A well-made cup of hot tea can warm the heart and soul of any tea lover, but it can get very bitter or tasteless if the infusion is not done properly. Find out how to make tea now.
A conscious approach to tea preparation can maximize the taste and health effects of tea from Camellia sinensis. Learn now how to do it correctly.
How to make Green tea, step by step
Boil more than enough water in a non-reactive container.
The better the taste of your water, the better your tea. The best type of water is filtered or bottled (but not distilled). If using tap water, let it run for 10 seconds before removing the tea water.
To avoid wasting water, let it fall into another container and use it to water the plants or wash dishes afterward.
Preheat the teapot. This will prevent the water temperature from dropping as soon as it is set. Put some boiling water in a ceramic or porcelain container or directly into the cups directly
Cover the teapot with the lid if you have one. Let it rest until warm and remove the water.
Put the herb for infusion into the infusor, sieve or directly into the bottom. Doing the brew without sieve or infuser gives the tea herb more room to spread and release more flavor.
Start with one teaspoon per cup, unless you have a recipe that says otherwise. The amount depends on the concentration of the desired tea, as well as your personal taste. Try it.
If you are using tea bags, the amount has already been set – usually, one sachet per cup is used.
Try to buy the latest sachets possible since most commercially produced sachets have small pieces of leaves that lose properties faster than loose leaves.
Put the hot water on the grass. The ideal temperature varies with the variety of tea being prepared. The more oxidized (fermented) the tea is (for example, black tea), the warmer the water should be, and vice versa. For example: when preparing green tea, use less hot water.
Water temperature depending on the type of tea
Green or white tea, well below the boiling temperature (76-85 C). When the water boils, turn it off and let it cool for 30 seconds for white tea and 60 seconds for green tea before infusing.
Oolong (85-98 ° C).
Black tea, directly from the boil (100 C). The most common mistake is to use colder water to make the infusion, which does not allow the release of active substances from black tea.
Power, boiling temperature (100 ° C).
Let the infusion rest. Cover to keep warm. Again, each type of tea has its infusion time. Read the tea packaging for more information. If there are no instructions, leave it for a minute or two and often try to see if it is tasty, not bitter
Remove leaves (if using sieve or infuser) or transfer tea to another container. Leave the tea covered to serve again, if anyone wants to repeat it. This helps keep the heat.
Do a new infusion. Many teas can be used more than once, increasing infusion time each time, to enjoy the tea to the fullest.
In some Chinese traditions, the infusion is done the first time for 15-30 seconds to wash the surface of the leaves, and the resulting liquid is used to wash all the utensils that will come in contact with the following infusions, which are served.
Serve the hot tea with milk, sugar, lemon and/or honey.
Tips to improve taste of Tea:
Store the leaves in an enclosed container to avoid exposure to oxygen from the air, which changes the taste of the tea.
Black tea has longer shelf life than green tea, while Pu-erh improves over time.
If storing tea for long periods, use silica or oxygen absorbent packs and close the vacuum.
If you make tea with whole leaves, it may be interesting to use a French press and see the colors radiate from the leaves.
Clean the kettle crust often to remove mineral deposits.
If you live in high altitude places, the low boiling temperature can make it difficult to make teas that need high temperatures (such as black and put)
If the boiling water in the microwave, do not use very uniform or crystal containers, as water may over boil and explode. Put something to break the surface tension of the water.
Necessary materials:
- Water boiling kettle
- Porcelain teapot
- Tea strainer or infuser
- Sugar and sour cream
- Teapot cover (optional)
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