Cassell's dictionary of cookery

Tea, To Make. — A silver or metal teapot is better than an earthenware one for drawing out the flavour and strength of the tea. The amount of tea used must depend upon the quantity required. The old-fashioned allowance is a very sensible one, that is, one large tea- spoonful for each of the company, and one for the teapot. Before making the tea, pour half a pint of boiling water into the teapot, and let it stand for two minutes. Pour it out, and immediately put in the tea. Close the lid, and let it remain for a minute to heat, then pour upon it half a pint of boiling water. Let it stand for three minutes, add sufficient boiling water to fill the teapot, and the tea will be ready for use. Be careful not to drain all the liquor from the pot so long as it is necessary to continue to add boiling water, or the tea will be very weak ; and if it is desirable to add a little fresh tea, let it be brewed separately in a teacup before it is added to that which is already made, as its strength will not be drawn out if it is put upon the old leaves. Perhaps it is unnecessary to say that unless the water is really boihng when it is put upon the tea there will be no good tea. " Unless the kettle boiling be, Filling tbe teapot spoils tbe tea." TEA ( 963 ) TEA Green tea requires to stand a minute or two longer than black tea. Tea, To make (Debuisson's method). — Put the tea into a kettle with cold water. Cover it close, set it on the fire, and make it very nearly but not quite boil ; then take it from the fire. When the leaves sink it is ready. Tea, To Make (Dr. Trusler's method). — This was to malce a very strong infusion by pouring boiling water upon the tea, and let it stand twenty minutes, putting into each cup no more than was necessary to fill it about one- third full ; then each cup was filled with hot water from an urn or kettle : thus the tea was always hot and equally strong to the end. Tea, Varieties of. — These are very nu- merous. The following arc those chiefly met with in the shops of Great Britain : — Gheex Teas. — Chinese (1) : Gunpowder sorts, viz., Shanghai, Ping-Suey or pin's-head, Moyune, Imperial Moyune, and Canton; (2), Hyson sorts, viz., Shanghai, Shanghai young, ]\Ioyune, Moyune young, Canton young, and Twankay or Imperial Hyson. Japanese : Gun- powder and Young Hyson. Java : Gunpowder. Black Teas. — Chinese (1): Congo sorts, viz.. Canton, Foo-chow-foo, Hung-muey, Oopack, Kaisow, and Oonam ; (2), Pekoe sorts, ■\iz., plain Orange, Foo-chow, scented Orange, Can- ton scented Orange, flowery Pekoe, Oolong, and Souchong. Assam : Congo, Orange-pekoe and Souchong. Java : Congo and Imperial. The latter sort is made up in small balls about as big as a pea, and is rather rare. Tea, Weak Green (a refreshing bever- age).— Weak green tea with a little sugar and lemon-juice in it, and no milk, is a most re- freshing drink in cases of fever. It may be taken either cold or hot, but the latter way is to be preferred.