How to make tea: all the rules and nuances of brewing in a teapot

In this article, we will talk about how to properly brew tea in a brew or teapot.

A well-done procedure allows the drink to fully open, and we & mdash; enjoy its rich taste and aroma.

The rules below are simple and will remain relevant even if there is no opportunity to hold a real tea ceremony.

A little about variations

China is considered the birthplace of tea, despite the fact that many attribute this fame to India.

Its history dates back more than 3000 years and today there are about one and a half thousand diverse varieties in the world. & nbsp;

However, there are six main species that differ from each other in the duration and method of oxidation that precedes drying the leaves.

Among them: & nbsp;

• Black. It is obtained due to the prolonged oxidizing process & mdash; two weeks to a month. Dry cups are dark brown, depending on saturation, it has from orange to red-brownish colors. & nbsp;

• Green. This variety is practically not oxidized. During the preparation period, the raw materials are placed in the sun for withering, and then immediately engaged in drying and twisting. The drink has a taste of herbs and a greenish tint.

• Yellow. It is considered an elite variety. In ancient times, it was presented exclusively to the imperial family, and it was forbidden to take it out of the country. And even today it is a rarity. It is made of the highest quality material and carefully processed. The aroma gives off & laquo; smoked & raquo;, which is its feature.

• White. It represents young leaves and buds that have not yet blossomed. The raw materials are practically not processed, and the fermentation rate is 12%. Distinguishing feature & mdash; floral smell and taste. & nbsp; & nbsp;

• Oolong. In China, it is known as turquoise, but in Russia it is sometimes called red, sometimes ranked as green. The main thing is to understand that this is a separate type of tea with its own characteristics. There are several types by oxidation state: weak, medium, and strong. & nbsp;

• Puer. To create it, leaflets from old trees are used, which are then pressed into tablets or cakes and left for the natural oxidative process for many years. Is the most expensive.

 

Getting ready for the tea ceremony

The Chinese are quite sensitive about this process, which has several requirements.

When preparing, it is necessary, as far as possible, to get rid of foreign odors: wash your hands, rinse your mouth and brush your teeth.

It is best not to arrange it immediately after meals and not combine it with snacks.

A light snack, such as nuts, is possible, but not desirable in a traditional event. & nbsp;

Gunfu-cha (as the procedure is called) requires the water to be heated as close to the action as possible. & nbsp; While it is on fire, the first steps of the ceremony take place.

It all starts with tea being shown to guests. This is not a simple whim, because it is a pleasure to look at some types of tea & mdash; peculiarly twisted cups, external beauty and rich aroma. & nbsp;

It is with the smell that acquaintance occurs: a portion is poured into a teapot and each participant inhales it twice and exhales the same amount.

Meanwhile, the owner rinses the dishes with a hot brew in order to wash off the dust from it and heat them up at the same time.

After that, the tea is poured into the kettle with tweezers or over the edge of the container (you cannot take it with your hands), poured with boiling water up to 90 degrees and covered with a lid. This completes the preparation phase and all guests begin tea drinking.

What should be the tea brewing water

Taste depends on the right choice, so special attention should be paid to this issue. In China, they use mainly spring or fresh, taken from water bodies. But given the level of ecology, it is better to limit yourself to filtered.

Stiffness

Hard water distorts the taste of the drink with its carbon dioxide and sulfuric acid components, giving bitterness and astringency. & nbsp;

For preparation, a soft liquid with a minimum content of calcium and potassium is used. But if only plumbing is available, it should be maintained for 24 hours and then filtered well. & nbsp;

Temperature mode

There are several varieties of tea that need boiling water, but they can be called an exception to the & ndash; these are black varieties. For the rest, it is usually taken hot, but cooled to about 80 & deg; water. & nbsp;

It is possible to understand that the desired degree of cooling of the water has been achieved in appearance: the water becomes slightly cloudy, and numerous bubbles from the bottom rush up. Or we recommend using special kettles with the ability to set the temperature of the water to which it needs to be brought.

Properly prepared water allows you to achieve a better taste according to the variety and avoid the separation of tanning substances that give bitterness. & nbsp; & nbsp;

What makes tea

Ceramic, porcelain or earthenware teapots & ndash; the best option for a classic black variety. & nbsp;

For brewing green, white and oolong, heat-resistant glass teapots are popular.

Glass & nbsp; goon-fu kettles are also very popular, brewing in which is possible by the popular method & nbsp; & ndash; the same infusion can produce infusion up to 4-5 times.

For pu'er, clay kettles are a great solution.

In China, Yixin County clay kettles are especially popular ( you can buy them here ).

Thanks to a special porous structure, the kettle & ldquo; remembers & rdquo; taste and enriches the next brew. Therefore, in China, each Puera variety uses its own unique Yixing clay kettle.

A special category is made up of lovers of cast iron kettles, in which it is recommended to brew black varieties and pu'er, and some prefer to brew in cast iron and oolong. Cast iron teapots can be bought here .

The cast iron retains heat well enough to keep the tea heated long enough for tea drinking.

Prerequisite & mdash; the cover should fit snugly to the base and even fit a little inside it. Thus, temperature drop is avoided.

Thick walls, wide bottom and rounded, tapering upward shape & mdash; perfect dishes.

Step-by-Step Algorithm for Black Tea

Filling the cups, pouring boiling water over them is not enough. Real tea brewing is done differently. We tell you exactly how. & nbsp;

Heat water

Remember that re-boiling is undesirable. Usually spring water is taken, but you can also use ordinary filtered or bottled water.

When the water becomes milky and the first bubbles appear & mdash; stop heating it. This temperature will be excellent. & nbsp;

Preparing the infusion container

Before laying out the bowls, you need to pour boiling water over the dishes. This is done in order to wash away impurities, get rid of the aroma of the previous infusion, warm up the container and disinfect it. & nbsp;

Follow the brew dose

Of course, different varieties have their own dosages. But the optimal rule for brewing tea still exists: there is a teaspoon of tea per cup, and then another one is added.

In other words, if you calculate three portions, you should fall asleep for four. & nbsp;

The rest depends on individual preferences: if you like a stronger and richer drink & mdash; putting more.

Fill with water

Now we fill the kettle by a third, close it with a lid and shake it slightly. Then we top up the liquid and wait a couple of minutes. & nbsp;

Note: Never fill the container to the brim. It is recommended to leave a little space for steam and foam, which is always formed when tea is properly brewed.

We insist

The product is considered ready when all the cups are at the bottom. It usually takes about 2-3 minutes if you brew oolong and black variety. & nbsp;

Green requires approximately two minutes for the first brew, and the next brews require less time 1-1.5 minutes. & nbsp;

Depending on the quality of the raw materials, puers can be brewed by the spillage method up to 6-7 times, each next time increasing the brewing time: for example, shu-puer & ldquo; Yu Ping Gon Tin & rdquo; recommended to brew 20/ 20/30/45/50/60 sec.

This is enough time for the leaves to fully open and give all the benefit and aroma.

It is important not to overexpose the infusion, otherwise it will have a bitter taste.

Spill

Now everything is ready and you can enjoy the drink. Use only freshly brewed.

It has been proven that in an hour it loses about 90% of its qualities and becomes more harmful than useful.

How to make green tea correctly

The process is not much different from the previous one, but it still has its own nuances:

• scalding the kettle with boiling water for disinfection and heating; & nbsp;

• we take the following ratio: teaspoon per serving; & nbsp;

• pour cooled to 80 & deg; water;

• just cover the leaves first, then drain immediately; & nbsp;

• Fill the dishes with ⅔ and insist for two minutes. & nbsp;

An important advantage is that you can use the cups up to five times. The only condition is & mdash; with each new preparation, let the drink brew for 1-2 minutes longer. & nbsp;

How to prepare different types of tea

Elite varieties require the right approach. Otherwise, by purchasing an expensive product, you can be very disappointed in it. Indeed, in case of errors in brewing, it will not reveal its taste and aroma.

White

This is the most delicate variety, getting its name from the shade of the kidneys, covered with whitish down.

The rules are simple: & nbsp;

• Water should be soft. For this, spring, filtered or bottled is taken. The temperature ranges from 70 to 80 & deg;. The common belief that you just need to heat the liquid to the set values is incorrect. It is recommended to bring it to a boil and then cool a little.

• Utensils. Glasses made of glass or gaivani that do not have a lid are perfect. After all, unlike green or black tea, which needs good steaming, white tea requires air. & nbsp;

• Recommended ratio & mdash; two to three grams per 150 ml. & nbsp;

• The drink is brewed quickly. The first brew takes an average of ten seconds, and the subsequent & mdash; 15 more. Depending on the variety, the procedure can be done up to 10 times.

Also known & laquo; cold & raquo; cooking method: the dried kidneys are poured with cooled water and left in the refrigerator for about four to six hours. It tastes like birch sap.

Yellow

For proper brewing of tea, you should strictly adhere to the established rules. The fact is that it has subtle taste features. And if they act in error, they can be easily spoiled.

Boiling water must not be used. Not only will it & laquo; kill & raquo; all useful components and aroma, but also tea will become bitter. & nbsp;

We need filtered water. We boil it and wait for it to cool down.

Optimum temperature level & mdash; 70-80°.

Choose the dishes at your discretion. It can be a transparent glass teapot or a regular glass. So, you will enjoy the mesmerizing & laquo; dance of cups & raquo;, which either sink to the bottom or rise to the surface. & nbsp;

It is recommended to put 2 g of raw materials per 100 ml. Tea should be infused from 1 to 3 minutes, but this is the total duration. It changes depending on individual preferences. After all, some love a tart drink with a rich smell, while others, on the contrary, are unobtrusive and slightly perceptible.

Red

In China, this is the name of our usual black infusion. It has a bright aroma, as well as strong & laquo; smoked & raquo; taste with shades of fruit and honey (he gets them after oxidation). & nbsp;

The brew is perfectly combined with various additions: lemon, milk, herbaceous plants. & nbsp;

We take clean soft water and heat it to 98 & deg;. It should be removed from the fire when the first volumetric bubbles began to appear on the surface. It is believed that the fluid then retains oxygen saturation. & nbsp;

Ideal brew material & mdash; clay, cast iron, glass or porcelain. They heat up quickly and retain the heat necessary for the leaves to fully open for a long time. & nbsp;

Two or three grams of raw materials are filled in 200 milliliters and settled for two minutes. We do not recommend refilling brewed tea.

Oolong

This is a special variety that lies between green and red due to incomplete oxidation (30 to 70%). & nbsp;

Preparation process: & nbsp;

• We prepare the board, guyvan, strainer and pialki. The number of cups depends on the variety: for & laquo; light & raquo; oolong will need from 5 to 8 grams, and for & laquo; dark & raquo; ulunov & mdash; six.

• We heat the moisture until large bubbles appear, and at this time we rinse the dishes with boiling water.

• We pour the raw materials into the brew, cover with a lid and shake several times. So, it will give its aroma.

• Fill the kettle and immediately drain & mdash; this is how the brew is washed before further use.

• Then pour again and after a few seconds pour into cups.

Herbal & nbsp;

The procedure requires the use of clean water, so plumbing in this case will not work & mdash; it contains chlorine, iron and other substances that will create an unpleasant taste. & nbsp;

You should not boil the base of choux tea. It is enough to warm it up to eighty degrees. A tablespoon of herbs is taken for 200ml. & nbsp;

The time depends on the type of raw material. So, for flowers and leaves it takes about three minutes, and for seeds & mdash; 5. When ready, you can sweeten your drink with honey. & nbsp;

Karkade

It is hot brewed in much the same way as black. But for cold, the algorithm of actions changes slightly.

First, we put boiling water on the brew and pour the raw materials into it in the ratio: a teaspoon per cup plus one more.

Fill the kettle to the brim, cover and leave for five minutes.

Then merge into a separate container and do the same algorithm again. Mix the second infusion with the first, let it cool down.

How to make tea bags

Most people do this several times a day. And there are no special secrets in it. Just put the bag in a container, pour in hot liquid up to 99 & deg; and thirty seconds later remove the sachet and add sugar or honey. Other ingredients can be added, such as cream or lemon.

It is not recommended to leave the brew in the mug for a long time, as drinking will become too tart and lose the original bouquet. & nbsp;

Conclusion

To enjoy making tea, you need to approach the process with all scrupulousness: purchase the necessary dishes, follow the rules of the traditional ceremony.

This is the only way the leaves will fully open, give away all their nutrients and give a wonderful aroma.