Pu-erh – the only black tea in the world (the teas which are considered as black actually is red). It – the real jewelry among teas. First, with age its taste only becomes better (that does collecting of Pu-erh by business not less favorable, than collecting of a collection of wines), and secondly, its action on a human body well and multilaterally. Tea Pu-erh purifies blood, prevents development of onkologiya, rejuvenates and tones up. Of course, it is important to make drink correctly.
It is required to you
- water;
- chanik;
- teapot;
- Pu-erh.
Instruction
1. A traditional way of a zavarivaniye loose you pueravozmit a glass or porcelain teapot. Don't use pottery. At Pu-erh so strong smell and taste that further you won't be able to use pottery where it prepared for a zavarivaniye of other teas. It is expedient to take a teapot of 100-200 milliliters, and small drinking bowls or tiny coffee cups. It is connected with the fact that Pu-erh can be made repeatedly. A widespread way you zavarivaniyaopolosnit a teapot boiled water to warm and disinfect it. Pour into it tea at the rate of 1 teaspoon on 100 milliliters of water. Fill in tea with boiled water (90 degrees), cover a teapot and let's infuse 1-2 minutes. Now infusion can be poured on cups, and to add boiled water to a teapot.
2. Zavarivany tiled to a puerapostavta a teapot on fire. From the pressed tile of Pu-erh separate a piece about 2-3 cm and place it in cold water. Warm water in a teapot up to the temperature of 90-95 degrees. You don't bring it to the boil – the overboiled water doesn't suit for preparation of Pu-erh. Place the "recovered" tea in a teapot and fill in with hot water. Time of the first tea leaves – about 30 seconds, the second 40-50 seconds, after the fourth tea leaves time increases up to 1.5-2 minutes.
3. Cooking of the preparation of Pu-erh pressed a pueraklassichesky way – cooking. Cook tea to receive the most useful and tasty infusion. The main lack of a way – not economy. Tea can be cooked only once while Pu-erh it is possible to make one portion of tea leaves to 7-8 times. One more specific moment – it is very difficult to receive quality boiled tea from the first. Experience is required. At the first stage it is necessary to wash out and "recover" tea. At first wash out necessary quantity three times pressed Pu-erh in cold water. Now gather water (soft, clean, it is better mountain) in a teapot and put on fire. The first stage of boiling begins then, from a bottom of a teapot the vial of air separates, rises to a water surface and bursts with light click. At this stage it is necessary to pour from a teapot in some ware couple of cups of water. Wait when from a bottom of the teapot standing on fire "pearl threads" of bubbles begin to rise, and podkipayushchy water will begin to make the sound similar to noise of wind in trees. Return the water cast earlier to a teapot, again wait for "wind noise". Begin to stir tea strong circular motions so that the funnel was formed. Quickly throw tea into hot water. Again wait for "wind noise" (this stage at Japanese is called "noise of wind in a pinery") and switch off fire. Wait until all processes in a teapot stop, all bubbles at the bottom of it will disappear (to observe all processes of interaction of water and tea, it is better to cook Pu-erh a glass teapot). Now it is possible to spill tea on cups.