Tea Preparation

The traditional method, a cup of tea with loose tea, either directly or in a tea infuser into a pot of tea and pouring boiling (or very hot, depending on the type of tea) water over the tea. In the second half of the 20th Century, the use of tea bags has largely replaced the use of loose tea in the Western World, that is brewing in a cup or mug.

Historically in China, tea is divided into a series of infusions. The first infusion immediately poured out to wash the tea, and then the second, and further infusions are drunk. The third - through fifth are almost always considered to be the best infusions of tea, although different teas, and can open up other more infusions with boiling water, in order to life.

Typically, the best temperature for brewing tea can be determined by its kind teas, which have little or no oxidation period, such as a green or white tea, brewed to be the best at lower temperatures around 80 ° C, while teas with more oxidation period should brewed at higher temperatures around 100 ° C.

The amount of tea used a lot of water is, of course, of vital importance, but the issue is some confusion. One reason for this is to be done with the knowledge of popular culture (one spoonful per person and one for the pot, etc.), another to do with the differences in the type and quality between the different teas and within the same garden of season to season. A basic recipe can be a slightly heaped teaspoon of tea (about 5 ml) per 200 ml of water prepared as described above. This may vary depending on the tea and taste, with a stronger Assam too drunk with milk with more leaf, and a gentle high as a grown Darjeeling tea prepared, with a little less (like the middle stronger flavors overwhelm the champagne notes).

Another way to a tea taste, the entire process to hot water for a cup of the leaves, and after about 30 seconds, to the taste of tea. Since the tea leaves unfold ( "Agony of the Leaves") make it to various parts of itself to the water, and thus the taste. Continuation of this from the first taste of the time over which the tea is very braised, a revaluation of tea over the whole length.

Black tea

The water for black teas should be added to the boiling point (100 ° C and 212 ° F). Many of the active ingredients in black tea is not even at temperatures below 90 ° C. For some delicate teas lower temperatures are recommended. The temperature is as big an impact on the final taste than the type of tea used. The most frequent errors in the black tea, the use of water at a temperature too low. Since boiling point decreases with increasing altitude, which makes it difficult to properly brew black tea in the mountainous region. It is also recommended that the warmed teapot, before the preparation of tea, simply by adding a small amount of boiling water into the pan, swirling just before discarding. Black tea brewed are usually for about 4 minutes and should not be allowed to steep for less than 30 seconds or more than five minutes (a process known as brewing or [dialectally] mashing in Britain, especially in the county Yorkshire.). More soft investment times, the bitter tea (at this point it is stewed in the United Kingdom). When the tea is brewed long enough to suit the taste of the drinkers, it should be tense while.

Green tea

Water for green tea, according to most accounts, should be around 80 ° C to 85 ° C (176 ° F to 185 ° F), the higher the quality of the leaves, the lower the temperature. Hot water will burn green tea leaves with a bitter taste. Preferential way in the container in which the tea is steeped, the cup or teapot should be pre-heated, so that the tea does not cool down immediately.

Oolong tea

Oolong teas should be brewed around 90 ° C to 100 ° C (194 ° F to 212 ° F), and again the brewing vessel should be warmed before pouring in the water. Lila Yixing clay teapots are the ideal ship for Brewing Oolong tea. For best results, use spring water, such as the minerals in the water tend to bring more taste in the tea.

Premium or delicate tea

Some teas, especially green tea and delicate oolong teas or Darjeeling, is a gem for shorter periods of time, sometimes less than 30 seconds. With the help of a tea strainer separating the leaves from the water at the end of the brewing time a tea bag is not in use. The amount and timing of the harvest offer different flavor profiles, the proper storage and water quality also plays a big influence on the taste.

Pu-erh tea

Pu-erh teas require boiling water for infusion. Some prefer quick rinse pu erh for a few seconds with boiling water, tea remove dust, resulting from the aging process. Aufgießen pu erh at the boiling point (100 ° C and 212 ° F), and the steep for 30 seconds or up to five minutes.

Serving

With regard to the preparation of tea tannin, without that it poured into the cups, a second teapot is employed. The turnout pot is best unglazed earthenware; Yixing pots are the best known of these, famous for the high quality clay from which they are made. The service is usually porcelain pot, which retains heat better. Large pots are after 19 Century invention, as a tea-time prior to this very rare and very expensive. Experienced tea-drinkers often insist that the tea should not be stirred while it around the softening (sometimes tortuous in the United Kingdom). This, they say, is not much to the strengthening of tea, but it is likely that the tannins, in the same way, brewing too long. For the same reason you should not squeeze the last drop of a
Tea bags, tea stronger if desired, more tea leaves should be used.

From Wikipedia