In the proper preparation of Tea for use, therefore, the object should be to extract as little of the tannin as possible and as much of the theine and volatile oil as can be extracted without permitting the infusion to boil or overdraw. To best obtain these most desirable results, put the requisite quantity of Tea leaves in a covered china or earthenware pot--all tin and metal vessels should be avoided--and pour in freshly boiling water that has been boiling for at least three minutes, and then allow the vessel to stand where it will keep hot, WITHOUT _boiling_, for from eight to ten minutes before serving, according to the variety of Tea used. There will be a sparkle and aroma about Tea made from fresh boiling water in this manner that it will not receive from the flat, hot water that has been boiled too long or repeatedly. In the stated time while the Tea is drawing only the refreshing and exhilarating properties--the theine and volatile oil--are extracted from the leaves, a longer infusion only dissolving and extracting the astringent and deleterious principle--tannic acid--which impairs digestion and injures the nervous system, for which causes alone all boiled or overdrawn Tea should be avoided.
An earthern tea pot made of Minton, Doulton, or Satsuma ware, is the best kind of vessel to prepare Tea in, but it must first be scalded out with boiling water before putting the Tea leaves in and then set on the range or stove to dry and keep hot for a few minutes. The Tea leaves are then put in, after which they are also allowed to heat for a short time before the boiling water is poured on them, from eight to ten minutes before the Tea is required for use. The character of the water also greatly influences the quality of the Tea, it being almost next to impossible to make good Tea with hard water, so that soft water should always be used when available, and any excess of lime in the water also deteriorates the infusion. But this latter difficulty may be easily remedied by the judicious addition of a little carbonate of soda, as much as will cover the face of a dime being sufficient for an ordinary drawing of Tea.
In moderate strength it requires about one teaspoonful of good tea to a half pint of boiling water and an ordinary half teacupful of leaves to every quart of boiling water, the latter making a fairly strong infusion for five persons. China and Japan Teas require from eight to ten minutes to draw thoroughly, the former requiring but little milk and sugar, while Japan Teas are more palatable without the addition of either. India Ceylon and Java Teas generally should not be allowed to draw more than from five to seven minutes at the outside after the boiling water has been poured on, as prolonged infusion makes the flavor of these varieties particularly mawkish and bitter, while the addition of an extra quantity of both milk and sugar greatly improves their drinking qualities.