Tea is drunk in different ways, according to local custom.
In China, where tea is rarely used until it is a year old, and is drunk
constantly during the day, a small quantity of the leaves is put in a
cup and hot water poured upon them. This is allowed to stand for a very
short time and is then taken without any admixture of either milk or
sugar.
In Russia, where only the very best teas are used, a slice of lemon is
added to the infusion, and it is drunk without milk or sugar.
“The Mongols and Tartars use what is called brick tea. This is the
refuse of tea mixed with decayed leaves and twigs, and made into hard
masses or bricks with the fluid of ox or sheep’s blood. It is rubbed
into powder, boiled with the impure water of the Steppes, and salt and
fat are added. This is drunk in enormous quantities, mixed with milk,
butter and meal.” (Cassell’s Family Doctor.)
Tea contains approximately: Caffein or thein (combined with tannic
acid) 1·8, dextrin 9·7, albumen 2·6, cellulose 22·0, tannin 15·0,
extractives 20·0, ash containing potash, soda, magnesia, phosphoric
acid, chlorine and iron, with oil, wax, resin and silica 5·4.
“Tea is stimulative and restorative, and its action upon the nervous
system is reinforced by the fact that it is usually taken hot. It
results in the pulse being quickened. The elimination of pulmonary
carbonic acid and that of the skin being increased.”
“The active principle in tea called theine exerts a very powerful
influence upon the nerve structure of human beings if administered in a
concentrated state. It first lessens the heart’s stroke, then producing
a feeling of pleasant excitement. In large doses it causes wakefulness.
In very large doses it may be followed by convulsions and death. It is
a compound similar to morphia and nicotine. 2 teaspoonfuls furnish 4 to
6 grs. which is a full stimulant dose. 1 lb. of the leaves contains
about 175 grs. of theine.” (Dr. R. J. Mann: Familiar lectures on the
physiology of food and drink).
“Tea is a light beverage and taken in moderate quantity is
exhilarating and restorative. When tea is consumed in a strong state
and immoderately, it is capable of acting in a powerful manner on
the nervous system; nervous agitation, muscular tremors, a sense
of prostration and palpitation constitute effects that have been
witnessed. It also constipates.” (Pavy.)
Tea-tasters suffer from head troubles, tremors and eye disorders, heart
troubles and dyspepsia also occur.
Tea checks stomach and bowel digestion, and the digestion of starch
ceases entirely in the presence of tea and coffee.
Tea and coffee are among the most powerful poisons of the vegetable
kingdom. Their bewitching influence lies in their narcotic properties.
Strong Indian tea is a cause of excessive constipation.
“_Green tea_” is seldom used nowadays. Its colour and flavour are
produced by a peculiar method of drying the leaves. As this method
includes the use of copper pans, and the tea appropriates a proportion
of copper, the use of green tea is to be strongly deprecated. A cup
of green tea will, it is true, temporarily cure even the severest
headache, but the cause of the headache, whatever it may be, is
untouched, and possibly only aggravated by such irrational methods of
“cure.”
The drinking of “Chinese Soup” (as we may call it) is a habit which
may profitably be dispensed with altogether. The British custom of
deliberately coaching children into the taste for tea is very silly.
Children whose diet from the outset contains fresh fruit and pure
water, will never crave for tea, coffee, or alcohol.
1 lb. of tea contains about 2 ozs. of tannin. This is a powerful
astringent and is the same as the oak bark used by tanners to harden
the skins of animals in the process of manufacturing leather. It has
been computed that if a person consumed a good average number of cups
of strong tea (with milk) daily he would partake in one month of enough
liquid leather to make a fair sized pair of boots! There is, indeed, no
doubt whatever that the tannin present in all tea (and to the largest
extent in the popular Indian tea of to-day) hardens the lining of the
stomach and bowels, thus inevitably inducing many serious disorders. It
also hardens the food eaten, and in particular delays and diminishes
the digestion of proteid substances.
China tea contains more theine and less tannin than the Indian or
Ceylon varieties. This fact should make the former more popular,
especially when the more delicate flavour comes to be appreciated.
Tea is best kept in lead foil or in tins impervious to moisture. It
readily absorbs strong odours, and is soon tainted thereby. It also
acquires the taste of the paper in which it is wrapped.
An early morning cup of weak China tea _taken without sugar or milk_ is
a source of comfort and refreshment to a good many persons, when the
mental and physical faculties are in a more or less lethargic state.
The preparation of the early morning tea necessitates the stirring
betimes of the domestics of the household, who are thus enabled to set
a good example to those who employ them!
It is very unwise to purchase cheap tea, for it is not only much more
astringent and harmful (being made from the coarse leaves of the tea
plant) but it is not really economical. Fine tea (1s. 10d. to 2s. 6d.
per lb.) if purchased of reliable blenders is always more healthful,
goes farther, and gives greater pleasure to the consumer. The middle
and upper classes in Russia would not tolerate the quality of tea which
is generally used in Great Britain.
The presence in tea (as bought) of tiny golden “tips” is a good
indication of it containing a fair proportion of the tenderest shoots
of the tea plant--a distinct sign of sound quality.
Those who really wish to break off the tea and coffee habit will find
that the sipping of any pure fruit or vegetable juice (in summer cold,
and in winter hot) such as this book describes, is by far the best
method. The use of “cereal coffees” seldom eradicates the craving for
stimulant.
On Brewing Tea.
Care and exactitude are imperative. Earthenware pots are best as,
if warmed, they retain the heat better, although they do not get so
quickly heated as metal pots. The pot used should be quite clean and
free from old leaves. Metal pot infusions are often stronger than those
prepared in earthenware pots, because the polished surface quickly
takes up the heat and retains it, if previously scalded out; but the
heat radiates more quickly from a metal surface, therefore, it more
quickly cools.
Freshly drawn water should be used. See that it boils thoroughly. Do
not allow it to boil for more than a few minutes. If water contains
much lime or iron it will not make good tea. First clear such water by
boiling or other means to get rid of the temporary hardness and then
pour through a watering can two or three times to get it well aerated
and then proceed to boil it again for use. Distilled water, thus
aerated is the best to use. The quality of the tea is much influenced
by the kind of water used, and one tea will do better with one kind of
water than another.
To boil the water use a kettle free from fur. Allow 1 teaspoonful
of tea to each person. Infuse 5 minutes. When the leaves sink it is
ready. Pour off from the leaves, or put tea in a muslin bag and when
drawn take out the bag and throw it away. A cold teapot spoils the tea.
Therefore warm the teapot first. Always use _furiously_ boiling water.
The Japanese powder the tea, put a certain portion in a teacup, pour
boiling water upon it and drink it as soon as it is cool enough.
Other Methods of Infusing.
Put the tea in a kettle with cold water, cover it close, place it on
the fire and make it all but boil. When a sort of white scum appears
on the surface take it from the fire. Another method is, on the night
before, to pour cold water on the leaves. The next morning pour off
liquor and heat it as required.
Tea with Lemon (Russian style).
Use black, not green or mixed teas; place a very thin slice of lemon in
the cup after it is filled. Use no milk. The organic citric acid in the
lemon juice offsets the tannin.
Tea Punch.
Quart of made tea, wineglassful of grape juice (the freshly extracted
juice is the best), 2 ozs. lemon juice, and some orange juice. Serve
cold.
Cold Tea.
This is very refreshing in summer and is widely used throughout
Australia, especially in the Bush. It is a remarkable fact that in
Australia, where the consumption per head of meat and tea is the
highest in the world, the mortality from cancer is also highest. This
may not be a strong enough basis for a definite theory, but it should
surely give English people cause to “furiously think.”