How to brew tea in a teapot

How to brew tea in a kettle

The characteristics of tea are quite diverse and determined mainly by the features of their type. Tea, first of all, is distinguished by varieties of tea plants. Here we can distinguish a Chinese variety, which includes Chinese, Japanese, Vietnamese, Indonesian, Georgian tea. The Assamic variety includes Indian, Ceylon, Kenyan, Uganda tea. And the rarest. Cambodian, this variety is grown exclusively in the vicinity of Indochina.

Also, the types of tea are classified according to its origin: African, Turkish, Iranian, as well as other species that are produced in many states only for consumption within the country, in limited volumes (for example, Krasnodar).

These were only the main groups of tea, which are also divided into subspecies, the variety of which will amaze even avid bowls. Now let’s move on to the very process of tea drinking.

Dishes

Faore or ceramic (celebration) kettle. the best option. Of course, the famous Isinan clay is suitable. however, it should be remembered that its advantages are more likely to legends, as is the stories about the fact that each variety of tea needs its kettle. Other varieties of clay are also suitable, giving a dense cherry when firing, which does not even pass water without glaze. These are found in Japan, in Taiwan and in the Chinese province of Guangdun. But the usual clay for tea is not suitable. it gives him her earthen smell.

When choosing, draw a wet finger on the surface of the kettle: clay should not darken and absorb moisture. If dripped to the surface with water, then it should not be absorbed even in a few minutes. The kettle should also be small, with not too thick walls so that the infusion does not overheat.

The teapot needs proper care, which can be reduced to two rules: do not leave tea in it for a long time and not wash with detergents. If the soul craves cleanliness, you can clean the kettle with soda, but it is best to just rinse it with hot water after each tea party and set it to dry.

Alternative teapot is a universal version. This is a special bowl with a capacity of 100-200 ml. Tea is brewed right in a cup and drink, holding a lid of a seagull. In Gayvani, tea is welded specifically. the first sips are weak, the latter. more strong, so it is important to correctly calculate the amount of tea (2 grams per 100 ml) and the time of infusion (about 1 minute for green tea). But Gayvan does not require special treatment and guarantees a subtle aroma of infusion. The softer varieties of tea. white baimudan or, unexpectedly, green lunzzin ​​- it is better to brew it in Gaivani.

This is an open bowl with a nose, a “bowl of justice”, a dishwasher for overflowing an insisted drink from a beard and a uniform spill in all cups. A fundamentally necessary element is not.

Better to use small bowls. This emphasizes the value of tea and allows you to better distinguish the tastes of different blocks.

All Izi-Potes, French Press and Technological One-Touch-Floods We will not consider. Because, firstly, it is a glass that does not hold the temperature regime at all, and secondly, tea leaves should swim freely, which does not happen here. For the same reason, collar teapots with flasks and straits are not suitable.

If the tea is limited by the volume of the smaller than the volume of the vessel, the local oversaturation of the solution quickly occurs, the tea stops giving alkaloids and essential oils and begins to secrete tannin and other tannins, which makes the drink non.armed and bitter.

Health recipes

Herbal teas help with various diseases: from colds to joint diseases. They can also help strengthen immunity in general.

Chamomile tea

Chamomile helps with sore throat. She has a pleasant taste, she also shows herself perfectly in various baths.

Tea from hawthorn berries

Tea from hawthorn fruits is distinguished by its healing properties in heart disease, also useful to those who suffer from insomnia and migraines.

Tea from birch leaves and kidneys

Tea from birch leaves and kidneys has an excellent antiseptic and diuretic effect, also perfectly in the fight against swelling.

Oak tea

A drink from oak bark is used to treat the intestines, oral mucous membranes. Also used in the fight against helminths.

Linden tea

Lime tea helps with colds and headache, has diuretic properties.

Care tips

So that the kitchen utensils served for a long time, it needs not only carefully, but also to care. Experts advise paying attention to the main details for the use and cleaning of a French press:

• Having completed the tea party, you need to carefully rinse the hull of the teapot. Since there are always several particles of herbs, teas or berries in the strainer, it must be washed especially carefully.
• The flask itself needs special cleaning. Due to the use of black tea on the walls of Faor, glass or clay there are traces of plaque. To get rid of it, you need to use a dense washcloth after each brewing, on which an abrasive cleaning agent is applied, for example, soda.
• Before brewing coffee or tea, it is recommended to pour a small amount of boiling into the flask. This is necessary to prepare a French press and prevents any damage to the body.
• Especially thorough cleaning is required by the teapot if coffee is prepared in it. Gushcha, which remains, has a specific smell. If the smell mixes with tea, then the unique aroma of the drink will lose its attractiveness.
• In order to get rid of strong pollution on the walls of the flask and the press, it is undesirable to use metal washcloths. They are too hard and are able to leave unaesthetic scratches on the surface of the kettle. It is enough to use foam sponges.

A teapot with a press is easy to use. He will become an excellent assistant in the preparation of aromatic and delicious drinks that will delight the family and friends.

Pour it correctly and insist tea

Brewing time depends on the degree of tea enzymes. Black, yellow and green decoction is insisted for 5 minutes, and red and oolun-2-3 minutes. over, each variety can be brewed several times, the main thing is to withstand the time interval-no longer than 10 minutes from the 1st flood.

A delicious and healthy drink brewing algorithm:

• Pour well washed and dried dishes with boiling water
• Lay the required amount of tea leaves and let them absorb condensate from the inner surface of the teapot
• Pour the contents with clean and soft water 2/3 from the volume of the “collar”
• Close a lid and let it brew 3-5 minutes
• Add to the top of the water and leave for some time depending on the selected variety. It is also recommended to additionally cover the dishes with a towel
• Open the lid to check if the foam was formed on the surface. Mix the decoction and let stand a little more
• Tea is ready for use when the leaflets completely settle to the bottom.

It remains to take a cake or a butter of a bun and enjoy a harmonious taste and a sophisticated aroma.

How to prepare tea of ​​different varieties correctly

Dear and elite tea requires a more attentive attitude to the process of brewing and compliance with the rules. If you neglect them, you risk spoiling an expensive product and completely disappointed in its taste.

After all, if errors are made and recommendations are not observed, it will not be able to fully reveal his taste and please you with his taste and aroma. Below we will tell you how to brew leaf tea in a kettle

White

It can be safely called the most tender. The variety got its name thanks to the kidneys, plants that are part of it. They are covered with whitish fluff.

Ideally use soft spring water. Bring to a boil, and then let cool to 80 °;

When choosing dishes, give preference to glasses, because for good taste and aroma, white tea requires air.

White tea is brewed relatively fast. The first time will be enough and ten seconds, all the next time increases by 5 seconds. You can brew white tea from five to ten times, it all depends on the variety;

In order for you to fully enjoy the delicate taste of yellow tea and evaluate its aroma should adhere to the rules of brewing hard. One error is able to spoil the drink. The thing is that yellow tea has a very subtle taste and aroma and it is very easy to ruin.

Important! For cooking, you can not use boiling water. It will completely destroy all the beneficial elements and aroma. The taste of tea will become bitter.

Frequent water is needed. Put on fire and wait for when it boils, after letting cool up to 80 °.

You can choose dishes, focusing on your taste. We recommend a glass teapot, so you can get aesthetic pleasure from contemplating the dance of teas. Which will either fall to the bottom, then rise again.

Follow the recommended proportions. Per 100 ml. 2 grams of raw materials

The duration of the process of insisting tea from 2-5 minutes. Time can be changed depending on your taste. How much to brew leaf tea remains at your discretion.

Bolded yellow tea can have a slightly tart taste and bright and rich aroma or barely perceptible taste and smell.

Red

This is the second name of the traditional black varieties for us, the inhabitants of China call it red. It is distinguished by a bright aroma, the taste simultaneously combines fruits, honey and smell of smoke.

The finished drink goes well with milk, fragrant herbs, lemon.

For preparation, you need to take water and bring to a boil. Remove from heat when the first large bubbles appeared.

It is better to take dishes from clay, faora of glass or cast iron. The material from which the dishes should be well maintained, this is a prerequisite for revealing the taste of the drink.

The proportion of 200 ml we fall asleep three grams of dry raw materials and leave for 5-7 minutes. Repeated brewing is not recommended.

This species cannot be attributed to either green or red. He is something between these two species. It’s all about inferior oxidation, which can be from 30 to 70%

We prepare everything you need in advance. The amount of dry product depends on the variety. For a light 5-7 grams, for dark 6-9 grams;

We bring the water to a boil, pour the dishes with boiling water;

We fall asleep dry raw materials, cover with a lid and let us stand a little time. So we will achieve the full disclosure of the aroma.

Fill the container with hot water and immediately drain. We do not use this liquid.

We are waiting for 5-7 seconds again and the drink is ready for tasting, it can be poured into cups.

We take clean filtered water. We heat up to 80 ° per 200 ml of liquid, you need to take 1 tablespoon of dry herbs.

Brewing time depends on the composition and type of raw materials. So for flowers and leaves will be enough from 3 to 5 minutes. For seeds, time is slightly larger, it can be from 5 to 10 minutes.

After the drink is ready to add honey to taste.

Karkade

The method of hot brewing is the same as that of black tea.

But some prefer a cold welding method. To do this, pour the container with boiling water and pour dry raw materials into a proportion of 1 spoon per cup plus another one.

Pour the kettle, filling almost the entire space and cover with a lid on top. Let we stand 5 crush. Next, drain into a separate container and repeat the entire process. The infusion that we will make a second time mix with the first and let it cool.

How to brew white tea correctly

Due to the special concentration of essential oils, this tea should be brewed in soft and not too hot water, about 50-70s. Otherwise, he may lose his rich aroma.

Brew white tea for 3-4 minutes at a temperature of 84C. After the first brewing, you can repeat the process 3-4 times.

Hathered white tea has a floral aroma, slightly similar to herbal and its color is pale yellow or green-yellow.

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In order to enjoy the aroma of tea, and the aroma of white tea is weaker than the rest of the species, a cup of the drink needs to be brought to the face for a while and paused to take a sip.

White tea leaves a sweet-monged aftertaste, which in China is called “the aroma preserved between the teeth”.

The custard is warming

It is difficult to imagine the preparation of truly tasty tea without preliminary thermal preparation of the teapot. It should be warmed evenly and have approximately the same temperature as water for brewing tea. In the east, it is customary to immerse the entire tender in boiling water and withstand it there for several minutes. You can pump a beast in the oven.

Before that, enjoy the aroma of tea brewing, admire its color and structure. This psychological aspect allows you to tune in to the upcoming tea ceremony. There are no accurate recommendations about how much specific tea leaves need to pour into the kettle.

For each cup, approximately one teaspoon should account, but it depends on the personal taste and preferences. Large.leaf teas require more tea leaves than small.leaved ones. this should be taken into account while making a tea drink. Do not hesitate to fall asleep in brewing, otherwise it can absorb extraneous indoor smells, thereby worsening the taste of the finished tea. Pour the tea leaf with a dry spoon, shaking the dishes so that the mixture is distributed throughout its volume.

Step-by-step instruction

First of all, you will need:

Small advice: At first, it is better to adhere to the basic proportions in the ratio. 1 gram of tea for every 15-50 milliliters of water. When you find your taste, there will be enough definition of proportions simply “by eye”.

If the tea turned out to be too strong (unpleasantly bitter, tart), reduce the amount of tea or the time of insisting, and if watery, do the opposite: add tea and increase the time of infusion.

Our recommendations

We made a special selection of tea varieties specially for you, thanks to which you can realize the depth of such a bewitching process as the straits.

“Pu Er Gam Fei Co” is an unlucking classic with a spicy wood and fucked note at the base and prolonged aftertaste, a rich aroma. Brewed at a temperature of 90–95 ° C and withstands up to five straits.

“Menhai Shen Cha 2019” is an excellent loose pu er shena from Menhai. Despite his youth, it is very soft and has a bright, multifaceted aroma. His taste is dense, and the aftertaste is long. the sweetness with a slight sourness. You will meet grassy and spicy notes in it. And especially sensitive noses will be able to catch wood, flowers and even balsamic shades here. Brewed at a temperature of 70–75 ° C and withstands up to ten straits.

“Yunnan yellow peaks”-a unique yellow tea with a rich nutmeg and floral aroma. Brewed at a temperature of 70–80 ° C and withstands up to five straits.

“Bai Mu trough”. white tea with refreshing herbaceous taste with light shades of fruits and dried apricots, has a light golden infusion and light grass aroma. Brewed at a temperature of 70–80 ° C and withstands up to five straits.

“Those yin yin 600”-Ulun with bright notes of an orchid and intense taste, has an infusion of green-golden color and prolonged sweet aftertaste. Brewed at a temperature of 80–90 ° C and withstands up to five straits.

And remember that cozy tea parties in a good company can become your personal meditation.