Proper brewing of tea. About repeated brewing of tea

The consumption of black tea is spread all over the world. Tea drinking is a ritual, so to understand the correct preparation of the drink, you need to know the nuances.

To comply with all the nuances, it is necessary to purchase a good variety of loose tea, prepare water and dishes for a special purpose.

Water Requirements

The composition of water is of great importance for correct brewing drink. It is advisable to purchase water from a source in which there are no impurities. If this is not possible, then tap water will do, but be sure to pass it through the filter. You need to boil water in an ordinary enameled kettle, which is placed on a gas or electric stove.

The temperature of the water is also of considerable importance, so it is divided into three stages:

1. Beginning of the boil. At this stage, the water begins to boil only at the bottom. At this point, a small amount of bubbles form at the top, while others settle on the walls of the kettle. There is also noise.
2. Mid-boil. All the bubbles are at the top and the noise gets louder. At this point, the water is ready for brewing all kinds of tea.
3. end of boil. At this stage, there are many big bubbles. When opening the lid, you can notice intense seething and exit a large number pair. During this, the water is heated to 100 degrees and the noise becomes quieter.
4. To brew black tea, the water temperature must be 95 degrees. It is reached in the middle of the boil. If the water is very hot, then you should wait a couple of minutes, and then brew tea.

Cooking dishes for cooking

Black tea is brewed in teapots made of different materials. Although a suitable form for brewing is spherical. First, the dishes are heated. Do not pour tea leaves in a cool teapot. The temperature of the water will noticeably decrease, which will adversely affect the preparation of tea.

Proportions of tea brewing

When brewing black tea, the proportions must be observed: 1 teaspoon of tea leaves is used for one cup, and another one for the teapot. The amount of tea added depends on the amount of water added to the bowl and whether the tea leaves are diluted with something extra.

Brewing Tips:

1. If tap water is used, more brewing will be required. This water blocks the exit. useful substances from welding.
2. The amount of black tea is less than green tea.
3. Large-leaf tea requires more than small-leaf tea.
4. For fans of fatty foods and / or those who smoke, it is recommended to make tea strong.
5. The leaves must be quickly poured out of the package so that they do not have time to absorb unnecessary odors.
6. Spoon for pouring should be clean and dry.
7. The tea leaves are distributed over the teapot by shaking.

How to fill tea leaves with water

There are two ways to pour the tea leaves. In the first method, water first fills a third of the kettle, and after a few minutes it occupies the remaining volume. After that, the drink is ready to drink.

The second method involves a one-time pouring of tea. Boiling water is poured into the teapot almost to the end, leaving only a couple of millimeters from the lid. To cover the entire tea leaves with water, it is poured in a circle so that the kettle warms up evenly.

The quality of tea is checked after pouring boiling water. If, after stirring, the tea leaves sink to the bottom and foam appears at the top, then the tea is considered good.

If there is no foam after stirring, then the tea is of poor quality. Also know that green tea do not stir when brewing, like black.

How long to infuse tea

Infusion of black tea should last no more than 4 minutes. In a situation with bad tea the infusion time can be increased up to 12 minutes. According to experts, in 4 minutes, tea leaves have time to give water all their positive properties.

Drinking black tea

Drinking black tea is advised in between meals. The drink gives the body a tone, and also helps to cope with stress. Do not add sugar to tea.

Leaves that are fully fermented are called black tea. The color of the drink is brown, dark gray or burgundy. Proper brewing is one of the most milestones in preparation for a meal. Almost always already finished product poured hot water , but how to do it without errors, read on.

History of black tea

The first mention of black loose leaf tea appeared in the 17th century. According to sources, it was delivered to Romanov Mikhail Fedorovich by a messenger from Mongolia. At that time, they did not know how to brew the leaves correctly. The king liked the slightly strange-tasting drink, and its deposits quickly evaporated. Tea was forgotten for almost 200 years, and only after 2 centuries he went to the masses, after which he was added to the army diet.

Compound

The chemical structure of tea leaves has been observed by scientists throughout the 20th and 21st centuries, but there is still no exact set of components. At present, scientists are more than a hundred useful components.

The main ones are:

• Tannins make up approximately 13 of the total composition of the leaves. One of them is tannin, it gives a tart and strong taste.
• Essential oils enhance fragrance but it is worth remembering that they dissolve with improper brewing.
• Alkaloids give the body a tonic effect, so some varieties of tea can act no worse than coffee.

The main vitamins included in the composition, are: B, K, A, C, P. Due to the large amount of vitamin P, it is produced industrially as a means of strengthening the cardiovascular system.

Brewing black leaf tea:

Almost always, tea manufacturers write on the packaging not full information. And she is not always worth believing, for example, the same can be brewed with different water temperatures.

For maximum flavor and aroma you can not take iron utensils. Porcelain is ideal. To get a drink without bitterness, it is worth filling it in before the procedure begins hot water for 3-5 minutes. After the container is warmed up, put 1-2 tablespoons of tea leaves there;

When your kettle boils, let it stand for 7-10 minutes so that the water temperature drops to 80 degrees

Fill the dishes with tea leaves, and cover with a napkin, or a towel.
In 5 minutes your tea is ready.

When there is a mug, but no teapot.

Sometimes there is this problem: there is tea, there is water, there is nowhere to brew, what should I do? Edition 2tea found an original, and at the same time, a simple way to solve this problem.

We'll need a plastic cup or, for example, a yogurt box, tea itself and a mug.

We pierce holes as in the picture:

Then we lower it into a mug and lay the tea leaves there. Be careful, 80 degrees is still a lot, the plastic will melt!

In a thermos:

A feature of tea in a thermos is the fact that time which is required to brew less, but the drink is much stronger. To slightly reduce astringency and bitterness, we recommend adding a spoonful of honey. The procedure is simple, take 2 tablespoons of leaves, put in a thermos and fill with water. Brewing time approximately 1-2 minutes. Tea is ready.

In the teapot:

Initially, we remove everything that may have a strong odor. Fish, perfume, pepper, etc. If you want a slightly citrus taste, you can together put a piece of lime with tea leaves. Have you put it down? Is the tea already inside? Now we fill it with hot water at about 80 degrees, as we remember, if the temperature is higher, then the drink will lose many of its beneficial features. There is an important detail here, so that the tea leaves turn out to be as tasty as possible, first fill in 1/4 of the teapot. Let this mass infuse for 4-7 minutes, then fill the remaining space with hot water.

Let's summarize:

There is nothing difficult in welding. The main thing to remember is just 3 rules:
good tea
Optimal water temperature
Proper utensils

We wish you health!

tea preparation is an exercise in simplicity that, to paraphrase the words of the Japanese tea master Sen no Rikyu, consists of boiling water, brewing tea and serving. While these words do capture the spirit of tea, preparing any of the hundreds of teas requires attention and knowledge. Creating the perfect cup of tea, playing with tea leaves, the amount of water used, the temperature of the water, the steeping time and the vessel in which the tea is brewed. By following certain rules, you can turn the most ordinary tea in amazingly tasty and flavored drink, while a rare, expensive tea can become a bitter, undrinkable infusion if improperly prepared.

Types of tea

The tea world is rich and diverse. Many of its varieties can be classified according to different criteria. In order to describe how to properly brew this or that type of tea, we will choose the most simple and understandable classification of tea “by color” for a Russian person. In fact, the color, as well as the aroma, taste of the infusion and other characteristics of tea are largely determined by how long and how enzymatic oxidation tea leaves before final drying.
There are two "polar" categories of tea depending on the degree of oxidation: black and green.
The rest of the teas are between black and green in terms of oxidation, or differ in some way. technological features cooking. These include: white, yellow, oolong and pu-erh.

Chinese tea

Whole Chinese tea born from Chinese variety tea bush. Most of Chinese teas are whole-leaf, there are many technologies for folding the leaf, giving the tea leaves a variety of shapes: “lumps”, “needles”, “petals”, “flat cakes” and others. For some elite varieties the leaves are collected in large balls that open when brewed in the form of a bud.
Not surprisingly, the Celestial Empire is recognized as the world's leading tea producer, producing more than a quarter of the world's tea. China produces green and black teas, in addition, it is the only country that produces white and yellow teas, as well as oolongs and pu-erhs. The tea that we usually call black is called "red" by the Chinese. Pu-erh is the only tea that the Chinese consider "black". Further, we will designate the type of tea as it is customary in Russia.

How to brew black tea?

Undoubtedly, the most popular among Russians is black tea. Learning how to brew black tea is not difficult at all. In fact, there is no right or wrong way to do this! However, by following a few guidelines, you will be able to enjoy the taste of black tea in its entirety and appreciate all the subtleties and modulations.
While all black teas have some things in common, there are many variables - type of tea, leaf size, harvest, etc. - and therefore there is no single standard for how black tea is brewed. Consider the instructions below, but ultimately trust your own taste. Experiment and find best taste personally for yourself.

Instructions for brewing black tea.

Step 1. Pour water into the kettle and heat it just to a boil, or to a temperature of 93-100 °C. Fresh water gives best cup tea. Use filtered, bottled, and preferably spring water.
Step 2
Step 3. Measure the tea leaves. Using a scale, measure out 2 to 3 grams of tea leaves. In addition, 1 full teaspoon of tea leaves is considered a measure.
Step 4
Step 5. Pour water over tea leaves.
Step 6
Step 7. Cover your teapot or cup of tea with a tea bag or thick towel to keep warm (optional).
Step 8. Record the time from 3 to 5 minutes. You can taste the tea after 3 minutes and then every 30 seconds until it suits your taste.
Step 9
Step 10. Add milk, lemon, or sweetener to taste. When using milk, heat it by gradually adding milk to the cup, and then pour it into the tea. Avoid combining milk and lemon, otherwise the milk may curdle.

Recipe note.

Whole tea leaves can often be brewed 2 to 3 times. Increase the brew time each time.

How to brew green tea correctly?

When you drank green tea, did you find it too harsh, too herbal, or even bitter? This is quite possible if the tea was not brewed properly and you just need the right way to brew! The perfect cup of green tea is fragrant, not too bitter, and one that suits your tastes. taste preferences. The process of brewing green tea is not complicated, but there are some nuances to consider if you want to be able to fully appreciate this delicate tea.
By general rule, use 2 grams of tea leaves per 6 ounces of water (≈ 178 ml). Measurement by weight is preferred since tea leaves come in many shapes and sizes. If you want to measure the right amount by volume, then take at least 1 teaspoon. For large leaves, you can use 1-2 tablespoons.

Green tea brewing guide.

Step 1. Pour water into the kettle and heat to 71-82°C. Alternatively, bring the water to a boil and then let it sit until it cools to desired temperature. If you don't have a thermometer to measure the exact temperature, heat the water to just below boiling point. Traditionally, Japanese green teas are brewed at low temperatures(71-76.5°C), while classic Chinese species green tea at higher temperatures (76.5-82°C).
Step 2. Heat the pot by pouring a small amount of boiling water into a teapot or cup (optional). When the cookware is hot, drain the water.
Step 3. Measure the tea leaves. Using a scale, measure out 2 grams of tea leaves (either 1 full teaspoon or 2 tablespoons).
Step 4. Place the leaves in the teapot or directly into the cup.
Step 5. Pour water over tea leaves.
Step 6. Cover the teapot or cup with a lid or small saucer.
Step 7. Depending on the particular variety, green tea should be brewed from 1 to 3 minutes. Small leaves usually infuse faster than large leaves. Record the time. Taste the tea after 1 minute and then every 30 seconds until you like it.
Step 8. Once the tea is ready, remove the leaves using a tea strainer.

Recipe note.

Reuse of tea leaves: Whole tea leaves can often be brewed 2-3 times, gaining new flavors with each successive brewing. Traditionally, the water temperature increases slightly for Chinese green teas and decreases slightly for Japanese green teas.

How to brew oolong tea?

Oolong tea is often described as a cross between green and black tea, so brewing methods tend to fall somewhere in between. Oolong also fine tea for repeated brewing, and each time you can discover new aromas and tastes.
Because oolong tea comes in varying degrees oxidation and various forms of leaves, there is no single recipe for infusion. Therefore, we will consider the starting points, and then follow your preferences.
Oolong teas are traditionally brewed in the Chinese gaiwan (盖碗) or Yixing earthenware teapot (the name comes from the name of the only city in China where teapot clay is mined - 宜兴). These small-capacity vessels require a large volume of tea leaves and several short brews. This style is worth exploring if you are particularly interested in . However, oolong tea can also be brewed in the Western style using any teapot you already own.

Instructions for brewing oolong tea.

Step 1. Pour water into the kettle and heat to 82-93°C. Alternatively, bring the water to a boil and then let it settle down until it cools down to the right temperature. If you do not have a thermometer to measure the exact temperature, then bring the water to a boil, and then let it rest for 2 minutes.
Step 2. Heat the pot by pouring a small amount of boiling water into a teapot or cup (optional). When the cookware is hot, drain the water.
Step 3. Measure the brew. Measure the amount between 1 teaspoon and 2 tablespoons of oolong tea. Use less if the tea is balled and more if the tea is large, open leaves.
Step 4
Step 5. Fill the tea balls/leaves with water.
Step 6. Cover the teapot or cup with a lid or small saucer.
Step 7. Depending on the specific variety and personal preferences, oolong can be infused from 1 to 5 minutes. Loose tea usually steeps faster than ball tea. Record the time. Taste the tea after 1 minute and then every 30 seconds until you like it.
Step 8. Once the tea is ready, remove the leaves using a tea strainer.

Recipe note.

Reuse of tea leaves: Oolong tea is traditionally brewed several times, creating new flavors with each successive brewing. You can re-brew the leaves 2 or 3 times if you are using a relatively large teapot and up to 5 times if you are using a smaller container.

How to brew white tea?

White tea refined and delicate, so you might think that the process of brewing it is more difficult than others. In fact, this is not the case, white tea in particular is the subject a wide range consultations regarding water temperature and infusion time. Below is the brewing method so you can relax and enjoy the wonderful qualities of this special tea.
If you don’t like this tea the first time, then try brewing it again, making notes to remember the shortcomings and correct them.
As a general rule, 2 teaspoons of white tea is used per 6 ounces of water if it consists only of buds and 2 tablespoons if the tea consists of light and fluffy leaves. For a combination of buds and leaves, you can use an average amount.

Instructions for brewing white tea.

Step 1. Pour water into the kettle and heat to 71-82°C. Alternatively, bring the water to a boil and then let it stand until it cools down to the desired temperature. If you don't have a thermometer to measure the exact temperature, heat the water to just below boiling point.
Step 2. Heat the pot by pouring a small amount of boiling water into a teapot or cup (optional). When the cookware is hot, drain the water.
Step 3. Measure the tea buds/leaves: Measure out 2 teaspoons or 2 tablespoons of tea. Use less if the tea is made from buds and more if the tea is made from leaves.
Step 4. Place the tea in the teapot or directly into the cup.
Step 5. Pour the tea buds/leaves with water.
Step 6. Cover the teapot or cup with a lid or small saucer.
Step 7. Depending on the particular variety and personal preference, white tea can be infused from 1 to 5 minutes, although some teas can be brewed for up to 10 minutes. All in all, leaf tea infused faster than buds. The main thing is to infuse tea to your liking.
Step 8. Once the tea is ready, remove the leaves using a tea strainer.

Recipe note.

White tea can also be brewed 2 to 3 times, producing new flavors with each subsequent brew. Slightly increase the water temperature and infusion time for each time.

How to brew yellow tea?

As with green or white tea, brew yellow tea in a gaiwan, a small or large teapot, or even in a cup from which you will drink tea, the result will last as long as the tea leaves give their taste to the water.

Instructions for brewing yellow tea.

Step 1. Measure the capacity of your kettle. Fill the kettle with water and then measure that amount of water in ounces. As described earlier, divide this number by 6. Most recommendations recommend using 6 ounces of water for one measure of tea. For example, a 12-ounce teapot will require 2 measures of tea to achieve the most perfect taste.
Step 2. Take 2 or 3 grams of tea in 6 ounces of water. Yellow tea is mostly produced in the compact "bird's beak" or bulky "bud and two leaf" form. So, for a standard 6 ounce teapot or cup, you'll need one teaspoon of bird's beaks and two tablespoons of flower buds.
Step 3. Boil water. For yellow tea, water 71-76.5 ° C is suitable. According to the Asian description, the water reaches such a temperature that "the column of steam rises steadily." Or boil water and let it rest for three to four minutes.
Step 4. Wait 2 minutes, it's best time for brewing yellow tea. But if you want more Reviver then hold the tea longer.
Step 5. Remove the leaves and enjoy the taste and aroma of tea. Like other types, it can be brewed 2-3 times using hotter water. Vary the steeping time to find your delicious taste of this tea!

How to brew pu-erh tea?

Pu-erh is usually sold as a pressed block of tea (round disc, rectangle, square, or bird's nest tuo-cha, etc.) or in the form of tea leaves. Pressed tea must be broken into small pieces and then brewed in a gaiwan or isin teapot. The idea is to use a small teapot for multiple infusions.
Pu-erh can be brewed either Western-style in a large kettle or in Asian style in a small teapot of 10 ounces or less, or in a gaiwan. But the results will be different because the two methods use different ratios of tea and water. In essence, the Asian style of brewing in a small vessel results in a tea that has a fuller and richer flavor profile.

Instructions for brewing pu-erh tea.

Method 1: Western-style brew in a medium or large teapot (24-32 ounces).
Step 1. Measure the capacity of your kettle. Fill the kettle with water and then measure that amount of water in ounces (1 ounce = 29.6 ml). Divide this number by 6. Most recommendations advise using 6 ounces of water for one measure of tea. For example, a 24-ounce teapot will require 4 measures of tea to achieve the most perfect taste.
Step 2. measure of tea. It is necessary to take from 2 to 3 grams or from 2 teaspoons to 1.5 tablespoons of leaves per 6 ounces of water. In terms of volume, the tighter the sheets are compressed, the fewer leaves you will need to use, with lighter compression, more leaves are needed.
Step 3. Boil water: use water that is 93-99°C.
Step 4. Rinse the tea: Place the tea in a teapot or other tea vessel and rinse it with hot water. To do this, add enough water to cover the tea and drain immediately. Pour the tea again with water for the first brew.
Step 5. Keep the tea in the water for an appropriate period of time. Pu-erh should be brewed for 3-4 minutes. Pu-erh can be brewed in this way a second and sometimes a third time, but not 6-8 times, as in Asian-style brewing.

The second way: Asian-style brewing in a small teapot (less than 10 ounces) or in a gaiwan.

Pu-erh with this method is brewed in short sessions and drunk at tea gatherings lasting an hour or two. Tea is served in small cups and poured until the aroma is significantly reduced. The number of brews depends on:

• tea age;
• the amount of water used;
• brewing time.

Step 1. Measure of tea: You will need 4 grams or 4 teaspoons of leaves per 4 ounces of water; 6 grams or 6 teaspoons of leaves per 6 ounces, etc. The feeling of this measure comes with experience.
Step 2. Boil water: use water that is 93-99°C. The Asian description of boiling water is "stormy water". Puer tea- the only tea that loves "stormy water".
Step 3. Rinse the tea: Place the tea in a teapot or other tea vessel and rinse it with hot water. Pour the tea again with water for the first brewing for 3-4 minutes.
Step 4. Re-brewing: Pour slightly hotter water into the kettle, adding an additional 5-10 seconds of steeping time.

In our country, people also like to drink "red" teas. As a rule, by red tea we mean rooibos and hibiscus tea.

How to brew rooibos tea?

To appreciate this rich in vitamins and minerals Herb tea from South Africa, you need to brew it properly.

Instructions for brewing red rooibos tea.

Step 1. Heat up the water. Fill the kettle cold water and bring to a boil. The best temperature is 98°C.
Step 2. Warm the teapot or cup boiled water and drain it.
Step 3. Place about one teaspoon of tea or one tea bag per 6 oz teapot or cup.
Step 4. Pour the tea with water, cover and brew for 5-7 minutes.
Step 5. Delete tea bag or, using a strainer, remove the sheets. Pour hot tea into a bowl and let it cool for a moment. Enjoy the complexity and character of this fine drink.

How to brew hibiscus tea?

Hibiscus is one of the most popular and unusual drinks which you can find in Egypt. It is made from the dried, deep red petals of the Hibiscus sabdarif (rosella) flower, which originated in India and has now spread throughout the tropics. The best hibiscus is produced in Upper Egypt. In recent years this nice drink beautiful color very popular in Russia.

Instructions for brewing hibiscus tea.

To make this delicious tea you will need:

• 2-3 cups dried hibiscus flowers (often called red sorrel, or hibiscus)
• 2 liters cold water;
• 1-2 cups of sugar.

Step 1. Rinse dried flowers in cool water.
Step 2. Put 2 liters of cold water in a saucepan on fire.
Step 3. Once the water starts to boil, add the dried hibiscus. Remove from heat immediately and let the flowers sit for 10 minutes.
Step 4. Pour the resulting infusion from the pan into another vessel using a filter (gauze) to separate the liquid from the flowers. (Be careful not to get any flower sediment into the vessel).
Step 5. Add sugar and mix well.
Step 6. Add any flavors (if desired).
Step 7. Put ice. (Although in winter, hibiscus is very good and hot).

Recipe note.

Vanilla and mint are the most common flavors that go well with hibiscus.

	Quantity	Brewing time	Water temperature	The most suitable brew vessel material
Black solid sheet	2 teaspoons
Black broken	1 teaspoon
Green Chinese	1 teaspoon-2 tablespoons			Glass, porcelain
green japanese	1 teaspoon - 2 tablespoons			Glass, faience
	1 teaspoon - 2 tablespoons			Porcelain, Yixing clay
	2 teaspoons - 2 tablespoons			Glass, porcelain
	Leaf - 1 teaspoon Bud - 2 tablespoons
	1 teaspoon - 1.5 tablespoons / 4			Yixing clay
	1 teaspoon			Glass, porcelain

Features of infusion different varieties tea

Tea: benefits and harms

Studies have shown that drinking more than four cups of tea a day can increase a woman's risk of developing rheumatoid arthritis. However, some studies claim that hot drink good for human body. So, is tea good or bad for human health? Since the most consumed types of tea are black and green, we will analyze the main pros and cons for the human health of these two varieties.
Researchers claim that if you drink three or four cups of tea a day, the chances of developing diabetes are reduced by up to 25 percent.
The antioxidants and magnesium compounds found in tea are believed to help maintain a healthy weight.
Studies have also shown that one cup of tea a day can also help reduce the risk of ovarian cancer.
Women who drink one cup of tea every day are 10 percent less likely to develop the disease than those who never drink tea.
Green tea is considered to provide more health benefits than any other type of tea.
Studies have shown it to be a preventative cardiovascular disease and cancer, acne treatments and even mouthwash. It is also believed that green tea can protect us from glaucoma and other eye diseases.
Green tea, full of antioxidants, can also help you lose weight.
However, green tea naturally contains small amounts of caffeine, so it is not suitable for people with caffeine sensitivity, and should not be consumed in large quantities pregnant and lactating women.
Black tea has similar negative elements. Basically, the caffeine it contains is believed to contribute to hardening of the arteries.
However, the content a small amount caffeine makes tea more healthy alternative coffee.
Some health experts argue that the benefits of tea are overrated. They indicate that The best way to moisturize the skin - drink water.
Drinking water is also considered better than drinking tea for gut health.
Despite the pros and cons of tea, perhaps best reason for its use was discovered several years ago.
Scientists have found that tea can reduce stress levels by up to a quarter. An experiment in which volunteers were subjected to a stressful situation showed a 25 percent percentage increase in anxiety among those who did not receive tea immediately after being stressed. Conversely, those who drank the tea showed a 4 percent reduction in stress.

There are many ways to brew tea. Some of them are widely known, others are original. Some know all the rules of brewing, up to assessing the boiling point of water, while others use tea in disposable bags.

Initially, a few practical advice for the preparation of mainly black tea.

Water for tea should be soft, without excess mineral salts. Spring water, mountain water is especially good. tap water it is best to stand for 8 - 10 hours so that the smells of chlorine and metal disappear. Do not use boiled water for brewing.

Rinse the porcelain teapot with hot water, pour tea into it (for a teapot with a capacity of 250 ml - 10 g, for a half-liter - 20 g, for a liter - 40 g), pour two-thirds of boiling water, close the lid and cover with a linen napkin or towel, which will prevent the evaporation of aromatic substances contained in the tea leaves. You can put a kettle on a hot samovar. After 4-5 minutes, add hot water to the kettle, after which the tea leaves can be poured into cups.

The preparation of tea, and the very tea drinking among our people is associated with a number of traditions. One of them is to boil water in a samovar. It is convenient to pour boiling water into cups from it; tea brewed with boiling water from a samovar is tastier than from a teapot or pot.

Tea is served in cups on saucers or in glasses with glass holders. First you need to pour the tea leaves (50 ml), and then add boiling water (up to 200 ml). The temperature of tea when serving must be at least 70 ° C.

Better to make tea desired fortress and do not add boiling water to it. To do this, pour a teaspoon of dry tea into a teapot in a glass of water, plus 1 teaspoon, that is, 25 g of dry tea per 1 liter of water. Thus, a medium-strength brew is obtained.

You should not cover the teapot with tea leaves with matryoshka dolls or pillows - tea should not sting after brewing. And in no case should you put a kettle with brewed tea on the fire: cooled and reheated tea almost completely loses its qualities.

Another tradition associated with tea party - invitation guests for a cup of tea, and that makes sense. A cup has advantages over a glass: it does not need such an additional device as a cup holder, the surface area of ​​the liquid in it is larger, so even very hot tea can be drunk from a cup.

Tea should be poured into dry cups, without adding 1-1.5 cm to the brim.

V.V. Pokhlebkin believes that tea can be drunk hot enough, but they should not be burned. The sips should be very small, and it is best not to swallow the tea immediately, but hold it a little in the front of the mouth and even rub it with the tongue against the palate and upper gum, savor the tea. This will not only help you taste the tea, but also prevent too hot liquid from entering the esophagus and stomach.

You can also drink warm tea, but not below 18 ° C, because with further cooling, its aroma disappears completely, and the taste weakens significantly. You can't leave tea either. for a long time open in a cup, all the more so you can not pour it into a saucer - this will dramatically increase the evaporation surface and, therefore, not only increase cooling, but also weaken the aroma.

Seven rules for brewing tea by V. V. Pokhlebkin

1. Before brewing, the empty kettle must be well warmed. This is done in order to enhance the extraction of tea. The usual way warming - rinse the kettle 3-4 times with boiling water. If we take into account that it is a porcelain teapot that is able to heat up faster than an earthenware teapot as a result of rinsing to a temperature of 60 ° C and above, it will become clear why it is preferable to brew tea in a porcelain teapot. You can warm the kettle in another way - lower it into boiling water (this is not so convenient, but it gives good result) or place under hot air.

By the way, special round grate, inserted above the chimney of the samovar, was designed just so that an empty teapot was warmed on it before brewing. At the same time, the teapot was not only warmed up before brewing, but also dried (also one of the functions of the samovar). It is better if the kettle is dry before brewing.

But putting the kettle directly on the fire before brewing for pre-warming is not recommended, since in this case the degree of heating of the bottom of the kettle compared to its walls will be much greater than when it is indirectly contacted with a heat source (through water, air), and the kettle may crack, although with the right heat this method is good.

2. When the porcelain teapot is warm, and the water boils in the metal one with a “white key”, a portion of dry tea is placed in the porcelain teapot and immediately poured with boiling water. In this case, it is very important to observe the accuracy, which we have already talked about. If any product with a smell lies nearby, and especially raw meat, fish, oil or lard, then no matter how you brew, real tea will not work. Its aroma and taste will disappear.

3. First, water is poured only up to half the teapot or, depending on the type and grade of tea, up to one third (a mixture of green and black tea) or up to one fourth or less (green tea).

Having poured dry tea with the first filling, the teapot should be quickly closed with a lid, and then with a linen napkin so that it covers the holes in the lid and in the teapot spout. This is done so that the fabric of the napkin absorbs water vapor coming out of the kettle and at the same time does not let through (hold) volatile aromatic essential oils. It is better to cover the teapot with a linen bag filled with dry tea leaves, but in no case should you cover the teapot with various insulators: pillows, wadded dolls, etc. In this case, the tea becomes unpalatable and tasteless, as they say, it smells like a broom.

4. This brewing order was and remains a classic, provided that the dry tea you use has high quality, extracts well and does not need to be artificially helped to brew.

However, modern “medium” tea, whether it be Indian or Georgian, is the result of such frequent technological errors that it goes on sale either underfermented, or overdried, or half “exhausted”. In such cases, it seems necessary to "squeeze" out of the tea the maximum of what is left in it, and squeeze it out in the truest sense of the word, mechanically. To this end, one can apply a method that every nineteenth-century tea drinker would regard as barbaric, but which is now dictated by the modern low quality of teas. It consists in the following: pour a little boiling water over the teapot with dry tea so that it (boiling water) only slightly covers the tea leaves, moistens them, but does not allow them to float and float on the surface (which happens very often, because tea Bad quality too light), you need to take a clean, well-polished soda spoon (made of silver or of stainless steel) and carefully, with pressure, but gently rub the moistened tea mass against the walls of the teapot, then immediately add boiling water to a third or half of the teapot. After that, close the kettle with a lid and then proceed as described in paragraph 3.

5. Having closed the tea, let it settle. The infusion time, depending on the hardness of the water and the type of tea, lasts from 3 to 15 minutes, best term For good varieties black teas with soft water 3.5-4 minutes. Indian or Georgian teas give the greatest concentration of aroma with very soft water by the end of the 4th minute, and with hard water - by the 7th - 8th minute. As for extractivity, then with hard or middle water sometimes you have to stand tea for infusion up to 10 minutes. Green teas, where taste is more important than aroma, can be infused for 5 to 7 - 8 minutes depending on the variety, while coarse varieties of green and brick teas even longer - from 10 to 15 minutes.

6. When the tea is infused, the teapot should be topped up with boiling water, but not quite to the top, but leaving 0.5-1 cm free to the lid (when brewing green teas, pour it a second time after 3-4 minutes to two-thirds of the teapot and only the third time, more after 2-3 minutes, pour almost to the top).

The point of several successive pours of water for brewing is to maintain the same high temperature of the water all the time. The constancy of a sufficiently high temperature throughout the entire brewing time is even more important than the initial high temperature at the beginning of the brewing. From this it is clear why the air temperature of the room in which tea is brewed is important. Heat air prevents a sharp drop in temperature in the kettle towards the end of brewing. best temperature should be considered 22-25 ° C. At this temperature, there is almost no need to make several fillings.

At the end of brewing, you need to pay attention to the appearance of foam. If there is foam, it means that the tea is brewed correctly: the time of boiling water and brewing the infusion is exactly the same, the tea has not aged and the aroma has not disappeared from it. If there is no foam, then, apparently, some violation of the brewing rules was made.

This foam should not be removed unless it has foreign odors. It is also undesirable to allow it to smear and settle on the lid of the teapot - that is why the distance from the lid to the surface of the poured tea should be at least 1 cm.

So that the foam does not settle on the walls of the teapot, but enters the infusion, the tea must be stirred with a spoon (preferably, of course, a silver one). You can also pour some of the tea from the teapot first into a clean cup and then pour it back into the teapot so that all the tea is well mixed. In the East, in Central Asia the first bowl is always immediately poured back into the teapot. The locals call this "marry tea".

7. After all this, tea can be poured into cups. Usually, in the instructions for making tea, they add: “pour to taste.” This somewhat vague indication in practice led to the fact that already brewed tea began to be diluted with boiling water. The reason for this at first was that tea was economized, and then they began to do so due to a misunderstanding of the purpose of tea and even the belief that tea in other doses than microscopic ones is harmful. It was then that the concept of “steam tea” appeared in Russia, that is, the separation of tea into tea leaves and boiling water contained in two different teapots. Meanwhile, in the East and in a number European countries, especially in England, where there is a long tradition of tea drinking, brewed tea is not bred.

It is necessary to immediately prepare tea of ​​the desired concentration and pour from the teapot into cups without additional dilution with boiling water. Only in this case it is possible to guarantee that a truly real high-quality drink will turn out, pleasant in taste and not losing its aroma. And since, depending on the situation, it is required different amount tea, it is better to have teapots of different sizes on the farm. If the teapot for brewing is small, then water can be poured into it during tea drinking, but in such a way that the brewing does not drain more than half and the tea leaves are not exposed. Tea should be consumed within a quarter of an hour after brewing.

It is impossible to leave tea for several hours, and even more so the next day. " fresh tea like a balm. Tea left overnight is like a snake,” one Eastern proverb figuratively says. This primarily applies to black teas, which can only be consumed fresh.

Properly brewed tea has a beneficial effect on the human body and is a wonderful preventive and health-improving remedy. The caffeine contained in the tea leaf relieves fatigue and has a beneficial effect on the metabolic processes of the cells of the whole body; fluoride kills germs in the mouth and strengthens teeth; vitamins contribute to the breakdown and digestion of fats, and also improve digestion after a hearty meal. Tea is a natural, pure and healing drink!

Tea - traditional drink most modern countries. A wide variety of varieties allows you to discover its flavor facets with different sides and each time re-enjoy a mug of fragrant invigorating potion. There are many general recommendations on how to brew tea, but it is also important to follow the technology for opening the tea leaves of each variety separately.

What to look out for

First you need to learn the general rules for brewing tea:

• Use only fresh brew, as it loses its quality when stored for a long time. taste properties, and its own benefit. So, green, red and white varieties, as well as oolongs, must be consumed within 3-6 months after harvest. And herbal preparations can be stored up to 1 year. But pu-erh is a real long-liver and may not lose its properties for several years.
• It is correct to brew tea already during tea drinking, so as not to miss the moment of getting a rich, but not strong infusion, because the brewing time is only a couple of minutes.
• Delicious drink can only be obtained by using soft water. Ideally, the hardness should be no more than 1 meq/L.

These indicators are always written on the label of bottled water. If the water is running or taken from a spring, then the hardness can be determined empirically - after boiling, no plaque remains on the walls of the kettle, and you will not see sediment in the cup. Hard water can be softened at home. There are two ways to do this: freeze it - then the excess metals will precipitate or add a pinch of salt, sugar and baking soda. However, when using a flow, it is recommended to install special filters for cleaning.

Water temperature

To get truly delicious drink, brewing tea should take place at a certain temperature of water. Professionals call this process - boil water to the "white key", that is, wait until it is filled with oxygen. As soon as the water in the kettle begins to boil and steam appears from the spout, immediately remove it from the heat. This is an ideal state, in which water in its properties resembles distilled water without salts and heavy metals.

The rules for brewing tea are not just a whim. Only if they are observed, you can get the maximum pleasure from the drink and activate the beneficial properties by awakening the tea leaves.

Dishes for brewing

Properly brewing tea is not an easy task. In addition to observing the cooking technology, the quality of the dishes used for this should also be taken into account. IN different countries have their own traditions, but in any case, preference is given to dishes that retain heat longer and do not enter into chemical reaction with water.

The best choice is a porcelain or faience teapot. Porcelain is considered a more advantageous option, as it is able to quickly warm up through and through. The Chinese, for example, approach the issue very carefully and choose special “breathing” clay grades.

The shape of the dishes should be cylindrical or spherical. Be sure to have a tight-fitting lid with a small hole to allow air to enter and steam to escape. In the Russian tradition, teapots certainly have a silver strainer, which prevents tea leaves from entering the drink.

For the process of tea drinking, you will also need beautiful porcelain cups, which perfectly retain the temperature of tea and have a beneficial effect on the senses. True connoisseurs of the drink should certainly have a silver spoon and a linen napkin in their arsenal, which covers the teapot while the tea is infused.

In the East, elite Chinese tea is brewed in a special flask. This is not only very convenient and saves fingers from burns, but also allows you to make the infusion crystal clear.

The flask is two cylindrical vessels that are placed one inside the other. The inner vessel has small holes through which the finished infusion is poured into the outer cylinder. Thus, the tea remains inside, and a clean drink enters the cup.

So, it falls asleep inside the flask. It is optimal to take no more than 7 gr. tea leaves. Try to place the tea leaves in one direction, lightly tamping them with your fingers, but keeping the leaf intact. Then hot water is poured into the flask and after a couple of minutes the inner vessel must be carefully removed, allowing the infusion to flow into the outer form. The first brew must be drained, and in the second run, the drink can already be consumed. Tea is brewed in quick pours, so the process should take a few minutes. You can adjust the strength by increasing the exposure time after the second drain. But you can’t abuse it, otherwise bitterness will appear and drinking tea will not be tasty.

Step-by-step instruction

There are general rules for the preparation of high-quality tea drink regardless of which plant varieties are used:

1. Prepare the dishes - rinse the kettle, dry it, and then rinse it with boiling water to warm its walls.
2. Place the brewed tea in a bowl.
3. Wait a few seconds for the tea leaves to swell a little.
4. Pour into the teapot warm water, leaving 1/3 of the space free.
5. Cover the teapot with a lid and insulate the top with a linen napkin.
6. It's time to insist. Each variety has its own optimal time to saturate the water with the taste and aroma of tea. On average, the infusion time varies from 3 to 4 minutes.
7. A minute after the start of brewing, add more water to the teapot and leave the tea again under the lid and napkin.
8. At the end of the process, add water to the very top, thereby preventing tea infusion cool down.

If these conditions are met, foam should form on the surface of the drink. Do not get rid of it, as it contains useful essential oils. Just stir with a spoon and enjoy delicious tea.

How to make black tea

Black tea should be brewed in strict observance of the technology described above. To determine how much tea leaves you need, remember a simple rule - take a teaspoon of tea for one cup of water. To give more strength, add one more teaspoon of tea leaves to this volume.

Properly brew black tea in a large vessel with a volume of 300-500 ml. The holding time to obtain an infusion of medium strength is from 5 to 7 minutes. If applied European way preparing a drink, namely brewing tea in a mug or glass, then one serving of tea leaves can be infused up to 3 times.

Green and white variety

The technology for preparing green tea is no different from the previous one, with the exception of the water temperature and the time of infusion. green variety- gentle, so the water should not be too hot, optimum temperature- from 70 to 80 degrees. The infusion time varies from 8 to 10 minutes, while first pour the tea leaves with water with a layer of 1 cm, after 2 minutes add up to half the teapot, after another couple of minutes - to the top edge.

White tea should be brewed in a gaiwan or a porcelain teapot so that the tea leaves can completely release the essential oils and flavor properties into the infusion. At the same time, the infusion time is minimal - 3 minutes is enough to get a rich drink. The water temperature should be average - 85 C °. white variety can be brewed up to 4 times, while the taste properties of tea are enhanced, and each time it becomes more pleasant to drink.

Pu-erh preparation

A large group of Chinese teas are pu-erh. They have different shape packaging - from loose to compressed into large washers.

There are two ways to prepare pu-erh:

• Traditional brew in a teapot.
• Cooking.

The first method has already been studied in detail above, but it is worth paying attention to one nuance - the first tea leaves should be very short, and after 3 times the exposure time must be increased.

Quality pu-erhs can be brewed up to 20 times!

For the second method, you will need any heat-resistant container, even a Turk will do. Pressed pu-erh should be crushed beforehand, poured with cold water and drained after a couple of minutes. Thus, tea leaves are cleared of dust and unnecessary impurity. Pour water into a bowl and bring it to a boil over a fire. Use a spoon to make a small funnel and pour the tea leaves into it. You do not need to brew tea for a long time, just let the water boil again and you can pour the drink into cups.

Unusual Kalmyk tea

If you are bored with the usual varieties of the drink, you can cook at home, popular in Adygea. Its peculiarity lies in the fact that tea leaves are mixed with milk and a pinch of salt. Tea is prepared immediately in a cup, so take a larger container. To start, add a double portion of tea leaves and fill them with hot water for 2/3 of a cup. Add boiled milk and a small piece to tea butter. Do not forget to salt and pepper the infusion a little, because this is the main highlight of this warming potion.

mate recipe

exotic drink mate is unique in its properties, but in order to appreciate the taste at its true worth, you will have to purchase special dishes. It is customary to drink it from a pumpkin-shaped wooden calabash through a metal tube - a bombilla.

Before the brewing process, calabash must be cleaned with boiling water. After that, the vessel is filled with mate powder to 2/3 of its volume. Cover the calabash with the palm of your hand and shake gently. Tilt the mold so that the powder is on one side, insert the bombilla into the empty place and return the vessel to its original position. Fill the tea leaves with hot water at a temperature of 80 degrees to the intersection of the mate with the bombilla. The tea leaves are infused for a couple of minutes, while it should completely absorb water. After that, pour water to the top of the calabash. Mate can be brewed several times.

They say that the most delicious infusion is obtained after the fourth brewing.

Brewing yellow tea

It has one nuance of preparation - a reduced infusion time. Ready drink obtained 1 minute after the hot water supply. But with each subsequent brewing, the cooking time increases by a minute.

Egyptian Helba yellow tea is prepared by boiling. To do this, 2 teaspoons of tea are washed and poured with a glass of water. Dishes with tea leaves should be put on fire and boiled after boiling water for 5 minutes.

herbal teas

herbal drinks are usually applied in medicinal purposes. The methods of preparing herbs are varied, but the main goal is to get the maximum benefit from them, so you should not brew them with boiling water, but rather prepare an infusion. Cooking times vary greatly. For example, ginkgo biloba or mock orange should be infused for 4 hours, and hawthorn is enough for 5 minutes to give all the nutrients to the water.