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How to make the most useful tea

Let's start a conversation about how to make tea as much as possibleUseful, with water. In China, in the homeland of tea, spring water is considered to be ideally suited for this procedure. But the water from the well is the least suitable for this. River water for tea is in the middle. You should also take into account the rigidity of water. To make tea as useful as possible, hard water should be softened. Cleaning filters, which in our time a large number, are suitable for this purpose. Water can be mitigated by letting it stand for several hours with ordinary tap water until the smell of chlorine disappears.

In specially prepared water there are no salts,Metals and other harmful impurities. "Proper" water behaves so actively in relation to dry brewing that all the useful substances literally absorb into themselves and saturate them with the infusion obtained. It should be remembered that when boiling water reaches a temperature of 100 degrees, tea leaves are decomposed into constituent elements, thereby destroying the tea bouquet. In the kettle, with a long boil, heavy water accumulates. Such water adversely affects the quality of tea and is harmful to our body. To make tea, water is boiled only once. Water becomes unfit for repeated boiling.

In the East there are sixteen stages of boilingwater. Each of them serves not only as a signal for carrying out this or that manipulation, but also has its name. For example: "eye of a crab", "crystal beads", "eye of a fish", etc. In our region, the traditions of brewing tea are not so refined (even on the contrary). Therefore, the more accessible way for us is that from the fire it is necessary to remove water immediately, as soon as it boils with a "white key". When from the bubbles running from the bottom it will turn white. This moment can be determined by ear. If you want to make tea useful, do not bring the boil to gurgling.

To us, tea first came from China, through Mongolia,And cooked it in Chinese. The first taster of this exotic drink was Tsar Feodor. He received in 1638 as a present 4 poods of tea from the Mongolian Altynkhan. But the way brewing tea over time has changed, and not for the better. Economics is the reason for this change. In 1790, only 5.6 grams of tea was grown per person in the world. It was enough for one tea-party. In those days, tea was very expensive. Because of this, they began to brew tea not according to Chinese rules, but diluted with boiling water "brewing". Samovar was invented just for this purpose. And to this day we drink just such tea.

In those countries where traditions of tea drinking have been preserved,Tea is brewed in such quantity, which is necessary. And do not dilute it with boiling water. Brew it in a teapot. The kettle must not be metallic, but must be porcelain. Porcelain kettles are better than earthenware, and in texture are "softer" in glass. In a dry kettle, preheated, pour the tea, 160-180 ml, one teaspoon per cup. Then two-thirds fill with boiling water. Close the lid and wrap it with a linen napkin so that the holes on the tip of the teapot and on the lid are closed. This is done to preserve aromatic substances that can evaporate with the steam. Do not wrap the kettle, as tea should not be drunk.

When tea is properly brewed, foam appears on theSurface. It is in it most of all the various substances that form a magical tea flavor. This foam should be stirred with a spoon, so that it does not remain on the wall of the kettle, and pour into cups.

According to Chinese tea-growers, after a longBrewing tea turns into "poison rattlesnake." In a drink with prolonged brewing harmful to health substances. Green tea should be brewed for 5-8 minutes, black tea insists from 3, 5 (elite grades) to 5 minutes. You can not use tea leaves, which lasts a long time - from it cooked tea will not be as useful as possible.

The right tea is a storehouse of useful substances, excites exquisite aroma and energizes. Enjoy your tea party!

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