=By Infusing or Drawing=—Is unquestionably the most reliable and satisfactory method of testing or appraising tea, being the one adopted by all brokers, experts and dealers as the most conclusive and least injurious to the system. For this purpose a number of small porcelain cups, scales and half-dime weight is requisite, together with a perfectly clean kettle and freshly distilled or filtered water, briskly boiled. Take the weight of the half-dime of leaves and mark the cups to correspond with the samples under examination, then pour on the briskly boiling water and allow it to draw from three to five minutes by the watch, first seeing that the cups are thoroughly clean and dry, or, better still, heated or rinsed with boiling water before weighing or putting in the tea, as cups used for drawing other sorts of tea will impart the flavor of those previously tested to the last if not properly washed and dried before using again; also see that the water is _briskly_ boiling before pouring it on the leaves, as water not properly boiling will cause the leaves to float. If large cups are used the quantity of leaves should be increased proportionately, say to that of a dime in weight for an ordinary tea-cup. It is customary with some brokers and tea-testers to cover the cups with a lid or saucer during infusion, but this precaution is not absolutely necessary; still it has its benefits, as it prevents the vapor and aroma from escaping, both valuable factors in the exact testing of tea. The water used should be as soft and pure as can be obtained; boiled briskly and used _only_ at the boiling point. That is, it must boil, but not overboil, for if it be allowed to do so for even a few minutes it will not extract the full strength and flavor of the leaves. Expert tea-testers are most particular in this respect, watching their kettles so that the water may be used the minute it boils, and if any water remains in the kettle it is poured off and refilled with fresh water before using again, as the effect of using water that has been boiled a second time is the same as that of water which has been overboiled. In testing teas by infusing or drawing five important points are to be considered: Body, Color, Strength, Flavor and Aroma of the Liquor, the tea combining these qualities in the highest degree proving, of course, the best. On removing the lids, if used, inhale the vapor slowly, noting its aroma at the same time; next stir the leaves gently with a spoon for a few minutes, and smell them occasionally, also noting their odor; by which time the tea will be cool enough to taste. Before doing so, however, observe the color of the liquor—an important factor in tea—a rich straw, golden or corn-yellow colored liquor, generally, if not invariably, indicating a tea of fine quality, except it be of the Congou, India or Ceylon variety. Next, taste the tea by sipping it so as to strike the palate, but do not swallow, as it kills the taste, and noting its body,