How to brew tea in a teapot correctly: black, green, herbal and others

The tea ceremony is a special ritual that dictates its own rules and characteristics. It would seem that difficult to pour tea leaves into a teapot, pour boiling water over them and drink all the contents? Yes, you can, but only if you absolutely do not attach this value. For others, drinking tea is a whole action that is so loved in many families. Therefore, it is very important to brew tea correctly, depending on its type, in order to enjoy the delicious taste of the drink and its bright aroma.

Briefly about the varieties

The homeland of tea is China, although many believe that it is India. Its history lasts more than 3 millennia, and today the world knows more than a thousand of all kinds.

However, there are 6 main varieties - visual features, smell, richness of infusion and taste, as well as others. characteristics primarily depend on how long and in what way the enzymatic oxidation is carried out sheet before drying:

1. Green - unoxidized or very weak. A dry mixture of a green shade (from pale to dark - depends on the manufacturing characteristics). It is characterized by a "herbal" note, pleasant astringency.
2. Black - strongly oxidized. The leaves are dark brown. The tea leaves take on a shade ranging from terracotta to brownish red. The aroma contains floral or honey notes, the taste is sweetish, moderately tart, without bitterness.
3. White. For its preparation, tips are used - tea buds that did not have time to bloom. High oxidation. The shade is light, slightly yellow. Since the leaves do not curl, the tea leaves are rather large, but light, therefore, when steamed, they quickly open. Floral scent, sweet and mild aftertaste.
4. Yellow. On oxidation - like green. Recognized as an elite variety, and some species were completely banned from export from China.
5. Oolong or Red. It has a special taste - you cannot confuse it with any other type of tea.
6. Pu-erh. It is made from both buds and mature leaves, from old trees. The taste, smell and color depend on the "age" of the raw materials used.

In general, speaking about the varieties of teas, you can simply get confused. It can also be bought and pressed, in sticks and sachets, granular and in capsules, it is also classified by type of tea tree, by origin (Chinese, Indian, Ceylon, Japanese, African, Turkish, Iranian and others). But the main difference, of course, is nabout the duration and method of oxidation.

Preparing for the tea ceremony

This is a special event that is almost sacred in different parts of the world.

For example, in China, drinking tea together is considered a kind of "act of rapprochement" of a family or group, the offer to "have a drink" is sometimes regarded as a sign of respect, a request for forgiveness and reconciliation, gratitude. According to tradition, it is customary in this country to pour tea and serve it to the younger (both by age and by social status) to the older, but by no means otherwise.

But in Japan, residents drink tea at every meal, be it breakfast, lunch or dinner. In addition, they even wash them down with rice - symbolic, isn't it?

In India, they can even make a frozen drink, and in Sri Lanka they drink mostly strong masala tea - sweetened with sugar, milk and various delicious spices.

However, the features of the tea ceremony can be found in every country:

• Tibet - the guest is served a bowl filled with tea almost to the edge, from which it is customary to drink no more than half during a conversation (the drink is constantly poured).
• Thailand - tea is brewed exclusively in transparent containers.
• Kazakhstan has its own recipes for the preparation of this drink.
• Uzbekistan - the more respected a guest who has come, the less tea the host pours him himself.
• Iran - the drink is drunk only from a special container - armud.
• Azerbaijan - during matchmaking, if the relatives of the bride do not agree to the marriage, at the end of the negotiations the matchmakers are served separately tea and sugar. In case of consent, the drink is immediately sweet.
• In Russia, two-teapot brewing can be considered a peculiarity of tea drinking: tea is infused in a separate bowl much stronger than it is customary to drink it.

Water for tea

An especially important point, since the taste of the drink depends on it. You can use spring, fresh, but it is better, of course, to give preference to filtered.

Temperature

For almost all varieties, boiled water is suitable, but cooled to about 80 °. Only black tea can be poured directly with boiling water.

To understand exactly what temperature is ideal for brewing, you need to pay attention to the appearance of the water. As it cools, it changes, because as soon as it becomes a little cloudy and bubbles begin to appear on the surface, we can assume that it has cooled down to the desired temperature.

Rigidity

The higher this indicator, the worse the taste will be. He will surely acquire bitterness and unpleasant astringency.

For brewing tea, it is better to give preference to a soft liquid, in which the content of calcium and potassium is minimal.

What to make tea

For black varieties, it is better to use teapots made of ceramics, porcelain or earthenware. For green, white, red - glass dishes. As for pu-erh, here, of course, clay models are in the lead.

An important condition for all teapots is the presence of a tight-fitting lid.

Brew tea: step by step instructions

The algorithm is quite simple, you just need to get used to it, and then all the action will take place automatically.

Black

1. We heat the water. If it initially went through boiling, then it waits until it becomes a little cloudy and bubbles appear on the surface.
2. Tea leaves are poured into the teapot. It is very important that the dishes are clean, and even better, sterilized.
3. We calculate the dose of tea leaves. Of course, everything here depends on personal preferences and taste preferences, but the option of 5 grams of leaves per 1 cup of tea is considered optimal. You can add more - it won't get any worse.
4. Pour a third of water into the teapot, close the lid tightly and shake slightly. Then add liquid and leave for 2-3 minutes.
5. As soon as the tea leaves settle to the bottom, the tea leaves are considered ready.

Never pour crockery all the way to the edge. The free space inside the teapot is necessary for the circulation of steam and foam.

Green

The process is absolutely identical to the previous one, there are only a few nuances:

• Do not add too hot water for this variety. The temperature should not exceed 80 °.
• First, leaves are poured into the teapot, then water, but only to cover the contents. Next, the first liquid must be drained, and the teapot must be filled with water only 2/3 of its volume.
• Green tea is infused for 2 minutes.

Yellow

It is also a rather capricious variety that requires special preparation:

• It is unacceptable to brew this variety with boiling water! This will ruin both the taste of the drink and its beneficial properties.
• Water is better filtered. Temperature - 70-80 °.
• The teapot can be made of glass or clay.
• The optimal amount of leaves is 4 grams per 200 ml of water.

White

A particularly delicate variety. One wrong move and the drink will be hopelessly ruined.

• Water should only be soft and boiled. No tap!
• Temperature - from 70 to 80 °.
• An exceptional feature is that white tea can be brewed in a container without a lid, since the leaves do not need to be steamed, but require air circulation.
• The best ratio is 4-6 grams per 300 ml.
• The brewing time is up to 30 seconds.

Red

A special type of tea with a bright aroma, as well as a strong "smoked" aftertaste with hints of fruit and honey. It is in perfect harmony with additives: lime, mint, milk, cream.

• Only soft water is needed. At the same time, its temperature is at least 95 °.
• The ideal teapot is earthenware, cast iron, glass or porcelain.
• The ratio of the dry mixture - for 400 ml of water, you need to take 4-6 grams.
• Time is about 2 minutes.

The tea leaves are not recommended to be reused.

Oolong

• Both dark and light varieties are brewed with water at a temperature of 85 °. It must be necessarily purified, it is better if it is a filtered liquid.
• Teapot - earthenware or porcelain.
• Pour at least 5 grams of dry mixture into a heated container. It is necessary to leave for a few minutes so that the leaves begin to open, and then pour 200 ml of water.
• The infusion time is 2 minutes.

Hibiscus

It is brewed in the same way as black if you want a hot drink. But many people like to drink hibiscus cold, then the brewing algorithm changes:

• For one cup of tea, two tablespoons of leaves are poured into the teapot. Filled with water to the edge.
• Close tightly with a lid, wait 6-8 minutes.
• We pour the resulting drink into a separate container, and fill the teapot with water again.
• When 5-6 minutes have passed, both infusions are mixed.
• Let it cool - the hibiscus is ready!

Herbal

Since such infusions are often used for medicinal purposes, the water must be clean and soft.

• Temperature -80 °.
• The amount of the mixture is 1 tbsp. l. collection for 200 ml.
• The brewing time depends on the herbs. If these are seeds - no more than 5 minutes, flowers and leaves - 3 minutes.

How to brew tea in a teapot with a press

The algorithm for any type of tea remains unchanged. The only difference is in the design of the French press itself:

• Pour tea leaves into a flask.
• Pour hot water over the mixture.
• Cover the teapot with the plunger, but do not lower the strainer for 2-3 minutes.
• Then lower the strainer and pour the tea into the cups.

A significant advantage over a simple teapot is the presence of a filter. Thanks to this, the leaves remain in the flask and do not fall into the circles.