Excerpt from The Beverages of the Chinese; Kung-Fu, or Tauist Medical Gymnastics: The Population of China; A Modern Chinese Anatomist and a Chapter in Chinese Surgery The Chinese mode of infusion is perhaps not so well suited for our teas, as in their preparation they are already Spoiled to delicate palates accustomed to the less highly cured, sun-dried teas of China and Japan. Tea which requires milk and sugar has been spoilt by repeated firing and fermentation. The infusion made from such tea is coarse and bitter, and so we find it necessary to disguise its bitterness with srrgar and neutralize its astringency by milk, a thin alburninorrs fluid, which forms in the stomach an insoluble albuminate of tannin. We thus rnollify and sweeten the black drarrglrt we are so fond of imbibing. In this way, we first make our tea unpalatable and semi-poisonous, and then minimize its nauseous and bad qrralities by additions which destroy the delicate flavour. Tea should not be infused and left to draw, so as to take the strength out of it, as it is termed, but the leaves should be subjected to a rapid percolation with hot water. This object is attained by using a cup with a perforated bottom, held over or fitting into the teapot while the hot water is poured upon the leaves. The leaves do not come into contact with the infusion after it has passed the strainer. About the Publisher Forgotten Books publishes hundreds of thousands of rare and classic books. Find more at www.forgottenbooks.com This book is a reproduction of an important historical work. Forgotten Books uses state-of-the-art technology to digitally reconstruct the work, preserving the original format whilst repairing imperfections present in the aged copy. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in our edition. We do, however, repair the vast majority of imperfections successfully; any imperfections that remain are intentionally left to preserve the state of such historical works.