It is said that the Chinese will not drink tea until it
is a year old, but since its flavor depends on a volatile oil,
it is evident that new tea must be better than old. More-
over, the longer that the tea is packed in the close hold
of a vessel, the more likely it will be to ferment. There-
fore, exceptionally fast vessels have been built for the
tea trade in England, and there is always a great strife
to be the first ship to bring the neAV cargo in.
Kinds of Tea. — Tea may be roughly divided into green,
black, and scented.
The process of preparing black tea has been already
given in detail. Green tea is not dried in the sun, but with
artificial heat. It is because of this rapid drying that it
retains its natural green color.
Scented tea is always of mediocre quality. Its odor is
due to its being mixed with the aromatic leaves of other
plants.
History. — The Avord tea is of Chinese origin. This is
due to the fact that it was first cultivated in (Ihina. When
it was first imported into England (1665) it was sold at the
rate of $15 a pound. Excellent quality can now be bought
for fifty cents a pound.
Its cultivation has spread into India, Ceylon, Japan,
Korea. Its cultivation in other countries has not been
particularly successful, for cheap labor is as essential to
successful tea-growing, as favorable climate, soil, and
situation. It will be observed that the great part of its
manufacture is carried on by hand.
Substitutes for Tea. — Substitutes for tea have been used
in almost every country. Appalachian tea, New Jersey
tea. Mountain tea, Labrador tea, Oswego, are the names of
DRINKS 183
some of the teas prepared from native plants, some of them
used by the Indians, and many of them, doubtless, by the
colonists during the memorable times of the tea tax. Mate
tea, made from the leaves of the Brazilian holly, is much
used in South American countries. It is prepared similarly
to Chinese tea, and is cooked in much the same way. The
natives flavor it with lemon and burnt sugar, and suck it
through a straw. It is a slight narcotic, resembling coffee
rather than tea leaves: It is very cheap, and is therefore
drunk in large quantities.
Preparation for the Table. — In preparing tea for the table,
the aim should be to extract all the aroma and the theine
with the least possible admixture of tannin. This is
accomplished by pouring over the tea freshly boiled water,
letting it infuse for at least five minutes. Longer infusion
depends upon the taste of the drinker for tannin.
The Chinese directions with regard to water and fire
were as follows : —
" Take the water from a running stream ; that from hill
springs is best, river water is the next, and well water is
the worst. The fire must be lively and clear, but the water
must not be boiled too hastily. At first it begins to
sparkle like crabs' eyes, then somewhat like fishes' eyes,
and, lastly, it boils up like pearls innumerable, springing
and waving about."
Method. — Distribute to each student a small quantity of
tea. Ask them what it is and why they think so. Let
each pour boiling water on her tea and watch the result.
What is tea, then? Give them some account of the tea
plant, its culture and manufacture.
Page 65
Presented as published in 1900. 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
It is said that the Chinese will not drink tea until it is a year old, but since its flavor depends on a volatile oil, it is evident that new tea must be better than old. Moreover, the longer that the tea is packed in the close hold of a vessel, the more likely it will be to ferment. Therefore, exceptionally fast vessels have been built for the tea trade in England, and there is always a great strife to be the first ship to bring the new cargo in.
Kinds of Tea. — Tea may be roughly divided into green, black, and scented.
The process of preparing black tea has been already given in detail. Green tea is not dried in the sun, but with artificial heat. It is because of this rapid drying that it retains its natural green color.
Scented tea is always of mediocre quality. Its odor is due to its being mixed with the aromatic leaves of other plants.
History. — The word tea is of Chinese origin. This is due to the fact that it was first cultivated in China. When it was first imported into England (1665) it was sold at the rate of $15 a pound. Excellent quality can now be bought for fifty cents a pound.
Its cultivation has spread into India, Ceylon, Japan, Korea. Its cultivation in other countries has not been particularly successful, for cheap labor is as essential to successful tea-growing, as favorable climate, soil, and situation. It will be observed that the great part of its manufacture is carried on by hand.
Substitutes for Tea. — Substitutes for tea have been used in almost every country. Appalachian tea, New Jersey tea. Mountain tea, Labrador tea, Oswego, are the names of
some of the teas prepared from native plants, some of them used by the Indians, and many of them, doubtless, by the colonists during the memorable times of the tea tax. Mate tea, made from the leaves of the Brazilian holly, is much used in South American countries. It is prepared similarly to Chinese tea, and is cooked in much the same way. The natives flavor it with lemon and burnt sugar, and suck it through a straw. It is a slight narcotic, resembling coffee rather than tea leaves: It is very cheap, and is therefore drunk in large quantities.
Preparation for the Table. — In preparing tea for the table, the aim should be to extract all the aroma and the theine with the least possible admixture of tannin. This is accomplished by pouring over the tea freshly boiled water, letting it infuse for at least five minutes. Longer infusion depends upon the taste of the drinker for tannin.
The Chinese directions with regard to water and fire were as follows : —
" Take the water from a running stream ; that from hill springs is best, river water is the next, and well water is the worst. The fire must be lively and clear, but the water must not be boiled too hastily. At first it begins to sparkle like crabs' eyes, then somewhat like fishes' eyes, and, lastly, it boils up like pearls innumerable, springing and waving about."
Method. — Distribute to each student a small quantity of tea. Ask them what it is and why they think so. Let each pour boiling water on her tea and watch the result. What is tea, then? Give them some account of the tea plant, its culture and manufacture.