Tea is a very popular drink in our country. A cozy winter evening by the fireplace cannot be one hundred percent without a cup of strong, high-quality tea. There are several types of tea, and the brewing rules for each type are specific.
Instructions
Step 1
Black tea. For us, it is black, and the Chinese call this tea red. The most common type of tea among the inhabitants of Russia. It should be brewed with 90-95 degrees water. After the kettle boils, let it stand for five minutes, then just pour it into the kettle. Before filling the tea leaves, it is recommended to rinse the kettle with hot water from the kettle. When we poured tea leaves into the kettle and poured water, let it brew for 10 minutes, immediately pour into cups, and if the tea remained, then pour it into a decanter. If the tea comes into contact with the brew for more than 30 minutes, then such tea emits harmful substances, it must be poured out. Black tea is not brewed again.
Step 2
Green tea. The tea leaves are also poured into the kettle only after rinsing it with boiling water. Green tea is poured with water at 80-85 degrees and infused for 10 minutes. Then it is completely poured into cups or poured into a decanter. Green tea can be re-brewed up to 8 times. It is believed that the second brew is the richest and healthiest.
Step 3
White tea. The kettle is rinsed with boiling water, white tea is poured, filled with water at 75-80 degrees. This is if a freshly boiled kettle will stand with the lid open for 10-15 minutes. Tea is poured into cups or poured into a decanter. White tea is not brewed again. Don't be confused by the light color of tea - that's why it is called white.
Step 4
Herbal tea. Rinse the kettle with boiling water, pour herbal tea, pour boiling water over it and let it brew for at least 10 minutes. If it is infused less, then its beneficial properties do not have time to go into the drink. The herbal tea is not re-brewed. Fruit tea is brewed in the same way.
Step 5
Pu-erh. In China, this type of tea is called black. The tea leaves are poured into the kettle, filled with boiling water, and then drained. And only the second brew is completely poured into cups or poured into a decanter. Pu-erh can be brewed up to 2 times. It can be crumbly or pressed. Pressed pu-erh is boiled over an open fire.
