Tea is the dried leaf of a shrub, Camellia thea, growing in the comparatively high lands of Japan, China, India, and Ceylon. A tea plantation exists in South Carolina, U.S.A., and furnishes a very pleasing grade of tea, somewhat re- sembling Japan tea in flavor. We are familiar with the fact that there are many kinds and grades of tea, the tea shrub varying as does the coffee tree, and the methods of curing affecting both color and flavor. The teas from the countries named have characteristic flavors, and each WATER AND OTHER BEVERAGES 79 country has different varieties and grades. Russian tea is not grown in Russia, but is Chinese tea carried across the continent of Asia. In general, tea may be classed as green or black, this difference in color depending upon the age of the leaf, and largely upon differences in the curing process. Green tea is made from the young leaf, and after picking is dried im- mediately, by artificial heat, being constantly stirred for about an hour, in which time the leaves twist and curl. For black tea the leaves are allowed to wilt and ferment, before they are rolled and heated ; and sometimes the heating is repeated. These details of the process vary in different localities. The leaves are finally sorted and graded for packing. Both black and green teas are made in China. " Bohea " is one of the famous black Chinese teas. *' English Breakfast Tea " is known as such only in America, and is a blend of black teas. Black tea is not so successfully made in Japan as in China. " Oolong," from the island of Formosa, has the appearance of a black tea, with the flavor of a green. In Japan and China old-time methods prevail, with much handling pf the tea leaves, but in Ceylon and India modem machinery makes the process a much more cleanly one. Another classification of tea is that depending upon the age and size of the leaf, the young leaf making the finer grade tea.^ For example, in the black teas of India " flowery pekoe " is made from the youngest leaf, " orange pekoe " from the second, " pekoe " from the third, and " souchong " and " congou " come from the larger leaves. The adulterations of tea are usually the leaves of other plants, but as a matter of fact very little adulterated tea is imported. The first grades of teas, however, and those most highly prized by the Chinese and Japanese, seldom find their way to America. 80 FOODS AND HOUSEHOLD MANAGEMENT Other beverages. — Several very acceptable coiBFee sub- stitutes are on the market, made from roasted and ground grain, and they give an agreeable hot drink for breakfast when served with cream or milk. In some cases they seem to have a laxative effect, which is well for some people and not for others. A pleasant hot drink of the same nature may be made from the browned crusts of bread. The substitutes for tea are not usually satisfactory. The Indians of the western coast of the United States make a tea from a plant which they call " Buona Yerba," but for us it has a strong resemblance to the medicinal herb teas formerly used for ciu-ative purposes, such as sage, catnip, motherwort, and the hke. GENERAL METHODS AND RECIPES I. Lemonade and fniit drinks. Utensils, — Silver knife for paring and slicing, glass lemon squeezer, a grater, a strainer, and a saucepan. Avoid the use of tin and iron utensils.

AI-modernized reading of the original text

Tea is the dried leaf of a shrub, Camellia thea, growing in the comparatively high lands of Japan, China, India, and Ceylon. A tea plantation exists in South Carolina, U.S.A., and furnishes a very pleasing grade of tea, somewhat resembling Japan tea in flavor. We are familiar with the fact that there are many kinds and grades of tea, the tea shrub varying as does the coffee tree, and the methods of curing affecting both color and flavor. The teas from the countries named have characteristic flavors, and each country has different varieties and grades. Russian tea is not grown in Russia, but is Chinese tea carried across the continent of Asia. In general, tea may be classed as green or black, this difference in color depending upon the age of the leaf, and largely upon differences in the curing process. Green tea is made from the young leaf, and after picking is dried immediately, by artificial heat, being constantly stirred for about an hour, in which time the leaves twist and curl. For black tea the leaves are allowed to wilt and ferment, before they are rolled and heated ; and sometimes the heating is repeated. These details of the process vary in different localities. The leaves are finally sorted and graded for packing. Both black and green teas are made in China. " Bohea " is one of the famous black Chinese teas. *' English Breakfast Tea " is known as such only in America, and is a blend of black teas. Black tea is not so successfully made in Japan as in China. " Oolong," from the island of Formosa, has the appearance of a black tea, with the flavor of a green. In Japan and China old-time methods prevail, with much handling pf the tea leaves, but in Ceylon and India modem machinery makes the process a much more cleanly one. Another classification of tea is that depending upon the age and size of the leaf, the young leaf making the finer grade tea.^ For example, in the black teas of India " flowery pekoe " is made from the youngest leaf, " orange pekoe " from the second, " pekoe " from the third, and " souchong " and " congou " come from the larger leaves. The adulterations of tea are usually the leaves of other plants, but as a matter of fact very little adulterated tea is imported. The first grades of teas, however, and those most highly prized by the Chinese and Japanese, seldom find their way to America. Other beverages. — Several very acceptable coffee substitutes are on the market, made from roasted and ground grain, and they give an agreeable hot drink for breakfast when served with cream or milk. In some cases they seem to have a laxative effect, which is well for some people and not for others. A pleasant hot drink of the same nature may be made from the browned crusts of bread. The substitutes for tea are not usually satisfactory. The Indians of the western coast of the United States make a tea from a plant which they call " Buona Yerba," but for us it has a strong resemblance to the medicinal herb teas formerly used for curative purposes, such as sage, catnip, motherwort, and the hke. I. Lemonade and fniit drinks. Utensils, — Silver knife for paring and slicing, glass lemon squeezer, a grater, a strainer, and a saucepan. Avoid the use of tin and iron utensils.

Foods and household management