Domestic science (Clark, Cornell home economics)

Milk in Tea. This tends to increase the respiratory action of the tea and gives nourishment to the body, and so makes it more of a food. Milk in coffee forms more perfect food than milk in tea, for milk and coffee have the same action on the skin and so aid each other, while tea and milk counteract each other in this respect. Lemons in Tea. There are sugar and vegetable acids in both lemons and tea, so the effect is the same. Both are changed into C0% which is not supposed to be wholesome. Household Suggestions. Keep tea in a dry, moderately cool place, tightly covered to exclude the dirt, dampness and foreign odors. It easily absorbs pungent odors which change the character and flavor. Never mix in damp and rainy weather. It absorbs dampness and is injured by oxidizing effects of the atmosphere. Buying. The finest green tea is not obtainable in this country. Hyson is the best. Of the black teas, buy Congou for economy and to use as a foimdation for mixed teas. Buy Oolong for light-colored infusion with penetrating flavor. It is better mixed with others than alone. Tests for good Tea. Good tea has little or no starch and the leaves are closely rolled. The ripest and jui TEA 157 ciest curl the tightest and retain their form the longest. The leaves are small and young. Black tea should resist a gentle pressure without breaking. When old and sapless, it is brittle and crumbly. Blow or breathe on it, and inhale the odor. It should dissolve rapidly on slight mastication. Preparation for the Table. Aim to extract all the aroma and the dried juice containing the theine, but as little as possible of the tannin, and only as much of the substance of the leaf as may give fulness or body to the infusion. The time of infusion should be 2 m. if the tea is scented or artificially flavored, but for ordinary teas 5 m. Method. Pour freshly boiled water over the tea, and let it infuse below the boiling-point for 5 m. If cooled too much, it is weak in all its constituents. If boiled, the aroma is dissipated. Ten or 15 m. is sometimes not too long to infuse young, fine, tender leaves, but if old leaves are steeped more than 5 m. or 10 m. the tannin is increased and the flavor of the tea is injured. Have the teapot warm before putting on the infusion. Water for Tea. Tea may be also made by covering with cold water and bringing it to a boil, after which the infusion is strained off from the leaves. However, the theine is not so well extracted by this method. Distilled water would be good to use in making tea, except for the absence of air and minerals. On this account it does not make agreeable tea. The Chinese say : " Take the water from a running stream. That from a hill stream is best, river water is next best, and well water worst of all. The fire must be lively and clear, but the water must not boil too heartily at first. It begins to sparkle like crabs' eyes, then somewhat Uke fishes' eyes; lastly, it boils up like pearls innumerable springing about." Serving. In China tea is served with no cream, no sugar, and no milk. In Japan it is powdered; hot water is added and stirred in with bamboo twigs imtil it froths. The Japanese drink powder and all. In Russia tea is served with lemons; in Switzerland with stick cinnamon added to increase the flavor; in England with sugar and milk; and in Tartary the leaves are boiled with soda and eaten with salt and butter. Making Tea. Water must be freshly boiled and not allowed to stand before pouring over the tea. Use a clean, dry-heated teapot. A china teapot is best. One teaspoon of tea to a cup of water is an average recipe.