A Guide to Proper Brewing Tea
Let's look at some aspects of tea brewing, which are very important for preserving its useful and taste qualities.
1.The water you have prepared for brewing tea can only be used once. Water, boiled repeatedly, is completely inappropriate and is considered "dead" to the true tea home - China. In addition, it is important not to use the water that flows through the water supply, better buy spring water in stores, order clean water of good brands, or, if living conditions permit, use spring water.
2.The water temperature should be suitable for certain types of tea: for green and white teas, it is better to use water with a temperature of not higher than 80 degrees, that is, after boiling, it needs to cool slightly. For fermented teas (so-called black, pueres and oolongs) you can use steep boiling water.
3.Before brewing the dishes in which it will be made, it is better to warm with hot water, as well as to warm the cups from which tea will be poured, and the container into which it will merge after brewing.
4. You need to drink tea hot, then you will completely feel it.
5. After draining the tea leaves into a separate container, the leaves of the tea should remain almost dry, so that in subsequent times there is no bitter aftertaste.
6.After you have poured the leaves with water and waited for the right time, the tea should be drained into a separate container, where it will be separated from the leaves. This is to ensure that the tea leaves do not perish in the water and do not give all the flavor at once, which is fraught with bitterness and spoiled tea as a whole.
7. Sugar is a matter of taste, but if you take real and good sorts of tea, then I think there is no sense in it, more precisely, it will only do harm, since you no longer feel the true taste of tea.
8.One and the same brew can be brewed many times. Usually, it's five to ten times. In each of the infusions tea will have its own unique taste, unlike the previous one. But even when it becomes dull and transparent, there will still be a lot of useful substances left.
9. When you pour tea with boiling water repeatedly and all the subsequent times, the welding is merged almost immediately after pouring.
10. The tea must be washed, as it can have a lot of dust and debris. But this is not all, if tea is rinsed with boiling water, it will better reveal its taste qualities.
Now we'll figure it out with the utensils, in which it is best to make tea.
Certainly, the best materials for tea ware are porcelain and clay, but you can also use heat-resistant glass and other similar materials.
And what about the sequence of tea brewing activities? It's all simple, but the main thing is to follow the instructions to make the tea really tasty. So:
- You need to boil the water to the bubbles, but do not overdo it with fire.
- Preliminary in all the dishes you need to hold the hot water to warm it.
- After removing water from the dishes, in the teapotPut the right amount of dry tea (it's better not to regret it, but it's also not necessary to overdo it, all depends on the grade again), dry leaves are poured with boiling water, having held this water for 30 seconds, it must be drained, as it was washing. After that, the tea is poured again with boiling water and, depending on the variety, there is a certain time. (Oolongs and puerries can be brewed longer than other teas). By the way, the amount of water must necessarily correspond to the number of people drinking tea.
- After brewing, the brew itself is poured into a separate container through a sieve, poured into cups and drunk hot, in small sips.
- With repeated brewing tea is poured for a short while and almost immediately poured into cups.
Have a nice tea!