In the East, they believe that the exact observance of various and numerous rituals brings order and meaning to life. Not only in the life of each individual person, but of the entire Universe. It doesn’t matter what ritual is performed. The main thing is the desire for perfection, which is present in any ritual action.
Tea drinking in China is much more than just drinking a drink. The scope of this ritual goes far beyond such concepts as taste, aroma, aesthetics or craftsmanship.
Drinking tea is one of the many ways to achieve inner harmony. The tea ceremony, by its very nature, cannot be fussy, done in a hurry, or whatever. This action is taken seriously, it requires an inspired, meaningful approach. The tea ceremony is the interaction of water, fire, tea leaves, spaces and conditions.
Milk, in addition to water, contains long polymer molecules. When water evaporates from the surface layers when milk is heated, these molecules adhere and form a strong film. Meanwhile, tiny bubbles appear at the bottom – this is the gas dissolved in the liquid. Water also begins to evaporate inside the bubbles, they grow, and their walls are reinforced with a polymer film. When the bubbles float, they rest against the film on the surface and cannot, as in water, burst and release steam. As milk approaches the boiling point, the number of bubbles increases, they form foam, which lifts the polymer film. At the same time, the bubbles themselves are strong enough and do not burst. Propped from below with new ones, they quickly overflow the pan.
Understanding the nature of this phenomenon allows you to successfully deal with it. So that the milk does not run away, it is stirred, not allowing the film to appear. The easiest way is if the bubbles themselves rise from the bottom. It is only necessary that they float to the surface already enlarged, then any film will be nothing to them.
The Soviet industry even produced “milk guards” in the form of a stainless steel disc with concentric grooves. Its surface is smooth and easy to clean. The disk is placed on the bottom of the pan, while quite a lot of air remains in the grooves, and vapors of boiling milk tend to come here. As a result, rather large bubbles form at the bottom, which float to the surface through a special neck in the disk. Foam in this case is not formed, and the milk does not run away. It was even possible not to look after it – this is such a physical prototype of today’s smart things: as soon as large bubbles formed, the disk began to rumble slightly.
Useful information on how to brew tea quickly and tasty. Write it down so you don’t lose it. Here it will be interesting to learn about the teas that you will surely taste.
In addition to the dishes, which will be discussed in the text, you need a kettle and a probe to determine the temperature of the water. Not all teas can be brewed with water at 95 degrees, many teas have a maximum brewing temperature of 85, and some even 70. There are three known methods of brewing tea: boiling, infusion and pouring. There may be others, but these are the most common.
Brewing tea is not only a convenient way to brew tea in nature, but also a way to make tea strong and invigorating. To brew this method, it is necessary to boil water, when the water reaches a boil, it is necessary to place water, pour tea into the formed funnel based on the proportion of 5g per liter of water, boil the tea for 30 seconds and turn it off. Next, steep the tea for 5-7 minutes. Suitable for: red teas, dark oolongs and shu pu-erhs. Pros: strong, invigorating, a lot, you don’t need a lot of dishes, it’s very beautiful when you make it in a transparent container Cons: few teas can be brewed in this way, the same taste throughout the entire use of tea.
An infusion, as the name suggests, is a brewed tea steeped for a few minutes. This method is convenient and simple. Suitable for both a French press and a teapot, as well as a thermos or a bottle for brewing tea. The method is as simple as possible, for 100 ml. water you need 1g of tea. Tea is placed in a vessel in which tea will be brewed and filled with the required amount of water at the desired temperature. Pros: fast, simple, the amount of tea depending on the volume of the vessel, a small amount of raw materials used Cons: one taste for all tea drinking. Important note. In Russia, it is customary to make tea leaves. This is when a large amount of tea is brewed in a teapot, and already in a mug it is diluted with water. You don’t need to do that!
Strait is the most popular way to brew tea. So popular that the Chinese needed to simplify the brewing of tea. About the methods that were invented for this and will be discussed. Pros: richness of taste sensations, different tastes at all stages of brewing, interesting, and very tasty. Cons: each time you need to fill in water at a temperature suitable for tea, a lot of raw materials. The first and most popular way of daily brewing tea is by pouring through the “tipot”. Tea masters who have been to China assured me that this method is more popular than others. However, I haven’t been to China, so I don’t know.
“Tipot” is such a teapot with an additional vessel inside. This vessel has a button, when pressed, the tea merges into the main vessel. The fastest and easiest way.
What you need for brewing: tea, tipot, probe, kettle and cup. Pros: different tastes at all stages of brewing, fast, easy to brew. Cons: not as bright taste as in other methods, plastic, not very convenient to wash.
Flask, the best way to brew tea at home. The flask is a vessel two in one. The base is where the liquid is poured. Submersible – tea is poured there. The system is designed so that when you place tea in the main vessel, it is brewed, after which the immersion part is pulled out and put aside. It is important that the tea leaves do not have time to cool down before the next immersion in water. For brewing, you will need: a flask, a towel or napkins, a probe and a teapot Pluses of the flask: glass, maximum disclosure of taste, a minimum of dishes, easy to clean Flask cons: you can pour tea on the surface when you take out a vessel with tea leaves.
Bottle. The preferred way when you are at work. There are several options for the device of this type of dishes – a type, a flask and two separate vessels separated by a net. The bottle is ideal for mobile tea intake. The main vessel is not only a reservoir for water, but also a mug, and a small vessel is the place where tea leaves are stored. For tea drinking you will need: tea, a bottle, a kettle, a thermos and a probe.
A bottle with two separate vessels is the easiest to care for, it has a minimum of details: two vessels, one of which has double walls, a mesh, an elastic band, a connecting adapter, let’s call it that.
Water of the required temperature is poured into a large part of the flask. They will connect through an adapter with a small one, where the tea leaves are placed, turned over and brewed. When the time for brewing has passed, the bottle must be opened. Tea is drunk directly from a large vessel. Pros: fast, mobile, convenient, suitable for infusion and pouring, no need to pour into cups. Cons: for washing it is necessary to completely disassemble, there is a risk of getting burned when opening the bottle.
Type bottle. The same as a regular bottle, only the upper part has a gong fu pouring system, like a type. Pros: fast, mobile, convenient, suitable for infusion and pouring, no need to pour into cups, sheng pu-erh can be brewed, it is almost impossible to get burned when opened. Cons: a lot of things inside, inconvenient to wash, plastic.
Flask bottle. It is a vessel with a cap-flask, which is immersed in the vessel during brewing. Pros: easy to maintain, no plastic (mostly metal). Disadvantages: metal, not mobile, tea is too strong, because in order for the tea not to spill, the lid with the flask is immersed in water each time.
It is best to start drinking tea with a flask, it is simpler, but at the same time reveals the taste of tea as much as possible. For those who like to drink tea on the road or during a walk, a bottle is suitable. For those who want to drink tea while working, a tipot is best.
The main thing to understand is that no matter what container you brew tea in, it should not be bitter.