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Beverages: Hot and Cold (TEA EA-In making tea a tin)
TEA EA-In making tea a tin or granite pot should not be used, but one of either earthen, china or silverware. When a metal pot is used, the tannic acid acts upon the metal, thus producing a poisonous compound. The water should be freshly boiled and used at the first boil, as after it boils a few minutes it parts with its gases and becomes flat and hard. Pour boiling water into the pot, and let it remain long enough to heat the pot thoroughly; then pour it out, put in the tea, pour over it the quantity of boiling water required, and stand the pot on the back part of the stove for from five to eight minutes, according to the kind of tea used.
Most varieties of teas will be ready in five minutes, but the English breakfast, than which there is no better tea, requires fully eight minutes to extract its full strength. This tea should be placed in a greater heat than any other kind. It should be almost hot enough to boil, but the boiling point should, of course, never be quite reached. The quantity of dry tea to be used for each person depends altogether upon individual taste. The old rule, "a teaspoon of tea for each person and one for the pot," is a good one to follow, and by allowing a generous one-half pint of water for each spoon of tea, a moderately strong brewing is obtained. When several cups of tea are required the proportion of tea may be reduced.
Tea is often made on the table-a tea-kettle with spirit lamp being used to boil the water. This is always the method adopted for Afternoon Tea.
Tea-balls made of silver are also used to put the tea in. The ball is placed in the cup and boiling water poured in. This is not as good a method as using a teapot, for the aroma is lost and the water becomes cold before it extracts the pure essence from the tea leaves.
When tea is served with cream and sugar the sugar should be placed in the cup first, the tea next and lastly the cream.