Put the tea in a strainer and wash with cold water, then put in the scalded pot and pour on the freshly boiled water, let remain on the back of the stove for five minutes, then pour the tea from the leaves into a hot pot and serve, often the tea is left to remain on the leaves, it then soon becomes bitter. The proportion used depends upon the strength required, and the kind of tea used. Tea is considered by some to be better if made very strong and diluted with boiling water. When a quantity of tea is to be made, as for a reception, tie the tea in muslin bags, put the bag in the boiling water, let remain for five minutes, then remove.

Tea Ball

The boiling water is poured from the samovar into the cup, the ball is placed in the cup, removed when the right color is attained.

Russian Tea

Is made by adding sugar and a thin slice of lemon to each cup.

Tea Punch

Is made by first soaking the sugar in rum or brandy and adding the lemon.

Iced Tea

Make the tea several hours before using. When cool, put on ice. If not cold enough when wishing to serve, put cracked ice in each glass, one tablespoonful lemon juice, sugar to taste, added when hot.