How to make red tea

How to brew red Chinese tea correctly?

Initially, we get rid of confusion: in China, the name "red" Chinese teas were called in Europe, "black" varieties that give a transparent infusion of red-brown shades. If you want to ask the Chinese a question: how to brew black tea correctly? you should use "red" instead of "black". Otherwise, he will not understand what You want from him. In the territory of the middle Kingdom, rather more importance is given to the color of the infusion than to the tone of the raw material. When we see "black Chinese tea" on our labels, this is fundamentally wrong. Only in specialty stores, which include "Mi tea", You will see the correct names.

Red varieties (highly fermented) are powerful natural antioxidants that effectively neutralize free radicals. Infusions from this exotic raw material helps to maintain the immune system and protect the body from cancer. Tea caffeine, contained in the leaves, invigorates, but does not excite the nervous system. The list of benefits of red Chinese tea is huge. But that's another story…

Red Chinese tea is welcomed by connoisseurs of delicious and aromatic tea infusions! This is one of the best drinks that has a delicate, but at the same time, rich, deep taste, accompanied by a fruit and flower aroma and a pleasant aftertaste.

How to brew red Chinese tea correctly and how many times to brew red tea?

In fact, there are two types of brewing a flavored beverage whose leaves have been subjected to strong fermentation: infusing and spilling method. As a result, this type of tea has acquired a deep taste, accompanied by floral and fruit aromas.

1st type: infusing method

When a novice asks the question: how to brew red Chinese tea? – it is answered-better by insisting. This does not mean that the Strait method is difficult for those who are just beginning to get acquainted with elite Chinese teas. It is just more solemn, ceremonial, not for every day.

Both in the first and in the second case, the main role is played by the teapot or gaiwan (it is skillfully handled by tea professionals). What material should I choose for making a delicious, beautiful, flavorful drink?

• If you want to fully enjoy the beauty of the red-brown infusion and get aesthetic pleasure from tea drinking, carry out the process of brewing red tea in a glass teapot. The shades of the infusion and the awakening of the tea leaves will be clearly visible.
• porcelain (earthenware) dishes are More often used. It is considered universal. Perfectly retains heat and does not absorb odors. Perfect for any variety.
• Yixing clay. Of course, it is preferable, since its pores perfectly pass air, allowing tea to "breathe". This has a priority effect on the taste of the drink. But with each brewing, the walls of tea absorb essential oils and transmit their aroma to subsequent brewings, which makes the taste of the infusion more interesting, brighter, and original. The taste is softer and deeper. A unique personality is shown with nothing else. This same reason also implies that the Yixing clay teapot is intended for only one type of tea. If you brew a different type of tea in an already used container – the natural taste and aroma will be lost (the clay will give the drink the already existing notes).

Water. It plays no less important role than the material of dishes. For optimal taste, soft, good, clean water is gentle without additional taste and aroma impurities. Otherwise, making tea will not give the desired result. Spring water has long been used in China, but for us it is a luxury, so it is enough to make do with purified water-filtered or bottled (mineralization should not exceed 300 mg/l).

How to brew red tea?

• Initially, the dishes are covered with boiling water.
• the dry mixture is Filled in. Proportion: 1 teaspoon of raw material per 250 grams of water.
• is Filled with boiling water and instantly drains. The first water cleanses the leaves of dust and small motes.
• The raw material is again poured into 1/4 of the volume of the dish. Infuse for 1-2 minutes. Water temperature of 95-100°C.
• then the kettle is completely refilled with water.
• Infused for up to 2 minutes and poured into cups (bowls).

In the evening, the total amount of time for welding is not recommended to exceed 3 minutes. The drink in any case tones up, and this can adversely affect the state of sleep.

2nd view: Strait method

Brewing by the Strait method is interesting for a Ukrainian. It has an Oriental spirit, exoticism, and originality. You can use it with friends, demonstrating your passion for Eastern tea traditions, which allow you not only to calm down and get enough useful ingredients, but also to plunge into the world of calm, not fuss, positive mood…

So, brewing by the Strait. If the tea party involves 2-3 people… To do this, take a small teapot – up to 250 ml and miniature bowls. The teapot is initially covered with boiling water. The brew falls asleep. Proportion: from 4 to 8 grams, depending on the type of tea. And now the most important thing: in this case, you do not need to infuse tea. You use a lot of tea and little water, so the tea is brewed immediately. Fill the raw material with water-almost boiling water – the temperature should not be less than 95°C, and after 3-5 seconds, pour the infusion completely into the chakhai-a small jug for draining brewed tea. And already from it we pour the drink into bowls. Thus, the raw material can be brewed several times in a row, until the leaf completely gives off the taste and aroma. Some varieties withstand up to 12-14 times. It all depends on the variety and taste preferences.

How to brew milk red tea?

Milk red tea is a unique drink that helps restore vigor and strength. Despite the variety of elite tea varieties in China, it occupies a worthy place among them and is especially valued for its taste, aroma and healing properties. It grows in Yunnan province. For its production, only leaves from adult tea bushes are used, which are subsequently subjected to a strong fermentation process. The uniqueness of milk red tea is its amazing creamy-milk taste and aftertaste. In the velvety aroma, you can catch notes of milk, honey and chocolate. Isn't that impressive? Brewed in the traditional way: 1 teaspoon per 250 hot water-temperature 95-100°C. Brewing time-no more than 3 minutes. The leaf can withstand up to 3 brewings.

How to brew Chinese red tea with ginger?

Ginger is a unique plant known for its numerous healing properties, which require an additional article to list. In our country, it is famous for two benefits - it perfectly strengthens the immune system and promotes active weight loss.

Ginger combined with red tea gives a stunning effect-tea is not only perfectly warms in winter, but also perfectly quench your thirst in summer. At the same time, it perfectly burns calories and improves the functioning of the immune system.

The method of its preparation: red Chinese tea brewed in one of the above ways is added 1/2 teaspoon of grated ginger. Consider the fact: ginger overrides the flavor of tea. But the taste and utility are great! This tandem is recommended to use after a meal.

Contraindications: ginger literally "accelerates" the blood, so this combination is forbidden to use during pregnancy, high temperature during illness and bleeding.

How to brew Yunnan red tea with stevia?

Stevia or "honey grass" is a perennial plant with a sweet taste. Since ancient times, it is familiar to healers and healers. Today, it is an excellent sweetener that has a lot of useful properties. Stevia is recommended for people who are overweight and have diabetes.

To prepare this blend, 1/2 teaspoon of dry stevia grass is poured into the teapot along with dry tea raw materials. The taste of tea becomes sweet, but does not harm the body.

There is no need to be skeptical about the rules for making red Chinese tea. They have been tested by centuries and billions of people. If You really want to get a delicious, flavorful and valuable drink, you should stick to the correct rules of brewing – and tea will give You everything it has!