Tea – the useful, tasty, satisfying thirst drink which is drunk practically in each family. With emergence on counters of shops of the most various grades and types of tea, the population of Russia had had interest in how it is correct to make tea and to drink it. One of important elements of tea ceremony is the teapot.
Instruction
1. The specialized shop can offer you teapot of four types: glass, clay, porcelain or pig-iron with the enameled inside face. At material selection you should be guided by the traditions of tea drinking accepted in your family. If you not the really big expert and the fan of tea, it is possible to choose glass in which make the packaged tea as walls its thin and quickly cool down. But it looks very beautifully on table during breakfast if except bag of tea to add handful of small cut dry apples or leaves of mint, melissa to it.
2. Traditionally, for preparation of black tea porcelain teapots which are washed after each use, and for preparation green – ceramic are used. They should not be washed – rather simply to rinse before tea brewing. Pig-iron teapots which, sometimes, present as tea actually were used in tea ceremony as additional equipment – kept boiled water which temperature was maintained high due to properties of this material in them.
3. Having decided on material, think what volume of teapot is necessary for you. It is correct to make tea so that to pour it in cups, without diluting in them with boiled water. Boiled water then can be added to ceramic teapot for green tea which is made by 3-4 times.
4. Choose teapot of that form which is pleasant to you, here everything depends on your taste. But pay special attention to teapot nose, imagine that in it water is poured and you spill it on cups. It is necessary that it did not spill. Therefore the tip of nose of teapot has to be higher than the level of cover and slightly slanted from body of the teapot down. Nose form – with expansion on the end.
5. Check cover that she rather densely sat in teapot body. It is quite good if e it is the uvula fixer interfering loss at teapot inclination. On cover surely there has to be opening that the made tea "breathed".
6. The Japanese and Chinese teapots often have removable handles, as at baskets. Sometimes there are teapots to one handle similar to the handle of the frying pan located sideways. These are teapots to kyus, they have, as a rule, small volume and are intended for tea brewing of class of "elite".