What is the right way to brew Chinese tea?

If you bought a quality Chinese tea, do notit is worth brewing it in the usual way. In this case, you are unlikely to understand why it costs more than usual and about it say so much. Prolonged infusion in boiling water came to us from the British tradition, when a good tea leaf was expensive and difficult to access. Now this method is suitable only for black varieties from India and Ceylon. And how to brew Chinese tea, read on. It is not difficult: it is enough to observe several rules and take care of suitable dishes.

Method of straits

This way of brewing was formed in China for centuries, it allows you to fully discover the taste and aroma of tea leaves. What is the Straits method?

  1. Take a teapot, gaiwan or other utensils and pour it over with boiling water to warm it. This will help maintain the desired water temperature.

  2. teaPour tea leaf at the rate of 7 g per 100-150 mlwater. Remember that different varieties can have completely different volumes. For pressed Puer, 7 g is a small piece, and for light loose loaves - up to several tablespoons. At first you can use scales, but you will quickly learn to determine the portion by eye.

  3. teaPour the leaves with boiling water and drain this water. The first tea leaves in China are not drunk. It is necessary that the leaf "come to life" began to unfold. Also, boiling water removes dust and possible contaminants. After all, many varieties are produced by hand in small villages. The conditions are clean, but not sterile.

  4. Pour the leaves again, wait a fewseconds and pour over cups or special piolets. How much to brew tea, depends on the variety, water temperature and the number of straits. As a rule, the time does not exceed 10-30 seconds. You will quickly find the optimal combination to your liking. Usually the color of the drink changes, and you can navigate it.

  5. teaRepeat straits until tea gives away all the flavor. He maintains, on average, 6-10 straits. With each of them, the properties of the drink vary slightly. New notes are opened, the color may become darker or lighter. Do not rush, enjoy the aroma, taste and hue of each strait. Miniature pialos are best for this.

Correct water temperature

Boiling water is suitable only for highly twisted orpressed sorts. These are pueras and oolongs. For other species, slightly cooled water is required. Red tea (also black) instead of steep boiling water is brewed with water 95 ° C. Chinese green tea will best show its properties at a temperature of 80ºC. To get it, open the lid of the boiled kettle and wait 2 minutes. For white and flower varieties, the temperature may be even lower.

Brewing utensils

For 4 thousand years of tea history, the Chinese inventeddifferent tools and utensils for brewing. What to choose from this assortment - depends on the conditions of tea drinking and your preferences. Someone needs the opportunity to quickly and accurately brew a favorite drink in the office. Others prefer not hurrying up, but without too much difficulty to drink it at home after work. And still others try to impress friends with an authentic tea ceremony.

We will tell you about the most convenient and widely distributed tea utensils. Buy it can be in good stores of Chinese tea, for example in the Tea Workshop.

tea

Fidelity to traditions

  • Gaiwan.In China, the most common dishes forbrewing is a gaiwan. It is a cup with a movable lid and a saucer. On top there is a handle that does not heat up and helps move the lid. It is believed that gaiwan is most convenient for oolongs, but it is suitable for any other species. To dispense the drink, it is enough to move the cover slightly. The gap must be narrow so as not to miss leaves. You can use a sieve.
    Usually, from infusion, the infusion is first poured intochahai (the cup of justice). First, that it does not become too strong during a slow pouring on the bowls. Secondly, it is more convenient to distribute tea equally. To pour a drink, grasp the large and middle fingers over the edges of the hayvan, and move the lid with your index finger. If you are afraid to burn yourself, use a different method. With your thumb, slide the lid, and with everyone else, hold the saucer with the cup.
  • Kettle.More usual for us dishes - a clay, porcelain or glass teapot. They use it the same way, but usually without champing. A strainer is needed if there is no filter in the kettle.

The modern approach

Now many people have too little time fora full tea ceremony. But this is not a reason to refuse a tasty and healthy drink. In the past 10 years, the Chinese have begun to produce new dishes that help to properly brew tea and save time. Here are the two most common, but not the only species.

  • The tea flask.This cookware consists of three elements: inner and outer cylinders and cover. The outer cylinder is complemented by handles, so as not to burn, and in the inner there are small holes. You pour the tea leaves into the inner cylinder, fill with boiling water and cover with a lid. Once the tea is brewed, you pull out the inner cylinder with the leaves and put it on the lid-stand. In this case, the infusion remains in the outer flask and it can be poured into cups.

  • Tipot.This teapot is a sophisticated design. Inside, there is a small container in the top part, into which you pour the tea leaves and fill the water. Once the tea is brewed, you press the button, and it poured into the lower compartment through the hole that appeared. Leaves remain without water, but in a hydrated form. After a while they can be brewed repeatedly.

What kind of material to choose?

  • Glasshelps to fully enjoy the aestheticstea drinking. Through it, the shade is clearly visible and it is evident how the waking leaves behave. But glassware does not hold heat well. This is not the best choice for tea, which is boiled with boiling water. More often, glass teapots and gaiwanis are used for green tea.

  • PorcelainThis is a versatile dish that holds heat well and does not absorb odors. Suitable for any variety.

  • Clay.The advantages of this material are that the poreslet the air in and allow the tea to breathe. This is good for the taste of the drink. In these pores over time, essential oils are absorbed from tea. They enrich the bouquet of infusion, make it softer and deeper. But for this reason it is recommended to have a few clay teapots for different types of tea.

It remains to add that for optimal tasteneed good, soft water. Several centuries ago in China, spring water was sold on the market, and it sometimes cost more than tea itself. Now the most affordable options - filtered or bottled water. In the second case pay attention to the mineralization, it should not exceed 300 mg / l.

Try a real, properly brewed Chinese tea, and you can no longer give it up!

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