But what is more wonderful is that
China uses 1,000,000 tons per annum, and exports only 150,000
tons. But every one in China, upon all occasions, partakes of the
cup which cheers and does not inebriate. Neither sugar nor cream
is used in it; a little tea is placed in the cup and boiling water
poured over it and it is drunk immediately. The strength of the
tea is drawn in a few moments after the water is poured upon it.
The coloring matter leaves it later. It is therefore a great
mistake to use a teapot and allow tea to remain in it, and equally
to use either sugar or cream--at least such is the verdict of
those here who should know best. We quite agreed with them, and
recommend our readers to try the Chinese plan, always provided
they are so fortunate as to have a good sound article of pleasant
flavor. With most of the tea found in England, and especially so
with that generally used in America, the sugar and cream are no
doubt necessary to drown the "twang." A Chinaman would put this
practice on a par with putting sugar in Chateau Lafitte. Tea is
the wine of the Celestial. A mandarin will "talk" it to you as a
gourmet talks wine with us; dilate upon its quality and flavor,
for the grades are innumerable, and taste and sip and sip and
taste as your winebibber does--and smack his lips too. We are told
of teas so delicate in flavor that fifty miles of transportation
spoils them.
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