Party
Tea (hot)
Marion Harland’s original method for Tea (hot), retained as a source transcription for modern discovery.
Prep, cook, and serving values are clearly labeled editorial estimates. This transcription still needs a verified yield and modern kitchen adaptation before WorkLife will allow it to create a shopping cart.
From the cited source
Source ingredient cues
These cues were extracted from the historical method for discovery. Use the complete source method and citation alongside them.
- One teaspoonful of good oolong, souchong, hyson or “bud” tea, will go farther than four of a mixture which, when brewed, tastes at the best, like boiled hay.
- An hour’s simmer after the boil has once been reached, makes the water stale and flat.
- Draw off the tea within three minutes after the water is poured upon the dry leaves.
- Have the cups hot and fill with clear tea, adding sugar, or cream, or both afterwards, to suit the taste of each drinker.
Historical transcription
Source method
- 1
First. Never buy poor, cheap tea. It is the dearest in the end, in every sense of the word, being unwholesome, unpalatable and wasteful. One teaspoonful of good oolong, souchong, hyson or “bud” tea, will go farther than four of a mixture which, when brewed, tastes at the best, like boiled hay.
- 2
Second. Have the kettle boiling, and freshly boiled. An hour’s simmer after the boil has once been reached, makes the water stale and flat.
- 3
Third. Draw off the tea within three minutes after the water is poured upon the dry leaves. After that, the boiling liquid extracts tannic acid in pernicious quantities and strength.
- 4
Fourth. Have the cups hot and fill with clear tea, adding sugar, or cream, or both afterwards, to suit the taste of each drinker.
Nutrition pending
No invented nutrition numbers.
WorkLife will publish nutrition and scalable serving quantities only after this historical transcription receives a measured modern adaptation.