First. Never buy poor, cheap tea. It is the dearest in the end, in every sense of the word, being unwholesome, unpalatable and wasteful. One teaspoonful of good oolong, souchong, hyson or "bud" tea, will go farther than four of a mixture which, when brewed, tastes at the best, like boiled hay.
Second. Have the kettle boiling, and freshly boiled. An hour's simmer after the boil has once been reached, makes the water stale and flat.
Third. Draw off the tea within three minutes after the water is poured upon the dry leaves. After that, the boiling liquid extracts tannic acid in pernicious quantities and strength.
Fourth. Have the cups hot and fill with clear tea, adding sugar, or cream, or both afterwards, to suit the taste of each drinker.
Strain the liquid from the leaves within a few minutes after it is poured on. Set away until cold. Half-fill glasses with cracked ice; add a slice of peeled lemon, a squeeze of lemon juice (if desired) and granulated sugar to taste.
Allow a cupful of freshly ground coffee to a quart of boiling water. Put the coffee into the strainer and add the boiling water by degrees, until it is all in. Pour off into a heated pitcher, and return this to the strainer. Repeat until the beverage is of the requisite strength, and pour into heated cups.