Tea drinking in Russia for a short time (only 300 years) has become so popular that it has become one of the national customs. Interest in tea-drinking has increased particularly with the construction at the beginning of the XVIII century sugar mills in St. Petersburg, Moscow and Kaluga, who worked on imported raw materials, and even more so when in 1802 in the village Alyabiev the province of Tula was built the first domestic sugar factory, transforming cheap raw materials -- beets. One of the foreign travelers aptly remarked that the Russian before nauprazhnyalis in tea, which unexpectedly invented samovar. And anyone who tried the tea from a samovar, he established the opinion that when all other methods of brewing it goes just a pitiful semblance of this drink.
Whatever it was, but Russia is firmly rooted in the custom to invite guests - for tea. Tea and cakes, gingerbread, candy, pie, rum woman, rolls and bread-rings became very popular type of meal. In the XVIII-XIX centuries in the noble Russian families for tea began to submit rum, brandy, liqueurs and wines. After tea, organizing dances, games, performances buffoons.
Brewed tea should be a fortress in a large porcelain teapot and fill up his boiling water. In kettle asleep 1 teaspoon of dry tea in a glass of water, plus 1 teaspoon, that is, 1 liter of water gives 25 g of dry tea. Thus it turns scalding medium strength.
With tea served sugar, honey, jam, candy, lemons, cooked in honey or sugar, fruit, nuts in sugar and other sweets. In summer you can drink tea with fresh berries: raspberries, strawberries, cherries.
The tea table serves bagels, bagels, crackers, muffins, pretzels, cookies, brushwood, cakes, pies, donuts and other flour products.
True connoisseurs of tea drink it without any additives, and if the sugar, then the only bit of sugar.
The word "tea" in the Russian national cuisine known, and several other hot beverages: lime, raspberry, etc. Most of them are used as medicine against colds (of lime blossom and dried raspberries), from kidney disease (from the dried leaves of mountain cranberry), and T . e.
Tea in the first place need a good water. Chinese tea master Lu By mentions seven types of water. It was believed that water gornoklyuchevaya and spring - the highest quality, river - middle Kolodeznaya - low.
In ancient China, distinguished set deadlines boil. The vesicles are similar to fish eyes, and slight noise suggests a single phase boiling, water splashes and sprays, facing the wall near the dish - on the other, the bubbles quickly rising up and causing boil water alert on the third. By Lou instructed to prepare the tea in boiling three terms: the first to put salt in the second - the tea, pour in the third pot bucket of cold water to precipitate tea and revive the youth of water. "
There are several commandments tea. Zdenek Žáček in the book "A cup full of fragrance," published in Prague, brings ten requirements for the proper preparation of tea.
1. Tea never boiled, but only sealed. Otherwise, you lost all of aromatic substances.
2. Brewing tea is carried out in thin-walled porcelain or glass bottles or teapots.
3. Make the tea with boiling water. Chilled water is not necessary substances from the extracts of tea. Long seething water loses oxygen and negatively affects the taste and aroma of the drink.
4. Water for tea must be fresh and mild rigidity.
5. Water can be boiled in enamel teapots, utensils in stainless steel or fire-resistant glass. Contact with metal tea dramatically affect the taste.
6. A metal strainer is unsuitable for making tea. Recommended strainer made of plastic.
7. Utensils, which is prepared tea or boiled water, not stored and do not wash the dishes for other products.
8. Brewing has its own time frame. Black tea brewed 4-6 minutes, green - 3-4 minutes. For too long welding can lead to excessive astringency or bitter taste. Tea takes on a dark color, which is a sign of good cooking. Twice the tea is not recommended.
9. Keep tea (dry) should be in closed metal boxes lined with paper, or in a closed glass containers.
10. Tea should be served only freshly prepared
and hot. Green Tea provide a 2-fold higher
than black. Tea can not be reheated.
It must be remembered that tea can shoot foam, because it is in the surface layer contains the most essential oils of resins and other substances forming the aroma.
The most high-grade tea true connoisseurs drink always in a pure form, without adding anything.
