stimulating, sustaining constituent of all genuine teas, theine,
as consumers all discover. Like our American grapes and wines,
American teas will doubtless improve by continuous cultivation
upon a given soil, and probably will at length develop
characteristics of their own, as precious in the estimation of
tea drinkers as those of the exceptional foreign teas.

Impressed by the importance of Dr. Shepard's success, and the
latent possibilities of this new field of American enterprise,
Messrs. Francis H. Leggett & Co., of New York, have purchased
from Dr. Shepard the entire crop of American Pinehurst teas for
1900, amounting in quantity to several thousand pounds.



CHAPTER XII.

How Shall We Make Tea?

How shall tea be drawn or infused? Is there but one standard
method for all teas, or all persons? Certainly not. A method
which will suit very many delicate tastes may be briefly stated:
Use water as free as possible from impurities, from earthly
matters like lime. If water is boiled too long its contained air
is expelled and the tea will have a "flat" taste. Use an
earthen teapot by preference; one which is never applied to any
other purpose. A preliminary warming of the dry teapot is
advised. Drop in your tea leaves, and pour on the whole quantity
of water required, while at boiling temperature. Set in warm but
not very hot situation to steep, avoiding so far as practicable,