Tea, and How to Make it

Ingredients

• a level teaspoon for each person and one over
• boiling water to half fill the teapot

Method

1. 1

   Half fill the teapot with boiling water, let it stand for a minute, then empty it.

2. 2

   Add the requisite quantity of tea and pour on boiling water to half fill the teapot.

3. 3

   Cover and let it infuse for three minutes, then fill up the teapot and pour out the tea.

Nutrition per serving

As published

This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 986. The excerpt below is the record exactly as published.

Tea, and How to Make it Tea is so largely used in this country that it may seem almost unnecessary to give directions for making it, and yet it is so often rendered injurious and deprived of its proper flavour through being badly made, that a few hints upon the correct method of preparing it may not come amiss. Tea, boiling water, and a teapot or infuser are the requisites. The first thing is to choose good tea. It is almost impossible for anyone but an expert to tell whether one tea is genuine, or another is not, from the appearance of it ; all that can be done is to buy it from a good dealer, and to be willing to pay a fair price for it. Good tea at a fair price will be found the cheapest in the end. The cheapest teas are sometimes adulterated by having old, damaged, or spent leaves, dried and coloured, and added to them. The different qualities of strength and flavour found in tea are due to the different varieties of the plant, the soil, and climate in which it has been grown, and the manner in which it has been pre- ared. Tea may be bought in large quantities, ut should be kept in a tea chest or tin box with a tight-fitting lid. The water used for making tea must be freshly drawn and freshly boiled. Water that has been standing or slowly simmering in a kettle for several hours has lost its gases, and is unfit for making good tea. The kettle used for boiling it must be kept clean both inside and out, and the water must be quite boiling. A silver or metal teapot is better than a china or earthenware one for drawing out the flavour of the tea. Whatever kind is used, the greatest care must be taken to keep it clean. It must on no account be put away with the tea-leaves in it, but be thoroughly washed and well dried after using. When a brown fur has collected on the lining of the teapot, fill the pot with boiling water, add a good piece of soda, put on the lid, and stand until cold. Then rub the inside well with a cloth and rinse thoroughly in clean hot water. To Make the Tea. — Half fill the teapot with boiling water, let it stand a minute or two until thoroughly hot, then empty it. Put in the requisite quantity of tea (the old rule of a level teaspoon for each person and one over is a good one, but for a number, a smaller proportion may be allowed), and pour on gently enough boiling water to half fill the teapot

Cook this with the app: pantry check, scaling, and the assistant.