Even in ancient times, the Chinese paid great attention to the temperature of the water when preparing tea. In those days, tea was not brewed – instead, dried leaves which were ground into powder were boiled. Today, we pour boiling water over tea, and the temperature and composition of the water affect the color, aroma and taste of the drink.
Green tea of the highest grade is brewed with water of 80 degrees celsius or less. In this case, the tea will be light, yellowish-green or olive-green, and will have an excellent taste while retaining the maximum amount of vitamin C.
A variety of flower teas, black teas and bagged teas are meant to be brewed using 100-degree-celsius boiling water. After all, water that has not boiled has a negative effect on the extraction of useful substances and essential oils, and as a result – on the strength of the taste and aroma of the drink.
To brew tea correctly, you also need to know how many tea leaves are needed. Of course, it depends on the type of tea, the size of the teaware, and individual taste. Generally accepted proportions for black and green tea are 1:50 to 1:80, i.e. 2-3 g of tea per 150-250 ml of water.
For the convenience of brewing loose tea, you can use filter bags. In our fast-paced times, they bring a new modern culture of tea brewing. They are convenient to use both for brewing in a cup and in a brewing kettle.