Ingredients
- one teaspoonful of dry tea
- one quarter of its capacity
- three-quarters full
- two persons a measure of three full tea- spoons should be quite sufficient
- three full tea- spoons should be quite sufficient
- one person
Directions
The water should be boiled “ from the cold,” i.e., it should not have previously been at boiling point and allowed to cool down. When the water is almost boiling, the teapot should be warmed by a little water from the kettle being poured into it. It is important that this water should be emptied out as completely as possible, lest when the tea leaves are placed in the teapot they might become prematurely damp. (For this reason warming the teapot at the fire is still a better method).
When the water is absolutely boiling, pour out enough to fill the teapot about one quarter of its capacity, and then leave it with the lid on for nearly half a minute. Then add water till the teapot is about three-quarters full. When it has stood thus for a minute and a half, or two minutes, the tea should be ready.
When pouring out the tea, it is most important to replenish the teapot with boiling water while there is still a fair amount of water in it. If the tea-leaves are allowed to be drained ,
HOME RECIPE BOOK 59
it is impossible to obtain any further satisfactory result from that brew.
From the above it will be observed that it is important to have boiling water available throughout the time when the tea is liable to be used.
As to the quantity of tea required. It must be admitted that it is almost necessary to have a fairly strong foundation to work upon, and the above remarks are made on this assumption. For two persons a measure of three full tea- spoons should be quite sufficient ; and of course a gradual increase according to numbers.
A comparatively small teapot is usually more satisfactory than a large one, except whex-e a number of persons have to be supplied.
An alternative method of making tea when required for one person (or not more than two) can be obtained by the use of Hobb’s Patent Tea Infuser, which is a small perfoi’ated piece of china which can be placed over an ordinai’y bi*eak- fast cup. One teaspoonful of dry tea, with boiling water poured on it, completes the process. This is an economical method, and also healthful, as it seems to reduce to a mini- mum any detrimental effects of tea-drinking. The cost of this kind of infuser is about Is. 6d. The article is very con- venient for use when travelling, as it avoids the necessity for a teapot.