02 TESTING, BLENDING AND PREPARING. 



BEVERAGES PREPARED FROM TEA. 



Iced Tea Put the requisite quantity of leaves in an 

 earthen vessel and pour on briskly boiling water until 

 the vessel .is nearly full, and let it infuse or draw from 

 two to three minutes ; in no case permit it to boil, as boil- 

 ing or long infusion extracts the tannin and imparts to 

 it, even the best tea, a disagreeable, herby or astringent 

 taste. When infusion is complete, strain the liquor out 

 of the tea-pot into a jar, demijohn or other covered 

 receptacle, and place it in a cool place for a few hours, 

 or until wanted, then serve in a cup or goblet, adding 

 some cracked ice and a slice or two of lemon. A fine 

 grade of Chinese Congou or Souchong is best adapted 

 for this purpose. Choice Oolong is also good, but Japan 

 tea should never be used, as it is not pleasing when iced 

 to a well-regulated palate. Fine Imperials and Young 

 Hysons are also excellent for those whose nerves can 

 stand Green tea, the first two, however, are best of all, 

 having an especially agreeable flavor when iced. Plenty 

 of ice is needed, which should be cracked, not crushed, 

 and the lemon cut in quarters, the juice being squeezed 

 out and the pulp scraped into the tea. The rind should 

 never be used, as the oil contained in it imparts to the 

 beverage a bitterish taste; use neither milk or sugar 

 unless you are compelled to from habit. It is the bitter 

 flavors of the tea and lemon together that is required to 

 allay the parched feeling of the palate and throat. 



Extract of Tea In hot weather an infusion of tea- 

 leaves made in cold water is much superior to that made 

 in hot or boiling, for the reason that the aroma will not 

 be dissipated. An extract made in this manner may be 

 bottled, and if placed in a moderate temperature will keep 

 for any reasonable time until required for use. When 

 serving, fill the glass with cracked ice, put some sugar 



