an never intrusted to a servant
the making of tea for a guest. It was made by the master of the
house himself; the custom probably growing out of the innate
politeness and courtesy of a people who believe that an honored
visitor is entitled to the best entertainment possible to give him.

As soon as a guest is seated upon his mat, a small tray is set
before the master of the house. Upon this tray is a tiny tea-pot
with a handle at right angles to the spout. Other parts of this
outfit include a highly artistic tea-kettle filled with hot water,
and a requisite number of small cups, set in metal or bamboo
trays. These trays are used for handing the cups around, but the
guest is not expected to take one. The cups being without
handles, and not easy to hold, the visitor must therefore be
careful lest he let one slip through his untutored fingers.

The tea-pot is drenched with hot water before the tea is put in;
then more hot water is poured over the leaves, and soon poured
off into the cups. This is repeated several times, but the hot
water is never allowed to stand on the grounds over a minute.

The Japanese all adhere to the general household custom of the
country in keeping the necessary tea apparatus in readiness. In
the living-room of every house is contained a brazier with live
coals, a kettle to boil water, a tray with tea-pot, cups, and a
tea-caddy.

Their neighbors, the Chinese, are just as alert; for no matter
what hour of the day it may be, they always keep a kettle of
boiling water over the hot coals, ready to make and serve the
beverage at a moment's notice. No visitor is allowed to leave
without being offered a cup of their tea, and they themselves are
glad to share in their own hospitality.

The Chinese use boiling water, and pour it upon the dry tea in
each cup. Among the better social element is used a cup shaped
like a small bowl, with a saucer a little less in diameter than the
top of the bowl. This saucer also serves another purpose, and is
often used for a cover when the tea is making. After the boiling
water is poured upon the tea, it is covered for a couple of
minutes, until the leaves have separated and fallen to the bottom
of the cup. This process renders the tea clear, delightfully
fragrant, and appetizing.

A variety of other cups are also used; the most prominent being
without handles, one or two sizes larger than the Japanese. They
are made of the finest china, set in silver trays beauti