How to brew black tea, the secrets of the ceremony. How much to brew black tea for a delicious drink

One of the most common invitations in the world is for a cup of tea. Behind this very cup, new acquaintances are made and old friendships are maintained, new feelings flare up and warm family evenings are held. About the amazing properties of tea, the writer and British Prime Minister William Gladstone said this: “If you are cold, tea will warm you; if it's too hot, the tea will cool you down; if you are upset, he will cheer you up; if excited, calm down. But in order for this wonderful drink to bring true benefits and pleasure, it is important to know how to brew tea correctly.

How much dry tea to pour into the teapot?

There is a norm - 1 teaspoon per 1 cup of boiling water, plus one more spoon per teapot. But this rule needs to be adjusted: you can put more large-leaf tea, and less small-leaf tea. Plus, be guided by your taste, try how much of the leaf will provide a saturation of the drink that is pleasant to your receptors.

What should be the water for tea?

Good tea requires soft, with a minimum of impurities, preferably purified and certainly fresh, not boiled for the eleventh time, water. It plays a role and how it is heated - naturally, it is better on fire, and not in an electric kettle.

Pouring tea with boiling water is a mistake! When the water just begins to boil actively, as evidenced by the many small bubbles rising to the surface and the characteristic noise, it must be immediately removed from the fire. This stage is referred to as "gentle boiling" or "white key". Moreover, the water must be allowed to cool a few degrees. Now she is ready to brew excellent tea.

The correct water temperature depends on the degree of fermentation of the tea: around 95°C for black tea, 70-85°C for green tea and 80-85°C for white tea. Each semi-fermented tea (oolong) has its own brewing temperatures.

What utensils do you use to make tea?

A Chinese proverb says: "Water is the mother of tea, the kettle is its father, and fire is its teacher." Brew the same tea in a metal, glass or ceramic teapot and get different results. No wonder Chinese traditions are considered the standard of tea drinking, and refined porcelain is the best dishware for it. Big lucky ones who inherited a porcelain service, but some varieties of tea will also open well in glass and earthenware utensils.

For optimal effect, it is better to use a small teapot with a volume of up to half a liter, for example, as a teapot for a tea ceremony. Although, a larger teapot will not be a mistake if all the tea is drunk on time, but about the time a little later.

Can tea be brewed in a cup? You can, if it is a traditional cup with a lid, specially designed for brewing.

How to use a teapot correctly?

1. Whatever kind of tea you are brewing, the teapot should be clean - without plaque from the previous tea leaves, and warmed up. While the boiled water cools down, you need to pour over the teapot and cups with it - fill it, hold it for a while and pour it out.
2. Pour the tea leaves, distributing it along the bottom to increase the contact surface of the tea leaves with water.
3. Fill with water of the desired temperature in two stages: first, fill the kettle halfway, let it brew, and after a couple of minutes add water, leaving space between the drink and the lid.
4. After pouring the tea leaves, it is important to cover the lid and spout of the teapot with a napkin to prevent the aroma and essential oils from escaping.
5. We infuse black tea for 4-5 minutes, green, white and oolong tea for 2-3 minutes.
6. Pour into warmed cups and enjoy an unsurpassed drink.

There are two ways to brew tea in a teapot: the European method involves brewing rich tea, pouring a little into a cup and diluting it with water from the teapot. The original Asian way is to pour the drink into cups completely from the teapot and drink without diluting. The first method is good if you mix tea with additives, such as milk or cream. But if you want to experience the taste of the tea itself, choose the second one.

What is the "shelf life" of brewed tea?

Is it possible to brew tea in advance - so that it insists on the arrival of guests, is it worth taking a thermos of tea with you for the whole day, or how about finishing it in the evening morning tea? Not worth it.

you poured tea hot water, and from that moment on, the leaves secrete certain substances every minute. Useful stand out, mostly up to 20 minutes after brewing. “The farther into the forest”, that is, the more time the tea is, the more it releases harmful compounds. The unpleasant bitterness of the tea that you forgot to finish drinking should, as it were, intuitively suggest that poison is already in your hands.

Can tea be re-brewed?

Yes, you can, especially oolong and green tea. However, it is worth re-brewing no later than 10 minutes after the first tea is drained - otherwise the drink will not be the same. The second and third tea, of course, need to be brewed for a longer time.

How to clean the teapot?

If you like to drink tea, love to wash dishes from tea plaque. A fresh tea trail from a good leaf is easily washed off with hot water, but if you miss the time, the task becomes more complicated, and additional funds cannot be dispensed with. Here are some options for how to clean a teapot:

• the simplest is soda: moisten with water, take a little on a sponge and three “desperate” places,
• if soda does not help - the plaque is too ingrained or in hard-to-reach places such as a spout - we connect vinegar in a ratio of 1 cup to 4 tbsp. soda into boiled and slightly cooled water, and the kettle sour there,

• the combination of soda and salt in the same water brought to a boil copes well with raids - soak, wait for the result and rinse,
• liquid detergents are another option,
• the dishwasher washes with a bang, and there is no need to invent anything.

You know how to brew tea correctly and how to clean the teapot, so you can safely invite your friends for tea - all that remains is to buy a good tea blend ☺

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Anastasia

An economist who found himself in journalism. He writes with pleasure about household appliances and unusual electronics, which he often does on trips: over a cup of coffee in a cozy coffee shop in the old town or during the quest “find the Internet in the fields-forests-mountains”.

• Andrey 10/25/2016

  Interestingly, somehow I didn’t even attach much importance to how much water I boil there in a kettle, but it doesn’t work more than 3 times, there is not enough water there)) . And when you are in a hurry to work, there is not much time until a simple kettle boils.

  Answer

  • Anastasia 26.10.2016

    Andrew's answer:

    And so most people, including the author)))) We drink tea in a hurry ((Unfortunately, I brew according to the rules only when my friends come. That's when I take out the porcelain, watch the boil, warm the dishes, etc. I wish you also take the time to enjoy the "right" tea :) Both the brewing process and the taste of the drink really bring much more pleasure than our regular tea on the go.

    Answer

    • Andrey 08.11.2016

      Anastasia's answer:

      I am more inclined to believe that the taste primarily depends on the tea itself, and these little tricks can only slightly add a little richness.

Every person drinks at least one cup of tea every day, but not every one of us knows how to brew tea properly. But some secrets can make the process of tea drinking not only pleasant, but also useful.

How does our daily tea drinking usually take place? They took a mug, threw tea bag, pour boiling water and go! But the correct brewing of tea is carried out in a completely different way, and the taste of this wonderful drink is completely different. The most important thing to remember is that before you buy tea, make sure you are purchasing a quality product.

Brewing rules

Warm an empty teapot by rinsing it several times with boiling water from the inside, then be sure to dry it with a clean cotton cloth.
Brew tea with boiling water at the first stage of boiling, when it is covered with small white bubbles.
Put tea leaves at the rate of 1 hour. spoon per cup of tea, or follow the instructions on the tea package.
The water should cover the tea spout.
The steeping time varies from a few minutes to a quarter of an hour, depending on preferences regarding the strength of the drink and the type of tea itself.
Do not cover the teapot with thick napkins or special warm dolls for teapots, as our grandmothers did. Tea from this is not brewed, but only rots.
After steeping the tea, the teapot should be filled with water to the top.
If you see white foam on the surface, congratulations, you have brewed tea correctly!

Do's and Don'ts for Tea

Before you start drinking tea and enjoy it, remember how to drink tea correctly. By the way, there are many prohibitions regarding this process, which, among other things, can also harm your health.

Do not drink tea before meals. Otherwise, you will not even feel the taste of food, and digestion processes will be slowed down as a result of dilution of gastric juice with tea.
Do not drink tea after meals. Wait 20-30 minutes and then proceed. If you do not follow this rule, the work of the digestive tract will inevitably be disrupted.
Too hot tea can burn the throat and trachea, and it also injures the mucous membrane.
Too cold tea, especially in hot weather, can lead to the formation of stones and sand in the kidneys.
Too strong tea is not recommended before bedtime - it disrupts the processes of restful sleep. In addition, this drink increases the level of blood pressure.
Do not drink medicines with tea, because. the tannins that are present in it prevent the absorption of the active components of medical products.
Tea with milk has a diuretic effect, but milk at the same time deprives the tea of ​​all its valuable properties.
If you put a spoonful of honey in tea, the drink will also lose all its healing properties especially if it's hot. It is better to eat honey in a bite with tea.
Never drink yesterday's tea. Not only does it lose all its useful properties, harmful bacteria and fungi also begin to settle in it.

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 into a surprisingly tasty and fragrant drink, while rare, expensive tea, if prepared incorrectly, can become a bitter, undrinkable infusion.

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 the enzymatic oxidation of the tea leaf is carried out 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 technological features of preparation. These include: white, yellow, oolong and pu-erh.

Chinese tea

Whole Chinese tea born from the Chinese variety of the tea bush. Most Chinese teas are whole-leaf, there are many leaf-folding technologies that give 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 the best taste 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 makes the best cup of 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 likely if the tea was not brewed properly and you just need The right way brewing! The perfect cup of green tea is fragrant, not too bitter, and one that suits your taste buds. 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.
As a 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 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. Traditionally, Japanese green teas are brewed at lower temperatures (71-76.5°C), while classic Chinese green teas are brewed 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 is also a great tea to re-brew, and each time you can discover new aromas and flavors.
Since oolong tea comes in different degrees of oxidation and different leaf shapes, there is no single infusion recipe. 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 is refined and delicate, so you might think that the process of brewing it is more complicated than others. In fact, this is not the case; white tea in particular is subject to a wide range of consultation regarding water temperature and steeping 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. In general, loose leaf tea infuses 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 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, because this is the best time to brew yellow tea. But if you want to get a stronger drink, 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 as tea leaves. Pressed tea should 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 teapot, or 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". Pu-erh tea is the only tea that loves "turbulent 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 truly appreciate this vitamin and mineral-rich herbal tea from South Africa, you need to brew it properly.

Instructions for brewing red rooibos tea.

Step 1. Heat up the water. Fill a kettle with cold water and bring to a boil. The best temperature is 98°C.
Step 2. Warm a teapot or cup with 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. Remove the tea bag or use a strainer to remove the leaves. Pour hot tea into a cup 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 you can find in Egypt. It is made from the dried, dark 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 pleasant drink with a beautiful color is very popular in Russia.

Instructions for brewing hibiscus tea.

To prepare 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 the 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 preventive of cardiovascular disease and cancer, an acne treatment, and even a 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 amounts by pregnant and breastfeeding women.
Black tea has similar negative elements. Basically, the caffeine it contains is believed to contribute to hardening of the arteries.
However, the low caffeine content makes tea a healthier alternative to 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 the best reason for drinking it was discovered a few 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.

Many useful things lose their properties from the wrong attitude towards them. Tea is the most striking example of how a rich healing product does not bring to us even a tenth of what it can give. All because of the wrong way to brew this amazingly beneficial drink. We will show you how to brew tea properly, preserving its valuable qualities.

Tea is a drink with a rich history.

Our modern understanding of tea is often criminally simplified. Because of this, we are not only unable to appreciate all of his useful qualities but we don't even know about them. To do justice to this elixir, you need to know at least part of the history of its appearance and use.

As you know, tea originated in China. But not many people know that this drink was originally a medicine. Ancient Chinese healers noticed the healing, invigorating properties of tea leaf infusion. These infusions were used in procedures for rejuvenation, for raising immunity, even for the treatment of certain joint and viral diseases.

In the form in which we are accustomed to tea, it became widely known somewhat later. During this period, the tea drink became an invariable attribute of the meal of all the inhabitants of China - from the emperor to the poorest fisherman. The amazing healing properties of tea, coupled with its availability (tea bushes were already widespread at that time) made it the most popular drink in China. tea drink made by pouring hot water on the leaves of certain shrubs.

With this method of brewing, tea became known already in Europe and further around the world. Many people have appreciated the precious properties of tea. However, along with the leaves themselves, travelers and merchants also brought knowledge on how to brew tea correctly. Knowledge that is now, unfortunately, not in demand.

To take advantage of all possible valuable properties tea, you must adhere to a few not at all complicated rules.

Tea ceremony rules

The tea ceremony does not begin with pouring the drink into cups and wishing for a pleasant meal. No, it starts with the brew itself. In order for tea to reveal all the rich texture of its taste and useful properties, necessary:

• prepare tea utensils - teapot, teapot, cups;
• observe the correct temperature and time conditions;
• let the tea steep.

Each of these steps is extremely important and plays an important role in the tea brewing process. However, do not think that it is very difficult and long. The whole ceremony will take you no more than 10-15 minutes, but later you will be able to enjoy the taste and benefits of the drink in full. Let's consider each of the stages separately.

Preparing dishes

In order not to spoil the aroma and taste of tea, please do not brew it in dirty, scum-covered teapots. If we are talking about a teapot, then it must be enameled, always made of high-quality stainless material, clean and without chips. And remember, water for tea is the basis. If you use poor quality water, with impurities and incomprehensible odors, do not be surprised that your tea will smell the same. Best Option will be filtered or bottled water of the first boil. With repeated and subsequent boiling, the water loses oxygen and becomes "dead".

Cups and teapots are also a very important part of the ceremony. The ideal material for cups is, of course, porcelain. Ceramics are also great. These materials perfectly retain heat and do not add anything extra to the taste of tea. If there are no porcelain or ceramic cups at hand, more democratic glass ones will do. The main requirement for the dishes in which tea will be brewed is that they must be perfectly clean and intact, without chips or cracks.

Compliance with temperature and time

The temperature of the water is very important for brewing tea. People who consider this a trifle and pour boiling water over everything are very mistaken. Did you know that the beneficial bacteria and active elements contained in tea leaves and brews are very different from each other? They require an individual approach to themselves and only in this case they fully reveal their potential.

Different types of tea require different temperatures. So, for example, green and white tea leaves open at a temperature of 76-85 degrees. That is, after boiling water, wait a couple of minutes and only then pour the tea leaves.

Oolong tea and tea bags also do not require boiling water. Let the water cool for 30-60 seconds to a temperature of 85-98 degrees. After that, pour and let it brew.

But how to brew black tea correctly, probably many people know, since this is one of the most popular types of tea in our country. Black tea and pu-erh tea reveal their full flavor and aroma when brewed with boiling water.

Tea must be brewed

Another important point is the time of infusion. Oolong is infused the longest - from 4 to 7 minutes, then black tea comes - 3-5 minutes, green large-leaf tea is brewed the fastest - only 1-2 minutes.

What does "let it stand" mean? “He poured boiling water over it, left the cup in a draft and forgot about it until the drink became cold,” obviously, this is how many of our compatriots argue. Dangerous delusion. First, tea should be drunk warm. Secondly, pouring hot water over the leaves, you need to cover the cup with a saucer or, if you brewed tea in a teapot, you should cover it with a towel or a special cover.

All vitamins and active substances contained in tea do not begin to “work” immediately, but only after infusion. Therefore, if you drink tea immediately after pouring boiling water into a mug, then you deprive yourself of all its beneficial substances.

Remember that 1-2 extra minutes will not play a special role in your work, but for health this period of time can become priceless.

Additional nuances of brewing

A few more points, thanks to which your tea drinking will become even better and tastier.

Tea can be drunk with various additives and treats. V different countries and different nations have adopted their own traditions in the conduct of the tea ceremony.

Tea is drunk with milk and cream. This is a high calorie and satisfying option. Perfect for the cold season, it will warm and saturate in a couple of minutes. Takoyo drink goes well with the use of dried fruits. Tea with milk and dates or raisins for a snack is a traditional oriental treat for a dear guest.

Ginger tea has good invigorating and antiviral properties. This spicy aromatic drink with honey will perfectly cope with colds and runny nose. And if you add a slice of lemon to it, you get a real vitamin bomb.

Incompatible components of tea drinking are lemon and milk: if you add milk and lemon to tea, you will get an acid curdled mass.

It is better to pour tea with milk like this: first milk, then tea. So the milk will not boil and curdle, but, gradually heating up, it will evenly dissolve in the tea drink.

Conclusion

Brewing tea is a responsible, multicomponent, but simple process. Having brewed tea according to all the rules once or twice, you will get used to the ceremonial and in the future you will begin to do it automatically.

The main thing is that when proper preparation tea in the end you get healthy drink, which is unparalleled in the amount of vitamins and antioxidants. Tea is a healthy drink that invigorates not only the body, but also the spirit. The amount of life-giving elements in tea is not less than in the same coffee, but at the same time it is safe for people with blood pressure, weather-dependent, pregnant, lactating mothers.

Eternal youth is a myth, but we can prolong our health, activity, increase vitality. And in many ways this contributes to a simple cup of tea. Try replacing your morning coffee with a cup of tea and you won't notice any difference.

According to its parameters, tea is great for those who decide to lose weight. Unlike coffee, water, fruit drinks, tea perfectly quenches thirst, is completely low in calories and is suitable even for allergy sufferers.

Of course, all of the listed positive qualities of tea will be provided to you only if the method of brewing is correctly followed. Adhering to the basic postulates of the tea ceremony, you will get a healing, tasty, aromatic drink.

Tea is a delicious, fragrant and very healthy drink with rich history. A cup of tea will help to cheer up, set up in a friendly way and make a pleasant company for the pie, but only if the tea is prepared correctly. How to brew tea, what conditions to meet so that the tea leaf reveals the maximum taste and gives us all its useful substances, the Culinary Eden website will tell.

Initially, a few general recommendations for brewing any type and variety of tea. Tea should be as fresh as possible. This is especially important for green and white teas, oolongs and delicate red ones - they are very tasty and fragrant in the first 3-6 months after harvest, and then lose their properties. Black and herbal teas have a longer shelf life - up to 1 year. Only pu-erhs can not lose their properties for many years, provided they are stored properly.

Maximum tea flavor and aroma can be obtained by using soft water. Drinking water labels usually indicate hardness and mineralization. The best indicators of mineralization are 50-500 mg / l, hardness - no more than 7 mg-eq / l, ideally - 1 mg-eq / l. When using water from a spring or from a filter, you will have to trust your own taste and external signs: soft water does not have sediment, and after boiling it does not leave scale on the kettle. Although they say that water has no taste and smell, when brewing delicate teas, the slightest shade of taste and aroma of water will come to the fore and prevent you from enjoying tea drinking. If only hard water is available, you can soften it by freezing it in the freezer. After defrosting, all the excess will precipitate, and the melt water will be much tastier.

Following important condition tasty and healthy tea- Brew it immediately before tea drinking. It is highly not recommended to use tea leaves that were prepared several hours, and even more so days ago. The Chinese say about this tea that it is like a poisonous snake. Drinking water should also be fresh. Do not reuse boiled water.

The choice of utensils for tea drinking is not as important as the choice of water and tea. It is better to use a thick-walled clay or porcelain teapot. If a large company has gathered for tea, you will need a container to drain the tea (in Chinese, chahai or a bowl of justice). It ensures that everyone gets tea of ​​the same strength. For Chinese-style tea drinking, small-sized dishes are used: a teapot or gaiwan (a cup with a lid) for 100-150 ml and cups for 30-50 ml. Chinese teas are brewed many times (up to 10 and even up to 15), and this volume is enough. European-style tea drinking with black teas is usually limited to 2-3 brews, so they need a larger teapot. In any case, the dishes must be warmed up with hot water before drinking tea.

How to brew white and green tea

The most delicate teas - white, green and some varieties of red - require very gentle brewing. The water temperature should not exceed 80 degrees, and if the tea leaves have white hairs, then such tea requires a temperature not higher than 70 degrees. Boiling water will completely kill the flavor of this valuable tea, and long brewing will make it bitter.

Delicate teas are recommended to be brewed in a small volume - teapot or gaiwan. There are no rules about the amount of a tea leaf, you need to focus on your taste: one teaspoon of green or white tea per teapot is enough for someone, and someone needs 3 times more.

The main thing to consider when brewing delicate white, green and red teas is the steeping time. These teas are not infused, but are immediately merged into chahay, and then into cups. At 4-5 brewing, when the intensity of taste and aroma decreases, you can leave the tea for a few seconds, and by 8-10 brewing, bring the infusion time to 1 minute. With this method of brewing, each tea leaves will have a rich aroma, rich taste and no bitterness.

Delicate white and green teas can be brewed in a cold way: put in glass jar a pinch of tea, pour water, refrigerate for 2-3 hours, then strain. This tea perfectly quenches thirst and invigorates.

How to brew black tea

Black tea (red according to Chinese classification) can be brewed in the European or Chinese way. In the first case, a large teapot is used - 300-500 ml, and tea is taken one teaspoon per person, plus another spoon per teapot. Pour boiling water, leave for 5-10 minutes to taste. This method is suitable for most Indian, Ceylon, Kenyan, smoked, flavored teas and tea blends: Earl Grey, Lapsang souchong, English breakfast, Russian caravan, Golden Ceylon, etc. These European-style brewed teas can withstand one, maximum two, repeated brews.

Delicate Chinese red teas require a more careful attitude and are brewed in the same way as green and white ones: in a small teapot, at a water temperature of 70-80 degrees, with a minimum infusion time - a few seconds at the first brewing and up to a minute at the last. Such teas can be brewed repeatedly until the taste and aroma disappear.

Oolongs are turquoise, similar to green tea, and roasted, similar to black, but the way they are brewed is different from other types of teas. To fully reveal the taste and aroma of oolongs, a whole tea ceremony with tea pairs was invented, but you can get by with a minimal set of dishes: a teapot, sieve, chahai and small bowls.

To get a delicious oolong, you need to pour a third of the volume of tea into a heated small teapot. (That's why the teapot should be small.) Then we fill the teapot with water that has not come to a boil a little - 95-98 degrees. This stage can be determined by the so-called pearl strands - bubbles that rise from the bottom of the teapot in the form of strands of pearls. The first brew of oolongs is not drunk - it must be used to warm the cups, and then drained. The second and third tea leaves should be swift - 1-2 seconds. The following tea leaves can be made longer depending on how the tea behaves - whether it will give bitterness and excessive astringency. High-quality fried oolongs can withstand up to 10 tea leaves, and turquoise - all 15.

The famous Chinese Pu-erh tea is very interesting in terms of taste, aroma and effect on mood, but only if it is prepared correctly. Pu-erhs can be black (shu), green (shen), purple and white; pressed into various shapes and loose. For pressed pu-erhs, you can break off a piece with your hands, and if it is pressed very tightly, use an awl or a special pu-erh knife. Otherwise, the principles of brewing for all pu-erhs are similar: put a small amount of tea in a warmed small teapot, pour water close to boiling, immediately pour off the first brew and do not drink it, but use it to warm the chahai and cups. Subsequent brews are very short at first, then lengthen. Some pu-erhs can be brewed up to 20 times.

Another way to prepare pu-erh is boiling. In tea clubs, pu-erhs are brewed in glass teapots on a gas burner, and then left to infuse over candle fire. At home, you can use any small container, for example, a Turku, for brewing pu-erh, and an ordinary pot is suitable for camping. Pu-erh must first be crushed and washed, that is, poured with cold water, hold for several minutes and drained. Bring the water to a boil in a Turkish pot or pot, swirl the water with a spoon to make a whirlpool, and throw in the washed tea. On the lowest heat, bring the tea to a boil again, and you can pour into cups. If you need to cheer up more, you can leave the boiled pu-erh to brew for a few minutes. Re-brewing boiled pu-erh will not work.

For cooking, as a rule, black pu-erhs are used. They give a thick oily drink with invigorating properties. You can also cook green pu-erh, but the amount of tea leaves should be 3-4 times less than black - 5-7 grams per liter of water.

How to brew mate

Mate requires special equipment: a pumpkin bowl of calabash and a metal tube of bombilla. The method of brewing is extremely simple: half-fill mate in calabash, pour boiling water over it, wait a bit and drink gently through a straw. You can repeat the brewing many times.

How to brew herbal teas

Herbal preparations can be prepared in different ways: brewed like black tea, brewed like pu-erh, added to other teas. The main rule when dealing with herbal teas is not to combine herbs with opposite properties in one drink, for example, soothing mint and invigorating echinacea or St. John's wort. tea from dried apples, dried fruits, wild rose, hawthorn, apple and lime blossoms can be brewed directly in a thermos without fear that it will become bitter.

Finally, a little trick on how to brew tea bags. Even bagged tea will turn out delicious and fragrant if you do not fill the bag with water, but rather pour it into a cup of water, carefully lower the bag, trying to move it as little as possible, and after 10-15 seconds, just carefully remove it.

Happy tea drinking!