A note on Tea - Part 3

Good tea should never be hoarded or bought in large quantities, it does not get any better in

"Maturing". Tea is extremely sensitive and can easily be affected by contact with other things -

therefore, always keep it separately to protect the flavored and aroma.

To make China tea, for best results, use a porcelain or earthenware (never a metal) tea pot and

rinse it thoroughly with boiling water. Allow a level teaspoon for every guest - but none for the

pot.

Make sure the water in your kettle is fresh and freshly boiled. As soon as it bubbles, pour it

over the tea leaves in the pot, stir once with a clean spoon, leave to stand for three minutes and

serve. For people who prefer their tea weak, dilute by pouring hot water direct into their cups,

not into the tea pot.

When serving a specially good tea, use very small, "liqueur -size" cups and heat them by

rinsing with boiling water, before pouring out the precious liquid.

All China tea retains both its flavour and wholesomeness for 10 - 12 hours after making and

can safely be strained and reheated.