Teas by all the rules
Helpful Hints / / August 12, 2017
tea comes to us ready-made.its preparation technology is interesting and sometimes even classified.The leaves are subjected to special fermentation.I've heard that in the same way can be harvested and medicinal herbs for tea.How to do it?
main component of herbal teas are usually wood or leaves of herbaceous plants.
Harvest them as long as they have not yet hardened, that is, for the majority of the plants in the first half of the summer.At a later time should be collected only young, tender and perfectly healthy leaves.
Make it clear sunny days in the morning after the dew desiccation.Pluck leaves, being careful not to damage the plant itself.
Of these, you can get two types of tea: green and black.
How to prepare green tea
To prepare the green tea leaves are freshly picked, you must first provyalit in the shade.They were laid out under a canopy or indoors and kept in that position until they become completely flaccid, soft.Depending on the hardness and leaves room temperature w
then leaves subjected longing - lay them tightly in clay pots.They should not have foreign odor, because it can pass into the tea, it is best to take a new, previously steamed pots.
in each pot lay the leaves of one plant species.Close them tightly with the lid gasket with a clean soft cloth (to avoid evaporation), and on the night put in a Russian stove in the "light spirit" longing for.
The next day, the steamed leaf is removed from the pots and dried in the usual manner.
When preparing such a semifinished product of green tea have to use the already dried leaves, they moisturize, abundantly watered with water and giving the rest in bed, then tantalized in pots.
Features black tea billet
somewhat differently processed leaves to produce semi-finished black tea.
It has a wide circle of admirers thanks to a better flavor, special taste and a strong infusion (green tea gives a faint color infusion).
Freshly picked leaves are first withered by the above method.Then twisted: withered, soft leaves are rolled on the boards or just rolled between your hands to protrude from their juice.
purpose of grinding - to give the leaves a smaller volume, destroy their cloth and squeeze the juice in an amount such that the leaves become sticky.
next process - fermentation, or fermentation.Twisted leaves give roam.
To do this in a warm room (25 deg.), Laid them on the shelves or in boxes with a thin layer (3-5 cm) and covered with a clean, damp cloth to the leaves do not dry on top.
In this position, they should be, depending on the plant species, the room air temperature and the future quality of the tea, from one to several hours (usually 6-8 hours).
capture the moment sufficient fermentation leaves very important.With proper fermentation process they lose their grassy smell and taste, become the flavor and taste characteristics closely resembling natural tea.Improper give sharp, even unpleasant odor, bad taste and very dark infusion.But it is a matter of experience and production skills.
leaves, past the fermentation process, spread in a thin layer on Braids and sent to drying (Russian oven).This process may also affect the quality of tea.
Drying at a temperature of 100 degrees and above stops the fermentation process and enhances the sharpness of flavor tea.
drying at low temperature not only not be able to stop the fermentation process, but on the contrary, strengthen it, to give the tea with all the negative properties of the fermented product.
To avoid errors, it is best to dry the leaves at a temperature of 70-80 degrees.
dried tea is stored separately (by types of plants, processes for recycling) in sealed tins or wooden boxes, crates, etc.
good tea drink obtained from dry or fresh leaves of fireweed (rose-bay) -.. The so-called Kaporskaya tea.
Fresh leaves withered first 20 hours, then rolled, subjected to fermentation 6-8 hours and finally dried for 45 minutes at a temperature of 100 deg.
12 Aug, 2017
12 Aug, 2017
12 Aug, 2017