Seven rules .at.Pokhlebkin
1. Before infusion the kettle should be well warmed.This is done in order to enhance the extraction of tea.The conventional method of warming - rinse the kettle 3-4 times with boiling water.If we consider that it is able to quickly porcelain teapot faience warm as a result of rinsing to 60 ° C and above, it becomes clear why most preferably to brew tea in a porcelain teapot.Warm tea can be another way - put it in boiling water (this is not as convenient, but gives a good result) or put under a stream of hot air.
Incidentally, a special round grating to be inserted over the samovar chimney was designed just for her warmed up empty tea brewing.This tea to brew not only warms, but "dried (also one of the functions of the samovar). It is better if the tea is to tea leaves dry.
But put the kettle directly on the fire to brew for pre-warming is not recommended, as thiscase the degree of heating the bottom of the kettle over its walls is considerably greater than its indirect contact with a heat source (wate
2. When warmed porcelain teapotand a metal water boiled "white key" in a porcelain lay a portion of dry tea and immediately pour the boiling water. it is very important to observe the accuracy of which we have already discussed. If nearby will lay any product with a smell, and especially rawmeat, fish, butter or lard, then no matter how brew, this tea will not work. Its flavor, the taste will be lost.
3. First pour the water only up to half of the pot, or, depending on the species and varieties of tea to one-third (a mixture of green andblack tea) or to one-fourth or less (green tea).
Bay first dry tea pouring, kettle should quickly close the lid, and then linen napkin so that it covers the hole in the lid and spout.This is done not so much for warmth as for cloth napkins soaked coming out of the kettle water vapor and at the same time would not permit the (delayed) volatile aromatic essential oils.To this end, better still cover maker linen bags filled with dry tea leaves.But in any case must not be covered by different kettle heaters: cushions, dolls, dolls padded, etc. In this case, tea and preet is tasteless, as they say, smells like a broom...
4. This order was welding and remains a classic, provided that the dry tea that you use, are of high quality, well-extracted and does not need to artificially helped him brew.
However, modern "middle" tea, even if he is an Indian, though the Georgian, is the result of such a common technological errors, which is available for sale or underfermented or overdried or half "stale."In such cases it is necessary to "squeeze» of tea maximum that has been left, and squeeze in the truest sense of the word, mechanically.For this purpose, you can use the method, which every lover of tea XIX century would regard as "barbaric", but which is dictated by the now modern low-quality teas.It consists in the following: Gulf of dry tea in a teapot a little boiling water so that it (hot water) is only slightly covered the tea leaves, to moisten them, but would not give them the opportunity to emerge and float on the surface of a large body of water (which happens quite often,for tea of poor quality too easy, t. e. has an insignificant share in comparison with the required rate), it is necessary to take a clean, well-polished soda spoon (silver or stainless steel) and carefully, forcefully, but gently rub the moistened tea weight aboutwall of the kettle, then immediately pour the boiling water up to a third or half of the pot.After that, it is necessary to close the lid kettle and then do as stated in the paragraph. 3.
5. Closing tea, let it settle.infusion time, depending on the hardness of the water and teas lasts from 3 to 15 minutes, the best time for good varieties of black teas with soft water 3.5-4 minutes.During this time, no time to evaporate gentle aroma of tea and at the same time, tea mainly manages extracted.In the past, the Chinese, the teapot brew tea without directly into the cups-gaiwan, tea leaves were kept very delicate varieties takes 1.5-2 minutes, considering that after this period the finest tea flavors evaporate.But we are not dealing with the Chinese and Indian teas or Georgian, which give the highest concentration of flavor with very soft water by the end of 4 minutes, and when tight - 7-8 minutes into the game.As for the extract content, then the hard or medium water sometimes has to withstand the tea infusion for up to 10 minutes.Green teas, which has a value not greater flavor and taste, can insist from 5 to 7 to 8 minutes depending on the grade and coarse grades of green tea and tiled even longer - from 10 to 15 minutes.
6. When the tea infusion, tea is poured boiling water, but not quite up to the top, leaving a free 0.5-1 cm to cover (when brewed green tea is poured for the second time in 3-4 minutes before the s / 4 or 2/3 potand only the third time, after another 2-3 minutes, fill almost to the top).
meaning several consecutive fills water for brewing is to always maintain the same high water temperatures.The constancy of a sufficiently high temperature during the entire time of brewing is even more important than the initial high temperature at the start of the infusion.This explains why it is important that the temperature of the room in which the tea is brewed.The high temperature of the room in which the tea is brewed, prevent a sharp drop in temperature in the kettle at the end of the infusion.The best ambient temperature for brewing tea should be considered 22-25 ° C. At this temperature, there is almost no need to do a few fills.
After brewing is necessary to pay attention to the appearance of the foam.If the foam is, therefore, properly brewed tea: Time of boiling water and brew the infusion soaked exactly tea is not to stagnate and has not vanished from the flavor.If foam is not present, then, apparently, there has been a violation of some rules brewing.
The foam should not be removed unless it has no foreign odors.It is undesirable to also admit that it is smeared and settled on the lid - which is why the distance from the cover to the surface of the cast of tea should be less than 1 cm
to foam has settled on the kettle walls, and entered into the infusion, tea, stir with a spoon (better, of course., silver).You can also pour the first part of the teapot tea in a clean cup and pour it back then in the kettle to all the tea mix well.In the East, in Central Asia, the first bowl is always immediately poured back into the kettle.The local population is called "tea to marry."
7. After all that tea can be poured into cups.Usually, for the preparation of tea instructions added: "pour to taste."This somewhat vague reference to the practice led to what is already brewed tea began to systematically dilute with boiling water.The reason for this initially was that the tea saved, and then began to do so due to misunderstanding of tea destination and even the belief that tea in different doses than microscopic, harmful.It was then that in Russia the notion of "a couple of tea", ie. E. The separation of tea on the tea leaves and boiling water contained in two different kettles.Meanwhile, in the East and in some European countries, especially in England, where there is a long tradition of drinking tea, brewed tea is not diluted.
We must immediately make tea and pour the desired concentration from a teapot into a cup of boiling water without further dilution.Only in this way we can guarantee that will really genuine, high-quality drink, pleasant taste and aroma is not lost.And as the case may require different amounts of tea, it is best to have the farm kettles of different volumes.If the teapot is small, then it is possible to pour the water in the tea party, but so that the tea leaves are not merged by more than half and the tea leaves are not denude.The tea should be consumed within a quarter of an hour after brewing.
Leave the tea for a few hours, and even more so the next day you can not."Fresh tea is like a balm.Tea left for the night, like a snake "- figuratively says one Eastern proverb.This primarily refers to black teas, which can only be consumed fresh.
properly brewed tea has a beneficial effect on the human body and is an excellent preventive and health tonic.The caffeine in tea leaf, relieves fatigue and has a beneficial effect on the metabolism of all cells of the body;fluoro kills germs in the mouth and strengthens teeth;vitamins contribute to the breakdown and digestion of fats, as well as improve digestion after a heavy meal.Tea - a natural, clean and healthy drink!