The aims in properly brewing tea are: 1. To extract the aromatic oils but to prevent their escape from the liquid. The best temperature for this result is just under the boiling point; the best time, 3 minutes. 2. To extract the thein. The best temperature is just under the boiling point. 3. To prevent the extraction of tannin. Tannin is extracted by boiling or by continued steeping (over 3 minutes).

One level teaspoon of tea should be used for each cup of water. Any of the following methods may be used:

1. Heat the teapot, drop into it the tea, and pour the freshly boiling water over this. Steep the tea in a warm place for just 3 minutes; do not allow it to boil. Pour the beverage off the grounds immediately, and serve it hot. A tea-cosy, or quilted cover which fits the teapot, helps to keep the tea hot.

2. Place the tea in a large tea-ball or tie it in a muslin bag. Put this in the pot, and proceed according to Method 1. Remove the ball at the end of 3 minutes.

3. Place 1/2 teaspoon of tea in a silver tea-ball, previously heated. Lay this in a serving cup, and pour boiling water over it. Steep it for just 3 minutes; then remove the ball. Replace the leaves with fresh ones before brewing a second cup. This method is generally unsatisfactory from the standpoint of quality.

4. Russian tea, for serving a large quantity. Measure out the tea in the proportion of 1 cup to sixty servings. Pour over this in a hot covered kettle 3 quarts of boiling water, and steep the tea for 3 minutes. Pour the liquid off the leaves, set it in a warm place, and dilute it as needed, using one part of tea to three parts of hot water.

5. Iced tea. Any of the following methods may be used: (a) Brew fresh tea using more tea in proportion to water than for hot tea. Fill tumblers half full of cracked ice, place a slice of lemon and 2 teaspoons of sugar on top, and pour the hot tea over this. Serve the tea as soon as it is chilled. (b) Cool tea, and chill it either by the addition of cracked ice or by placing it where it will be cold. Dissolve the sugar in the tea before cooling it, or add a sirup. (c) Pour cold water over the tea leaves, and let them soak for several hours.

6. Tea punch. Tea that is to be used as a foundation for fruit punch should be made in the proportion of 1 1/2 teaspoons of tea to 1 cup of water. To make the punch, use cold tea in place of one-fourth to one-half of the water, according to the flavor desired. The use of tea of approximately the same color as the fruit juice is best; a dark tea may be used to color the liquid. Test the tea for clouding before using it.