Two things are necessary to insure good tea: first, that the water
should be at the boiling-point when poured on the leaves, water simply
hot not answering the purpose at all; and, second, that it should be
served freshly made. Tea should never be boiled. So particular are the
English to preserve its first aroma, that it is sometimes made on the
table two or three times during a meal. In France, little silver
canisters of tea are placed on the table, where it is invariably made.
One tea-spoonful of the leaves is a fair portion for each person. Tea is
better made in an earthen tea-pot, which tea connoisseurs are particular
to have. They also drink the beverage without milk, and with loaf-sugar
merely.
Water at the first boiling-point is generally considered better for tea
or coffee, and, in fact, any kind of cooking which requires boiling
water.