Tea is one of the most popular drinks in the world. Tea not only tastes and smells great, but it is also extremely healthy. This is due to the high content of antioxidants in the drink.
And it seems that the preparation of tea, its brewing, the procedure is simple. What nuances can there be? This coffee preparation is not easy. Those who want to master this science cannot do without a few simple but effective tips.
The freshness of the tea is important. Tea cannot last forever. The fact is that the leaves contain essential oils that can evaporate over time. As a result, the taste of the brewed drink will change, and not for the better. It is believed that tea can last up to two years. To do this, it must be kept in a dry and cool place. A tightly closed and airtight container is best for this. Expired tea can cause poisoning or even illness. It is best to use those leaves that are no more than six months old.
Give the leaves freedom. Tea leaves are known to expand greatly when brewed. In order for them to really reach their full potential, it is necessary to give them a free seat. In other words, leaf tea should always be preferred. For those who cannot do without sachets, it is better to choose them in the form of a pyramid. They will have more room for the leaves to unfold.
The taste of tea depends on the water. It's no secret that the main part of the drink is water. So the taste of tea depends more even on the quality of this liquid than directly on the type of leaves brewed. It is quite clear that chlorinated tap water is not suitable for use - this is not even a secret. The choice of a source for water should be based on specific places of residence. Some people have the opportunity to draw from a spring, others have a high-quality filter at home, someone uses bottled liquid. But you cannot ignore the issue of water quality when making tea.
Pay attention to the boiling point. It is important to pay attention not only to the quality of the water, but also to its temperature at the time of brewing. It is believed that the water must be boiled before this, thus killing the microbes. But for brewing tea, boiling water is not required at the time of boiling. It is believed that the optimal temperature for brewing black tea is 90 degrees. Green and white varieties are best brewed at lower rates of 70-80 degrees. That is why you should not brew tea in boiling water, but let it cool down a little. And it is categorically not recommended to re-boil water, mix treated water with raw water. This liquid will not allow good tea to take place.
Limit volume. Many people put leaves in the teapot by eye, adhering to the principle "a lot is not a little". In fact, 1.5 to 2 tablespoons of tea per glass of water is considered the norm. This volume is suitable for brewing large-leaf varieties, green and herbal ones. But for black varieties, one teaspoon will be enough. These leaves are more compact and take longer to dry. Those who like strong tea can be advised to make it not by increasing the brewing time, but by increasing the volume of the leaves.
You need special dishes. It turns out that it is correct to prepare tea in a special dish. Ceramic works best for this. It is not for nothing that the appearance of the fashion for tea was accompanied by a victorious march of fashion for faience and porcelain. There are quite a few inexpensive glass teapots on the market today that are also quite usable. But brewing tea in a metal bowl will obviously spoil the taste of the drink.
Track the time. It is important to look at the clock when brewing tea. After a stale drink will be too bitter - the tea will give back tannins. It is not dangerous for health; sometimes overbrewed tea is even used as a remedy for diarrhea. But it will no longer be possible to talk about classical taste. It will take three to five minutes to brew black tea, but green and white varieties will take only two to three minutes to reach the desired condition.
Do not add milk! It is known that many countries like to drink tea with milk. And the drink really takes on a new taste. It is only known that milk proteins are able to bind the beneficial substances of tea, weakening their effect. And the taste is still far from the classic, this drink can hardly be called tea.
Tea with lemon. It is no coincidence that lemon tea is a popular remedy for colds. Thanks to the addition of citrus slices to the drink, the antioxidant properties of tea increase. Vitamin C helps create an acidic environment for catechins inside our body. So they become more accessible and better absorbed in the saturated acidic environment of the intestine. Lemon in tea helps it to become tastier, as this way you can interrupt some of the natural bitterness of the drink. And who said the only citrus option is lemon? Why not experiment with orange or grapefruit?
Tea is pleasure and health. Regardless of how scrupulously or lightly tea rules are followed, it is important to remember that tea is not just a drink, but a whole cultural tradition. Over a cup of tea and relax, and communicate. Even the simplest sort of tea, whipped up, in a company with a good companion can seem unusually tasty and pleasant. So the main secret of tea drinking lies not in the intricacies of preparing the drink, but in what surrounds the ceremony itself.