Hyson, from the Chinese word He-tchune, which means, flourishing spring. This fine tea is gathered early in the season, and prepared with great care and labor. Each leaf is picked separately, and nipped off above the footstalk, and every separate leaf is rolled in the hand. It is much esteemed for its flavor.
Gunpowder Tea is only Hyson rolled and rounded, to give it the granular appearance whence it derives its name. The Chinese call it Choo-cha (pearl tea).
Hyson-Skin is so named from the Chinese term, in which connection skin means the refuse, or inferior portion. In preparing Hyson, all leaves that are of a coarse yellow, or imperfectly twisted appearance, are separated, and sold as skin-tea, at an inferior price.
Twankay is the last picking of green tea, and the leaf is not rolled or twisted as much as the dearer descriptions. There is altogether less trouble bestowed on the preparation.
COFFEE.
741.—The infusion or decoction of the roasted seeds of the coffee-berry, when not too strong, is a wholesome, exhilarating, and strengthening beverage; and, when mixed with a large proportion of milk, is a proper article of diet for literary and sedentary people. It is especially suited to persons advanced in years. People who are bilious and liable to costiveness, should abstain from it. When drank very strong, it proves stimulating and heating in a considerable degree, creating thirst and producing watchfulness. By an abusive indulgence in this drink, the organs of digestion are impaired, the appetite is destroyed, nutrition is impeded, and emaciation, general debility, paralytic affections, and nervous fever, are brought on.
742. Proper method of making Toast and Water, and the advantages resulting therefrom.—Take a slice of fine and stale loaf-bread, cut very thin—as thin as toast is ever cut—and let it be carefully toasted on both sides, until it be completely browned all over, but nowise blackened or burned in any way. Put this into a common deep stone or china jug, and pour over it, from the tea-kettle, as much clean boiling water as you wish to make into drink. Much depends on the water being actually in a boiling state. Cover the jug with a saucer or plate, and let the drink cool until it be quite cold; it is then fit to be used. The fresher it is made the better, and of course the more agreeable. The above will be found a pleasant, light, and highly-diuretic drink. It is peculiarly grateful to the stomach, and excellent for carrying off the effects of any excess in drinking. It is also a most excellent drink at meals, and may be used in the summer-time, if more agreeable to the drinker.