1.
“The Japanese reduce their tea to a fine powder by pounding it; they put certain portions of this into a tea-cup, pour boiling water upon it, stir it up, and drink it as soon as it is cool enough.”
2.
“DUBUISSON’S MANNER OF MAKING TEA.
“Put the tea into a kettle with cold water; cover it close, set it on the fire, and make it all but boil; when you see a sort of white scum on the surface, take it from the fire; when the leaves sink it is ready.”
3.
“The night before you wish to have tea ready for drinking, pour on it as much cold water as you wish to make tea; next morning pour off the clear liquor, and when you wish to drink it, make it warm.”
The above are from “L’Art du Limonadier” de Dubuisson, Paris, p. 267, 268. Or,
4.
“A great saving may be made by making a tincture of tea, thus: pour boiling water upon it, and let it stand twenty minutes, putting into each cup no more than is necessary to fill it about one-third full: fill each cup up with hot water from an urn or kettle; thus the tea will be always hot and equally strong to the end, and one tea-spoonful will be found enough for three cups for each person: according to the present mode of making it, three times the quantity is often used.”—See Dr. Trusler’s Way to be Rich and Respectable, 8vo. 1796, page 27.
[Tea should only be made as an infusion,—that is, pouring boiling hot water upon it, and letting it stand a few minutes to draw. A.]