loss of vapor and aroma from the teapot.

Now, as to the length of time tea should steep:--it will vary
with different teas and different tastes. Some steep tea but
three minutes; others double the time; while still others extend
the time to 15 minutes. In any event, as soon as the
characteristic flavor is extracted from the leaves, known by the
loss of an agreeable tea-odor in the withdrawn leaves, the
beverage will be improved rather than impaired by pouring it off
into a clean teapot, in which the tea may then be preserved for a
long time without injury.

To some tastes, a little of the tannin is agreeable, and its
absence would be missed. Then as to sugar or milk: it is evidence
of exaggerated personality (conceit, some call it), to declare
that milk or cream or sugar injure the flavor of tea. As well
insist upon a special spice being used for all viands because the
critic likes it. To hold the Chinese up as examples of what is
proper in tea drinking is to offer a limit to human progress. As
milk or cream neutralize the tannin to a considerable extent,
they are so far desirable, without regard to taste.



OVER MY TEA CUP.

by Charles J. Everett

This homely can of painted tin
Is casket precious in my eyes;