The falsely economical custom of filling the tea-pot a second time without removing the exhausted leaves is another error in the making of tea, as the theine which is only soluble in fresh-boiled water, is wholly extracted in the first drawing and cannot for this reason be present in the second, the latter being merely a decoction composed chiefly of tannin. To avoid this error a sufficient quantity of tea should be made in the first drawing or fresh leaves supplied as needed. And still another reprehensible practice is that of adding fresh leaves to those that have already been used once, it being utterly impossible to add either to the strength or flavor of tea by putting more leaves in the tea-pot after the first drawing, for the reason that _tea-water_ will not extract the active principle—theine—from the dry leaves of fresh tea; _only fresh boiling water will do this_. The use of tea-water simply increases the amount of tannin, darkens the color, destroys the flavor and only adds to the quantity of leaves already in the pot without in the least affecting the active principle, so that if it be necessary to increase the strength of the tea prepared, draw some fresh leaves in a separate vessel and add the liquor to that already made. Tea being an _infusion_, not a _decoction_, it should be _brewed_, not _stewed_, the object being to extract as much of the _theine_ or refreshing principle and as little of the _tannin_ or astringent property as possible, without, at the same time, either boiling or overdrawing. So that in the proper preparation of tea for use, the aim and object should be to extract as little of the _tannin_ as possible and as much of the _theine_ and _volatile_ oil as can be conveniently extracted without permitting the infusion to boil, to obtain which most desirable result the following general rules are recommended: Put the requisite quantity of leaves in a covered china or earthenware vessel—avoid tin or metal of any kind, even silver—then pour on fresh, _briskly_-boiling water and let stand where it will keep _hot_ without boiling from seven to ten minutes according to the variety of tea used. In this time, while the tea is _drawing_, only the refreshing and stimulating principles (theine and volatile) are extracted from the leaves. Boiling or prolonged infusion dissolves and brings out the astringent principle (tannin) which injures the nerves and impairs digestion, for which reason no tea that has been either boiled or overdrawn is fit to drink. When tea has been boiled or overdrawn it can be readily detected by the exceedingly dark color of the liquor, as well as by its bitter and astringent flavor.