y 



THE LITTLE TEA BOOK 



just as alert ; for no matter what 

 hour of the day it may be, they al- 

 ways keep a kettle of boiling water 

 over the hot coals, ready to make 

 and serve the beverage at a moment's 

 notice. No visitor is allowed to leave 

 without being offered a cup of their 

 tea, and they themselves are glad to 

 share in their own hospitality. 



The Chinese use boiling water, 

 and pour it upon the dry tea in each 

 cup. Among the better social ele- 

 ment is used a cup shaped like a 

 small bowl, with a saucer a little less 

 in diameter than the top of the bowl. 

 This saucer also serves another pur- 

 pose, and is often used for a cover 

 when the tea is making. After the 

 boiling water is poured upon the tea, 

 it is covered for a couple of minutes, 

 until the leaves have separated and 



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