Kinds of Tea:

One of the many types is black tea which is grown in India, Ceylon, Java, and Sumatra, owes its full flavor to the fermenting process it goes through before leaves are heated and dried. The areas which grow and manufacture it are high altitude and have a tropical climate. There are many ways to serve it. It can be served hot and even with milk and sugar as well as many other condiments.

Green tea comes from China and Japan. Leaves are not fermented. The leaves are withered and dried then graded and package. This processes of the leaves it in its natural state. When brewed gives it a green or amber color. It has been revered for its health benefits. Because there is little processing the anti-oxidants remain in their natural state. The anti-oxidants have been shown to prevent illnesses like heart disease, cancer and slow down the aging process.

White is also not fermented and has the same anti-oxidants health benefits as green. White is harvest earlier than green. Early harvest gives it a very light and sweet flavor.

Oolong from Formosa is fermented only a short time, somewhere between green and black. It also retains much of the anti-oxidants. It has been used as a weight loss supplement.

Orange Pekoe indicates a particular size type of leaf and not a kind or quality.

you will usually find it sold loose in packages or in individual bags. Always keep it tightly covered.

Easy Helpful Hints for Drinks

Add flavor to your drink by dissolving old-fashioned lemon drops or hard mint candies in it. They melt quickly and keep your drink brisk.

Make your own spiced or cider drink. Place orange peels, whole cloves, and cinnamon sticks and a 6 inch square piece of cheesecloth. Gather the corners and tie with a string. Steep in hot cider or brew for 10 minutes; steep longer if you want a stronger flavor.

The Teapot

Use a clean one! Wash it in good, lively suds. But be sure to rinse thoroughly. Next, heat pot by filling with hot water. The hotter the pot, the better it helps keep up temperature of brew. The brew should never come in contact with copper, brass, or iron.

Spring water is not necessary to use, freshly drawn from cold water tap, then boiled. Water drawn from hot water tap, then boiled, will do as well, if it does not have a metallic taste. Or reheat water standing in kettle. Bring water to boil before starting brew. But never let water boil while it brews.

Amount of water to use: Three level teaspoon or 3 individual bags to 2 measuring cups (1 quart) boiling water, are proportions we find yield the most pleasing flavor. The hotter the water, the more quickly flavor is extracted. When brewing let boiling water stand on the leaves from 2 to 5 or 6 minutes, according to taste. Strain off leaves into another hot pot, or remove individual bags. Keep pot hot. A cozy is a great help.

When it comes to what to serve with it thin cream or milk, or lemon slices, and sugar. Men particularly prefer a wedge to a slice of lemon. It’s easier to squeeze. Others enjoy thin slices of orange or lime. To flute outside skin of slices, cut out narrow strips from bud to stem end of fruit skin at ¼” intervals, with sharp knife, before cutting into crosswise slices. Press a few whole cloves or candied cherries into slices. Or serve sticks of cinnamon with which to stir with.

Iced Tea

For the cloudless way use 3 level teaspoons or 3 individual bags to each ¾ measuring cup cold water, in covered pitcher or other China or glass container. Let stand in refrigerator from 12 to 24 hours; strain, ice; serve as usual. Long brewing in cold water does not injure flavor.

The quick way to brew, double the strength, using 6 level teaspoons or 6 individual bags, to measuring cups (1 quart) boiling water. Strain; pour over ice while hot. Dilution resulting from ice will compensate for extra strength. Made this way, it may become cloudy.

The usual way is allowing 1 ½ to 2 level teaspoons of leaves or 1 to 2 individual bags, to each ¾ measuring cup boiling water. Let stand in warm place 5 minutes. Strain; cool for 3 hours without refrigeration. Then ice; serve. Made this way, it may could somewhat, but ice is saved.

Serving Iced tea use a bread and butter plate under each glass. It will catch condensed moisture, and provide a place for spoon and squeezed lemon. Wedges of lemon, instead of slices, are easier to squeeze. A small pitcher of lime juice is delicious, too. Or serve thin cream with sugar. Garnish iced tea with sprigs of mint.

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