Fraternity-Testvériség, 1964 (42. évfolyam, 1-12. szám)
1964-11-01 / 11. szám
FRATERNITY 5 The modern tea bag was invented — by accident — 60 years ago. Thomas Sullivan, a New York merchant, sent samples of his tea regularly to special customers. One day he decided it would be simpler and less expensive to use hand-sewn silken bags rather than the small tins he usually sent. When the orders came in, they were specifically for tea packaged in little bags. Today, tea bags are made of a special filter paper, hold just enough for one glass or cup of tea. The same year that Sullivan made his discovery, a young Englishman named Richard Blechynden, “invented” iced tea. It was at the World’s Fair in St. Louis, 1904, and the weather turned hot. Crowds left Blechynden’s hot tea pavilion for the iced drink stands. In desperation, he pourned hot tea over chunks of ice . . . and began an American institution. It’s not difficult to make tea properly. Experts advise that to bring out its fine flavor, you just have to remember four basic rules: 1. Use a teapot. This holds the water temperature at a high level during the brewing period. Preheat the pot by rinsing it out with boiling water. If it’s not convenient to use a teapot, convert a cup into one by covering it with a saucer during the brewing. 2. Use enough tea. One tea-bag or one teaspoon of tea per cup is just right. 3. Use fresh boiling water. Water that has been reheated makes tea taste flat. And only boiling water can extract the full flavor from tea leaves. 4. Brew three to five minutes. You can’t judge the strength of tea by its color. Some teas brew light, some brew dark — so don’t guess — time it by the clock. Iced tea is brewed the same way as hot tea. Just remember to use 50% more tea to allow for the melting ice. A tip on serving iced tea: Don't refrigerate it — this may cause clouding. The tea will keep its fine flavor and quality for several hours at room temperature. If it should cloud when you pour, add a little boiling water to the pitcher to restore the amber-clear color. Many people think of tea time as a formal occasion. In can be, of course, with elegant silver and dainty sandwiches. But today more and more people drink tea with meals, between meals, whenever they want a refreshing pick-me-up. Scandinavians serve hot tea and milk with smorgasbord. In Morocco, etiquette requires a guest to drink three glasses of tea if he drinks one — and wealthy homes often employ a special tea-maker! Here at home, coaches recommend tea as the training table beverage for athletes. All over the world, it seems, people are drinking tea, and anytime is tea time.
