Composition Of Tea

Except for the sugar and cream that may be taken with it, tea possesses no nutritive qualities. It is somewhat stimulating and very mildly exhilarating. The stimulating principle, theine, and the essential oil, which gives fragrance, are the desirable elements. Tannin, a bitter astringent substance, is the undesirable element. The problem in making tea is to bring out the stimulating qualities and fragrant oil, and to avoid the tannin. This can only be accomplished by pouring freshly boiling water over the tea for five minutes. Water under the boiling point will not develop the flavor, and if the leaves remain in the water over five minutes, the tannin is apparent. If the leaves are boiled, tannin will be extracted in quantity.

Making Of Tea

By freshly boiling water is meant water freshly drawn and boiled at once. Using a tea ball is one of the best methods to make tea. It can be attached to the cover or nozzle of the tea pot by the chain, and at the end of five minutes, be withdrawn. Scald the pot before setting away, and again before using. The proper proportion of tea will vary with the quality and taste. Usually one teaspoonful will be ample for each cup of freshly boiled water. Earthenware, china, silver, or aluminum are all satisfactory materials for a tea pot.