200 TESTING, BLENDING AND PREPARING. 



" scalded " and set on the range to dry and keep hot, 

 after which the tea is put in and allowed to heat for a few 

 minutes before the boiling water is poured on the leaves, 

 and the infusion allowed to draw or " brew " from five 

 to ten minutes according to the variety of tea under 

 treatment. 



India and Ceylon teas are usually " drawn " in five min- 

 utes, longer infusion, owing to their great excess of tan- 

 nin, making them still more bitter and astringent than 

 they naturally are under ordinary conditions. The addi- 

 tion of extra quantities of milk and sugar, however, 

 greatly modifies their great strength, sharp pungency 

 and pronounced flavor. China Green and Japan teas re- 

 quire from six to eight minutes to " draw " thoroughly, 

 while China Oolongs are best at from eight to ten. 

 China Congous yielding lower percentages of tannin 

 than most other varieties, the time allowed should be 

 longer than ten minutes if a full yield of their best prop- 

 erties should be desired. They will also be found more 

 suitable to temperaments to which teas containing larger 

 quantities of tannin are found injurious or objectionable. 

 China teas in general do not require much milk or 

 sugar, while Japans are more pleasing and palatable 

 without the addition of either. 



Everything should be clean, the water fresh and the 

 tea drawn at a specific heat, to insure which requires a 

 brisk fire or gas heat, and different treatment according 

 to the season of the year. Care should be taken that 

 the water boils, it being much better to let it boil for a 

 few minutes than use it under the boiling point. In 

 winter the vessel should be made hot and the leaves 

 heated in it before the water is poured on, for about a 

 minute, while in summer the tea-pot need not be heated 

 or the water poured on while boiling, but should be 



