aroma are important points in these tests
that is present in an infusion of tea can be
controlled to a certain extent by the method
of preparation of the tea. The amount going
into solution depends upon the length of
time the water and tea are in contact with
each other, and also upon the temperature of
the water, since tannin is more soluble at
boiling temperature than just below boiling.
There are also essential oils in the tea
leaves which give the characteristic aroma
and flavor. These are volatile and are lost
on boiling. The color is determined by the
kind of tea and whether or not it is fer¬
mented.
The influence of tea in the diet should be
considered in terms of both theine and tan¬
nin. In view of the way tea and coffee are
made in the United States, a cup of tea of
average strength contains about one fourth
as much of the stimulating principle as one
of coffee of average strength. Tea, however,
may be harmful to the digestive tract owing
to the astringent tannin, which may be
present in large amounts in a cup of tea, im¬
properly made.
The food value of a cup of tea is deter¬
mined mainly by the constituents which are
added. These usually are less than in a cup
of coffee, since cream is not added so gen¬
erally or in such large amount.
It has been found that there are small
amounts of vitamin C in some teas, but the
amount in a cup of tea is negligible.
Selection and Buying. The selection of
tea depends very much upon the flavor
which is found most agreeable. Green tea
contains tannin in a more soluble form, and
less theine than black tea. Indian and Cey¬
lon teas are said to be stronger and to contain
more tannin than Chinese teas. Most people
in the United States seem to prefer black
tea to green. The few who want a strong
flavor and color like the black teas from Cey¬
lon and India, and those who prefer lighter
infusions prefer tea from China and Japan.
Tea is available on the market in one-
fourth-pound, one-half-pound, and one-
pound packages. It is also packaged as tea
balls, each containing enough tea for one cup
or a certain number of cups.
Packages which are airtight lose less
aroma and flavor than paper or cardboard
cartons.
Care and Storage. Tea loses aroma and
flavor on exposure to air, though not as
rapidly as coffee. It should be stored away
from odors in an airtight container in a cool
dry place. To be at its best, tea should not
be kept longer than six months even under
desirable conditions.
Preparation for Serving. Tea differs from
coffee in that there is but one desirable
method of preparation, an infusion. The
blend is of importance, however, in making
good tea, but, as with coffee, the particular
kind and blend depend upon personal likes.
[342]
If tea is to be made in a pot, a suitable choice
of the pot is another essential. Pottery,
glass, or porcelain pots retain the heat better
than metal, and heat is essential to a good
infusion.
Essentials for Good Tea. With the pre¬
ferred blend and a suitable pot, the following
procedure will insure a good cup of tea:
1. Preheat the pot, or the cup if tea is to
be made in a cup with a tea bag. The best
way to do this is to fill the pot or cup with
boiling water, then empty it.
2. Allow one tea bag, or from 1 to 2 tea¬
spoons of tea, for each cup. ✪ Good Tea
Page 316 · 1 recipe record on this page
Presented as published in 1935. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
aroma are important points in these tests
that is present in an infusion of tea can be controlled to a certain extent by the method of preparation of the tea. The amount going into solution depends upon the length of time the water and tea are in contact with each other, and also upon the temperature of the water, since tannin is more soluble at boiling temperature than just below boiling.
There are also essential oils in the tea leaves which give the characteristic aroma and flavor. These are volatile and are lost on boiling. The color is determined by the kind of tea and whether or not it is fer¬ mented.
The influence of tea in the diet should be considered in terms of both theine and tan¬ nin. In view of the way tea and coffee are made in the United States, a cup of tea of average strength contains about one fourth as much of the stimulating principle as one of coffee of average strength. Tea, however,
may be harmful to the digestive tract owing to the astringent tannin, which may be present in large amounts in a cup of tea, im¬ properly made.
The food value of a cup of tea is deter¬ mined mainly by the constituents which are added. These usually are less than in a cup of coffee, since cream is not added so gen¬ erally or in such large amount.
It has been found that there are small amounts of vitamin C in some teas, but the amount in a cup of tea is negligible.
Selection and Buying. The selection of tea depends very much upon the flavor which is found most agreeable. Green tea contains tannin in a more soluble form, and less theine than black tea. Indian and Cey¬ lon teas are said to be stronger and to contain more tannin than Chinese teas. Most people in the United States seem to prefer black tea to green. The few who want a strong flavor and color like the black teas from Cey¬ lon and India, and those who prefer lighter infusions prefer tea from China and Japan.
Tea is available on the market in onefourth-pound, one-half-pound, and onepound packages. It is also packaged as tea balls, each containing enough tea for one cup or a certain number of cups.
Packages which are airtight lose less aroma and flavor than paper or cardboard cartons.
Care and Storage. Tea loses aroma and flavor on exposure to air, though not as rapidly as coffee. It should be stored away from odors in an airtight container in a cool dry place. To be at its best, tea should not be kept longer than six months even under desirable conditions.
Preparation for Serving. Tea differs from coffee in that there is but one desirable method of preparation, an infusion. The blend is of importance, however, in making good tea, but, as with coffee, the particular kind and blend depend upon personal likes.
[342]
If tea is to be made in a pot, a suitable choice of the pot is another essential. Pottery, glass, or porcelain pots retain the heat better than metal, and heat is essential to a good infusion.
Essentials for Good Tea. With the pre¬ ferred blend and a suitable pot, the following procedure will insure a good cup of tea:
1. Preheat the pot, or the cup if tea is to be made in a cup with a tea bag. The best way to do this is to fill the pot or cup with boiling water, then empty it.
2. Allow one tea bag, or from 1 to 2 tea¬ spoons of tea, for each cup.
Records on this page
Good Tea