Original way of making tea.
They often talk about one “correct” way of brewing tea. But it’s not that simple! Someone brews only in a teapot made of Yixing clay and only with spring water. And someone just pours water into a thermos and does not bother. And everyone enjoys it. How many people, so many opinions! I thought you might know some interesting brewing recipes.
First of all, it’s just interesting: how the same thing can be done in completely different ways. Secondly, it is very useful. after all, everyone in this guide will be able to find the most suitable way for themselves. Or just experiment. Why 21? Just 21 is a good number. i like it. In truth, there may be more or less of these ways. While focusing on 21.:) Send your favorite recipe to email@example.com with the theme “21 recipes”. when publishing, your authorship will be saved. Of course, if you don’t want to use an alias, for example.
Also, EVERYONE who sends us their own version will receive a prize . Without exception. what’s the prize? Still a secret… The condition is one, the recipes of welding should not be repeated. I am waiting with bated breath for your ideas and recipes. Director Chaochai Ilya Gaponov. The easiest way to do it. For 150 ml of water, take a small pinch of tea. Boil the water, but don’t let it boil over. As soon as large bubbles appear at the top, turn off or remove from the heat. Wait for the tea to cool down a little. Brewing Temperature: About 95°C-Pu’er, Red Tea, Da Hong Pao and other highly fermented oolongs About 90°C-Te Guanyin, Alishan and other low-fermented oolongs About 85°C-Yellow and white teas About 80°C-Green teas Pour water into the vessel where the tea is already lying, and immediately drain. Fill the vessel with hot water again and close the lid. After 10 minutes, drain the infusion into another cup; to do this, it is better to use a strainer. The tea is ready, enjoy the taste and aroma of freshly made tea. Brewing by spillage. put a pinch of tea in the brewing vessel. while the kettle is warming, place the tea in cold water to “revive” and clean. You can also pour dry tea with hot water and immediately pour it out. After boiling (see above), cool the water to the desired temperature. when brewing in a spill, the water temperature should be about 10°c lower than when brewing in the simplest way. the first brew is drained after 20-30 seconds, depending on the type of tea. high-quality tea can withstand up to 15 brews. classic cooking, an ancient way of making teas. This method is contraindicated for weakly fermented oolong, white and yellow teas. It is best to brew tea in a glass teapot, when you can observe the stages of heating the water and the behavior of the tea leaves. At the “crab eyes” stage (small bubbles rising from the bottom), drain a cup of water from the kettle and continue heating. When boiling (this stage is called “wind noise in the pines”), pour the water back in. Thus, the water is rejuvenated and prepared to take tea. After re-boiling, the kettle is removed from the heat and quickly stirred until a funnel forms. Pre-soaked in cold water tea is introduced into the water and infused 10?20 minutes. Massal tea ( For 1 serving) Boil water-0.5 liters. Take the ginger with the chicken egg and finely chop. At the same time, it is put in boiling water together with chopped ginger: Cardamom-5 pieces; Cloves-7 pieces; Pu-Er (black) ?1 teaspoon with a slide. Boil clearly for 15 seconds, then add milk or cream 200 grams,and once again brought to a boil, as soon as it boils, turn off and insist 1?3 minutes. Enjoy. Enjoy your tea! Tea for work. I suggest my way of brewing tea “for work” In the middle of the working day, it is usually difficult to find time to immerse yourself in the atmosphere of the tea ceremony. Therefore, you can choose a simpler method of brewing, and the varieties of tea will be cheaper – “daily”. The proposed method is inherently close to the tea brewing in givani, but close to the European way of life. so, we heat the water to the desired temperature, depending on the type of tea, and prepare a regular mug with a volume of 250-300 ml. When the water is ready-rinse the mug to warm it up well. You need to take one teaspoon of tea. Who is with a slide, and who is incomplete-depends on personal preferences and the type of tea. To begin with, take a full spoon with a small slide. pour the tea into a heated mug and fill with water for 2/3 of the volume. after 1-2 or 3 minutes (you can navigate by the intensity of coloring of the liquid and aroma), top up the cup with water at room temperature (bottled or pre-prepared boiled). the brewing process is thus stopped, and the temperature of the tea is optimal for consumption. Tea of medium quality can be brewed 2-3 times in this way. focusing on the taste of the amount of water in each subsequent brewing can be reduced.