Julia Vern 5 637 0

For several centuries now, tea has been a favorite drink of many, not only because it is tasty, but also healthy. The properties of the substances included in its composition have a positive effect on the state of the entire organism as a whole, including mood. Many researchers even claim that thanks to the vivacity and good mood that drinking tea gives, life expectancy increases.

The components that make up black tea are amazingly diverse. This drink is rich in vitamins, minerals, amino acids, alkaloids, pigments, essential oils, tannins and caffeine. Many of them have beneficial effects:

• increasing immunity;
• strengthening the walls of blood vessels;
• regulation of the genitourinary system, including the kidneys;
• increased blood circulation to the brain;
• with the help of caffeine, the functioning of the heart and gastrointestinal tract is stabilized, it helps to concentrate and focus;
• the antioxidant and antimicrobial effect of tea is due to the presence of tannin;
• Theophylline helps improve metabolic processes in the body;
• the presence of fluoride helps strengthen teeth and prevent caries;
• phenolic compounds help quench thirst.

Modern research conducted by scientists over several decades has shown that black tea in combination with citrus fruits significantly reduces the incidence of skin cancer. It could be as simple as a cup of hot tea with a slice of lemon.

External effect of tea

Thanks to its antibacterial properties, the drink perfectly combats unpleasant odor in the mouth. A strong infusion of black tea, used as a compress, relieves swelling of the eyelids. When going to the beach, you can wipe your skin with it. This will protect you from sunburn for a while.

Rules for brewing black tea

Of course, the benefits of black tea are undeniable. But for the drink to become truly useful, you need to learn how to brew black tea correctly. Mistakes made during the brewing process can not only deprive it of all its beneficial properties, but also harm the body.

Fortress

Many people refer to the strength of tea as the final color of the drink. But it is not so. Strength is the content of substances in its leaves that, when dissolved, pass into the drink. In other words, as the concentration of the tea composition increases, the strength of the drink also increases. It is not influenced by the brewing time, since if the raw materials are initially of low quality, then you should not expect a high-quality infusion from it. Although frequent consumption of high-strength tea leads to leaching of magnesium from the body, which has a detrimental effect on the nervous system.

You shouldn't drink strong drink too often

Making black tea

Important!
The tea gains its strength five minutes after the start of brewing. The final color is achieved within ten minutes. If you do not consume it at this time, it begins to lose essential oils, proper smell and taste.

It becomes bitter, and this does not mean that it has become stronger, but indicates that it was brewed incorrectly. Therefore, it is important to know how much to brew black tea.

Brewing utensils

The material from which the teapot is made plays an important role in the quality of the resulting drink. Regardless of what the device is made of, it must be dry and warm when brewing.

The right kettle

The teapot has long been the utensil around which the entire tea ceremony is built. Therefore, choosing a kettle is a rather important moment.

Clay teapots

These are the first teapots to appear in China. Unglazed clay teapots absorb the aroma from each brew. As a rule, it is not customary to clean them, but only rinse them. It is believed that preparing aromatic black tea in a clay teapot with a large layer of coating produces the strongest aroma. They are very suitable for black varieties, since they absorb heat for a long time and then release it for a long time.

Porcelain teapots

They are considered the best representatives of these types of products. They are indispensable for varieties with exquisite aromas that are not usually brewed with boiling water. In addition, high-quality porcelain is a chic table decoration during a tea ceremony.

Glass teapot

Using a glass teapot, you can observe the life of tea leaves during the brewing process. When choosing such a device, you should know that the glass must be of very high quality, and all other parts must be stainless. Otherwise, your tea may have a completely different, specific aroma. Also, such products require frequent, thorough cleaning to maintain their aesthetic appearance.

When brewing in a glass teapot, it is interesting to watch the transformation of the tea leaf

French press

For those who love everything new and progressive, we can suggest using a French press. It is a container with a press for filtration and ensures the convenience and speed of the process.

Metal kettle

If you prefer metal kettles, they should be of the highest quality stainless steel. Only in this case will they ensure a high-quality drink, durability of use and a special style of tea drinking.

Time and temperature for brewing tea, its quantity

To get a high-quality and healthy tea drink, one teaspoon of good raw materials per half liter of water is enough. The tea is poured into a dry teapot, which is filled with hot water and covered with a towel along with the spout. This will be enough, since a heavily insulated and steamed drink loses its proper taste. It takes about seven minutes to brew black tea. After this, you need to stir the brewed drink to distribute all its esters evenly throughout the entire volume.

It is important to choose the right ratio of dry raw materials and water

Water should be used that is soft and well purified. Low quality water gives the drink its own taste. For black teas, as a rule, water of ninety degrees is used.

Today, there are a lot of traditional drinks that are consumed daily. Black tea in all its diversity is considered one of these. It would seem that the brewing process should not cause certain difficulties. However, the procedure includes a number of nuances, such as the temperature of the water, the material of the teapot for brewing, the duration of infusion, and the dosage of leaves. In order to fully comply with the technology, it is important to follow the step-by-step instructions that we will talk about today.

Stage No. 1. Boiling water

This step is rightfully considered the most important; the final result depends on it. To get delicious tea, you need to heat the water correctly.

1. Prepare a kettle for boiling and fill it with filtered water. The softer the liquid, the tastier the tea leaves will be. The water should not contain impurities or chlorine; you can purify it in any convenient way.
2. Fill the kettle, retreating 1-2 cm from the beginning of the neck. This move will help control the boiling process, since the free space between the surface of the water and the lid of the kettle will create a certain resonator.
3. According to all the rules, water should be boiled over an open fire or use a gas stove and a kettle adapted for it. However, not everyone can afford this, so we’ll make do with a modern electrical appliance.
4. The optimal water temperature is considered to be between 85-95 degrees. This means that the kettle needs to be turned off 3-5 seconds before it clicks on its own. You cannot boil water several times; water heated once is poured into the teapot.

Stage No. 2. Preparing the teapot

1. A prerequisite for brewing black tea is the preparation of the kettle, namely its heating. If you neglect this rule, when you pour boiling water, its temperature will drop by 20-30%. As a result, you will not be able to achieve an ideal result; the tea will turn out tasteless.
2. You can warm the teapot in several ways, everyone chooses an option “for themselves”. The first method is to pour boiling water into a pan, then lower the kettle into it. The exposure time is 3 minutes, during which time the glass will warm up.
3. The second method is the simplest and most popular. Boil water to the maximum mark, pour it into the teapot, leave for 5-10 minutes. Next, drain the liquid and immediately proceed to the next step.
4. Another method is more problematic. It is necessary to warm up the brewing container in the oven. To do this, place the teapot on a baking sheet and place it in a device heated to 50 degrees. Every 2 minutes the temperature increases by 10 degrees. Heating occurs within 10 minutes.

Stage No. 3. Compliance with tea dosage

1. The amount of dry tea sent for brewing depends on many factors. Traditionally, people add one teaspoon per serving (mug), but that's not all.
2. If you did not filter the water before boiling, as a result of which the liquid remained hard (with impurities, metals, chlorine, etc.), you need to take 1.5 teaspoons more tea leaves than usual.
3. If we are talking about a black drink in leaves, tea chopped into small pieces brews many times faster than large ones. Therefore, it is allowed to put a little less than a teaspoon per serving into the teapot. Regarding loose leaf tea, the proportions vary between 1-1.5 teaspoons per person.
4. Not many people know, but after smoking or eating, a person’s taste becomes dull. If you plan to drink tea during this period, you need to take 30% more tea leaves. However, many nutritionists do not advise drinking tea immediately after eating; you need to wait 1.5-2 hours.
5. To pour the tea leaves into the teapot, prepare a teaspoon. Scald it with boiling water in advance and dry it with a towel. Measure the required number of leaves, taking into account all the nuances and personal preferences.
6. Once you have poured the tea, shake the teapot to distribute the particles evenly. This move will allow all the flavors to be revealed, each particle will receive its own portion of boiling water and will warm up evenly.

Stage No. 4. Brewing black tea

1. The British are considered true professionals when it comes to the technology of brewing black tea. After you add the raw materials to the heated kettle, pour boiling water over it by 30%. Wait 3 minutes, then fill the teapot another 60-65%.
2. When all the boiling water has been added to the dishes, you need to wait 7-12 minutes. The smaller the leaves, the longer it will take to infuse. Large specimens reveal taste and aroma in just 5 minutes.
3. If you don't have time to divide the brewing process into 2 stages, do it differently. Pour the raw materials into the kettle and fill with boiling water to the brim. Cover with a lid and wrap in a towel. Wait 7-10 minutes and start tasting.
4. While pouring water, make circular movements with the kettle. This way you will raise the tea leaves for even heating. High-quality raw materials form a yellowish foam on the surface of the water. If the tea is of low grade, you will notice floating sticks.
5. Many people brew black tea 3-5 times in order to save money, but such actions are extremely erroneous. It is not allowed to scald raw materials with boiling water more than 2 times, and the interval between brewing should not exceed a quarter of an hour. Otherwise, the drink will be different and not beneficial.
6. When you prepare a delicious brew of black tea, store it in porcelain, glass or earthenware containers. The listed materials will help preserve the taste and aroma. Be sure to screw the lid on the teapot.

1. The main rule is that fresh filtered liquid is used to prepare a tasty drink. The water should not smell musty or hydrogen sulfide, or contain particles of rust, scale, or bleach.
2. To get a tasty drink, make sure you have soft water in advance. Otherwise, magnesium and calcium salts, as well as sulfuric acid compounds, will destroy the beneficial qualities of the drink. The tea will turn out cloudy and sour.
3. If you have hard running water in your region, take care of softening it in advance. To do this, pour 1-2 liters into a jug and leave for a day to settle. You can also freeze the liquid, then let it thaw at room temperature.
4. To get a tasty drink, you can increase the brewing proportions by 1 teaspoon. In this case, it is advisable to use finely chopped raw materials. You should resort to similar methods if you cannot soften the water.

Brewing black tea requires attention to detail and nuances. Soften the water in advance by settling or filtering it. Heat the liquid to 95 degrees, then scald the kettle with boiling water. Pour in the required amount of tea leaves, pour, shake. Let it brew for 7-10 minutes and start drinking. Remember that large-leaf raw materials are brewed faster, and less of it is also required.

Video: how to brew black tea

How to brew tea correctly? According to classical technology, dry tea is brewed with boiling water in a “white key” state. But each type of tea is unique in its own way, so in this article we will analyze all the subtleties and nuances of brewing. In fact, many people know about proper brewing, but due to the constant rush, not everyone adheres to such principles. Which is actually a gross mistake, since initially tea served as a medicine, and let it be known to us all: any medicine must be used strictly according to the instructions!

We hasten to assure you that we are not trying to scare or dissuade you from consuming tea drinks. We are faced with the task of revealing the full possibilities of brewing this ancient healing drink. Experience the old traditions of different peoples. And finally, don’t just enjoy this aromatic liquid, but draw from it only the most valuable and useful qualities!

Yes, in the modern world there is not always a place for tea ceremonies, and old traditions have been replaced by so-called tea bags. Fast, simple and practical! What else does a business person need? How long have you been away from business, hustle and bustle in search of peace and harmony with yourself? No matter how trivial it may sound, skillfully brewed tea, be it green, red, black or other colors of the rainbow, has not only a diuretic effect. Good quality tea can cure all diseases! At least that’s what the Chinese say, and they definitely know a lot about such matters, judging by their life expectancy!

Important components of the drink

The important components of the drink are water and its boiling point, as well as the brewing container, but not sugar or buns, which can still be a pleasant addition. In order to brew absolutely any tea-like “nectar”, you need water - a liquid without which the existence of all living things is unthinkable. A teapot for brewing in the modern world is not the main component, because a huge number of miniature “infusers” for cups have been invented. But nevertheless, in ancient China, the teapot had one of the main roles. The important list is completed by the temperature of this very water, which is needed for brewing in that same teapot.

There is a unique brewing ritual in almost all countries, so talking about who is right and who is wrong is a little inappropriate. The components of tea can vary significantly depending on the country, and not everyone can get mountain or melt water. As for the container, the same Chinese prefer small porcelain teapots, and in South America they generally brew tea in a pumpkin!

Water

Spring, melt or mountain water is indeed ideal. But not everyone has constant access to such wonderful sources, especially in urban areas. And the most ordinary tap water can become a good component if it is filtered. Fortunately, there are no problems with filters; you can choose one to suit every taste and color, the main thing is not to forget to change them on time.

No filter? No problem! Water can be improved by freezing and thawing or simply settling. This is very easy to do at home. Lightly freeze the water, remove the ice, and consume the rest. If the process takes a long time, you can always buy purified liquid in the store.

Teapot

According to Chinese traditions, a teapot should be made of clay, porcelain, ceramic or earthenware, but not metal. In extreme cases, you can use a glass one; besides, the tea leaves are beautifully visible in it. It is especially interesting to watch the bound tea unravel to form a flower. Supermarket windows are filled with an abundance of different teaware: here you can find ordinary “pot-bellied” teapots, ultra-modern gongfu (tipot), as well as attractive French presses.

In the absence of a teapot, tea can be brewed in a cup made of porcelain, glass or similar material. If you are just going to buy such an infuser, then preference should be given to a strainer made of the same material as the cup itself.

By the way, many chefs advise warming up the infuser before brewing a tea drink in order to achieve the ideal result.

There is an opinion that the shape of the brewing container is also of considerable importance. Therefore, preference should be given to a specimen with a spacious bottom, the sides of which taper upward and have a thickness of at least 5 mm. It is believed that such a figure favors good and speedy brewing. And the thickness of the sides allows you to retain the required heat longer.

Optimal temperature

The optimal water temperature for making tea should be one of three stages: “crawfish eye”, “fish eye” or “the sound of the wind in the pine trees”. This is how the Chinese describe traditional boiling of water.

In simpler terms:

• “crawfish eyes” are the first phase of boiling of the liquid. At the bottom of the kettle, small bubbles appear, which move upward and collect along the sides of the container. The mass of bubbles gradually increases;
• “Fish eyes” is the next boiling phase. The formation is characterized by the rapid and massive rise of small bubbles, which initially make the liquid cloudy, but then immediately clear. It is compared to a running stream and called the “white spring”;
• “wind noise” is the third phase. This stage begins with the noise of large bubbles bursting and is the final stage. Boiling must be stopped immediately.

If you hold water too long, it will begin to splash and drip, and according to the Chinese version, such liquid becomes “dead.” The British adhere to the same recommendations, only they explain this by saying that for proper brewing you need water with a large amount of oxygen, and intense bubbling destroys its molecules.

One way or another, the second phase is considered the ideal option, which you need to be able to “catch”. This water is the main secret of proper brewing of the product. By the way, there are now a lot of devices on sale that help determine the temperature of the water in the container. Its optimal condition for preparing healthy and tasty tea ranges from 80 to 90°C.

How to brew tea correctly?

How to brew tea correctly? Pour boiling water over dry raw materials at the “key” moment or wait until the temperature drops to 85°C, and then brew the product. This very brief process can be observed in the video example at the end of the article. But to this simple process we should add a few more simple procedures, which we will describe in order.

In fact, there are a lot of brewing methods, and all of them are correct. This is because there are a huge number of varieties of tea in the world, and these types have different shapes and processing. For example, black tea, like green tea, has several categories:

• long leaf (loose). This includes large leaf, medium leaf and crumbleaf;
• granulated;
• bagged;
• pressed. It includes tiled, brick, tablet;
• instant coffee (predominantly distributed in the USA).

Accordingly, brewing will directly depend on the size of the tea leaf and its processing. The degree of brewing also depends on the flavoring additives that are often added to the drink. The most common additives are milk, ginger, honey, sugar or lemon.

It is interesting that black tea is called mainly in European countries, but in China it is called “red tea” because the leaves color the water orange or red. The Chinese call black tea a special fermented tea from the Pu'er city district.

So, we will describe all these varieties, as well as many others, in more detail, so that you have an idea about each product and will certainly want to materialize it correctly at home.

Herbal

Herbal tea (herbal tea) can be brewed from one type or a mixture of herbs, and such drinks are consumed mainly for vitamin and medicinal purposes for the prevention and treatment of diseases. In addition to herbs, fruits and rhizomes, green or black tea is often added to the drink for a thicker taste. There is also a special ready-made mixture called monastery tea. Its essence is that it consists of natural components that are perfectly balanced. This product can be bought in specialized stores, and you will learn how to brew it from the instructions.

Brewing herbal tea is as easy as brewing any other drink. You just need to be guided by a clear recipe, correct proportions and instructions on how to take the herbal mixture.

Name	Water temperature in Celsius	Brewing duration	Preparation
Tea with mint			This drink is prepared quite quickly, 15 minutes will be enough. All components are mixed and infused in hot water for about 10 minutes. After brewing, the leaves are removed. Peppermint tea is also very tasty as a cool product; you can make it yourself by putting the liquid in the refrigerator. Ingredients for mint tea for two servings: 7-10 leaves of the plant, 2 tbsp. purified water, sweetener to taste, lemon if desired. You can brew fresh mint in the same way.
Dandelion tea			You can prepare a decoction from both the root and the leaves, but more often, brown-fried or dried rhizomes are used. Depending on the therapeutic purpose, the proportions also change. On average you need 1 tbsp. l. roots, inflorescences or leaves per 1 tbsp. clean water. The raw material is filled with water and boiled for 15 minutes, after which it is infused for 45 minutes. Dandelion tea is filtered before use. You should drink this liquid exclusively for medicinal purposes 15 minutes before meals, half a glass 3 times a day.
Ivan-tea (Koporsky)			Making a delicious decoction of fireweed for treatment is very simple if the leaves are collected and processed using the correct technology. The herb Ivan tea should be infused in a glass or ceramic teapot. Dosage is a very important point when brewing such a herbal drink, so the ratio of products should be strictly observed. Koporye fermented tea is intended only for the treatment of certain diseases, in particular, for men with problems with potency. To brew a delicious infusion, you need to boil 0.5 liters of spring water, add 2 tbsp. l. herbs and let it brew under the lid for about 10-15 minutes, then shake the contents of the kettle to release the essential oils and remove the tea leaves. Fireweed should be used depending on the disease. As a preventive measure, you can drink it before meals 3 times a day, 1/3 cup warm or cold.
Tea with lemon balm			A delicious fragrant drink can be prepared for children, pregnant and nursing mothers, because it has virtually no contraindications. The main thing is to limit yourself to 3 cups per day for an adult. You can make tea from fresh and dried lemon balm as a separate decoction or by adding it to regular tea. Brew 1 tsp. leaves with slightly cooled boiling water for 10 minutes, then remove the tea leaves and drink in small portions throughout the day.
Chamomile tea			Classic tea from chamomile inflorescences is easy to prepare at home, but it must be brewed for at least half an hour. For 1 tbsp. Vara will require 1 tbsp. l. crushed raw materials. The broth is infused under a dome, the raw materials are squeezed out and consumed warm at night.
Tea with St. John's wort			In order to use St. John's wort as tea, you should put no more than 1 tsp per glass of boiling water. dry grass. The brewed leaves are removed and a cup is taken daily.
Rose hip tea		8 hours in a teapot, 5 hours in a thermos	Dried rose hips can be brewed in either a whole or crushed state. Before using in tea, ground fruits must be cut in half and cleared of the fleecy interior. Whole berries just need to be washed and dried. For 270-300 ml of water you will need about 4 tbsp. l. rose hips (60 g). For this, the water is cooled to 80°C, and this rosehip tea is infused for about 8 hours. After this, the berries should be removed, mashed and placed back into the liquid. But to brew in a thermos, you don’t need to crush the fruits; the brewing time in such a container is also reduced to 5 hours. You should drink 0.5 tbsp of tea drink. three times a day.
Lime tea			Tea with linden (see photo below) is endowed with a honey bouquet and a sweetish aftertaste, for which not only adults, but also children love it. For practicality and convenience, these organic teas are available in bags. And if you want to brew linden tea with your own hands, then fill the container a quarter full with linden inflorescences and add water, close the lid and wait half an hour. This tasty and healthy tea can be taken with virtually no restrictions, but doctors still do not recommend using more than 1 tbsp. l. per day, and the duration of administration should not exceed 5 days.
Currant leaf tea			To prepare the drink, you can use dry, fresh and even fresh frozen whole or crushed leaves. For 1 liter of boiling water you should take 1 tbsp. l. dry or 2 tbsp. l. fresh chopped leaves and 1 tbsp. l. favorite tea. At the end of brewing, the drink is filtered.
Tea with thyme			To brew thyme in a teapot, you can use your favorite ingredients, to which you should add 1 tsp. herbs. The only condition for such a drink is that it cannot be infused for longer than 15 minutes.
Sea buckthorn tea		No brewing	Proper sea buckthorn tea is prepared on the basis of regular black or other loose leaf tea you are used to. While 600 ml of water for tea is heating up, you mash 150 g of sea buckthorn berries in a separate container, adding just a little high-quality warm water to obtain a liquid puree. Brew 3 tbsp in boiling water. l. tea according to instructions. Warm up the cups and put 1-2 tbsp in them. l. sea ​​buckthorn mixture. Pour the brewed and slightly cooled tea over the mixture. Add natural sweeteners to taste.
Nettle tea	100 for fresh, 80-90 for dry	10 minutes for fresh, 5-10 for dry	When brewing, fresh or dry crushed leaves will do, but raw materials are sold only in dried form. If you have fresh leaves, then you will need 5-10 pieces per glass, depending on the size. You need 1-2 tsp of dry product for the same volume of water. There is also a difference in preparation: fresh leaves need to be boiled for 10 minutes, and dry leaves need to be brewed for 5-10 minutes. In both options, at the end of cooking, remove the tea leaves.
Chaga tea			Chaga can be brewed either dried or fresh. Since ancient times, this healing drink has been used by peasants instead of tea. It is very convenient to infuse birch mushroom in a French press or thermos so that it infuses well. The ratio of raw materials to water should be 1:5. Depending on your preferred strength, you can brew it in different ways. You should drink 0.5 tbsp 30 minutes before meals.
			The most common form of this product is leaves twisted into needle sticks. You should not use more than 1-2 of these tubes per serving. The first brew is drained after 20 seconds, the second brew is kept for the same amount of time, then drunk. It is advisable to use kudin with stevia.
Kuril tea		cook for 10 minutes Leave for 2 hours	You can brew a drink from flowers, leaves and rhizomes. To increase immunity, you need to pour 2 tbsp. l. raw materials 500 ml of water and bring to a steam boil, then simmer over low heat under the lid for 10 minutes. After prolonged infusion, take 2 tbsp. l. 3 times a day. You can also buy this tea in bags; how to brew and use this product should be written in the instructions.

As you can see, an individual approach is required to herbal teas, because in combination with regular tea leaves, the beneficial qualities of the drink are enhanced, as are its contraindications for certain individuals. Therefore, before using the herbal infusion, read the instructions so as not to cause harm to the body.

Pu'er

Pu-erh can be brewed correctly in the traditional way, or you can experiment with both the amount of tea and infusion. At the moment, this variety is considered the latest in tea fashion, just as mate, hibiscus, white and others were once popular.

This tea can be found in two types: “shu puer” and “sheng puer”, which respectively mean “old” and “raw”. On sale you can find loose and pressed (in tablets, bricks, pancakes and others). But in any form, this tea is considered one of the most expensive and sought-after products.

Unusual Chinese tea, when prepared in concentrated form, has, so to speak, a heady or intoxicating effect, so some admirers of such sensations drink this tea in order to “get it right.” But in the end they get the opposite result in the form of nausea and vomiting.

We propose to brew pu-erh in the classic way, which will have an exceptionally pleasant taste and will not negatively affect the condition of the body. To do this, we recommend not exceeding the dosage, and also rinsing and/or roasting the tea leaves.

Instructions for preparation and brewing are for 150 ml of purified water:

• bring the water to small bubbles, which will mean an ideal boil for brewing;
• a teapot or gaiwan (a cup with a lid) is heated with additional boiling water;
• the prepared pu-erh is placed in a container;
• tea is poured with boiling liquid and covered with a dome;
• Leave the first brew for a few seconds, then drain the infusion;
• repeated infusion can be increased each time;
• depending on the valuable qualities, the brewing process can be performed up to 10 times;
• You need to drink delicious and aromatic pu-erh only in small portions, savoring every sip.

In order to experience all the flavor notes, tea connoisseurs recommend buying exclusively high-quality pu-erh, which smells of herbs or dried fruits; in addition to the “Emperor's Seal” variety, it additionally has a smoky smell. But it’s up to you to choose green tea, black or white; we only note that black tea has a higher strength.

Oolong

Oolong is a Chinese or Taiwanese tea that can be brewed with either just hot water or boiling water, but this depends on how fermented the leaf is. Brewing a very tasty and ancient drink is, in fact, simple, the main thing is to follow the given tips.

The most famous varieties of oolong:

• Tieguanyin (colloquially “tiguanyin”). One of the rare and expensive varieties of tea, it can be brewed up to 20 times under the right conditions in traditional containers. For traditional brewing of weakly fermented raw materials, it would be a good idea to stock up on the proper utensils so that the rare tea can fully express its unique taste. Place 2 tsp in a cup with a lid. tea leaves, pour water brought or cooled to 95°C, and after a few seconds the first liquid is drained to rinse and open the leaves. After this, hot water is again poured into the gaiwan (cup) of tea, steeped for 1 minute, and then poured into a teapot from which it can be poured for guests. You can do such manipulations up to 20 times if Tie Guan Yin is really high quality;
• dahunpao or "Big Red Robe". Rumor has it that this authentic tea is no longer sold, but if you still get such a treasure, then you simply must brew it according to all the rules. So, elite Da Hong Pao is brewed at a temperature of 90-93°C. For 200 ml of spring water take 2 tsp. leaves. The infusion procedure is the same as for teguanyin, only the first brew is not poured into the sink, but the bowls are heated with it. Each subsequent brew should be increased by approximately 30 seconds;
• milk oolong This loose-leaf tea has a barely noticeable aroma of milk, but for the most part the specific taste is enhanced by the manufacturers themselves. In order to brew a tea drink, 75-80°C is enough, and for half a liter you will need about 2 tsp. tea leaves Milk tea is brewed according to the same principle as previous oolongs, and the number of brews can be up to 8 times.

You can buy bagged, pressed, granulated or bound oolong, but when purchasing, check the necessary information about the product, as real oolongs have a very high price.

Anchan

Anchan (commercial name "Chang-Shu") is a tea from Thailand that, when brewed, acquires a blue or purple color due to the inflorescences of the trifoliate clitoris. The Thai drink in its pure form has a rich sapphire hue, and if you prepare it with lemon, it will take on a purple color.

The proportions of dry raw materials are very important, so it is advisable to take 2 tsp per 200 ml of water. or 10 pcs. twisted flowers. Brew tea at 90°C, count 10 seconds and drain the liquid, then refill and leave for 6 minutes.

Turkish

According to the classic version, it is advisable to steam Turkish pomegranate tea in a traditional two-story teapot, using tea leaves and pomegranate seeds in any proportions.

A small amount of boiling water from the lower kettle is poured into the products on the upper floor, forming a strong brew, which can be diluted with the remaining water if desired. In Turkey, this drink is made mainly with black tea and is quite strong. They drink aromatic Turkish tea from glass glasses.

Matcha

Matcha (colloquially matcha) has an unusual shape, thanks to which it is used when brewing traditional Japanese teas directly in a cup, or as a food additive to desserts.

This bright green powder product is prepared according to the following rules:

• measuring cup;
• ceramic brewing bowl;
• bamboo measuring spoon;
• strainer;
• bamboo whisk.

Place 2 g (2 scoops) of matcha in a bowl, add water (60-80 ml) brought to 70-80°C and beat the mixture with a special whisk until smooth. This drink turns out to be quite bitter, so Japanese desserts are often served with it..

Rooibos

Rooibos (colloquially rooibos) - a tea-like drink from Africa involves short and simple brewing in a suitable container with boiling water and even short boiling, which the crushed leaves and shoots of linear aspalatus tolerate normally.

Due to the fact that the raw material is very dense, boiling in the oven or on the stove is advisable. In addition, it can be brewed several times. And the dosage of rooibos is the same as regular black tea, i.e. 1-2 tsp. per cup.

Mate

Mate (colloquial mate) is unusual in that it needs to be brewed in a calabash - a special vessel made from a gourd. The Paraguayan drink is prepared in several ways, we will look at the most popular.

Chopped shoots of Paraguayan holly are poured into a calabash (2 tsp is enough for a weak drink), then the vessel is turned over to one side so that the tea leaves fall in one place. This mixture needs to be poured with a small amount of absolutely any water, that is, cold, hot, even from the tap (if it is at least slightly drinkable), just not carbonated, to get a paste. A bombilla is applied to the empty side of the pumpkin - a tube with a sieve through which you should drink mate.

At the second stage of brewing, fill the container to the top with water cooled to 70-80°C, wait a few seconds, and then drink immediately before the tea becomes too bitter. All this time, the tube should be in one position; twisting it is highly not recommended. This portion of dry tea can withstand about 3 brews.

Yellow

Yellow Chinese tea has long been considered exclusively imperial tea, requiring brewing technology with the softest water not exceeding 80°C. Since then, the preparation method has not changed, because tea is still considered one of the most unique teas.

It is advisable to brew yellow tea in a glass teapot to watch the velvety tea buds steam, moving up and down, forming a kind of “dance of tea leaves.” The dosage of such an elite product is 3 g per 150 ml of liquid.

Hibiscus

Hibiscus - a red drink made from hibiscus inflorescences, is distinguished by its simple and quick brewing for 3-4 minutes, but there are plenty of recipes to suit every taste.

Here are some easy examples.

1. Classic - involves infusing the petals in a non-metallic vessel using cold water overnight (1 tbsp per 1 tbsp of water). Then the infusion with tea leaves is brought to a boil and cooked at a minimum temperature of 3 minutes. Before use, the grounds are removed.
2. Quick method: brew 1 tsp in a medium cup. hibiscus at 90°C for 3-4 minutes, after which the leaves are removed.
3. Iced hibiscus tea is prepared according to the classic type and then cooled.

In hot weather, hibiscus perfectly quenches thirst, especially if combined with ice and lemon. In combination with ginger, tea is also used for weight loss.

In general, tea made from ginger root and Sudanese rose is a very tasty and healthy delicacy. By adding cinnamon and honey to the ginger drink, you can get Thai tea.

Connected

Bound tea is brewed in the same way as regular green tea, with the difference that for the formed product it is advisable to take a transparent container in order to see how the flower blooms.

The composition of the bunch most often includes green leaf tea, less often black and white tea, because green tea leaves are easier to form. To brew this tea, you need to use at least 200 ml of water for one bud. At a temperature of 80-90°C, the product is brewed for about 4 minutes, by which time the flower, which is often supplemented with jasmine, lavender, camellia and other inflorescences, fully opens. If you pour all the tea leaves into bowls at once, the tea leaves can be brewed several more times.

As mentioned above, a huge number of tea varieties are grown and produced around the world, which are easy to brew at home. The preparation technique depends on whether it is granular, bagged, pressed or sheet. Also, the brewing technology can sometimes be modified if you want to make your own tea with milk, ginger, honey, spices or other flavorings.

It's no secret that tea is the most popular drink that both adults and children enjoy drinking. Who would refuse a cup of aromatic tea, invigorating and tonic? But many people forget how to brew tea correctly, in order to reveal its beneficial qualities as fully as possible, they use quick brewing methods using tea bags. But the tea ceremony in some countries is a real ritual that cannot be rushed. Eastern peoples consider tea their national drink.

Let's remember all the subtleties and nuances of preparing this wonderful drink and fully enjoy its taste and aroma.

Many people know about the existence of the most beautiful flower - camellia, some even grow it at home. But not everyone knows that this is the same tea plant, from the buds and leaves of which absolutely all types of tea are made. Yes, yes, it is Camellia sinensis that provides the raw material for black, green, and all other varieties of our favorite drink.

The birthplace of tea is China, although many are confident of its Indian origin. But there is plenty of evidence to the contrary, especially since the three-thousand-year history of Chinese tea is reliably known.

There are more than 1,500 varieties of tea in the modern world, but there are only six main types: black, green, white, red (oolong), yellow and pu-erh (post-fermented). They differ from each other in the duration and method of oxidation before subsequent drying of the sheet.

1. Black. The oxidation process is long, from two weeks to a month. The leaf is almost completely oxidized, up to 80%. When dry, it has a dark brown, almost black color. The drink is orange to red-brown in color. The most popular type of tea in the European part.
2. Green. Almost non-oxidized tea (3-12%). Its leaves are left in the air to wilt slightly, dried and rolled. Thanks to this, fermentation does not occur. Dry leaves are light green to dark green in color, and the drink is yellowish or greenish with a distinct herbal taste and aroma.
3. White. Young leaves and unopened camellia buds are almost not processed, however, the degree of oxidation is about 12%. They are dried, but not rolled like green tea, so the tea leaves quickly open in water. Light in color when dry, and yellowish but deeper than green when brewed. It has a floral taste and aroma. Very sensitive and capricious when cooking.
4. Yellow. This is an elite variety, once it was prepared exclusively for the imperial court, and it was prohibited from being exported from the country. It is made only from high quality raw materials and carefully processed. Before drying, the leaves undergo a special simmering procedure in fabric bags. The degree of fermentation is 7-10%. Brewed tea is transparent with a slight yellow tint and a pronounced “smoked” smell - this is its distinctive feature. The tea is quite rare and is still considered exclusive.
5. Red (oolong). In China it is also called turquoise or blue-green, while in Russia it is known as red. According to the degree of fermentation, they are divided into weak, medium and strong. Color, taste and smell depend on oxidation, which varies from 30 to 70%.
6. Puer (dark tea). The dense, juicy leaves are collected from the oldest plants, then pressed into cakes and subjected to many years of natural oxidation. To speed up the fermentation process, artificial aging is used - a pile of leaves is watered from time to time and the mechanism for the development of microorganisms (mold) is triggered, which, through their vital activity, increases the temperature and causes juice to be released. The main thing is to monitor the temperature to prevent rotting. This is the most expensive type of tea

Before brewing tea, first make sure that the water is prepared correctly, because it is one of the main components when preparing the drink. The Chinese recommend taking spring water or fresh water from rivers and lakes, but given the unfavorable ecology, it is better to limit yourself to pure filtered water.

If you only have tap water, then make it a rule to leave it in an open container for several hours so that the smell of bleach disappears and harmful impurities settle to the bottom. Of course, it is unacceptable to shake and stir it; use only the top layer of liquid.

Remember, the quality of water plays a decisive role in preparing tea.

Rigidity

Hard water “kills” the taste and smell of tea with sulfuric acid and carbon dioxide components.

Soft, practically free of mineral salts, most suitable for preparing an aromatic drink.

What to do if hard water prevails in the region? Leave for at least a day and filter.

Temperature

If you ask drink lovers what kind of water to brew tea with, the overwhelming majority will answer – boiling water. And it will be completely wrong!

Of course, there are a few varieties that require boiling water, but they are rather the exception. You need to take hot water for brewing, about 80 degrees. Try to catch the moment of the “white key”, when many small bubbles rush upward and the water takes on a cloudy milky color. It is under these temperature conditions that the taste and aroma can be revealed most fully, and most importantly, the release of tannins, which give a bitter aftertaste, can be avoided.

Boiling water for a long time or boiling it again spoils the taste of tea, “poor” it, and the smell completely disappears. This is no longer a drink, but colored water. The most offensive thing is that we often call this water tea.

Ceramics, porcelain or earthenware are the best materials for a teapot. Recently, transparent ones made of thick heat-resistant glass have come into fashion; they are not inferior to ceramic ones and are also worthy of attention.

The lid must close tightly and even go a little deeper inward, so as not to create a “draft” and temperature imbalance. The walls are thick, the bottom is wide, the shape is pot-bellied, tapering towards the top - this is the ideal teapot.

Step-by-step instructions for brewing black tea

How to brew tea correctly in order to fully enjoy its taste? After all, most likely you pour the raw materials into the teapot, pour boiling water over it and after a couple of minutes pour the tea leaves into cups. Or you dip a bag of an unknown substance into a glass of hot water. Is this what you call tea? Then you have never drunk real, properly brewed tea.

Boiling water

Pour out everything in your kettle. No repeated boiling! Fill it with fresh, ideally spring water. Since you most likely do not have such water, take filtered or bottled water from the store.

Bring to a partial boil, a “white key”, when many small bubbles color the water milky.

Preparing the teapot

Before adding tea, pour boiling water over the teapot.

This way you kill two birds with one stone. First, remove dust and dirt, that is, disinfect the surface. Secondly, you create a favorable temperature for brewing.

Compliance with brewing dosage

Each variety is brewed differently, but there is a universal rule - you need to pour 1 teaspoon of raw material into a glass (cup) and add another one. That is, if you need to pour tea leaves for four people, then pour 5 teaspoons of tea into the teapot.

Everything else depends solely on your taste - like it stronger, add tea leaves.

Filling with water and infusing

After you have prepared the teapot (scalded it) and poured the required amount of raw materials, pour hot water to a third of the volume. Close the lid and shake the contents lightly. Then add water to the desired level and leave for a few minutes.

Never fill the water all the way to the top, leave a few centimeters for steam and foam. By the way, properly brewed tea always forms foam on the surface.

The tea is considered brewed if all the tea leaves have sunk to the bottom. As a rule, this happens after 5-7 minutes. During this time, the leaves managed to steam and unfold, releasing all the beneficial substances and aromatic essential oils into the water.

Drink only freshly brewed tea; the longer it sits, the more it loses its beneficial properties. In a drink that has stood for an hour, up to 90% of its properties are lost and harmful substances are released that are more likely to do harm than good.

According to Chinese tradition, white tea is brewed exclusively with boiling water. In Western culture, there is a myth that this is a delicate drink and should be prepared in cold or slightly warmed water - this is nonsense and the Chinese will only laugh at you.

Take a small kettle and pour the raw material into it at the rate of 7g per half glass of water. Pour boiling water over it and after half a minute pour the tea leaves into a larger kettle. Pour boiling water again and drain. This method is called strait. White tea can withstand up to 10 repeated brewings, and the resulting tea in a large teapot will be rich and will contain all the flavor subtleties of numerous brewings.

If you don’t want to start a ceremony, then pour tea into an ordinary porcelain teapot at the rate of 6 grams per glass of water and fill it with cooler water at 80 degrees. Infuse until the tea leaves sink to the bottom. This method involves brewing once.

Brewing tea with cream or lemon

For lovers of all kinds of additives to tea, we can say one thing - this is no longer tea, but a tea drink. Because when you add lemon, milk, cream, honey and other things, some properties of tea are lost. For example, if you like tea with milk, then get ready for the fact that the tea leaf loses antioxidants, which means it ceases to be a preventive measure for oncology and cardiovascular diseases.

On the other hand, the drink takes on something new. Therefore, if you like a sour citrus flavor, then add a slice of lemon. Or a spoonful of honey, or maybe raspberry jam.

Conclusion

Now you know how to brew tea correctly. Enjoy your tea! Brew fresh tea and drink it with pleasure!

How to brew tea correctly?

This question is asked by many novice tea lovers. There are many ways to prepare tea. It all depends on what kind of tea you are going to brew - black, green, white or red tea (hibiscus).

How to brew black tea

We will talk about ordinary black tea: Georgian, Krasnodar, Ceylon, Indian.

The ideal option for these purposes is mountain spring and spring water. It is clear that in urban life there is no need to even talk about spring water, but even the most ordinary tap water can be significantly improved by filtering or simply standing in an open container for several hours.
And there is a wide selection of drinking water in stores.

Hard water with a value higher than 8 mg equivalents per liter should not be used - it is not suitable for properly brewing tea. Of course, not every household has a device for determining this very hardness, but just in case we will assume that it is more than moderate in hardness.

In order to soften the water, you need to add a pinch of sugar, salt or baking soda.

Boil water in an enamel kettle. Don't wait for the boiling water to make the lid dance. It is enough for the water to just boil.
While the water is boiling, pour the required amount of tea into a porcelain, earthenware, or even better ceramic teapot that has been heated and rinsed with boiling water.

Under no circumstances should you use a metal kettle. The best option is a porcelain vessel. By the way, the Chinese pay great attention to the types of clay - it must be special, “breathable” and imbued with the power of the place where it comes from. But we are unlikely to understand this Chinese magic, so we will limit ourselves to using a good, not too cheap porcelain teapot. It warms up better compared to earthenware, and is softer in texture compared to glass.

Many families brew tea in a special teapot, and then pour it into cups and dilute the tea with boiling water. Should I do this? Experts recommend brewing tea immediately in a large teapot and pouring it into cups.

How much dry tea do you need?
The maximum rate is 1 teaspoon per cup of boiling water.

A little about the temperature of proper tea brewing
When you read culinary advice on how to properly brew tea, one general recommendation catches your attention - bring the water to a boil with a “white key”. What it is?

“White Key” is a condition when the water is filled with a mass of bubbles rising from the bottom. This moment should be “caught” accurately. If you keep water on fire, then when it gets on the tea leaf, it will decompose all its constituent elements, destroy the bouquet and chemical composition of the tea. On top of that, boiling water for a long time will become harmful to the human body. If you don’t wait, the tea simply won’t brew.

When brewing tea, “catch” the moment of boiling water with a “white key”. This is one of the main secrets of properly brewing tea.

Brewing tea correctly is an art not only to please the taste, it is also intended to achieve an optimal combination of the health benefits of tea and to activate all the healing properties that it contains.

It is for this that it is necessary to strictly adhere to the brewing rules, even the slightest deviation from which can lead to disruption of the favorable balance of substances in the infusion. Everything is important: including the time of drinking the drink. According to English experts, 20 minutes after brewing, tea will become unfit for drinking, since as a result of prolonged brewing, the solution will become saturated with substances harmful to human health.

How long does it take to brew tea?
Approximately 5-7 minutes, tightly covering the teapot with a lid and covering it with a napkin, which allows steam to pass through, but retains the essential oils that give the tea its aroma.

You can appreciate the taste of tea if you slowly and deliberately, enjoying every sip, drink it from earthenware or porcelain cups within 15 minutes after brewing. Remember: fresh tea is like a balm.

How to brew tea correctly? Step-by-step instruction

Wash the teapot in advance to remove any old tea leaves and dry it. Fill the kettle with fresh water and boil it over low heat.

After groups of small bubbles appear in the water, causing it to become slightly cloudy, remove the kettle from the heat and wait until the water cools to 80-85 degrees.

Don't waste time and while the water is cooling, rinse the teapot 3-4 times with boiling water to warm it up.

Pour dry tea into a warmed and slightly damp teapot at the rate of one teaspoon of tea per cup of water included in the teapot, plus another spoon for the teapot itself. The tea prepared in this way will be of medium strength.

Allow the dry tea in the teapot to swell for a few seconds.

Pour 2/3 or half of the cooled water that fits into the teapot. Close it with a lid and a napkin on top so that the holes in the lid and spout are closed.

Now let the tea brew. It is not recommended to brew loose-leaf black teas for more than 5 minutes; black teas of small varieties - for more than 4 minutes. If all the above rules regarding the condition of the teapot, the softness of the water, its boiling with a “white key”, and pouring twice, the optimal infusion time will be 3.5-4 minutes. Exactly that much, and not a minute more.

Somewhere in the middle of this process, add water to the teapot, making sure that there is space between it and the lid. Cover the kettle again with the lid and napkin.

At the end of the infusion process, add water to the very top. This threefold filling helps the water cool more slowly.

The foam that appears during the infusion process is a sure sign that your actions are correct. You should not remove it, because many useful substances accumulate there, for example, essential oils. After completing the infusion process, stir the foam with a spoon in the kettle.

How to brew green tea correctly

Almost the entire process is similar to brewing black tea. The difference concerns infusion time and pouring patterns.

• Water with a low content of mineral salts is best suited for making tea. Before brewing, all tea utensils should be rinsed with boiling water. After the dishes have warmed up, you can start brewing tea.
• The amount of tea for brewing is determined individually, on average for green tea - one teaspoon per 150 - 200 ml. water. Tea is brewing unboiled water, cooled to a temperature of 80 - 85C.
• You can infuse green tea for no more than 8-10 minutes. You can fill it 3-4 times. During the first pour, pour water in a layer of 1 cm, after 3-4 minutes water is added to half the kettle, after another 2-3 minutes - to the top or three-quarters of the kettle, after 2 minutes - to the top.
• Another way. The first time, green tea is infused for 1.5 - 2 minutes and completely poured into chahai, or “sea of ​​tea”, from where it is poured into cups. This ensures the same strength of the infusion in all cups.
  It is important that the brewed tea is completely poured into cups and not left in the teapot, otherwise it will taste bitter.
• With subsequent brews, the brewing time gradually increases by 15 - 20 seconds. Depending on the variety, green tea can withstand from three to five infusions, each time surprising you with new shades of taste and aroma.

How to brew hibiscus

Boil 8-10 teaspoons per liter of water for 3 - 5 minutes. At the same time, the water turns bright red and acquires a characteristic refined sweetish-sour taste.

It is recommended to add sugar to hibiscus tea. Moreover, hibiscus petals softened in water also do not lose their original sweet and sour taste, and therefore they can be eaten as an excellent vitamin supplement, which, thanks to the high content of vitamin C, protects the body from viral infections.

Iced tea is prepared in the same way: hibiscus flowers are placed in cold water and brought to a boil, then sugar is added; Serve very cold or even with ice.

How to brew yellow tea?

There is one important nuance in properly brewing yellow tea - soft mode with reduced infusion time. Yellow tea can be drunk immediately after the first pour (1-1.5 minutes), then brew it again (second pour - 3 minutes) and again (third pour - 4 minutes).

How to brew white tea

White tea must be brewed with soft and not too hot water (70-85C). Since it has a special concentration of essential oils that give it an exquisite aroma, brewing with too hot water will kill these wonderful odors.

English connoisseurs of white tea believe that this divine drink of emperors and future babies should be brewed at a temperature of exactly 85 degrees Celsius, arguing that only in this case will it reveal all the magical power of its subtle, refined aroma.

The brewing time is extremely short, usually no more than 5 minutes. White tea is brewed in a gaiwan or teapot for 3-4 minutes at a temperature of 85C°.
Can be brewed 3-4 times.

After brewing, white tea has a pale yellow or green-yellow color and a subtle floral, slightly herbal aroma. This aroma is much weaker than other teas.
To enjoy it, one usually takes the cup in one's hands and brings it to one's face before taking a sip. Instead of the solid, dominant aroma of other types of tea, white tea has a much more subtle and long-lasting fragrance.

Similarly, white tea leaves no distinctive hue, but may be yellowish, greenish, or reddish in color.

When you drink white tea, it seems almost tasteless, as if you are drinking hot water with a slightly milder and more subtle taste than usual. However, after a while, an unusual sensation appears on the palate; you feel a soft, pleasant sweetness that gradually goes down your throat.
If you take a sip of warm water after this, you will understand that this elite Chinese tea is not tasteless, but rather sweet and with its own special aroma.
White tea leaves a bittersweet aftertaste. In China it is called "the aroma preserved between the teeth."

By adhering to all these simple principles, you can easily prepare tea that will not only delight you with its unique aroma and taste, but will also bring great benefits to your body.
Based on materials from www.inmoment.ru, volshebnaya-eda.ru

Here are some more hints and tips found on the Internet:

How to brew tea in a bag correctly

It would seem that what could be easier than properly brewing tea in a bag? But not everyone knows that different types of tea reveal their maximum flavor at different water temperatures and infusion times.

• white tea: 1-2 minutes at 65-70°C
• yellow tea: 1-2 minutes at 70-75°C
• green tea: 1-2 minutes at 75-80°C
• oolong tea: 2-3 minutes at 80-85°C
• black tea: 2-3 minutes at 98-99°C
• herbal tea: 3-6 minutes at 98-99°C

The golden rule of tea drinking

Interestingly, tea can both excite and calm.

Remember three magic numbers: 2-5-6, they will help you drink tea correctly.

The calming effect of tea occurs 2 minutes after brewing, the stimulating effect - after 5 minutes, and just a tasty drink with a faint aroma - after 6 minutes (this is exactly how long it takes for essential oils to evaporate).

The balanced and beneficial properties of tea manifest themselves in full only 15 minutes after brewing; some medicinal (for example, antimicrobial) may manifest themselves after a while, but after 7-8 hours they finally turn into either a “special remedy” or a real poison!

With wishes for a pleasant and healthy tea party!