Tastes differ with regard to the flavor of tea. A good mixture in point of flavor is two-fifths black, two-fifths green, and one-fifth gunpowder. Tea retains its flavor better if kept in small tin canisters with closely-fitting covers. To impart a fine flavor to even ordinary tea, put a bit of soft paper in the canister with 1 drop otto of roses upon it, for every pound of tea.

In order to make a good cup of tea, M. Soyer claims that the tea-pot, with the requisite quantity of tea in it, should be put in the oven or over a spirit lamp to heat before adding the boiling water, though most housewives are content to scald the tea-pot with boiling water. Put in the tea in proportion of 1 tealspoonful for each person, if desired strong, otherwise less may be used. Pour on a cupful of freshly boiling water. Bet stand five minutes to swell the leaves, Then fill up with the required amount of water counting by cupfuls until the capacity of the tea-pot becomes familiar. Cover closely and let steep, not boil, five minutes longer. Ten or more minutes will be required for all black tea, or English breakfast tea. Be sure that the water is positively boiling when poured on. Do not let tea stand. This simply liberates the tannic acid in the tea, especially when a tin tea pot is used; an earthen one is far better. If tin is used be sure it is kept bright. A French chemist recommends grinding tea like coffee, as it will yield nearly double the exhilarating qualities.

Iced Tea

Make as directed and set on ice, or simply put the tea in cold water, observing the same proportions as for boiling. Do this in the morning and set on ice until evening. Serve in glasses. A little lemon-juice with plenty of loaf sugar added to tea prepared in this manner, makes a drink that will go far toward rendering life endurable during the heated term.

Iced Coffee

Iced Coffee may be prepared in the same manner.