In our open spaces, tea is a cult drink that is loved by everyone without exception. In addition to its wonderful taste and smell, it has a number of health benefits due to its high antioxidant content. While you still need to know how to prepare it correctly, drinking tea doesn’t seem to be a very complicated process. However, there are also secrets here.

1. Pay attention to the freshness of the tea

Over time, the essential oils contained in tea can break down, which negatively affects its taste. Tea can last up to two years if stored in a cool, dry place (try an airtight container).

You won't get sick or poisoned if you drink expired tea, but the taste will be much better if you use it within six months.

san.ounette/flickr.com

2. Freedom for tea leaves!

Tea leaves expand significantly when brewed. Therefore, in order to fully realize its full potential, take care of the free space.

This means that you should give preference to loose leaf tea. If you still like tea bags, then pay attention to the pyramids, which have more space for tea.

3. Tea is delicious water

In our cup of tea, the main part is water, so it is not an exaggeration to say that the taste of tea depends on the water used even more than on the type of tea leaves.

The fact that it is not recommended to use chlorinated tap water is clear to everyone, but specific recommendations for choosing water depend on your preferences and place of residence. In any case, take this issue seriously.

4. Boiling point

No less important than the quality of water is its temperature. Since childhood, we know that water must be boiled well “so that there are no germs.” However, boiling boiling water is not required to brew good tea.

So, black tea is best brewed at a temperature of about 90 degrees, and green and white varieties at 70-80 degrees. Therefore, after boiling water, it is better to let it cool slightly to the required temperature.

And under no circumstances should you re-boil water or mix boiled and unboiled water - this will not make good tea!

5. Not too much, not too little

Stick to 1½ to 2 tablespoons of tea per glass of water for loose leaves and green and herbal varieties.

For most black teas, which are more compact and have a longer drying time, 1 teaspoon is enough. If you want a stronger and more aromatic drink, add tea, but do not increase the infusion time.

6. The right dishes

Using the right utensils is of great importance for preparing delicious tea. It is best to brew and consume this drink in ceramic containers, because it is not without reason that the triumphant march of tea around the planet was accompanied by the fashion for porcelain and earthenware.

Nowadays there are a wide variety of glass teapots on sale, which are also quite suitable. The main thing to remember is that making tea in metal containers is highly undesirable.

If the drink sits too long, it will taste too bitter because the tea begins to release tannins. It still doesn't pose a health risk (overbrewed tea is sometimes used as a home remedy for diarrhea), but it's hardly tasty.

Black tea will take about three to five minutes to steep, while green and white tea will only need two to three minutes to steep.

8. Not a drop of milk!

In our country, unlike some other countries, tea with milk is not very common. And that's just great! Milk proteins can bind to the beneficial substances of tea and thus weaken its healing effect. Well, there’s no need to talk about the taste of this “tea”.

9. A little lemon

Adding lemon increases the antioxidant properties of tea. Vitamin C provides acidic conditions for catechins inside our bodies, making them more available for absorption in the highly acidic environment of our intestines. Adding citrus can also help make the tea taste better, as it cuts through some of the bitterness.

At the same time, you can experiment not only with the canonical lemon, but also try orange, grapefruit, and so on.

10. Drink to your health!

Regardless of whether you strictly follow the tea rules or take them completely lightly, remember that tea is not just a food product, but a real cultural tradition associated with relaxation and communication.

Even the cheapest variety, surrounded by pleasant interlocutors, can seem unusually tasty and vice versa. So the most important secret to obtaining delicious tea does not lie in the field of cooking.

I am sure that many of our readers love tea and have “signature” ways of brewing it. We are waiting for them in your comments!

I admit, before I started drinking good tea, I sinned by drinking a low-quality drink in bags. I never liked coffee, so in my distant student years, tea was my main source of vivacity and energy. I threw a couple of tea bags into the kettle and left them to brew for a while. But with each subsequent cup, its contents became darker and darker. Nothing could save me from the bitter, disgusting taste—neither sugar nor a spoonful of jam.

Now I prefer to enjoy good tea, and I will say that brewing it correctly, of course, is not exactly an art, but certain skills are required. Doing this improperly is like undercooking an excellent piece of pork or turning it into a firebrand.

There are many ways to brew tea. Some of them are widely known, others are very specific. I will try to talk about my observations and techniques in the tea drinking procedure.

Basic rules for brewing tea that I follow

Water quality

The taste of tea is greatly influenced by the quality of water. But few people think about this. Previously, I generally used tap water, boiled it and brewed it. Now this seems crazy to me! If you want to drink a truly good drink, then you should pay special attention to the characteristics of the water.

The most delicious tea I drank was made with water from a natural source. This water is enriched with oxygen, so the drink turns out unusually aromatic. It is not always possible to find a source nearby, so the best solution is to use bottled water purchased at the store.

I do not recommend using distilled water, that is, water purified from all impurities. The taste of tea on it becomes dull, not multifaceted, and all its “zest” is lost.

As for filters, they need to be cleaned and changed regularly. Filter jugs should also be cleaned frequently and should never be stored in the refrigerator. After all, in fact, a refrigerator is a place where the odors of various products are collected, and the jug absorbs them. And this, in turn, negatively affects the quality of water and the tea prepared with it.

Water temperature

Water temperature is another nuance that affects the taste of tea. I also didn’t think about this before until one of my friends started getting interested in the history of tea and tea ceremonies. She told me that too hot water makes tea bitter, and cool water will not reveal even a hundredth part of the entire palette of the drink. For each type of tea there is an optimal brewing temperature. Of course, these are general recommendations, and when preparing it, it is better to read the information on the packaging or experimentally find options for yourself.

For black teas, the brewing temperature is 98ºС, for green teas - 80-82ºС, for white teas - 70-80ºС, oolong tea is brewed at 90ºС.

I use a tea thermometer to determine the water temperature. A compact and convenient device that can be purchased in specialized stores.

Dishes

The material from which the dishes are made affects the taste characteristics of the tea. I prefer to use porcelain or clay teapots. The advantages of such dishes are the preservation of taste, aroma, color, and porcelain teapots are of aesthetic value and will decorate any interior.

I used to use glass teapots. But they have high thermal conductivity, which is why tea quickly loses its aroma. Such teapots are indispensable for brewing flowering teas. It’s just an amazing sight when you see a flower or a whole bouquet of fabulous beauty appear from an ordinary ball.

To prepare tea, I take special bowls with a lid. Such dishes allow you to fully enjoy the delicious aroma of the drink.

It is better to drink the drink from porcelain dishes. First of all, it's nice. Secondly, porcelain softens the temperature and enhances our positive emotions. It's always nice to eat food from beautiful dishes. To feel all the magic of tea ceremonies, you simply need to purchase at least one porcelain set.

Quantity and quality of brewing

All information about how much tea is required can be found on the packaging, then follow these instructions. Basically, as I noticed, the standard is 1 teaspoon per 250 ml of boiling water. However, there are manufacturers who recommend other proportions.

The quality of tea is very difficult to determine. I pay attention to the information on the packaging, namely: country of production, the manufacturer itself, place of packaging, storage conditions, preparation methods, expiration date and weight. This data provides at least basic information about the product, and if anything confuses me, I choose the next package. And so, of course, I found all my tea favorites experimentally, by trial and error.

How to make really tasty tea - my signature secrets

I have dozens of different teas in my collection. I buy some in special shops in my city, others I bring from travel, others are given to me by my friends. I love all my teas and drink them in turn.

For each type of tea I have developed my own brewing method. And I will tell you how best to brew one or another of them without using a special thermometer, that is, by eye.

Rules for brewing black tea

The most common tea for us is black. To brew it, I use bottled water. I boil it in an enamel kettle. I wait for the water to start boiling, but I don’t bring it to a boil. I take out a porcelain teapot, rinse it with hot water and pour the required amount of leaves into it at the rate of 1 tsp. for 250 ml of water. I brew for about 5 minutes, while closing the kettle tightly with the lid. I also cover it with a napkin, which allows steam to pass through but traps aromatic essential oils.

I would like to note that many people simply call brewed tea tea leaves and then dilute it with water. I don’t do this because I believe that tea should be rich, thick and tart. It’s a pleasure to enjoy this drink, appreciating its delicious taste slowly and deliberately.

How to brew green tea correctly

For this tea I use spring water. It's hard to find, but worth it. I rinse the brewing container (we will need two porcelain teapots) with boiling water and proceed directly to the brewing itself.

For green tea you will need 1 tsp. leaves per 200 ml of water. I do not bring the water to an active boil, that is, its average temperature varies within 85 degrees.

I steep the green tea for 2 minutes, then pour it into another teapot. This is necessary to evenly distribute the strength of the drink in all cups. It is better to pour the brewed tea immediately, otherwise its remains will acquire an unpleasant bitter taste.

The uniqueness of green tea is that it can withstand up to five brewings, and with each of them the taste will reveal a new side.

How to brew red tea correctly?

Of all the varieties of red teas, my favorite is hibiscus. It’s easy to brew: I take 8-10 tsp per liter of water. tea and boil for 5 minutes. Even though I’m not a fan of sugar, it’s still worth adding it to hibiscus. This drink can be drunk hot or cold. It perfectly quenches thirst, refreshes on a hot day and warms in winter.

How to brew white tea?

Until recently, I didn’t even know that this type of tea existed. And for me it became a real “taste” discovery. The temperature of the brewing water should not exceed 85°C. A special concentration of oils gives the tea a refined aroma. Cool boiling water will simply reduce all its aromatic component to zero. Brewing time: 5 minutes. Having tried white tea for the first time, I fell in love with its incomparable taste, and now I always have it in my supplies.

Features of the procedure and ritual of tea drinking in my family

I love tea ceremonies in oriental style or in English. But my favorite is Russian tea drinking, the main attribute of which is the samovar. At my house there is a real, old, large samovar from the early 20th century, which I purchased in one village. It is about Russian traditional tea drinking that I want to talk about.

The tea ceremony came to Russia from the East. Our ancestors brewed not only tea, but also various herbs and leaves - mint, cherries and currants. But the main thing that came from the eastern countries is a certain ritual that adapted to the mentality of the Russian people.

How to make delicious tea: 22 recipes

Tea with cherry and vanilla

Wash the cherries, prick them with a fork in several places, add sugar (you can mix it with half a teaspoon of vanilla sugar) and put them in the refrigerator until they release juice. Pour tea leaves into a teapot, throw in a few cherry leaves and leave for 5-10 minutes. Pour tea into cups, add 2-3 teaspoons of cherries with sugar and cherry juice. Fresh cherries can be replaced with frozen or dried ones. Throw the dried cherries into the teapot at the same time as brewing.

Tea with melon

Pour black or green tea into a teapot, put a few pieces of melon with peel, pour boiling water and leave for 10-15 minutes. Pour tea into cups and garnish with thin strips of melon.

Tea with lemon

Brew green tea in a teapot and add a few small pieces of lemon zest. Leave for 5 minutes. Pour tea into cups, add a slice of lemon, add sugar.
Tea with lemon, ginger and cinnamon

Pour black or green tea into a teapot, add 2 teaspoons of thinly sliced ​​ginger and a cinnamon stick. Pour boiling water over and leave for 10 minutes. Pour tea into cups, add lemon and sugar to taste.

Tea with orange and mint

Pour black or green tea into a teapot, throw in orange peel, cut into small pieces, 10-15 mint leaves, leave for 10 minutes. Pour tea into cups, add small orange slices, sugar, and garnish with fresh mint leaves.

Gooseberry tea

Wash the gooseberries (1–2 teaspoons of berries per glass of tea). Prick them with a fork, add sugar and wait 15-20 minutes until the berries release their juice. Brew black or green tea in a teapot, add gooseberry leaves and steep for 15 minutes. Pour tea into cups, add 2-3 teaspoons of berries into each cup, add gooseberry juice and sugar to taste and stir. Fresh berries can be replaced with dried or frozen ones.

Tea with plum and ginseng

Brew green or black tea in a teapot, add plums and ginseng root cut into small pieces. Leave for 10 minutes.

Tea with currant leaf

Pour black or green tea into a teapot, previously scalded with boiling water, throw in 5-7 fresh or dried currant leaves, pour boiling water over it and leave for 5-7 minutes.

Vanilla tea

Pour black tea, 1/2 teaspoon of vanilla sugar or 1/2 vanilla stick into a teapot heated with boiling water, pour boiling water and leave for 5 minutes.

Jasmine tea

Dried flowers are mixed with black or green tea in a ratio of 1:5. Pour boiling water into the teapot, rinse and pour out. Add jasmine tea at a rate of 1 teaspoon per cup. Leave for 5-10 minutes.

Tea with rose

Fresh or dried rose petals are mixed with tea at the rate of 5-6 petals per 1 spoon of tea. This tea can be stored in a tightly closed glass jar.

Spicy tea

Boil 0.5 liters of water, add 2 cloves and a piece of ginger root. Pour it over 3 teaspoons of tea leaves. Leave for 5 minutes, then strain and dilute with half a liter of hot milk.

Ginger tea

Ginger is a spicy, hot seasoning that is added to sweets, drinks, and various dishes, usually of oriental cuisine. The recipe is especially good in the cold season, as it has a double warming effect.

Brew black tea in a teapot. Cut fresh ginger root into very thin slices and add 2-3 teaspoons to a pot of tea. Leave for 5–10 minutes. Serve lemon and sugar with tea.

Kyrgyz tea “Festive”

Place 1/2 cinnamon stick, a pinch of nutmeg, 5 cloves and the zest of half a lemon in a linen or cotton bag, place in 1 cup of boiling water and leave on low heat for 8-10 minutes. Mix the resulting infusion with 1 glass of strongly brewed tea (2-3 teaspoons of tea per glass of boiling water). Then add lemon and orange juices and simmer for a few more minutes. Tea is served with refined sugar.

Tea in Tajik

Boil 2-3 teaspoons of green tea in 1 glass of water, add 0.5 liters of milk, add a pinch of salt and boil again. Pour the tea into bowls and add a piece of butter.

Israeli mint tea

Brew fresh mint with boiling water and leave for 5–10 minutes. Pour into glasses, garnish with fresh mint leaves, and add sugar to taste.

Arabic tea

In Arab countries, tea is drunk very sweet and strong, mainly from small glasses of 100 or 50 ml. Tea is drunk with mint, a herb called maramia from the genus sage, and rarely with lemon. Tea is a must at the end of a meal with meat dishes; it helps to avoid heaviness in the stomach and digestive problems.

Citrus tea

Pour black or green tea into a teapot, add orange, lemon, tangerine zest, if you have any other citrus fruits, you can add their peel, add 1-2 clove buds, cinnamon on the tip of a knife. Pour boiling water and leave for 5-10 minutes. Sugar to taste.

Moroccan tea

In Morocco, as in other Arab countries, tea is the most popular drink. Its popularity is facilitated by the religious ban on alcohol and the hot climate. Moroccans drink very strong tea with mint before lunch to refresh themselves, and after meals they drink very sweet and strong tea, also with mint, as a dessert. Tea is brewed in two teapots: one with mint, the other with just strong tea, and then mixed in a glass to taste.

Moroccan orange tea

There are many orange orchards in the southern part of Morocco. When the orange trees bloom, the flower petals are collected, the aromatic orange oil is squeezed out and made into a delicious hot drink. Instead of orange oil, you can use orange water, obtained by distilling a decoction of young orange tree buds. Boil water is poured into a glass, add 1 tbsp. a spoonful of orange water or 1 teaspoon of orange oil, a pinch of finely ground cardamom, sugar or honey.

Berber tea

Nomads of the Sahara never drink water; they quench their thirst with tea in the desert, cold tea on the way, and hot tea when they stop. The Berbers also prepare tea soup: they throw slab tea into a pot of boiling water, add peanut flour, and add a pinch of coarse salt. Shake the mixture with a leather brush and pour into bowls. This tea is also brewed in city markets. Ready-made tea-soup is distributed for a small fee to everyone who wants to refresh themselves.

Cold sea buckthorn tea

Pour boiling water over mint and sea buckthorn leaves, let steep for 10-15 minutes, strain, add honey. Cool and serve with ice cubes.

Iced tea with rum

Cut the lemon slices into four parts, put them in an ice container, cover them with sweetened cold boiled water and freeze. Stir 100 g of sugar in a vessel with 0.5 liters of strong black tea, add a glass of rum. Serve in tall glasses with ice cubes.

How to make delicious tea: 22 recipes

Thank you for being with us! New recipes for you every day!

Partner news

Partner recipes

In our open spaces, tea is a cult drink that is loved by everyone without exception. In addition to its wonderful taste and smell, it has a number of health benefits due to its high antioxidant content. While you still need to know how to prepare it correctly, drinking tea doesn’t seem to be a very complicated process. However, there are also secrets here.

1. Pay attention to the freshness of the tea

Over time, the essential oils contained in tea can break down, which negatively affects its taste. Tea can last up to two years if stored in a cool, dry place (try an airtight container).

You won't get sick or poisoned if you drink expired tea, but the taste will be much better if you use it within six months.

san.ounette/flickr.com

2. Freedom for tea leaves!

Tea leaves expand significantly when brewed. Therefore, in order to fully realize its full potential, take care of the free space.

This means that you should give preference to loose leaf tea. If you still like tea bags, then pay attention to the pyramids, which have more space for tea.

3. Tea is delicious water

In our cup of tea, the main part is water, so it is not an exaggeration to say that the taste of tea depends on the water used even more than on the type of tea leaves.

The fact that it is not recommended to use chlorinated tap water is clear to everyone, but specific recommendations for choosing water depend on your preferences and place of residence. In any case, take this issue seriously.

4. Boiling point

No less important than the quality of water is its temperature. Since childhood, we know that water must be boiled well “so that there are no germs.” However, boiling boiling water is not required to brew good tea.

So, black tea is best brewed at a temperature of about 90 degrees, and green and white varieties at 70-80 degrees. Therefore, after boiling water, it is better to let it cool slightly to the required temperature.

And under no circumstances should you re-boil water or mix boiled and unboiled water - this will not make good tea!

5. Not too much, not too little

Stick to 1½ to 2 tablespoons of tea per glass of water for loose leaves and green and herbal varieties.

For most black teas, which are more compact and have a longer drying time, 1 teaspoon is enough. If you want a stronger and more aromatic drink, add tea, but do not increase the infusion time.

6. The right dishes

Using the right utensils is of great importance for preparing delicious tea. It is best to brew and consume this drink in ceramic containers, because it is not without reason that the triumphant march of tea around the planet was accompanied by the fashion for porcelain and earthenware.

Nowadays there are a wide variety of glass teapots on sale, which are also quite suitable. The main thing to remember is that making tea in metal containers is highly undesirable.

If the drink sits too long, it will taste too bitter because the tea begins to release tannins. It still doesn't pose a health risk (overbrewed tea is sometimes used as a home remedy for diarrhea), but it's hardly tasty.

Black tea will take about three to five minutes to steep, while green and white tea will only need two to three minutes to steep.

8. Not a drop of milk!

In our country, unlike some other countries, tea with milk is not very common. And that's just great! Milk proteins can bind to the beneficial substances of tea and thus weaken its healing effect. Well, there’s no need to talk about the taste of this “tea”.

9. A little lemon

Adding lemon increases the antioxidant properties of tea. Vitamin C provides acidic conditions for catechins inside our bodies, making them more available for absorption in the highly acidic environment of our intestines. Adding citrus can also help make the tea taste better, as it cuts through some of the bitterness.

At the same time, you can experiment not only with the canonical lemon, but also try orange, grapefruit, and so on.

10. Drink to your health!

Regardless of whether you strictly follow the tea rules or take them completely lightly, remember that tea is not just a food product, but a real cultural tradition associated with relaxation and communication.

Even the cheapest variety, surrounded by pleasant interlocutors, can seem unusually tasty and vice versa. So the most important secret to obtaining delicious tea does not lie in the field of cooking.

I am sure that many of our readers love tea and have “signature” ways of brewing it. We are waiting for them in your comments!

Herbs and spices are an excellent substitute for store-bought tea. They can be used to make various mixtures or brew separately, which, if prepared correctly, will help improve well-being and mood, and will also inevitably lead to strengthening the immune system. Let's look at the beneficial properties of some herbs and spices and try different combinations to determine your favorite homemade tea recipe. But we still recommend preparing several different mixtures of dry leaves, flowers and spices for different moods and well-being. And also for guests.

Homemade chamomile tea

Chamomile tea has a calming effect, which is why it is often used as a folk remedy against insomnia. In addition, chamomile decoction helps relieve inflammation; it is recommended for gargling and to relieve stomach pain. Chamomile is considered the most universal herb, which has virtually no contraindications, so it is suitable for everyone, but it is still better to listen to how you feel and track the effects of such tea on your body.

To prepare chamomile infusion, you need to brew one teaspoon of dried chamomile flowers with a glass of boiling water and leave for 10 minutes.

Rose petal tea

Rose petals give tea a delicate delicate aroma and enrich it with vitamins. The essential oils contained in the petals have antimicrobial and restorative properties. The petals can be dried at home by spreading them on a sheet of newspaper.

To prepare the infusion, you need to pour two teaspoons of petals with water at a temperature of 70–80 ° C and let it brew for five minutes.

Ginger tea

Tea with the addition of ginger has a tart taste, it warms, speeds up metabolism and improves digestion. Due to the anti-inflammatory properties of ginger, it is often used to prevent and treat colds, especially when combined with lemon and honey.

In order to prepare ginger tea, you need to wash, peel and grate the ginger root, pour boiling water over two teaspoons of the resulting mass and let it brew for 15-20 minutes.

Fennel seed tea

Spicy fennel tea helps with colic and abdominal pain, improves digestion and has an anti-inflammatory effect. In addition, fennel protects against flu and helps with coughs.

To prepare the infusion, you need to brew one teaspoon of fennel seeds in a glass of boiling water.

Homemade tea based on thyme (thyme)

Thyme leaves are rich in essential oils, which turn it into a natural antiseptic. Thyme is used to treat colds: it has an expectorant, antispasmodic, and analgesic effect.

Thyme should be brewed at the rate of one teaspoon of dry leaves per glass of boiling water.

DIY crushed tea

Homemade mint tea quenches thirst, refreshes, gives a surge of strength, gives fresh breath and improves digestion. Of course, homemade mint tea will relieve nervous tension, help you relax, relieve headaches and, if necessary, help you fall asleep quickly.

You can use either fresh or dried mint. Add mint to any tea at the rate of 2-3 leaves per cup.

Cinnamon tea

In addition to its spicy aroma, cinnamon gives tea many beneficial properties: it has a warming effect, improves metabolism, and helps remove toxins.

The recipe for cinnamon tea is very simple: add half a teaspoon of ground cinnamon or a whole cinnamon stick to your favorite tea and let it brew for 5-7 minutes.

Homemade tea made from mixtures of herbs and spices. Recipes

Fragrant tea mixtures can be easily prepared at home: just add dried berries, zest, flowers and spices to your favorite loose-leaf tea. The result will be an original mixture for home tea drinking or a great gift for loved ones. We offer several recipes.

Spiced Ginger Tea Recipe

20 pcs. cardamom
1 tsp. pink pepper (unground)
1 tsp. black pepper (unground)
2 tsp. fennel seeds
1 tsp. coriander (unground)
1 tsp. carnations
3 cinnamon sticks
4 tsp. chopped candied ginger
1 cup of black tea (infusion)

Preheat the oven to 180°C. Mix all ingredients except ginger on a piece of parchment and place in the oven for 15 minutes. Then we take out the mixture and grind it, it’s convenient to do this in a mortar. Add chopped ginger and tea leaves to the spices and place the mixture in a jar with an airtight lid. This mixture is especially tasty when brewed with milk and honey.

Homemade flower and berry tea. Recipe

40 g of tea leaves with fruit aroma (it is better to take white or green tea)
3 tsp. dried lingonberries
3 tsp. dried raspberries
3 tsp. dried chamomile flowers
3 tsp. hibiscus
1 tsp. vanillin

Mix all ingredients and transfer to an airtight jar. This tea goes great with fruit desserts and cottage cheese pastries.

Orange-cinnamon tea recipe

50 g black tea
zest of one large orange (it is convenient to remove the zest using a special knife)
3 tsp. ground cinnamon
1 cinnamon stick

Dry and chop the orange zest. Grind the cinnamon stick. Mix all ingredients and transfer to jars. This tea is especially good with chocolate or coffee pastries, as well as puddings.

Lemon tea recipe

50 g leaf green tea
zest of 1-2 lemons (to taste)

Dry and chop the lemon zest. Mix it with tea and put it in jars for storage. If desired, you can also add dried berries and dried rosebuds.

Enjoy your tea and everyone - have a great mood!

We suggest you look:

How to make mayonnaise at home?
How to make cottage cheese at home yourself