Как правильно заваривать китайский чай смесь?

short answer: depends on the type of tea. Different types of tea are brewed with water of different temperatures and in different dishes. on tea should be written what kind of tea it is. or it can be determined in appearance, but here you need to be able to distinguish between them. if you can tell me what kind of tea it is, I will tell you how to brew it better.

I will put everything together and clarify a little what I have already written in the thread.

The first strait: not always needed

Tea really has an analogue of the "first strait" — washing: the sheet is poured with hot water for 5–10 seconds and immediately drained. It washes away the dust and helps the leaf open. It's not just for Teguanyin:

• pu-erh, especially pressed and shu, — washing is almost mandatory, and two can be done for the old Pu-erh;

• oolong (Teguanyin, Da Hong Pao, etc.) — optional, usually one short;

• green, white, yellow tea, flavored mixtures — usually not washed: the aroma is lost.

So the one who writes "a matter of taste" is also right: for most teas, washing is not mandatory.

To the question about coffee: pre-wetting (bloom) in the purwer is not poured. This is part of the brewing, it lets the gas out of freshly roasted coffee. The only thing he has in common with tea flushing is that this is the first short stage.

Temperature: depends on the type of tea

Tea Water temperature

green (longjing, bilochun), green-based jasmine 75-85°C

white (bai mu tribute, silver needles) 80-90°C

oolong twisted (teguanyin) 90-95°C

oolong dark, clumsy (da hong pao) 95-100°C

red (so called in China that we have "black") 90-95°C

puer shu 95-100°C

puer sheng 85-95°C

The method "bring to a boil, open the lid and wait a couple of minutes" described in the thread gives about 85–90° C. For most teas, this is suitable, only for green ones it is worth waiting longer.

"Mixture" — look at the base

If it is a mixture, for example, with flowers, fruits or herbs, brew according to the basis: on green tea — like green, on red — like red. Typically, the composition is indicated on the packaging. If you write what is there, I will tell you more precisely.

Two brewing methods

Simple (European way). 2–3 g of tea (teaspoon with a slide) for 200–250 ml of water, 2–4 minutes, then drain the infusion from the leaf. Suitable for any tea and blends. You can brew it a second time, longer.

Chinese (gongfu). A lot of leaf (5–8 g per 100–150 ml), very short straits: 10–20 seconds, each next one a little longer. A good oolong or puer can withstand 5–10 such straits, and the taste changes from strait to strait. Here, the "first, second strait" makes sense, but this is not flushing, but different welds of one sheet.

The main rule: do not leave the sheet in the water for a long time. Tea that stands on a leaf for 10 minutes becomes bitter and astringent, especially green.

depends on tea. In general, the meaning of draining the first strait is to simply wash the brew from possible dust. Previously, tea was transported over three-nine lands, by carts, and for many months of such delivery it was covered with a fair amount of all sorts of dirt. Therefore, there was a tradition of the first strait to drain to rinse tea. In modern technologies, dust and dirt in tea are usually absent. and this traditional action has, rather, the goal of opening the brew better, so that it is a little boiled. But for some teas, the first strait can already give excellent tea and you should not pour it. Again, it all depends on the type of tea.

@devstorm @ask

• gifv

does coffee have a spillway? I know about pre-wetting when brewing through a purwer, but I don't know if it needs to be poured out.

the straits are Teguanyin and only her. The rest are easy to brew. 70-99° hot, but not boiling.

I bring the kettle to a boil, turn it off, open the lid for a few minutes and then pour water into the tea. After I drink everything, I top it up and wait a little longer.