The most popular drink in the world after water is tea. It is drunk in Europe, Asia, Africa, America - everywhere. The art of brewing tea leaves was born in China over three thousand years ago and has spread throughout the world. Tea has many useful properties and excellent taste, but even the highest quality tea can be spoiled by improper brewing.
It is necessary
- - green, white or black tea;
- - teapot;
- - clean soft water.
Instructions
Step 1
The first ingredient in a well-brewed tea is water. It should not be too hard, rich in minerals and iron, which will give the tea an unpleasant aftertaste. You should not use water boiled several times for brewing, as it will kill many of the beneficial properties of the tea leaf. Bottled water is ideal, but filtered water can be dispensed with in its absence.
Step 2
The brewing container also plays an important role. Teapots made from clay, porcelain or earthenware are best suited, although heat-resistant glass containers have become popular recently. In any case, before brewing, the kettle should be washed, heated to a temperature of 50-60 ° C, for example, by pouring boiling water there for a short time, and wiped dry. This is done so that the water does not cool down immediately, giving all the temperature to the walls of the kettle.
Step 3
Pour tea leaves into the prepared teapot at the rate of 1 teaspoon of dry leaves per 150 ml of water. These are basic proportions, it is possible that you will like less or stronger tea better. Pour hot water over the brew. Only black teas can be poured with boiling water (although it is better to use water with a temperature of 95-100 ° C) - green tea will not tolerate such treatment. Due to the weak fermentation, it will simply boil in boiling water, so when brewing green tea, use water with a temperature of 60 to 85 ° C. Do not pour the kettle to the brim, the optimal amount of water is two-thirds of the volume.
Step 4
Tea leaves, among other things, contain caffeine, which not only tones up, but also gives the tea drink bitterness. To reveal all the aromas of the tea, but at the same time not to spoil it with an excessive amount of caffeine, do not brew the tea for more than 4-6 minutes. Good teas, especially green teas, can be brewed several times. It is advisable not later than 10-15 minutes after the first brewing, when there is very little liquid left in the kettle, you can add hot water there again. In this case, the water should be hotter than during the first brewing, and such tea will be infused longer.
