The. Thee.

No. 1525. - The Tea plant is a native of China and Japan, being cultivated extensively in both countries. In Japan it forms hedge-rows around the rice and cornfields; in China, whence immense quantities of Tea are exported, whole fields are devoted to its culture. It is propagated from seeds, and in three years the plant yields leaves for collection, and in six years attains a height of five or six feet. After the leaves are gathered they are dried by artificial heat, and while hot are rolled in the palms of the hands, so as to be brought into the form in which they are found in commerce. The odor of the Tea leaves themselves is very slight, and it is customary to mix with them the flowers of certain aromatic plants, as those of the orange, jasmine, rose, etc., in order to render them pleasant to the smell. The flowers are afterwards separated by sifting. There are two principal varieties - the green and the black - which differ considerably in flavor and strength. By chemical tests it has been ascertained that green Tea is colored by sulphate of calcium and Prussian blue. Tea is astringent and gently excitant, and in its finer varieties exerts a decided influence over the nervous system, producing exhilaration and wakefulness. When taken moderately it is perfectly harmless, but in large quantities it produces nervousness, dyspepsia, and excites the brain and stomach. Green Tea is more injurious than black Tea, and should not be used by those who are dyspeptic.

To Make Tea

No. 1526. - Tea is made in several different ways.

The Chinese, who are supposed to know something about it, put a few Tea leaves in a cup, then pour boiling water over the leaves, and let them steep for a few minutes, having placed a saucer over the cup to keep the essence from evaporating. The liquid is then strained into another cup, previously warmed with hot water, and is ready for use. They use neither milk nor sugar, claiming that they injure the delicate aroma of the Tea, which is true.

The general method of making Tea in America is as follows: Use an earthen tea-pot in preference to one of metal. Scald the pot well; then put in the quantity of Tea desired, set the pot on the stove, pour over the Tea sufficient boiling water to cover it, and let it stand ten minutes to draw. Keep the cover on the pot, and do not let the Tea boil. Then pour in as much boiling water as is desired, and the Tea is ready for use. Do not pour water over Tea unless it is boiling hot, as unboiled water will not extract the flavor from the Tea leaves, and will spoil the Tea. Never let Tea boil after it is made. Use the tea-pot only for making Tea. Use cold cream in Tea.

Tea, Russian Style

No. 1527. - An agreeable beverage is made as follows: Peel some fresh, juicy lemons, and slice them in thin pieces. Put one piece 23 in the bottom of each cup, sprinkle it with white sugar, and then pour in the hot Tea. Sometimes the lemon peel is not removed, which imparts a slightly bitter taste to the Tea.

Iced Tea

No. 1528. - A delicious cold beverage for summer is made by making some mixed Tea (black and green), putting it in bottles, and setting them on the ice to cool. When ready to serve, pour the Tea in goblets, that contain some cracked ice, and sweeten it with sugar. A little champagne or rum may be added to each glass, if desired, but never add milk.

After-Dinner Tea

No. 1529. - Tea may be served after dinner the same as coffee. Serve with some double cream or brandy or rum, whichever may be desired. Sandwiches or small cakes usually accompany it.

Tea For Invalids

No. 1530. - Put the yolk of one raw egg and a teaspoonful of sugar in a bowl and mix them well together. Dilute it with four soup-spoonfuls of cold milk, then add a cup of hot Tea slowly while stirring it briskly. Serve immediately.

Tea Custard, In Cups

No. 1531. - Make a cupful of the best strong Tea and set it aside to cool. Then put the yolks of twelve raw eggs in a saucepan and add half a pound of powdered sugar. Mix them well together with a wooden spoon and then dilute it with the cold Tea. Add in slowly one quart of cooled boiled milk, stirring it gently. Then strain the mixture through a fine sieve and put it in custard cups. Set the cups in a flat saucepan containing hot water, which must reach up to the middle of the cups. Put the pan in a moderate oven, and as soon as the custard becomes firm take it out. Cover it if desired, while cooking. Do not let the water boil, or the custard will be full of little holes, instead of being solid throughout.

Note. - Coffee custard may be made in the same way by using a cupful of strong, black coffee, instead of Tea.