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Use freshly drawn, cold
water. |
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Use a glass, china or
porcelain teapot-never a metal pot. |
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For each 3/4 cup (6 ounces)
water, use 1 teaspoon tea leaves or 1 tea
bag. |
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Scald teapot by filling with
boiling water. |
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Bring the cold water to a
full rolling boil, empty teapot, add tea,
and pour bubbly, boiling water on top
immediately. |
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Allow tea to steep or brew
from 3 minutes to 5 minutes, no longer. |
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Stir tea gently; then strain
into cups. Serve with lemon slices or any of
the suggested accompaniments. |
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Keep teapot clean and sweet.
Remove tea stains from pot and cup with
baking soda wet to a paste, and a soft
cloth. Rinse with clear, hot water. |
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