Marlene Wood > wrote:
>Isn't that how the samvoir works? Tea concentrate in a pot at the top, and a
>whole keg of hot water?

Yes, absolutely! And the end result is extremely tannic tea, because more
tannic acid goes into the concentrated solution compared with the other
elements that give tea flavour. This is why people using samovars do
goofy things like add rasperry jam to their tea.

I don't know where the notion of pouring the tea into the saucer to cool
faster and drinking out of the saucer came from, though.
--scott

--
"C'est un Nagra. C'est suisse, et tres, tres precis."