Tea Geek Speak
October 6, 2022
These unique TEA recipes are from “Housekeeping in Old Virginia” by Mrs. Marion Cabell Tyree at 1879. The book contribution from Two Hundred and Fifty (250) of Virginia’s noted housewives, distinguished for their skills of domestic economy.
A good Cup of Green Tea
Before putting in any water, set the teapot with the tea in it before the fire and let it get thoroughly hot. Then fill the pot with boiling water and let it stand five minutes – Mrs. M.E.L.W.
Green Tea
Scald the teapot, and add one-half pint boiling water to two teaspoonfuls of the best green tea. Set it where it will keep hot, but not boil. When it has drawn fifteen or twenty minutes, add boiling water till it has the strength desired – Mrs. J.R.McD.
Black Tea
Add one and one-half pint boiling water to a half-tea cupful of the best tea. Boil gently for ten or fifteen minutes. If too strong, weaken with boiling water – Mrs. J.R.McD.
Iced Tea
After scalding the teapot, put into it one quart of boiling water and two teaspoonfuls green tea. If wanted for supper, do this at breakfast. At dinner time, strain, without stirring, through a tea-strainer into a pitcher. Let it stand till tea time and then pour into decanters, leaving the sediment in the bottom of the pitcher. Fill the goblets with ice, put two teaspoonfuls granulated sugar in each, and pour the tea over the ice and sugar. A squeeze of lemon will make this delicious and healthful, as it will correct the astringent tendency – Mrs. S.T.
