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having drawn out more of the earthy Parts 
by ftanding longer. — The Sort of Tea made 
is alfo to be confidered, for the fmalleft and 
hardeft curled requires double time to ftand, 
than the lefs curled, fpongy, large Leaves 
do, after the Water is poured on, till its 
put out into the Cups. Hence Hyfon Tea 
will bear double the time for the Water to. 
ftand on, and double the Infufions of Wa- 
ter that Imperial Tea would. — The Choice 
of proper Water is a great Article in making 
good Tea ; the fofteft and pureft is always 
beft, which is thus known ; it gives the 
<Tea the fineft Tindture and Flavour, taftes 
not rough, hard, and difagreeable, but foft 
and pleafant : Hence foft Water and a coarfe 
Tea , will make a finer Liquor than hard 
Water and a fine Tea . From many Expe- 
riments I find, that different Waters make 
vfery great Difference in both Quantity and 
Parts of the Tea extracted by Infufion. 
Water being that wherewith Tea is com- 
monly made, it behoves us to fee that it 
be good, not only becaufe bad Water both 
fpoils and waftes good Tea, but becaufe we 
ought to regard our own Health in feeking 
for good ; for if bad, it will neceffarily oc- 
