What you did not know about tea and why you always made it wrong
To make tea, most people consider something straightforward: Bring water to a boil, put the bag in the cup, pour over water, let it steep. One is almost surprised that one can do something wrong while making tea.
1. There are only six types of tea
Although there are different crosses of the tea plant, which are grown in different places, however, for a tea to be called "tea," it must be made from the leaves of the tea plant. The amount of rainfall, the number of hours of sunshine, the harvest and the processing then influence, among other things, the taste of the tea.
There are only six types of tea: White Tea, Black Tea, Green Tea, Yellow Tea, Oolong and Pu Erh.
Although colloquially also infusions of herbs and fruits are called "tea," these are strictly speaking only "tea-like" drinks.
2. Cooking tea is not the same as preparing tea
"The quality of a good cup of tea depends on 20 percent of the tea itself and 80 percent of the water used." is a saying by Zhang Dafu, tea master of the Qing Dynasty.
The temperature of the water plays a vital role in the taste. It is best to boil water and to let it calm down again.
Immediately after boiling, the temperature is usually around 95 degrees Celsius, which is ideal for the preparation of black tea.
One minute after boiling, the water temperature is about 80 degrees and is suitable for green and white teas. But even at 70 degrees, three to four minutes after cooking, they can still develop the excellent taste.
organic Marigold Rose Tea is the exception: for the taste to fully develop, a temperature of 60 degrees here.
For fruit and herbal teas, the perfect temperature is 100 degrees.
3. Freshwater for fresh tea
you can drink tap water easily. Nevertheless, if you have a water filter, use it.
Do not leave any remaining water in the kettle or fill it with the amount that is needed. If you continue to boil fresh water, this will reduce the formation of lime in the cooker.
4. Pay attention to the right amount of tea
When you brew tea leaves, one teaspoon per person is enough. For tea bags, it is best to follow the instructions on the packaging. If the tea too strong or too weak, the unique taste.
5. The right teapot
The teapot can also affect the taste. Generally, you do not have to preheat the teapot. Only if it is a pot of stone, you should warm it up with hot water, so that the cold stone does not cool the tea too fast and the taste. Generally, every teapot should be thoroughly cleaned to remove any residue that otherwise creates a bitter taste.
6. How long should the tea draw?
How long tea should last, is a matter of taste — basically, the more tea leaves, the hotter the water, the more crumbled the tea leaves, the shorter the brewing time.
Another rule states that tea has been pulled for up to three minutes, has a stimulating effect. In the first two to three minutes caffeine goes into the infusion, so it is stimulating. Letting the tea take longer reduces the caffeine content.
Also, one should not let the tea draw in any case. The longer the tea brings, the more natural tannins are released, leaving a bitter aftertaste.
1. There are only six types of tea
Although there are different crosses of the tea plant, which are grown in different places, however, for a tea to be called "tea," it must be made from the leaves of the tea plant. The amount of rainfall, the number of hours of sunshine, the harvest and the processing then influence, among other things, the taste of the tea.
There are only six types of tea: White Tea, Black Tea, Green Tea, Yellow Tea, Oolong and Pu Erh.
Although colloquially also infusions of herbs and fruits are called "tea," these are strictly speaking only "tea-like" drinks.
2. Cooking tea is not the same as preparing tea
"The quality of a good cup of tea depends on 20 percent of the tea itself and 80 percent of the water used." is a saying by Zhang Dafu, tea master of the Qing Dynasty.
The temperature of the water plays a vital role in the taste. It is best to boil water and to let it calm down again.
Immediately after boiling, the temperature is usually around 95 degrees Celsius, which is ideal for the preparation of black tea.
One minute after boiling, the water temperature is about 80 degrees and is suitable for green and white teas. But even at 70 degrees, three to four minutes after cooking, they can still develop the excellent taste.
organic Marigold Rose Tea is the exception: for the taste to fully develop, a temperature of 60 degrees here.
For fruit and herbal teas, the perfect temperature is 100 degrees.
3. Freshwater for fresh tea
you can drink tap water easily. Nevertheless, if you have a water filter, use it.
Do not leave any remaining water in the kettle or fill it with the amount that is needed. If you continue to boil fresh water, this will reduce the formation of lime in the cooker.
4. Pay attention to the right amount of tea
When you brew tea leaves, one teaspoon per person is enough. For tea bags, it is best to follow the instructions on the packaging. If the tea too strong or too weak, the unique taste.
5. The right teapot
The teapot can also affect the taste. Generally, you do not have to preheat the teapot. Only if it is a pot of stone, you should warm it up with hot water, so that the cold stone does not cool the tea too fast and the taste. Generally, every teapot should be thoroughly cleaned to remove any residue that otherwise creates a bitter taste.
6. How long should the tea draw?
How long tea should last, is a matter of taste — basically, the more tea leaves, the hotter the water, the more crumbled the tea leaves, the shorter the brewing time.
Another rule states that tea has been pulled for up to three minutes, has a stimulating effect. In the first two to three minutes caffeine goes into the infusion, so it is stimulating. Letting the tea take longer reduces the caffeine content.
Also, one should not let the tea draw in any case. The longer the tea brings, the more natural tannins are released, leaving a bitter aftertaste.
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