Preparation of the tea

preparation of the tea is art to respect the property of the tea which one wishes to taste, in order not to not waste savour of it. It is thus necessary to adapt the preparation to the nature of the tea.

The tea can be bought in bulk or out of sachets, very popular and incontestablemnt practical but less adapted in the majority of the cases.

Synopsis 1 Tea in bulk: general 2 Teas by family 2.1 Black tea 2.2 Tea oolong 2.3 Green tea 2.4 Mint tea 2.5 White tea 2.6 Yellow tea 2.7 Subdued 3 Tea out of sachet 4 Electric teapot 5 See too

Tea in bulk: general

The tea is thus in bulk: sheets or buds contained in one limps. It is necessary to have on the one hand one teapot and of other of a filter, either that this filter forms part of the teapot, or to use a filter disposable, out of paper, or reusable, out of cotton. The advantage of a separate filter is capacity: the user can with his own way proportion the tea and water, knowing that the tea inflates in contact with water and that some are very bulky.

In addition, the use of a share filter avoids the presence of ends of sheets of teas, being likely to waste the pleasure.

Water must be heated, for example with a kettle, but not inevitably until . More the tea is fine minus water must be hot.

As of the first second, the tea releases theine. The minutes which follow see the flavour impregnating water, then they are them , bitter, which is likely to waste the tea if the infusion is prolonged too a long time.

Proportioning is associated the traditional formulle: a cuillière of tea by anybody plus for the teapot. The formula however does not apply to all the categories of tea and one must prefer to him a consideration of the number of grams per cup.

Teas by family

The temperature of water and the ideal infusion time depend on nauture of the tea, just as the proportioning of the quantity of tea.

• Water must be carried to boiling (100 degrees).
• The infusion will last between three and five minutes.
• 2,5 grams of tea for 15 centilitres of water.

Tea oolong

• Temperature of water: 95 degrees.
• Infusion time: 5 to 7 minutes.
• 2,5 to 5 grams of tea for 15 water Cl.

• Chinese green tea
  • Temperature of water: 70-80 degrees
  • Infusion time: 3-5 mnutes.
  • 2,5 to 4 ranges for 15 water Cl.

• Japanese green tea
  • Temperature: from 50 to 90 degrees, like always according to the smoothness of the tea.
  • Infusion time: 1 to 3 minutes.
  • 4 to 8 grams of tea for 15 water Cl.

The tea generally used is green tea, called gunpowder. The mint sheets are placed with the tea. Moreover, one time the finished infiusion, it is of habit to serve a cup, then to transfer it in the teapot (sometimes several times of continuation): the tea is then ready.

• Temperature of water: 70-80 degrees.
• Infusion time: 7 to 10 minutes.
• 5 grams for water 15cl.

(to be made.)

• Temperature of water: 84°c
• Infusion time: 5 minutes.
• 5 ggrammes for water 15cl.

Tea out of sachet

The tea out of sachet allows an easier and fast preparation. It makes it possible to have the exact quantity for a cup or a teapot. It is also a hygienic means to preserve the tea.

There are several kinds of sachets today: out of paper (more running) but also out of nylon or cotton. The sachet can also take several forms different: simple sachet paper or double room, round or pyramidal sachet...

Electric teapot

The electric teapot, exceptionally practical, does not allow however a contrôller correctly the heat of le' water.

See too

• (Ceremony of the tea)