon by volume, and Vanilla Extract the extractive matter from at least 13.35 ounces of the bean to the gallon of finished product. The flavor is extracted from the bean by a mixture of alcohol and water, as the resins in the Vanilla-Bean will not impart their flavor to alcohol alone or to water alone, but to a mixture containing from 40 to 60 per cent of alcohol, according to character of bean. Long experience is required to accomplish the results desired.