TESTING, BLENDING AND PREPARING. 199 



object should be to extract as little of the tannin as 

 possible and as much of the theine and volatile oil as can be 

 conveniently extracted without permitting the infusion 

 to boil, to obtain which most desirable result the follow- 

 ing general rules are recommended : Put the requisite 

 quantity of leaves in a covered china or earthen ware 

 vessel avoid tin or metal of any kind, even silver then 

 pour on fresh, briskly-bo\\\ng water and let stand where it 

 will keep hot without boiling from seven to ten minutes 

 according to the variety of tea used. In this time, while 

 the tea is drawing, only the refreshing and stimulating 

 principles (theine and volatile) are extracted from the 

 leaves. Boiling or prolonged infusion dissolves and 

 brings out the astringent principle (tannin) which injures 

 the nerves and impairs digestion, for which reason no tea 

 that has been either boiled or overdrawn is fit to drink. 

 When tea has been boiled or overdrawn it can be readily 

 detected by the exceedingly dark color of the liquor, as 

 well as by its bitter and astringent flavor. 



To insure a really good "cup.of tea " the kettle must be 

 filled with fresh water if distilled the better and boiled 

 for about three minutes; there will be a sparkle about tea 

 made with fresh-boiled water that it cannot receive from 

 flat, hot water, which has been boiled long or repeatedly. 

 For moderate strength it requires one heaping teaspoon- 

 ful of good tea to each half-pint of boiling water or an 

 ordinary tea-cup half-full to a quart of water will make a 

 sufficiently strong infusion for five persons. No metal 

 vessel, not even one of silver, is fit to make tea in, noth- 

 ing being better adapted for the purpose than the old- 

 fashioned tea-pot of heavy, glazed, brown earthenware, 

 covered with a tea-cosy a tufted cushion, cap-shaped, 

 which envelopes the tea-pot, keeping the tea warm and 

 the aroma from escaping, This vessel must be first 



