In China, where tea has been in use from time immemorial, and where it not only forms the regular beverage of the people but also administers to the luxury of the epicure, it is generally prepared in the cup. The tea service consists of large porcelain cups which fit into a silver base, a smaller cup and cover, the leaves being placed in the large cup which is filled with boiling water and also covered. In about two minutes when the tea is drawn it is decanted from the large to the smaller cups, the cover being used to strain off the tea, after which it is drank without the addition of either sugar or milk. Another shorter method is to first put a small quantity of leaves in a cup and place a perforated silver-lid on top to keep them down, _briskly_ boiling water is then poured on and the cups covered with a saucer to prevent the aroma from escaping. The tea is then allowed to brew or “draw” in this manner from eight to ten minutes, after which the infusion is drank from the original cup. By these simple processes only the more volatile and stimulating properties of the leaves are extracted the tannin or astringent principle being retained in the leaves and an immeasurably much finer beverage produced than by any other known method. The Mandarins and wealthier Chinese prepare it in a small hollow ball made of either gold or silver, about the size of a walnut, suspended from a finger-ring by a slender chain of the same material four to five inches long. This “tea-ball” is divided in the middle, the halves being hinged and perforated with innumerable holes, but is often made like a globular sieve of gold or silver wire connected in the same manner. The halves are filled with tea-leaves and then clasped tight and suspended by the ring and chain from one of the fingers of the right hand into a porcelain cup of freshly boiling water and gently moved to and fro or up and down until the water is colored to the desired height, the strength of the infusion thus prepared depending much on the length of time the tea-ball is agitated in the cup, making it strong or weak as may be required. The Chinese invariably make the infusion with rain or spring water heated to a high degree, the ebullition lasting only a few minutes and poured on the leaves just as soon as the bubbles appear on top of the water. * * * * *