First, scald the inside of the tea-pot with about half a pint of boiling water, and at the end of two minutes, pour this out, and immediately put the tea in, and close the lid, in order that the steam may penetrate through the curled-up leaves; at the end of two minutes, add about half a pint of boiling water; and when the tea has, as it is familiarly termed, stood for about three minutes, fill up the tea-pot, and pour out a well-made cup of tea.