Many connoisseurs of tea art prefer to drink green tea. This drink helps to cope with thirst in the summer heat, stimulates and saturates the body, and has a positive effect on health. Naturally, in order to get more benefit and pleasure from a tonic drink, it is necessary to brew exactly the leaf variety of tea.
Different tea can be poured into a special teapot several times - it all depends on the type of tea chosen. Having opted for a particular tea, the buyer must ask the tea shop consultant for all the subtleties of brewing a particular type of tea. After all, it is known that some varieties of green tea can be poured with boiling water several times. It is necessary to understand this issue in more detail.
Preparing tea by pouring
Not everyone knows that during the preparation of green tea of Chinese varieties, it can be brewed with boiling water again. This is not done in order to save on the amount of tea leaves. The thing is that during the tea ceremony, the Chinese use a lot of dry tea leaves when brewing. At the same time put a lot of tea leaves in a small container.
Tea masters prepare green tea with so-called straits. This is what distinguishes Chinese tea drinking traditions from European ones. The word "strait" is considered slang, which is used by true connoisseurs of tea art. And the very procedure of brewing green tea with the help of straits is a repeated and quick pouring of tea with boiling water from 5 to 15 seconds. The time for brewing tea increases in stages. At the first pour, tea masters pour water into the container for only five seconds, and at the second one for ten seconds.
How many times during the tea ceremony can green tea be brewed? A tea master can boil a high quality tea leaf up to four times on average. However, some other well-known varieties of this tonic drink can be brewed much more times. What is the highlight of frequent spills when brewing tea? Due to the fact that a little boiling water is poured into a small teapot, and a lot of tea leaves are put into the container, and the drink turns out to be more saturated. The taste of opened tea does not have bitter notes, the drink is pleasant to the taste. This is because the substances that convey the bitterness of the drink are revealed in tea only after some time.
How to make oolong tea?
Green tea with the unusual name oolong is considered a kind of expensive Chinese variety. During the tea ceremony, this variety can be poured with boiling water up to ten times. With each brewing, the aroma of tea reveals a new range of taste for tea lovers.
How many times do tea masters pour boiling water over a variety of oolong tea? If you prepare tea in a glass, then you can do it without losing its taste, just a few times. At the same time, the leaves of fragrant tea open and give the drink all its beneficial qualities.
If you brew oolong in a special teapot, then the number of tea leaves naturally increases. Their value primarily depends on some principles that should be followed when brewing tea:
- If you quickly pour out the tea infusion, then the number of tea leaves can be increased.
- If tea masters put a lot of tea leaves in the container, then the resulting infusion should be drained as quickly as possible.
- If the tea leaves do not lie in the water for too long, then the amount of brewing can be increased.
- If you cook tea in cold water, its leaves and taste will open much longer, but using this method, tea can be poured more times.
Alishan or Tie Guan Yin
When brewing such varieties of green tea as Alishan or Te Guan Yin, it must be remembered that tea grains do not change their round shape after fifteen seconds of brewing. The tea will remain almost transparent. During each new passage, the grains of tea will take on a completely different look and turn into large leaves. In this case, the taste and smell of tea will change. Therefore, there is no need to wait until the tea leaves completely change their shape and open up. As soon as the tea is brewed, it should be poured out and poured with boiling water again.
During the ceremony of brewing green tea, strict rules for its preparation should be observed.
Classic tea making
This type of tea preparation is most often used in European countries, where they are completely unaware of the Chinese traditions of tea ceremonies. The tea maker needs to be warmed up. The kettle is held over a fire or its inner surface is heated with hot water. After this procedure, tea grains are poured into the container. The teapot is left alone for two minutes, then dry tea leaves are thrown into it and about a third is poured with boiling water. After a few minutes, pour water to the end.
During the tea ceremony, the cups in which tea lovers will drink infused tea must be kept warm. This is necessary so that the tea poured into the cups does not immediately become cold. Usually the ceremony of preparing a drink can take up to four minutes. In order for the tea to have a uniform taste, the drink must be poured into cups in small portions. If tea is brewed in accordance with all the rules, then the drink will reveal all its advantages, convey aroma and unique taste. Tea is drunk without haste, enjoying every sip, feeling some pleasant aftertaste.
The secret of making tea of different varieties
Black tea has exceptional features - it cannot be brewed many times. Indian or Ceylon black teas should only be brewed once, following the exact brewing method. In this case, the drink will immediately reveal its aroma and turn out to be saturated. It is generally accepted that the beneficial properties of black tea quickly disappear if the drink has stood brewed for more than one hour. In this case, tea turns into poison.
The use of tea bags several times is unacceptable, as this can be harmful to human health. Do not brew a tea bag multiple times as it is considered disposable!
Pu-erh tea can be brewed several times using very hot water. Pu-erh tea can be poured with boiling water for a minimum of about five times and a maximum of up to ten times. Naturally, all this is quite approximate, everything will depend on the quality of tea and compliance with storage conditions. The quality of the brewed drink should be monitored. Take into account its saturation, shade and smell. Pu-erh tea is brewed for the first time for thirty minutes, and the fifth brewing can last up to two minutes. It is the repeated brewing of Pu-erh tea that allows you to feel all the hidden qualities of the drink and its aroma. And many tea drinkers prefer to drink precisely those varieties of tea that require multiple re-brewing during the preparation of the drink. After all, this tea is considered the most useful and delicious!
Video: how to choose and brew green tea
Now only the deaf and blind do not know about a healthy lifestyle. Many people seek to support their body with healthy foods. One of them is green tea. Today we will talk about how to brew and drink it correctly.
The benefits of green tea
The benefits of green tea are enormous. It contains many vitamins and minerals - is a natural antioxidant. This means that with regular use, we can improve the complexion, preserve the beauty of the skin.
Green tea is also used in the prevention of cardiovascular diseases. It strengthens blood vessels, maintains their elasticity.
It can be used as an antiviral, anti-inflammatory, antimicrobial agent.
Green tea is believed to reduce the activity of cancer cells.
To obtain a healing effect, you need to drink it without sugar, you can sweeten it with honey.
Are there any contraindications to the use of green tea or is everything so rosy?
Contraindications
In fact, it's all about moderation. In large doses, the drug becomes a poison.
Polyphenols that protect us from cancer and strengthen blood vessels in large quantities depress the liver.
And excess amounts can even lead to "tea intoxication." It manifests itself in the form of headache, nausea, dizziness.
On average, you can safely drink 4-6 cups of medium-strength tea a day without harm to health.
But if you think that by brewing a bag of boiling water drawn from the tap, you will get a healing effect, then you are greatly mistaken. Green tea must be properly brewed.
How to brew green tea correctly?
What is green tea? These are the youngest leaves (top 4-5 leaves of the branch), which dry quickly in the shade. Therefore, they retain as much as possible all the useful properties of the tea bush. And to get them, you need not just pour boiling water over the leaves, but do it right. First, you need the right water.
Water
For healthy, tasty and “correct” green tea, you need soft water. Just from the tap with impurities and additives, water will not work. You can buy soft bottled water in the store or purify at home using special filters.
Another way to soften water is to freeze it. Collect water in a plastic bottle and put it in the freezer. When it freezes around the edges of about 2 cm, take it out - unfrozen water must be drained and the ice melted. This will be soft water.
Kettle
For proper tea, the teapot must be well heated. Warm up its bay with boiling water for a few seconds. A cold teapot takes heat from the tea and prevents the nutrients from escaping in the first brew.
An earthenware teapot is considered ideal for brewing green tea. Clay allows the sheet to "breathe", retains heat well and is chemically neutral.
In the absence of such a teapot, you can use porcelain, faience or glass. But they will no longer allow the sheet to “breathe”.
Do not brew green tea in metal or plastic containers!
Boiling water
It is important to catch the right temperature for brewing green tea. Suitable will be from 60 to 90 degrees.
First you need to bring the water to a boil, but do not boil - it should be 95 ° C. How to determine - we carefully monitor the water, when it makes noise, air bubbles rise up - this is the temperature we need. Remove from heat and let the kettle stand and cool slightly.
Too high a brewing temperature will spoil the taste and destroy the beneficial substances.
We brew
Finally we got to making tea! Proper water, a kettle and boiling water are ready.
- With a clean, dry spoon, pour the tea leaves into the teapot, fill with hot water and immediately drain it. Rinse the leaves.
- Now pour the right amount of water into the kettle - usually an incomplete glass of water is poured onto a teaspoon of dry tea leaves.
- Close the lid and let the tea brew. Typical time is 30 seconds to 3 minutes. It is not recommended to leave green tea longer, as it can become bitter and cannot be brewed a second time. When brewing again, the time increases.
- Now you can pour into cups. if you were preparing a drink for several people, then you need to pour it in a circle. So that everyone gets a uniform-saturation tea.
- Have a nice and healthy tea party!
- Green tea can be brewed many times. At the same time, with each new tea leaves, it is filled with new useful substances. Usually tea leaves are used repeatedly 4-5 times.
- Don't expect the tea to be a certain color. All varieties are different - from very light to golden and amber.
- Do not drink cold green tea. It no longer contains useful substances, essential oils evaporate, vitamins disappear.
- Use an airtight container to store dry tea. Paper bags and cardboard boxes easily let in odors. And tea absorbs them quickly.
- To enhance the benefits and taste of tea, add a little honey. at the same time, the amount of soluble glycosides increases, which help to increase immunity and resist colds.
Video on how to brew green tea
This article gives the rules for brewing Chinese and Japanese varieties of tea, provides recommendations on the selection of dishes, the desired temperature and the number of times of use, as well as the etiquette of use itself.
In order to enjoy green tea in disposable sachets, certain rules are followed in Japan.
The package is placed in a cup, poured with boiling water and insisted for a couple of minutes. The sachet is removed from the drinking vessel and placed on a saucer: it is indecent to drink with a bag. Then you can add sugar to tea. Stir without making noise. After the procedure, the spoon must be removed and put on a saucer. If the table is of a low plan, then the cup should be picked up, if it is ordinary, the saucer will remain on the furniture.
How many times to brew green tea
As a rule, those who are not indifferent to the tea ceremony drink only a freshly brewed product. However, it is possible to apply green tea leaves several times. This is due to the rather slow transition of the beneficial properties of tea into the infusion. And the drink, re-brewed, has its own specifics. This version of tea will, for example, have half the caffeine, which means that it is optimal for drinking before going to bed. You should only remember to increase the infusion time when re-brewing, a couple of extra minutes are added.
How many times can you brew green tea
This question can be called rhetorical. Everything is connected with the varieties of tea leaves and personal preferences. But some average norms have been created for the number of brews for tea variations. Green tea can be re-consumed 3 or 4 times, just like white tea. The yellow option is 3 times, and the Oolong is 4 to 9 times. As for the black varieties, they can be brewed a couple of times in the main one. But Pu-erh can withstand up to 10 brews. Of course, these values are not absolute, you can brew tea more or less. Ultimately, the sense of smell plays a dominant role. If the leaves still radiate the proper aroma, then they may well still be used for brewing.
Green tea how to brew and drink
To prepare for brewing green tea, you should take filtered or bottled water. It heats up to 80-odd degrees, and when it boils, it cools down. Boiling water is not applicable due to the acquisition of a bitter taste by tea and the loss of some characteristics. With the loose version of tea, 5 g is taken per cup of 150-200 ml. Brewing is infused for no more than 2.5 minutes: a longer procedure can cause heart palpitations and stomach problems. Drinking green tea is recommended an hour before or after eating, always warm, but not very cold.
Green tea brewed with milk
If you do everything according to the appropriate rules, then green tea, which is brewed with milk, will share with you a wonderful effect. In addition to the large leaf base, both leaf extract and powder are used. In this case, the concentration will increase. To reduce it, these ingredients are diluted with water to give the drink a straw color.
We combine this tea with low-fat pasteurized milk, preferably close to zero fat. Milk must be well warmed up: this will reduce the calories of the mixture, and the ability to saturate the body will not be lost. Milk must be fresh, so that it cannot curdle when heated. The milk tea mixture may also include honey, ginger, hawthorn, or spices.
How to brew Japanese green tea
Water plays a big role in brewing Japanese tea: it suggests softness. If there is hardness in the water, it can be changed by freezing and then eliminating the opaque white gray hair.
In terms of teaware, a kettle with a strainer is ideal, which should be thoroughly warmed up before the brewing process. The brewing temperature is also important, which should be consulted as you study one or another type of tea. The same applies to the ratio of water and tea leaves: for example, two spoons of sencha suggest 150 ml of water, and gyokuro already only 100 ml. Tea is infused for 1 to 2 minutes and everything is spilled without a trace. Almost all varieties are brewed more than once, with the exception of powdered matcha, the Hojicha variety.
Green tea how to brew and drink
As for the direct consumption of tea, the drinking vessel must be held with three fingers - thumb, middle and index. And the nameless and little fingers are pressed against the palm of your hand. Never stick your other finger into the hole with the handle. As a rule, it lies straight. There is a reason for this: there were incidents of a finger getting stuck in the hole, and as a result - the loss of tea. Hook the handle with fingers when consuming a drink from mugs of a decent volume, in a homely spirit.
At what temperature to brew green tea
The indicators for brewing tea depend on the type of drink itself. White tea suggests 75-80 degrees, almost like the yellow version. Green teas are already brewed at 80-85 degrees, Oolong and red - 90-95, and Puer - 100.
Of course, there are some exceptions in any tea category. For example, this is a tea containing about 89 percent of tea buds, not leaves. In this case, the temperature decreases for each variety by 5 degrees. But there is no need to be too smart about this, because there are not very many such options.
How to brew Chinese green tea
The first water is drained: this is the rinsing of the leaves. New water is immediately poured in and the brewing time is controlled. A very long procedure will not benefit because of the extraction of tannins, and the taste will be bitter. But if you like this taste, remember the inappropriateness of this option again.
Of immediate importance is the utensil itself for the brewing process. The best option is a clay teapot: it will retain the necessary heat and give the leaves a “breath”. You can use glass or porcelain, but the conditions will be worse. What should be avoided are teapots made of metal and plastic: they can present a "gift" in the form of toxic substances.
How to brew green tea in a teapot
The process is initiated by heating the water itself in the kettle. It should be brought to the state of "silver boiling", when the bubbles are just starting to count. Then we remove the dishes from the fire and rinse the teapot, which must undergo good heating so that its walls save the necessary heat.
The tea leaves are placed with a dry spoon in the teapot, about one per 150 ml. The first water is drained after rinsing the tea leaves: in this way factory dust is washed off.
Now all the attention to the brewing itself. The volume of water is supposed to be proportional to the number of servings, and the tea leaves are not left in the teapot, this affects the subsequent bitterness of the tea. If the tea still remains, then it should be placed in another teapot and without a leaf, so it will give more benefit.
Black tea over its thousand-year history has become famous not only for its taste, aroma and unprecedented popularity, but even caused a number of historical conflicts, contributed to the emergence of high-speed shipping and, in the full sense of the word, conquered the world's population.
Useful properties of the drink
Initially, in their homeland - in China, tea was used as a medicinal drug. And only in the 5th century it began to be consumed as a drink. Now tea is the second most popular drink in the world after ordinary water.
There are about 1500 varieties of tea, all this variety of species is classified into six main groups, in which there are varieties that reflect a special national flavor:
- black (Indian, Turkish, Ceylon and so on);
- green;
- white;
- red (oolong);
- yellow;
- post-fermented (pu-erh).
In addition, according to the peculiarities of the consistency, several tea groups are distinguished:
- long leaf (contains unblown buds of tea petals with whitish villi - from the Chinese "bai hoa");
- pressed (contains shoots and lower leaves of tea bushes);
- extracted (in liquid or powder form).
Each species has its own characteristics of production and consumption and, of course, its fans. There is hardly a more multifunctional drink in the world.
The most consumed tea in the world is black tea, accounting for approximately 75% of world consumption. It is curious that in China they drink little black tea, preferring various types of green tea to it, but in India, oddly enough, coffee drinks are more respected.
A good and well-prepared black tea contains more than 130 elements that have a beneficial effect on the human body. Moreover, about half of the compounds are extractive (soluble in water). Phenols and polyphenols not only give the drink a pleasant taste, but also have bactericidal properties. Tea leaves contain vitamin P (not produced by the human body), which is responsible for the health of the vascular system; vitamins C, B1, B2, K, PP and others.
According to doctors, tea reduces the risk of death from cardiovascular diseases by an average of 25%. According to Nicolas Danchin, a French scientist who has studied the effects of tea and coffee on human health for a long time, tea is much healthier than coffee.
Black tea can:
- to tone the body due to the presence of caffeine in its composition, which is softer in its properties and acts longer than coffee caffeine;
- remove toxins and toxic substances from the body, stimulate weight loss;
- optimize the functions of digestion: stabilize the intestinal microflora, prevent the development of intestinal diseases, normalize the level of acidity in the stomach;
- general strengthening effect on the cardiovascular system: improve blood circulation, strengthen the walls of blood vessels and capillaries, prevent the formation of blood clots (eliminate "bad" cholesterol and reduce the risk of stroke);
- stimulate the work of mental operations, promote concentration;
- stimulate the degree of production of the hormone of joy - serotonin;
- increase the level of stress resistance and reduce the risk of various kinds of depressive conditions;
- fluorine and tannin have a beneficial effect on the state of the human skeletal system.
Black tea is used in medicine and in culinary arts. They are advised to wash their eyes with conjunctivitis. Strong tea is used as an antiemetic, and in some cases it is used to eliminate pain. The tea heals cuts, removes odors, fertilizes young shoots, marinates meat, and even mosquito repellant.
Regular and moderate consumption of black tea accelerates the process of losing weight. The daily norm of black tea is no more than 4-5 cups. By drinking more, you run the risk of reducing the level of magnesium in the body, which is responsible for the stable functioning of the nervous system. An excess of tea manifests itself in the form of increased nervous excitability, sleep disturbances, muscle spasms and fatigue. For recovery, you should replenish your diet with almonds, cocoa and wheat bran.
Doctors believe that moderate consumption of black tea is a good prevention of a number of cancers. A high-quality drink significantly reduces the likelihood of cancer of the stomach, intestines and mammary glands, which is explained by the presence in the drink of a special substance - TF2, which prevents the growth of cancer cells.
What water to take?
Doctors did not find any contraindications to the use of high-quality tea. Its temperature during use should not exceed 56°C. There are other medical opinions regarding tea. So, scientists believe that tea is incompatible with alcoholic beverages, especially strong ones.
Depending on the characteristics of tea production, there are various types of tea - leaf, in the form of granules, powdered and pressed. The best and, of course, the most expensive is loose leaf tea. Its qualities are determined by the shape and color of the leaves - high-quality tea leaves should be twisted and have an almost black color. The presence of a brown color indicates violations in the production technology. Gray-black color is characteristic of a product that has become unusable during storage. It is more difficult to find pressed tea (briquettes, tiles), but in China it is the most popular tea product.
Even when properly brewed, teas of the same variety will vary in taste to some extent, as this is influenced by several factors: the quality and source of the water, the temperature, and the brewing time. Chinese experts recommend using fresh lake and river water. However, from the point of view of ecology, it is better to use just spring or mountain water of spring origin.
Since such a problem is difficult to solve in cities, ordinary water can be used after long-term settling or filtering. For better brewing, soft water is needed. If one is not at hand, then hard water can be softened somewhat by adding a pinch of sugar or baking soda to it.
Some tea gourmets use a special technology to prepare water - they condense the steam coming from the spout of a kettle with boiling water. Such water will meet all the necessary requirements for the preparation of a quality drink.
Tableware
It is not recommended to brew tea in a metal teapot. The best option is a porcelain vessel. In this context, Chinese experts focus on the quality of the clay from which the teapot is made. Clay must "breathe". A good and expensive porcelain teapot warms up and retains heat better than a faience teapot, and “breathes” better than a glass vessel.
Temperature
It is necessary to brew tea correctly with water brought to the so-called “white key” boiling point, characterized by the appearance of a mass of bubbles emanating from the bottom of the container. It is important to “catch” this moment, since overexposure during boiling leads to the destruction of the chemical composition of the tea leaf and its taste. Underexposure in this case leads to insufficient brewing.
By the way, this moment coincides with the Russian traditions of samovar tea drinking. The crux of the matter is that the samovar is a real resonator, and the tea gourmets surrounding the table with the samovar can hear that the machine starts making noise at first, then “sings” and rages. The stage of "singing" of the samovar corresponds to the state of boiling "white key".
Brewing tea with a “white key” gives the optimal combination of tea qualities that are beneficial to human health, activating all the healing properties of the tea leaf. According to the British, tea becomes unusable after 20 minutes after brewing, since during this time the drink has already lost its useful and taste qualities to a large extent.
Consumption
The consumption of dry raw materials for welding is a parameter that depends on a number of aspects. The traditional option is 1 teaspoon per cup. If the water is not filtered and hard, and even with possible impurities, they take 2.5 tablespoons of raw materials. Finely chopped tea cooks much faster than coarse tea. In this case, slightly less than one spoon per cup is placed in the brewing container. For a large tea leaf, the serving of raw materials is 1-1.5 teaspoons per person.
After smoking or a hearty meal, it is necessary to increase the portion by about 30%, since the taste perception of a person after these procedures changes. In general, it is better to drink tea at least 30 minutes after eating. It is recommended to shake the raw materials poured into the teapot for a more uniform placement of its particles, so that in the future each tea leaf is covered with boiling water and warmed up well. Strong tea is consumed as an amateur or as needed for invigoration.
detailed instructions
Tasty and healthy brewed tea can be prepared using the following English technology:
- Having placed raw materials in a preheated kettle, fill it with slightly cooled boiling water by 30%. After holding for 2-3 minutes, top up the capacity by another 60-65%.
- After the brewing vessel is filled, pause for 5-10 minutes. It is important to know that large leaves give off their beneficial qualities, taste and aroma in about five minutes.
- In the course of filling the container with boiling water, it is necessary to make circular movements with the kettle, which contributes to a more uniform heating of each tea leaf. High-quality tea forms foam with a yellow tinge. Poor-quality tea raises small sticks to the top.
- It is not recommended to refuel tea raw materials with boiling water more than twice, and the interval between brewing should not be more than 15 minutes.
- The tea leaves should be stored in a tightly closed porcelain container, which retains its aroma and taste well. Long term storage is not recommended.
Buying good tea is half the battle, the main thing is to be able to brew it correctly. Methods for preparing brewed tea are still the subject of fierce controversy even in England.
Failure to follow the order of brewing and drinking tea can lead to undesirable results. For example, with excessively long brewing, the product loses a significant part of its useful properties, and the alkaloids present in it become carcinogenic.
In cases of stomach ulcers and gastritis, it is advisable not to drink strong tea, since it greatly irritates the gastric mucosa.
Golden Rule
The golden rule of tea drinking is in the digital series 2-5-6, which reflects the time in minutes corresponding to the stages of release of soothing, stimulating and flavoring chemical components by the tea leaf. Thus, the calming effect of tea occurs after 2, exciting - after 5, and the bouquet of taste and aroma "blooms" 6 minutes after brewing, when the process of evaporation of essential oils begins. The optimal state for consumption of a properly prepared tea drink is not stored for long.
Can the brew be reused?
Tea should not be brewed repeatedly: firstly, this detracts from the very idea of \u200b\u200bthe tea drinking ceremony; secondly, subsequent brewing of already used tea leads to undesirable chemical reactions and the release of harmful substances.
Useful tea properties are most fully manifested after about 15 minutes after brewing. A period of 7-8 hours turns the drink into a carcinogen.
In other words, you should not brew used black tea a second time, drink yesterday's tea leaves. In a teapot, tea cannot stand for a day, while retaining its beneficial properties.
You will learn how to brew black tea in the next video.
From time immemorial in China, the pouring method of brewing has been the most popular among the locals. The tea ceremony with this method of brewing looked unusual. A large amount of tea leaves was poured into a teapot or gaiwan, poured with boiling water and immediately poured into bowls, but most often tea was poured into an intermediate vessel. Thanks to this method, you can blissfully enjoy a light taste at the beginning of tea drinking, and watch how the taste becomes stronger by the third brewing, and also see how slowly and smoothly the tea leaves. One of the most important advantages is the presence of warm tea throughout the tea drinking. Wanting to drink tea, we can immediately pour a cup for ourselves and friends. When you need to relax, retire, or vice versa, actively conduct a conversation - tea, without losing heat and taste, waits in the teapot until we need to drink it. You don’t have to run and heat the water again, because you can continue a pleasant warm tea party without looking up from the conversation.
The number of brews of different types of tea:
The second method of brewing tea is infusion, this method differs from the first. Firstly, the size of the dishes, here a large kettle is used for brewing. Secondly, the amount of brewing is much less than the first method, and thirdly, to infuse, you need to wait 5-15 minutes - then the tea will be infused only once, but this time, having given all its taste, it will give you a lot of pleasure! Although, by putting more tea, it will be possible to brew it several times without losing taste.
How long to brew tea?
Whether tea will brew for a long time depends on several factors.
The first factor is the type of tea. For example, pressed and twisted teas will take longer to brew than other types, but teas made from buds or tips will brew somewhat faster. The second factor is the size of the tea grains. Large leaves can release their flavor for a long time, while finely divided tea particles are fully released in the first seconds of brewing. The third, very important factor is the age of the tree. Young trees give a pleasant taste, but do not have a strength, like trees that are 30-100 years old, unlike the younger generation, they have a "powerful" tea leaf. Aged teas usually give off their taste for a long time, the older - the longer.
Of course, the recipes and tips above are not the rule. Perhaps someone who likes a stronger drink will appreciate the third or fourth brewing. If you like a milder taste, enjoy 20 infusions. There can be only one rule - brew tea as many times as it pleases you. As practice shows, people who have been drinking tea for a long time, and no matter what habits they had in the beginning, come to the same preferences.
