Simple rules for brewing tea at home.

So, you bought good tea. Congratulations! :)

Not everyone has a Chinese Yixing clay teapot, a gaiwan (a cup of justice), a bamboo tray or small cups at home. But no problem…

Water. Tap water can be heavily chlorinated, which is not the best thing for tea, and for coffee too. Therefore, buy bottled water or filter it.

Temperature. One of the most important factors influencing what kind of tea you will get in the end. So, the water needs to be boiled, but only until small bubbles appear. Do not let the water boil for a long time, this kills it. Black teas can be brewed with just boiled water (100 C). If you let the kettle cool for 5 minutes, the water temperature will be suitable for oolongs (80-90 C). And finally, after waiting a little more, you can brew white, green and other elite varieties. (70 C)

Brewing time. Here everything depends on the type of tea, the taste of those drinking it, mood, experience, intuition, etc. The general recommendation is not to keep the first brew in water for more than 30 seconds. The maximum time that tea leaves can be in boiling water is 1.5 minutes. The most expensive green varieties should be kept for no more than 10 seconds during the first brew. Thus, you pour dry tea leaves with water of the appropriate temperature, wait for some time and completely pour the tea from the teapot into cups. You cannot leave the tea leaves in water for a long time!

Number of brews. In China, it is customary to pour out the first brew. This is done in order to, firstly, "open" the tea, and secondly, to wash off the fine tea dust. All teas in our store can be brewed many times. For black, this is usually 3-4 times. For green - 5, 6. For oolongs 10-20 times! The more expensive the tea, the more brews it can withstand, and the more varied the taste sensations.