Gaiwan is a necessary utensil for brewing Chinese Pu-erh tea.
Sheng and Shu Pu-erh, for which gaiwan was used for brewing, give a brighter tonic effect. The mind gains clarity, quite pleasant sensations begin to appear in the body, and the person becomes more prone to conversation. Shu Pu-erh has a deeper yet mild flavor with woody and earthy notes. However, it can have shades of dried fruits. In turn, Sheng is closer in palatability to Chinese green teas, with a slight bitterness and a sweetish aftertaste. So that it is not very bitter, you need to get used to it properly brewed. One of the Sheng subspecies is the white pu-erh, which contains many more tips (and sometimes it is made entirely from kidneys). Despite thinner and delicate taste, such tea can act much stronger. Proper brewing in accordance with the ceremony significantly increases the effect of drinking such pu-erh, since such preparation contributes to a more complete disclosure of all the properties of tea. It should also be understood that despite the high quality of tea, the mentality of the tea party participants and the venue also significantly affect. The sensations from drinking such tea are very subtle, the wave of tea states can last for a long time, roll and roll back several times. This fundamentally distinguishes the effect of Chinese Pu-erh and Oolong tea from the crude effects of coffee and other stimulants that we are used to. In addition, the great advantage of this tea is that it contains a very good set olfactory and gustatory qualities that harmoniously complement all the pleasant effects. It is worth noting that almost every sufficiently high-quality Chinese tea affects the mind to one degree or another. However, these effects should not be compared with some psychedelic or other substances that can cause significant harm to the body. In this regard, tea, on the contrary, even helps to get rid of such addictions.Oolong tea and communication.
Good oolong tea, which was brewed with gaiwan, encourages people to communicate. That is why Chinese businessmen often solve many business issues during tea parties. Also, this tea perfectly tunes in to creative activity and a meditative mood. Oolong teas from Taiwan are somewhat similar in this regard to Te Kuan Yin, and even stronger will appeal to lovers of lightly fermented tea. In turn, Wuyishan and Guangdong oolongs differ significantly from other types of Chinese tea, not only in the way of processing, but also in their properties. After drinking such tea, you will surely appreciate the unusual state of your perception and consciousness. It is no coincidence that these oolongs are considered the most exquisite varieties of Chinese tea. Sometimes it happens that tea that was poured into the same gaiwan and brewed by the same person can have very different properties.Dive into the wondrous world of Chinese oolongs. From origin to tasting.
Someone calls it "drug" tea, there are those who consider oolong a variety of green varieties. Dispel the myths about the unusual, unique and most fragrant Chinese tea, which bears such a melodic name - oolong.
The key concept is fermentation. Oolongs are medium fermented varieties. Average degree of fermentation: 20-50%, depending on the specific type. Speaking conditionally, they occupy an intermediate position between green and red (European black) teas. While retaining the fresh floral aroma of the greens, they take on a deeper and richer flavor characteristic of the darker varieties.
An infinite number of names
This tea is called by different names. The most popular name is oolong tea, oolong tea. Chinese: 烏龍. . Another is qing cha or turquoise tea. There is also a poetic one - “Black Dragon”, which personifies the ability of leaves to change color when brewed.
The name "oolong" migrated to us from England: due to the specific pronunciation, in English it sounds exactly like that. Sometimes there are erroneous names: oolong, oolong, resulting from the incorrect English pronunciation of the Chinese pinyin "wū long".
How about no myths?
There is hardly a tea in China whose origin is not shrouded in a romantic legend. The Heavenly Empire loves it. On the origin of oolong as a variety Chinese varieties there are at least a dozen legendary tales.
According to one of them, this tea was found by a traveler named Sulong, in the province of Anxi. His name served as a prototype for the names of the varieties of this group.
Another legend begins its story from the distant 20th century, when one of the emperors of the Song Dynasty ruled. By order of the court, a huge garden of camellia, Dragon and Phoenix varieties was planted in Fujian. The leaves born by them went to the production of pressed tea. In the future, during the Ming Dynasty, its popularity fell sharply, which served as a prerequisite for the cultivation of a new variety of "Black Dragon Tea" with rolled leaves. You probably already guessed that these were the first oolongs.
It is impossible not to mention the legend of a hunter with the nickname Black Dragon. Once, while hunting, he collected leaves from the bushes, and while chasing a deer, they crumpled and turned into tea. Its aroma was amazing and unique.
Historical facts
Now a portion of the truth, confirmed by historical sources.
The first mention of oolongs comes from the Ming Dynasty. The raw materials for them were the leaves of wuyishan shrubs that grew in the northwestern part of Fujian. From there, the technology migrated to Guangdong and Anxi.
It is known that at the beginning of the 17th century, Chinese oolong tea was imported to Europe. He so quickly won the love of noble ladies that many still consider oolongs " women's tea". After King Charles II married a Portuguese princess, tea began to be imported to the UK. The queen adored oolongs and could not go a day without drinking a hot cup.
On the island of Taiwan, it began to be produced only in the 19th century. In just a few decades, the new Dodd & Co tea brand reached the peak of its popularity: its products began to be in great demand both in the Middle Kingdom and abroad: in the USA and England.
The uniqueness of turquoise tea
Before going into details and describing the features of production, organoleptic characteristics and properties of oolong tea, we immediately note why this tea is unique.
5 key features:
- Oolongs are the most fragrant variety of Chinese tea. Everyone will agree with this. No wonder the varieties of this group are favorites of tea ceremonies, in which the variety of shades and notes is appreciated.
- They are the only tea group involved in the Gong Fu Cha ceremony. Tea mastery is not just tea drinking, but a whole ritual filled with special energy and love for Tea.
- Multiple brewing. Oolongs, especially light ones, withstand 8-15 infusions. This is an impressive figure.
- In China, it is customary to divide oolongs into mainland and island ones (Taiwan). Indeed, they differ significantly in taste and aroma, properties and effects on the body.
- Twisting - required step in production. The degree of twisting is determined by a particular variety, but this stage is always present.
Oolong is not green tea!
Many mistakenly classify oolongs as green varieties. The fact is that some representatives (for example, Tie Guan Yin, Alishan, Milk Oolong) give green color infusion, and the effect resembles green varieties. Actually green tea- a completely different group, represented by varieties of lesser fermentation, with a different production technology and properties.
It is easy to distinguish oolong from green tea: pay attention to the shape of the leaf. In green varieties, the leaf is whole, in oolongs it is crumpled, often in the form of balls or twisted spirals.
Where does oolong tea grow?
In short, we figured out what oolong tea is and what makes it unique. Now about the places of growth.
The raw materials for tea are leaves from shrubs that grow in 3 areas: in Fujian (north and south of the province), Guangdong and Taiwan. In the southern part of Fujian and on the island, light varieties are produced, and in the north of Fujian and in Guangdong - dark, with fermentation from 50%.
Collection and production technology
The leaves are harvested by hand. Collection time is determined by the recipe. As a rule, spring varieties are more fragrant, but less deep in taste. Autumn is the opposite. For the production of highly fermented (dark) oolongs, mature, fleshy leaves are used; for weakly fermented (light) - younger raw materials. But there are exceptions.
The general production scheme is as follows:
- Drying outdoors. The crop is laid out under the sun for 1-1.5 hours, then transferred to the shade.
- Simmering (fermentation). Periodically stir the leaves, but gently so as not to damage. Tea languishes in the air until the leaves begin to darken. Fermentation in this case occurs unevenly: the edges are oxidized more strongly than the middle part.
- Heating (drying). Purpose: to stop fermentation.
- Spinning in drums.
- Re-drying. Purpose: to remove residual moisture.
- Packing.
Classification with examples of the best varieties
The classification of oolongs is based on different criteria. The main one is the degree of fermentation (we touched on it earlier).
Light and dark
Light: lightly fermented (20-30%). Dark (more than 50%).
It is generally accepted that varieties of strong fermentation appeared earlier. The best of them grow in the highlands, in Wuyishan and the Phoenix Mountains (Fujiang and Guangdong oolongs). Top Fujianese: Yes Hong Pao, Bai Ji Guan. Guangdong: Feng Huang Dan Cong and several dozen of its varieties.
Light ones have a more delicate, floral aroma, similar to green varieties. The best grow in the highlands of Taiwan (Dong Ding, Alishan) and southern Fujian (the legendary Tie Guan Yin).
In the shape of a leaf
Leaves of dark varieties have a longitudinal twist. They are very long, look solid but crumpled (Da Juan Pao, Fhdts).
Light varieties have a spherical twist and look like balls (Tie Guan Yin, Gaba, Dong Ding).
By place of production and variety of tea bushes
- Wuyishan (northern Fujian). The raw materials are the leaves of shrubs from the plantations of the Ui mountains. Types of camellia varieties:
Alpine (Wu Yang Cha): Zhou Gui, Shuxian, Da Hong Pao, Bats Ji Guan and others;
- Shuxian from northern Fujian.
- South Fujian. The most famous: Tie Guan Yin, Jin Gui.
- Guangdong. These are Feng Huang Da Cong and its varieties, which are produced in the Chaozhou region: Mi Lan Xiang, Yu Lan Xiang. They have pronounced orchid notes.
- Taiwanese. The special taste and aroma is due to the foggy area of growth of shrubs. Tea Tree Varieties:
Chin Shin. Top grade.
Zin Xuan. Oolongs from the leaves of these shrubs acquire a characteristic milky taste.
Jade. With pronounced notes of orchid.
Si Zi. This shrub is a hybrid. The processed leaves acquire a bright floral aroma.
The best Taiwanese varieties: Alishan and Lishan, Dong Ding.
Flavored
Not to be ignored is a relatively new category of oolong varieties: flavored. Among them are well-known milk tea, a drink with the aroma of ginseng, orchids, osmanthus.
During the production process, the leaves are treated with aromatic extracts.
Most of these varieties are produced on about. Taiwan. They are mainly for sale: in China, tea without additives is valued.
Tasting: infusion, taste, aroma
What do twisted spirals, long flagella of tea with the mysterious name "oolong" hide behind? What notes are typical for them?
As has been repeatedly noted,
Oolong is the most fragrant tea in China.
This is due to the high content of essential oils in tea. When brewed, tea leaves reveal a luxurious bouquet with hints of flowers and fruits. Each composition is unique and determined by the growing region and the recipe.
Weakly fermented (green) varieties give an infusion from amber to light green. They express light floral, honey shades, notes fresh fruit. The taste is slightly grassy, but with a sweet aftertaste, slight astringency.
Highly fermented varieties are more like reds. They have more spicy, berry, chocolate, wood tones. The aroma is deep, fragrant: like expensive perfumes.
Compound
Enjoying the wondrous aroma of the brightest Chinese tea is soothing, inspiring and uplifting. Drinking tea in silence makes perception subtle, reveals that state of consciousness in which there is no place for everyday fuss. The feeling that you are falling from a deep sleep into a beautiful reality. Filled with magic and possibilities.
Well, the lyrics are enough. Let's talk about chemical composition and the influence of tea on human physiology.
Conditions for growing shrubs and special technology crop processing contribute to the formation unique composition tea. It includes antioxidants, vitamins, minerals, tannins (tannins and their derivatives), essential oils.
Oolongs are champions in the content of essential oils.
Speaking of essential oils. These volatile compounds are organic matter. Essential oils appear in the tea leaf during its processing. V fresh leaves their content is minimal.
In tea, they are represented by phenols, complex acids, aldehydes. Turquoise tea contains more aromatic oils than other varieties. For example, in green and yellow tea they are in a bound state and do not fully open in the infusion.
Thanks to these fragrant substances, we can enjoy a rich bouquet of citrus, fruity notes, shades of lilac, roses, vanilla, which are so rich in oolongs.
Useful and harmful properties of oolong tea
The beneficial properties of oolong tea are as vast as space. We offer you to get acquainted with part of their rich arsenal. Regular tea drinking contributes to the normalization of weight, blood pressure, improves the condition of hair and skin.
This tea is sometimes called the elixir of youth and health. High content antioxidants prevents premature aging the formation of malignant tumors.
Light varieties reduce cholesterol levels, improve the condition of blood vessels, and help with hypertension.
Research has shown that regular use tea increases the concentration of adiponectin in the blood. Don't worry, it's just a protein, which also prevents the development of diabetes.
To avoid negative consequences do not drink oolongs to children, pregnant women, as well as at night and in large quantities(more than 3 cups a day).
Subtleties of brewing
The brewing process begins with the preparation of dishes and tea. For one tea party, 7-10 g is enough. Dishes: clay or glass teapot, flask, gaiwan. Light varieties are best brewed in glass and porcelain, dark ones in clay.
Water temperature: for light 80 degrees, for dark - 90.
We warm the dishes with boiling water, put the tea, shake it: this is necessary in order for the aroma to reveal itself as much as possible. Essential oils begin to actively stand out during physical impact and give us the opportunity to fully enjoy the thick and fragrant bouquet.
We drain the first brew. Hold the second for 30 seconds. Each subsequent strait is kept 10 seconds longer than the previous one. It is ideal to use a tea pair.
Drink hot drink. Snacks and sugar are not needed.
This is how oolong tea is brewed:
Important: proper storage of oolongs
We learned how to brew oolong, now about storage.
Light varieties love coolness. It is ideal to store them at a temperature of + 5- + 10 degrees, but it is also possible at room temperature. The main thing is hermetic packaging.
Dark oolongs are less whimsical to storage conditions. A teapot or jar made of glass, porcelain, wood, a closed tea bag is perfect for long-term storage varieties Da Hong Pao, Zhou Gui, Fhdts.
Exists various kinds and varieties of teas, which can be divided into six main categories. "Polar" varieties are black and green teas. There are also oolong, pu-erh, white and yellow teas.
Differences between oolong and pu-erh
Oolong and pu-erh teas have appeared on Russian market relatively recently, but steadily gaining more and more popularity among admirers of home "tea ceremonies". There are six types of tea, and oolong and pu-erh are included in this classification. It can be argued that oolong and pu-erh are some kind of intermediate stages between black and green teas.
Features of pu-erh
Pu-erh is a post-fermented type of tea produced in a specific way: the collected leaves are processed to the stage of green tea, and then subjected to accelerated artificial fermentation. The leaves are piled up, watered hot water and covered with bags or cloth. This production process is distinctly reminiscent of rotting, but this is its main difference from the methods of obtaining other types of teas.
Feature pu-erh lies in the fact that as it is stored for a long time, its taste improves.
Pu-erh is sold in pressed form, most often in the form of a semicircle, but there are also figured tea tiles. The aroma of pu-erh is dominated by woody notes. It is recommended to drink such tea with the addition of milk or cream, because with this combination, the entire flavor range of pu-erh is perfectly revealed. By the way, most coffee houses and restaurants usually offer milk or cream for pu-erh.
Oolong Features
Oolong is a semi-fermented tea that, like Puer, is an intermediate stage between green and black teas. The peculiarity of the production is that the leaves are carefully rolled, trying not to break, and left for several hours in the shade for slow fermentation. Thanks to this technology, the edges of the sheets are dried more than the middle, which is the secret of the rich taste and aroma of oolongs.
By the way, it is by the leaves that the quality of such tea is determined. If the leaves are fully opened during brewing and are not broken, this is evidence of the high quality of the oolongs. This type of tea is flavored with natural and artificial extracts of plants and fruits. Flavored oolongs are usually exported, as in China they prefer to drink teas without impurities.
Oolong is not green tea. This is a separate variety, a kind of "golden mean" between black (red) and green teas.
Key differences between oolong and pu-erh
Oolong and pu-erh are absolutely not similar, and differ both in production methods and in taste. The taste of oolong resembles a very fragrant, non-acidic green tea. The taste of pu-erh is tart, with a woody aroma. Oolong leaves are neatly rolled, while pu-erh is pressed. It is generally accepted that tea itself is very beneficial for the body. Both oolong and pu-erh are also very useful for humans, as they contain many vitamins, iron, phosphorus, calcium and other substances.
You can buy these types of tea not only in specialized boutiques, but also in many grocery stores. However, it should be understood that the quality and assortment will vary significantly.
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Puer - the most common post-fermented invigorating Chinese tea. Basic hallmark Pu-erh is a special production technology: collected leaves are subjected to natural (natural) or artificial fermentation, in other words, aging. After this type of processing, in the tea leaf, which is already ready for use, under the right storage conditions, certain biochemical reactions continue to occur, as a result of which the tea acquires a unique and more pronounced taste and aroma over the years. There are only two in the world today Pu-erh species ov: Shen and Shu. Distinguishes Puer color (Shen - light, Shu - dark), aroma and taste.
Let's answer the question, how does Pu-erh work?
This type tea is able to lower blood cholesterol levels, fight indigestion and indigestion. The most noticeable effect of Pu-erh tea is manifested in its strong tonic properties, this is due to the presence of a substance such as tannin in its leaf. Pu-erh has a beneficial effect on the cardiovascular system, thinning the blood, cleansing blood vessels, improving blood composition, normalizing heart function, is a wonderful prevention of arteriosclerosis and prevents hemorrhages. Also, the aforementioned drink helps the body remove toxins, harmful toxins and restore metabolism. Puer tea green properties its most noticeable in the fight against a hangover and overweight, stops cell aging, the appearance of age spots and wrinkles.
How to brew Pu-erh?
For all Pu-erhs, in principle, there is one cooking recipe: for one teaspoon of Pu-erh we take 150-200 ml of water; fill the tea leaves with water for aged - at a temperature of 95-100 degrees, young - 80-90 degrees; after a few seconds, drain the first water (this procedure is carried out to clean the tea); infuse tea for 10-15 seconds and drain for consumption. The consumer decides how many times to brew Pu-erh himself, only a matter of taste (someone brews it 2-3 times, and someone manages to brew it 10 times).
Pu-erh storage
Storage of Pu-erh should be, in principle, the same as for other teas, but there are some peculiarities. So, the basic storage rules: the absence of any foreign odors, air humidity must be maintained at 60-75, the presence of dust and other pollutants must not be allowed, direct sunlight must be avoided, several times a month it is imperative to check tea for mold and other unwanted deviations.
Oolong (oolong)
Oolong (oolong) is a semi-fermented Chinese tea that combines the properties of red and green tea, this ability is due to incomplete fermentation (only the edges of the tea leaf are exposed to enzymes). This type of tea can improve heart health, lower blood cholesterol, fight obesity and diabetes and even help in the prevention of caries, in addition, it is very rich in vitamins and trace elements. For weight loss, it is recommended to regularly consume Oolong 3 times a day before meals. This tea is able to stimulate the metabolism in the body, and block the deposition of fat cells.
"I'm a businessman. My business is related to the grain trade. But I always wanted to find some useful hobby for myself, so that it would also be useful to people. I decided to study the history of tea - it seemed interesting. I started looking for where to buy it. First in the city, then in online stores. Having tried the purchased teas, I realized: from those that I ordered on the Internet, they are in a pleasant state, they have a pure taste - without any chemicals. The Chinese call this aftertaste "cha tsy" - life force, energy.
There is a saying: you can drink a different Chinese tea every day and not repeat it once a year.
I have tasted over 50 teas by name. I learned that the main groups of teas are green, yellow, white, red, oolong, black. A separate group is pu-erh. These are post-fermented teas, that is, they have undergone natural or artificial aging with the help of a special fungus. Pu-erhs are dark and light. This is one of the most expensive varieties tea, very tasty and exceptionally healthy.
step to self-development
“The competition among tea professionals became a stepping stone for my self-development. For me, this is something sporty and fun at the same time. Plus communication with like-minded people, with those who are fond of tea culture. Basically, these are creative people - either involved in sports or art: music, painting.
V Tea Master Cup participating for the second time. I tried it last year and saw what it was like. Took 4-5th place in the skill of brewing and tea composition. This year I went to Rostov-on-Don for qualifying competitions. Participated in the same nominations and also in the tasting.
At the tasting, they give you a taste, smell, look at five teas. Then they are brewed in the same pot at the same temperature and for the same time. It is poured into common bowls, tasting spoons are distributed and recorded for 10 minutes. Both the correctness and the speed of determining the types of tea by the contestants are taken into account.
In Rostov, the first place was taken by a guy from Moscow, who has been professionally engaged in tea tasting for three years. He guessed four teas, I guessed three and took second place, so I went to Moscow for the final. The same Muscovite also won the Russian Championship, but I became the fifth among 13 participants (guessed two teas). Now my goal is to take a prize at the next Russian championship.”
Tea ceremony
“The easiest way to make tea is Ping Cha. It is used for tea drinking at home. Is there some more gong fu cha- higher mastery of the tea ceremony using tea pairs and following certain rules.
For a quiet tea drinking, we need a teapot, a chahai (an intermediate vessel where the brewed tea is poured from a teapot before pouring it into cups), a chabei (a cup), a chaji (a set of tools: a scoop, tongs, a needle, a spatula, etc.) and a chaban (tea table).
First, we prepare the dishes, warm them up: this tea opens up better. This is one of the symbolic actions of preparing for the tea ceremony.
We wash the dishes, awakening a warm spirit, a wave. Pour tea into a hot teapot. The teapot I use for brewing is a reproduction of one of the oldest teapots by the Chinese master Gong Chun. So, pour boiling water - it washes the tea, as it were, awakening it and washing away dust particles from it. We drain this water and continue to warm the dishes, dousing it with boiling water. This procedure must be repeated again and again. Then, after infusing the tea, pour it into the chahai, where the tea leaves settle, and then into the cups. Why is the infusion not immediately poured to the guests? Because, pouring it alternately into cups, we will get tea of different strength, and in chahai it mixes, becomes homogeneous. That is why chahai is called the cup of justice.”
A cure for 100 diseases
“All Chinese tea, if it is real, is healthy, no side effects does not render. The studies of Japanese and English scientists say that tea contains more than 100 microelements useful for humans. Although they are in microdoses, they are very important.
Tea is called a cure for 100 diseases. By chemical properties, and this was again confirmed by studies, tea lowers blood sugar levels, strengthens cardiovascular system. Interestingly, there is an area in China where pu-erh (post-fermented tea) has been grown for centuries. There are few cancer patients in this very tea-drinking area, there are practically none. And people live up to 90-100 years.
They say that all diseases come from the internal state of a person, his lifestyle, behavior, sensations. Tea helps to calm down, feel calm, gives a state in which you do not want to be angry, but want to be in a pleasant state of mind. Tea reveals some inner potential, new talents through a subtle state of taste. And I see it everywhere: someone begins to write poetry, someone is fond of music, someone generally changes their lifestyle, monitors their diet.
Communication with such people charges with positive, tunes in a creative wave. In the future, I also plan to open my own tea house or participate in some large tea project. I want to approach this with a stock of knowledge and experience.”
heady effect
“Sometimes after drinking tea you can feel a feeling of intoxication, slight dizziness. But it is very subtle, sublime. I try not to call it intoxication, because most people immediately associate with something negative. This is some kind of tea state. It happens that somewhere at a tasting, when buying tea in China, a person tries a lot of teas and is already too in good shape. After all, you can get an overabundance of everything. It is the same with tea: it gives an influx of oxygen into the blood, which stimulates brain activity.
By the way, there is more caffeine in tea than in coffee. But tea is excreted from the body, does not accumulate, it has a milder effect. From coffee immediately the tone appears. And tea gives a smooth, thin wave, stretched in time.
There is another expression: tea intoxicates with its sobriety.
If you drink tea on an empty stomach, you may experience mild nausea due to irritated stomach lining. This applies to green teas, sheng pu-erh (green pu-erh). It is better to drink not immediately after a meal, but after 40 minutes. Although dark teas that are fermented by fire can also be taken on an empty stomach if they are gently brewed.
How to choose and store tea?
“It is better to buy high-quality elite tea in tea clubs (they are also available in Belgorod). Or online stores. I do not recommend any large trading platforms: there is a big risk of getting the wrong tea. Very enthusiastic people work in our clubs. They travel to China to tea plantations, buy tea from farmers and already know from experience how the drink should look like, how to brew.
As a rule, tea is a whole leaf, evenly roasted, with a clean, not sharp aroma. Any good tea should give a benevolent, pleasant mood. There shouldn't be any discomfort. Low-quality can knit in the mouth, it will not have any game of taste. Real tea brews quickly and has a sparkling, clear, clear color.
It is important to store tea properly. Oolong (semi-fermented tea, which according to Chinese classification is between green and black) is placed in the freezer at -18 °. This does not allow him to weather. I recommend buying home 50-100 g, so that the tea does not stale. Store in a dry, dark place without foreign odors. The refrigerator should not be: there are smells. Tea is a delicate product. For aged teas, an old bookshelf is good. It is good to store in a separate bedside table, putting a glass of water there. Or in tight closed jar».
Tea bags
“For the seventh year I do not drink tea bags. As a rule, blended tea comes in a bag, that is, not a mono-sort, moreover, of lower quality. Perhaps they are blended with others, of better quality, but in small proportions - to give flavor. He gathers somewhere in African countries, India, Kenya. Machine processing is possible. All the teas I drink are hand-picked. Tea bags are intended for mass consumption and are more aimed at getting big profits with small investments.
The bag itself is made of paper or some soft material. Its particles, as well as the glue with which the tag is glued, fall into the water during brewing, and then we drink it ... In principle, the tea itself cannot be called bad. It's just lower quality and rougher in taste. Harm can be if you brewed it, it has cooled down, and you drink it cold. Tea can be drunk only when it is brewed, while the tea leaf gives up its juice.
foundation of the foundations
“The choice of water is very important: tea starts with it, it is the basis. We take a 10-point scale. For example, water is 7 points, and tea is 9. The final score will be 8, that is, water delays quality. And if the water is good, and the tea is worse, then the taste of tea improves due to water. The best way- water from a mountain spring, as written in Chinese treatises. It should be clean, without any taste of salt, astringency and may be slightly sweet. This is a natural sweetened taste.
By temperature. If you brew pu-erh and dark teas, then the maximum temperature is from 90 to 100 °. Dark or light oolong, green teas– 70–85°”.
With or without lemon
“Whoever considers it necessary, he adds lemon to tea. There is nothing wrong with that. Chinese tea is drunk without anything, because it is self-sufficient: it has the whole palette of flavors. Nature and the master who roasts the tea leaf, everything is laid down. When you interfere with something or snack on something, you block the delicate taste of tea more bright aromas. You can eat a few nuts, dried fruits, dried apricots, prunes: it goes well together, does not interrupt the taste, and the receptors remain clean.
At competitions in the nomination "Tea Composition" tea is just mixed with something or served with an appetizer. She continues the taste of tea or overlaps, beats, and then the taste returns again. There are people who know how to find such nuances. One girl at the championship even splashed some orange perfume into her tea.
I am calm about all the traditions of tea drinking. For example, to English, when tea is diluted with milk. I myself never add anything to tea.”
Posted by Sergei Belykh
