In China, there are three schools of brewing tea. The first, most primitive, originated more than a thousand years ago, when the tea, as such, has not yet been spread as a standalone drink. In keeping with the tradition of this school, tea leaves are first steam thoroughly in boiling water completely, then ground in a mortar. The resulting slurry was boiled together with rice, ginger and salt .... In some areas this was added, even the milk and onions!
Brewing tea by the method of the second school, it was necessary to grind the tea leaves into very fine powder (this was done with a special stone mill). The resulting powder was filled with hot water and kicked up a bamboo whisk. If you decide to try to make tea just this way, remember to remove the formed foam in the process of whipping should not be, because it is in this Penke concentrated all the most useful substances contained in the beverage, and essential oils that give tea its unique flavor.
The third school is most popular - is well known to us the process of the tea, when the dry tea leaves filled with boiling water and brewed 2-4 minutes. However, and this method has its secrets. Welding is not used for tea and a special cup with a lid - chayvan. Chayvan has a special shape, it extends upward and the lid has a smaller diameter, therefore, almost touching the tea infusion, as it "floats" on it. This allows you to pour already making a true drink the cups without lifting the cover so as not to release a subtle fragrance. Cooked this way Chinese traditionally drink tea very hot, with a "pure" form, without sugar. It is believed that sugar spoils the taste of the drink.
Much attention in China are paying the water quality with which to brew tea. The most suitable is spring water. Especially appreciated the water, brought from the mountains - the purest, highest quality. No less important for tea and a way to boil water. According to Chinese tradition, the boiling water passes through three phases, and for making suits the last of them when the bubbles rapidly rise from the bottom of the vessel and the water starts to boil. This is precisely the moment when the dry tea leaves should be poured boiling water. If you remove from the heat the water cools down, it is considered no longer suitable for tea - in China, this water will never again do not boil.
The Japanese also consider green tea to their national drink. In Japan, the tea party - not the usual process of drinking tea, it's a real ritual, subject to strict routine, which has its own rules. But preparing tea in Japan other than in China. Teapot Japanese do not use, dry tea leaves, placed in a preheated cup, pour boiling water is not, as some ostuzhennoy boiled water. Generally considered that the higher the grade of tea, the cooler the water should be used for its preparation. The Japanese believe that the gradual decoupling of the tea leaves helps to better saturability present taste and aroma. The most expensive and delicious varieties of insisting on rainwater or snowmelt water, so prepare a drink for real connoisseurs and tea lovers. Good tea is expensive (eg, cultivar gekuro) brew made with boiled water, ostuzhennoy up to 60-70 ° C. Ordinary varieties, called "Sant", brewed at a temperature of 75-85 ° C. A cool boiled water is used only for preparation of green tea low grades. Most commonly, brew a tea used only once. But sometimes the tea is brewed again, although the contents in the infusion of nutrients and essential oils is much lower.
Each of these taken in Asian countries, ways of making tea is original and has its own merits. With the spread of tea drinking traditions from East to West, ways to brew undergoes changes easier. And nowadays getting tea is no longer seen as a kind of solemn procession, ritual. We brew green tea, to get a delicious, crisp and full of vitamins, drink that, having overcome a long way from the plantation to our table, became part of our everyday lives.
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