How to brew tea Puer

Welcome to a cup of tea. No, not even that, I invite you to a tea ceremony. Imagine the window softly falling snow, bustling passers-by, and singing in the kitchen kettle is white starched tablecloth. Waiting in the wings welding. Yes, is not simple. Today we will enjoy a Chinese tea Puer.

What is it and what is eaten

That is, it is clear that not eating and drinking. Puer - a small village in China, the birthplace of tea, unique person, hence the name. The original taste and miraculous properties of this drink are explained, first of all, the process of fermentation, through which the "raw material" - leaves of the tea tree. With shrubs, according to experts, receive fee is not such a great quality. 
When dried raw warehoused in a humid room and exposed to a variety of microorganisms, obtained shu pu-erh - "ready," that is treated by accelerated technology, artificial way. 
Prior to the invention of the method , the tea was "ready" right in the path of the customer, the road was long, time enough. Now the product obtained by fermenting naturally, called sheng pu-erh - raw pu-erh tea. 
Like the exquisite wines, pu erh tea is valued higher, the longer the term of his endurance. 
True connoisseurs recommend drinking puer tea, no sugar, just a bit of sugar with a slice of chocolate, marmalade and even better just with dried fruit.

Appearance

Last gloss Puer tea suggest this: compressed and form of the final product of different sizes shapes. This can be a great cakes, blocks, jacks, or even mushrooms. Or tiny balls, which are considered the most comfortable for a one-time welding. Sometimes also the leaf Puer. 
Choosing Puer tea, be sure to take a look and sniff. The smell of mold is not valid. Qualitative tiled Puer must not have cavities and the type of cheese with holes.

How to brew

It is important to observe safety Puer tea brewing. To fully experience the healing of his quality and enjoy the taste and aroma, try to remember the following points:

1. Tea should be glass or porcelain. Of clay is not necessary, as this material absorbs odor, and will not leave a chance for welding different sort. 
   For the tea ceremony with the change of the different varieties of Puer and this wine is best cups of use. Brew Puer right into them. 
   Additionally, you can use a glass of glass. A great opportunity to not only taste the delicious taste, but also delight the eye. The tea leaves in water lilies disclosed if, in the light play. Follow the example of the Chinese and completely surrender to the process of tea.
2. Number of welding is determined by eye: it's either a ball (in the case of such packaging) or a slice of 2-3 cm from the large tiles.
3. So, dishes done, the main character - erh - also on the table. While the heated water for brewing, fill it with cold tea. This "revive" him and cleanse. There is another way to get rid of impurities - lightly fry Puer before brewing. Lightly - it's half a minute over low heat.
4. To properly brew pu erh tea, you can not use cool boiled water. But here's the kettle or other container for brewing better traditionally pour just fine prokipevshey water. The very same drink is prepared with the help of "noise in the pines" - as the Chinese call in the boiling water, when just began to form bubbles. But "young" hot water - when the water begins to boil slowly - also suitable for tasty and healthy Puer tea.
5. Welding should infuse 10-30 seconds for the first time. It is said that the higher the quality of Puer tea, the faster it is sealed. If you intend to use the same tea leaves yet, each subsequent time you need to push it even less time. 
   This rule does not apply to fans of tart tea. Puer for you can be even tastier if you stand up for 2-3 minutes.
6. Do not drink the tea, infuse more than an hour.
7. Puer feature, among other things, that the many varieties of this tea does not need to make, and cooking. So you allow the drink to show their best side. Take advantage of the burner and the glass teapot. Wait for the "young" and boiling water, stirring the water, throw the tea leaves. Reduce the heat to low. Turn off the kettle when there foam. Cover and allow to stand for Puer.
8. Puer tea instead of water can be boiled in milk.

Not only the taste, but also benefit

Puer justly received the title of the most useful types of tea.Experts say that no wonder it is striking qualities attracted the Chinese many centuries ago. The triumphal march across the planet Puer tea began relatively recently, but its popularity is growing rapidly, despite the high prices. This tea is served in the best restaurants, called the drink of youth and beauty. 
His drink to calm down or, conversely, to cheer up, - depending, on the type and quality of welding. With proper storage and use of Puer tea over the years only "prettier." The Many Faces grant you a soft drink or a tart taste different flavors, notes of dried fruit and nuts, flavored milk, - varieties of Puer not count! Maybe not used to flavor the main color you will find specific (like rotten), but the way it should be. Pu-erh - the only one of its kind and healing properties, and the method blank, it determines its unique taste. You just need to get used to.Believe me, it's worth it 
if your health is good, drink it just for the prevention and detoxification. We must buck up and improve performance? Are coming competitions or examinations? Puer tea will be loyal assistant in any business.And turning the tea ceremony with his participation in the habit, you will feel as if "thrown off" a few years.Thanks Puer improves the complexion, skin condition. This tea contains a little caffeine, so that you can enjoy the taste of it, and at nightfall. 
Want to lose weight? ? The Chinese say that it is with Puer make it easy and pleasant. Miracle drink helps to eliminate excess fluid and the breakdown of fat. The fact that pu-erh tea helps to solve weight problems, confirmed by medical professionals. 
Moreover, the use of Puer reduces the level of cholesterol in the blood, so much so effective that the researchers compared tea with these medications.  Pu-Erh also lowers blood pressure. 
 Finally, it noted a beneficial effect on people with alcohol dependence. 
Choose for yourself any sort of Puer tea, just remember that it does not tolerate vanity. Drink tea with taste!

How to brew rooibos and hibiscus

How nice to sit in the evening with a cup of strong tea or flavored coffe . But over time, many note that portions of a familiar traditional drink there is not the usual consequences.For example, more recently, sweetly slept, even after a person of strong coffee in bed tossing and turning half the night without sleep, and the amateurs of strong black tea an unpleasant sensation in the stomach. What can we say about people with problems of pressure? Only one way out: to look for alternative beverages, which would be devoid of drawbacks coffee and tea. And they can take place quite dark horses of our tea market: Rooibos and Hibiscus. About them now and tell MirSovetov.

Rooibos - a guest from South Africa

Once is not called rooibos! You can hear names such as rooibos, rotbush, rooibos, redbush,

Bushman tea.... But the most correct, it will probably be the name of rooibos or rooibos, this is exactly how it sounds in the name of the drink afrikanos, one of the official languages ​​of South Africa. If you give a literal translation of the word rooibos, you get a "red bush." ​​red bush itself is a highly branched shrub with smooth central stem with reddish bark. Thin branches covered with leaves, more like a needle, why the bush is bristling like a porcupine. And if you try to classify this plant, any nerd alive report that Aspalathus linearis (sounds so Latin name of the plant) belongs to the legume family, a group of acacia. The very low shrub reaches a height of only five feet. But he has a very very unusual feature: it only grows in the mountains Sedarberg (Cedar Mountains) in South Africa. All attempts to cultivate this plant in Australia or other places with suitable climate failed. Stubborn rooibos from the country does not intend to move, and now the whole area Sedarberg planted these bushes.

Preserved no direct evidence as to who first, and how long ago figured brew the bark and leaves of rooibos, but scientists celebrate the opening of rooibos attributed to local residents, the Khoikhoi tribe. It is up to them Europeans learned about the drink in the 18th century and at the beginning of the 20th century, a Benjamin Ginsburg, a former citizen of the Russian Empire Benjamin Ginsburg, began to spread around the world drink. In our latitudes rooibos actively spread about ten years ago, and his fame came in a roundabout way, through Germany, where he called on the German style "rotbush." The combination of the name and its German equivalent to the amount and gave the already familiar "rooibos".

For brewing a beverage from plants pruned shoots, cut them into small pieces without removing the leaves and left to ferment. And just as the leaves of the tea bush can get the black and green teas, South African processing plant will give the green or red rooibos. After the end of the fermentation process finally dried tea leaves and pasteurized.

Buying rooibos, MirSovetov recommend that you evaluate the quality of his preparation: it should be very light and crumbly, have a clean, intense and uniform color. If you come across a red Rooibos leaves are yellowish - it says improperly stored. But the pieces of the barrel, similar to the smooth wood chips-or cut hay, is not only allowed, but encouraged.

Properties of rooibos

Khoikhoi tribe, the oldest consumer rooibos, a plant used not only for brewing a beverage but also

as an external agent, and even paint. Go to such extremes, of course, is not necessary, but that's about the main advantages of this tea should know. 
actual for hypertensive patients is that Rooibos is completely devoid of caffeine, and therefore does not raise blood pressure.Tannin in the tea also contains a very small amount, which means that rooibos can safely drink, even people who are predisposed to diseases of the kidney. No members of the drink caffeine and tannin can enter it in the children's diet, and give this drink you can even babies as a remedy for stomach pains and disorders in sleep mode. Of course, for this purpose should be weakly brewed rooibos, a large amount of water. 
Rooibos is an excellent source of iron, copper and vitamin C. The latter two provide the most effective assimilation of iron contained in the products that people consume. For this reason, it is recommended rooibos who switched to a vegetarian diet(where the food is poor in iron), as well as people suffering from anemia. Although scientists have warned that no matter how rich in iron rooibos, fully rely on it should not be, or it will have to drink liters. 
Apart from the above in the rooibos contains vitamins such as E, F, A, as well as calcium and zinc. A contained in the plant tetracycline (albeit in small quantities) allows you to make compresses of strong brewed beverage. Extracts from the same rooibos are actively used in the manufacture of therapeutic agents for eczema and other skin problems.

How to brew rooibos

The secret to the right of rooibos tea leaves cause a storm of applause from even the most unpretentious, overly busy and budget conscious people. 
So, fall asleep in a porcelain (or glass) of rooibos tea brew as much as usual and tea. Fill with boiling water very literally just the boiled, cover with lid and leave for 5 minutes. All your rooibos ready. Moreover, it does not lose its flavor and beneficial properties not cooled down, or the next day. Can be poured boiling water over the tea leaves again and again. MirSovetov only emphasize that rooibos tea leaves can not use pottery asthe pores of the clay will absorb and take his delicate flavor.

To use rooibos as a medicament, especially outer, it should boil few minutes.

If, having tried rooibos, you found it tastes too soft and thin, then you should try one more tea, which certainly has much more vivid flavor - Hibiscus tea.

Sudanese rose in your cup

Hibiscus tea is probably the most outstanding representative is not tea called tea. He and taste

more like a fruit drink and therefore use it constantly as a tea may be a few. However, this bright red drink with a tart floral and fruity taste and aroma, bought a lot of fans. So, what is the hibiscus tea? It is brewed cup of hibiscus flowers, also known as the Sudanese rose.

Hibiscus - a tall shrub of the mallow family, which grows in tropical climates. In addition, he is well cultivated in indoor horticulture. Hibiscus is particularly revered by Muslims as it is believed that the five petals symbolize the five precepts of Islam. Check out this flower in many countries, Malaysia and hibiscus elevated to the rank of national flower.

Like many other plants, hibiscus tea is not only used as a raw material for a drink. In the countries where it grows in abundance hibiscus, it is literally eating whole, using as salad greens or a side dish to meat.

How useful Hibiscus

If hibiscus can be called the national flower of Malaysia, the hibiscus tea can safely be ranked as the national drink of Egypt. In the land of pyramids and pharaohs drink it all, from small to large, not only in hot, but cold. It is believed that such an abundant use of hibiscus makes a man healthy, without any medication. course, European medicine is very skeptical of these claims, but the usefulness of the drink and its unique properties confirms. Hibiscus is the main feature is that it is perfectly suitable for both high blood pressure and gipotonikam. How can this be? The fact is, the use of a hot beverage is the rise of pressure, and in the cold - the substances that make up the present, have the opposite effect on blood vessels, lowering blood pressure. During hot weather hibiscus tea has a refreshing effect, even if you drink it hot, and all thanks to the high content of citric acid in the hibiscus. It also provides anti-influenza effect of tea is good, because citric acid is able to destroy some types of disease-causing bacteria. Despite pronounced acid taste and astringency, this tea contains oxalic acid and, therefore, is shown even for people suffering from impaired kidney function . Hibiscus tea has a beneficial effect on the condition of the pancreas, as well as the genitourinary system of man. Another property that makes this drink a favorite not only caring for the health of the ladies, but men: Hibiscus tea relieves hangover worse than the famous pill "Alka-Seltzer." 

How to brew Roselle

Let's start with what is considered to be the best Hibiscus not crushed and pressed in the form of

petals, and without flavor. 
brewing in any case you can not use metal utensils, as interacting with the metal Roselle may lose not only a color but also useful properties. It is better to use soft or distilled water. We advise to remember one more important thing: it is necessary to put in boiling water Hibiscus, not fill with water.

Steamed hibiscus sepals also have a special flavor and is quite possible to eat as additional vitamin supplements.

These are the points on which all agree. But with further welding technology create some problems. 
Hibiscus can brew tea as usual. Pour boiling water into a cup, add 1-2 teaspoons of tea leaves, insisting always under cover of 5-10 minutes. It is believed that such a hibiscus tea is best seen its beneficial properties. 
But the true connoisseurs say that this method of welding Hibiscus wrong and does not disclose all of their hibiscus flavoring and aromatic qualities. And in order to fully experience the taste, hibiscus should be cooked. Like, just so prepare hibiscus tea in Egypt, and they really understand something in this sense. So, Hibiscus put into boiling water and cook over high heat for three minutes. After that, at the request of the beverage add sugar and drink hot or cold and strained. Which tea, rooibos or hibiscus, you will enjoy it more and how to best brew, you evaluate empirically. The main thing - to try these drinks make up their minds. And we wish you a pleasant tea and health!

How to Brew Tea

To prepare a good tea should be first choose a quality tea leaves. When you select should pay

attention to the appearance of leaves. 
Firstly, the color should match the type of tea: black tea should be just black, green - green or light green. Halftone - a sign of poor quality welding. 
Secondly, good tea does not include impurities and looks uniform. 
water for tea, as well as for cooking, in general, should be as soft. It should not be impurities. Of course, the opaque color - as a sign of poor water quality. 
There are many ways to brew tea - from the classic to the exotic. MirSovetov would like to draw your attention to the fact that black and green tea brewed in different ways. 
One of the most common ways to brew black tea is as follows. In a clean pan heat the water. Boil it is not necessary, as this will worsen the taste of the drink. The optimum temperature for brewing black tea - 95 º C. 
In order to better brewed tea, tea pot should be warmed beforehand. In the east, for this the whole thing is dipped in hot water. However, you can enroll in another way, for example, hold a kettle on a gas stove burner or put in the oven for a short time. 
then poured into a teapot tea leaves. Number of it - a matter of taste, everything is chosen by experimentation. Immediately after falling asleep welding fill it with boiling water, about 1/3 of the kettle.Cover with a linen tea towel or other suitable cloth and wait for 1-2 minutes. Is then added to the boiling water 3/4 pot and cover with again, not allowing the kettle to cool down too quickly. Since tea is brewed for 5-10 minutes more. You can then pour the tea leaves into the cups, pouring boiling water to taste. 

About adding sugar to tea, there are different opinions: some believe that the sugar does not allow to fully experience the real taste of tea, anyone, on the contrary, sugar-free tea is not. Here again, a matter of taste. The same can be said about adding lemon tea or milk. Brewing green tea differs from black brew primarily to the fact that green tea can be steeped multiple times - up to 10 times. In China, when brewed green tea, use the following recipe: How to prepare and take the water of black tea with a minimum content of mineral salts. Teapot also heated. Welding put the rate of 1 heaped teaspoon of 150-200 ml of water. Pour brew water heated to a temperature of 75-80 º C, allowed to stand for 1.5-2 minutes, and then poured into a special feeding and Chinese called "Chakha". In principle, this approach can either ceramic or glass container. Then, repeat the procedure, filling the tea leaves with hot water and pouring the infusion of "Chahal", each time increasing the infusion time of 15-20 seconds. Good varieties of green tea is permissible to re-brew up to 10 times. After welding is exhausted, the tea of "chahaya" poured into cups. Practice also brewing without "chahaya" when the drink is poured directly from the teapot into the cup. In addition, each serving of regular brew is different from the previous one new flavor and aroma. Tea as you have time to make sure, after reading this article - healthy and tasty drink. A MirSovetov wishes you a pleasant stay for a cup of tea with your loved ones and hope that this article has helped you to better understand the nature of such a wonderful drink.

All About Tea

Tea is known to mankind for a long time - the first mention of it is about 5000 years old. However, despite the long history and widespread, many of the properties of the drink remain largely unknown. MirSovetov in this article will tell you about the history of tea, its effects on the human body, how to brew and some other details relating to tea.

The history of tea

The homeland of tea is considered to be China, where for the first time began to cultivate tea plants. Chinese tea spread first throughout South-East Asia, and then along the Great Silk Road travelers, and was brought to Europe. Initially, tea was appreciated here is very expensive, as with any overseas goods. But in spite of this drink's popularity grew steadily.Especially fond of tea residents of England, because when wet and cool climate of its use - it's a great way to keep warm. 
in Russian tea was first introduced in 1638 by Tsar Mikhail Fedorovich. However, the wide spread and people's love drink has won only in the XIX century. In Russia at that time, has become a fashion family tea with honey and sweets. 
Over the past 100 years, the world's tea production has increased by 30 times. The largest exporters of it today are India, China, Sri Lanka, Japan.

How to grow tea

Tea bush plantation has a height of 1 - 1.5 m with a width between rows. It should be noted that,

under favorable conditions, the growth of the bush is very fast and therefore plantations require constant care not to give the bushes grow too much. Depending on the conditions of cultivation harvest of tea leaves harvested from 1 to 2 times a week for 2 - 4 times a year. The highest quality tea is the first harvest. Then, with each new build of the quality of collected leaves gradually reduced.MirSovetov recommends search for this information on the package - some tea producers still indicate variety and vintage. Among most of the teas produced tea is rare to find a particular species in its pure form, most often a mixture (blend), allowing to make the taste of tea is not so sharp. 
favorable climate for tea - a rarity, since this plant is very capricious: it requires a special temperature , humidity, soil. 
example, attempts to cultivate tea in the Crimea have failed. And most northerly tea plantation is located near the city of Sochi. In Europe, the foreign tea is not grown at all. By the way, knowing this, it is easy to guess that the phrase "English tea" is not the country of origin and the place of packaging. A tea should be presented as specified in opaque sealed packaging. Plastic bags, plastic boxes, and even glass jars are not able to fully preserve all the properties of tea.