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By Laura Imaz
Does anyone read the tags ? Do you take time to see the “preparation suggestions” of a product you like to prepare for drinking?
Or, as a good Argentine... you read them (sometimes) and then you ignore them, because without a doubt, intuition accompanies us and we will do it well no matter how! Hahahahaha! Surely this last:)
To help you, I propose a couple of basic tips, which I hope will help you a lot when it comes to preparing a teas for yourself, or so that you look like doing it in front of yours. But for that I have to explain a couple of basic and fundamental concepts, about elaboration.
The suggestions included in the tea boxes usually say “Temperature 87°, infusion time 5 min” or “95°, rest 3 min”.
What are these people talking about? He tells you about the two variables that influence so that one is delicious... Or a bitter brew that you're not going to want even sick! Guáála...
The temperature of the water and how long you leave the bag or the strands of teas, in it are defining in this complex/simple company to make a good teas. Well, they don't care, either of us. That about boiling water, putting in a cup and distracting (or gaining time) with any activity until it cools down, and don't peel your tongue when you drink, is just the big mistake. Brewing a tea requires more attention than you would think, at least if you intend to enjoy it as it should: taking the best advantage of its aroma and taste. And not least, manage to extract their properties (which are many) without ruining them out of ignorance.
In Argentina, and throughout the western world, the most popular tees are green and black . And although anyone would mean that these are two products that are well differentiated in their origin, nothing further. The difference is given by the method with which sheets are processed.
Both come out of the same plant , but: green is made with processes that prevent the oxidation of its leaves, (that is why it is fresher and more natural, and preserves its color) and dehydrate it up to 5% moisture, to pack it and reach consumers. Even within this tea option there are differences and variables: for example between Chinese and Japanese. The first is baked dried while the second is steamed to slow its oxidation and thus get greater taste of the leaf.
Black, on the other hand, is made favouring the oxidation of its leaves (that is why it changes its color to brown) and is dehydrated so that it reaches us with just 2% final moisture.
For these simple facts the green teas do not need to use so hot water or let them infuse so long; with a couple of minutes it is enough to moisturize the strands and enjoy their taste.
Black teas need hot water and longer soak to achieve the best expression of their taste.
Summing up: green , matte temperature (85° approx) 2 or 3 minutes, and you're already drinking a healthy and delicious drink. Black , temperature almost boil (95° or less), 4 minutes and enjoy.
To complete the good preparation of tea, we will also need to pay attention to details such as the teapot or if we use it on strands or bags. With regard to the container in which it is infused, the material from which it is made can better maintain the water temperature or, on the contrary, allow it to be lost more quickly. And finally, experts assure that the strands retain the quality of tea better compared to the powder that comes in the bags.
Now that you know a little more, show off with this knowledge and prepare yourself without hesitation (or consult!) the tastiest tecites.
Publication Date: 15/05/2018
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