Tea is the most popular drink in the world. In the entire history of its existence, it has won even more fans than coffee.. When used properly, tea can bring a lot of benefits.. How to choose, brew and drink this wonderful aromatic drink? Choosing a good tea is not an easy task.. First of all, you should pay attention to the color.

Most black teas ideally have almost black leaves, while green teas are green or green-white.. Brown-brown, " For black tea, the gray color of dry tea leaves is also unacceptable.. Browning of green tea leaves is also considered a marriage.. Dry tea leaves of high-quality black tea are characterized by a " If the tea is dull, this is an indicator of average and poor quality.. Ideally, in good tea, all tea leaves should be approximately the same size, and their size should comply with the international standard.. Dry tea leaves of medium and poor quality often get a lot of dust and smaller tea leaves.

Common misconception: To think that the quality of green tea is its rich aroma. The aroma of tea is given only by essential oils, which the manufacturer adds to it.. What is sold in domestic stores is usually saturated with artificial flavors.. The quality tea you choose should have a pleasant, mild aroma.. In principle, each type of tea has its own characteristic smell.. Green tea is usually "

When choosing a good tea, be careful not to spoil its taste and beneficial properties by improper brewing.. To brew tea correctly, you will have to carefully monitor the boiling of water.. The process that we used to consider elementary is actually not so simple and consists of three stages.. The first begins with small air bubbles jumping from the bottom of the kettle and the appearance of groups of bubbles on the surface of the water near the walls of the kettle.. Gradually, the number of bubbles arising in the water and rushing to the surface increases. The second stage of boiling is a massive rapid rise of bubbles, which first cause a slight turbidity, and then seem to color the water white.. This is the so-called " It is short-lived and is soon replaced by the third stage - intense seething of water, the appearance of large bursting bubbles on the surface.. For brewing, you need to catch the moment when it boils with a "

Next, you should choose the dishes for brewing and determine the correct time during which the aromatic drink should be infused.. It is best to brew tea in porcelain, faience and glass teapots.. Some (especially in cold weather) brew tea directly in a thermos, believing that this prevents the tea from cooling down.. But from constant high temperature, the color, aroma and taste of tea deteriorate..

In China, the range of tea utensils - teapots, mugs, cups - is immense, but preference is given to ceramic. Over time, the walls of the ceramic teapot become smoother: the pores of the walls are filled, and the aroma of the brewed tea becomes more and more refined..

It is even believed that the use of clay teapots prolongs life, so they have always been highly valued among tea connoisseurs..

How long to brew tea? There is a so-called golden rule of tea drinking: 2 minutes, 5 minutes and 6 minutes. If we drink tea after two minutes after brewing it, we get an exciting effect.; after five minutes - soothing; after six minutes, all the essential oils from the tea have already evaporated, and we just drink a drink with a light aroma. What to choose - you decide.

The question of what to store tea leaves in is also important for preserving the qualities of tea.. Tea is highly hygroscopic, so it is stored in a glass or tin container with a hermetically sealed lid, away from strong-smelling spices.. It is not recommended to store tea in wooden boxes or canvas bags, no matter how beautiful it may look.. Wooden containers, like any fabric, are moisture-permeable, and tea deteriorates from moisture and loses its aroma..

And finally, a couple of tips for tea lovers who would like to reduce the impact of caffeine. Such people should give preference to white tea, which contains the least amount of caffeine.. This type of tea undergoes weak fermentation (oxidation). According to the classification by the degree of fermentation, it is in second place after green, approximately 5-7% fermentation.. This type of tea got its name from the appearance of a tea bud, densely covered with white pile..

Another way to reduce the stimulating effect of tea on the body, and at the same time increase its nutritional value, is to add milk to the drink.. Milk poured into tea in some way blocks its stimulating effect on the body.. The best proportion is one to three:

a third of the cup should be filled with milk. This nourishing and invigorating blend is perfect for mornings and mid-afternoons.. It is not recommended only in the evening due to the diuretic effect.. In general, milk tea lovers get a double benefit.. Milk softens the effect of caffeine and other alkaloids, while tea tannin makes the gastric mucosa less susceptible to the negative effects of whole milk fermentation..

Yana Filimonova.

nedug. en.

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