Preparation of the

The preparation of the The is art to respect the property of the which one wishes to taste, in order not to not waste savor of it. It is thus necessary to adapt the preparation to the nature of the.

The can be bought in bulk or out of sachets, very popular and incontestably practices but less adapted in the majority of the cases.

In bulk: general information

The is in bulk: sheets or buds contained in a box. It is necessary to have on the one hand a Théière and on the other hand of a filter. This filter can belong to the teapot, or be filter disposable, out of paper, or reusable, out of cotton. The advantage of a separate filter is capacity: the user can with his own way proportion the and water, knowing that the inflates in contact with water and that some are very bulky.

In addition, the use of a share filter avoids the presence of ends of sheets of the, being likely to waste the pleasure.

Water must be heated, for example with a Bouilloire, but not obligatorily until boiling. More the is fine less water must be hot.

As of the first second, the releases the Théine which is diffused at the time of the first minute of infusion. The minutes which follow see the flavor impregnating water. After 3 to 5 minutes they are the Tanin S, land-marks, which are likely to waste the if the infusion is prolonged too a long time. The Tanin S have also the property to neutralize theine in the digestive tract. Thus less longer the infuses, more it becomes one exciting, and conversely.

Proportioning is associated with the traditional formula: a cuillière of the by anybody plus for the teapot . The formula however does not apply to all the categories of and one must prefer to him a consideration of the number of grams per cup.

Teas by family

The temperature of water and the ideal infusion time depend on the nature of the, just as the proportioning of the quantity of the.

black The

Temperature of water: 95 degrees.
the infusion will last between three and five minutes.
2,5 grams of for 15 centilitres of water.

The Oolong

Temperature of water: 95 degrees.
Time of infusion: 5 to 7 minutes.
2,5 to 5 grams of for 15 centilitres of water.

green The

green The Chinese

Temperature of water: 70-80 degrees.
Time of infusion: 3-5 minutes.
2,5 to 4 grams for 15 centilitres of water.

green The Japanese

Temperature: from 50 to 90 degrees, like always according to the smoothness of the.
Time of infusion: 1 to 3 minutes.
4 to 8 grams for 15 centilitres of water.

With mint

The generally used is green the, called gunpowder (“gunpowder”). The mint sheets are placed with the. Moreover, once the finished infusion, it is of habit to serve glass, then to transfer it in the teapot (sometimes several times of continuation): the is then ready.

white The

Temperature of water: 70-80 degrees.
Time of infusion: 7 to 10 minutes.
5 grams for 15 centilitres of water.

yellow The

Subdued

Temperature of water: 84 degrees.
Time of infusion: 5 minutes.
5 grams for 15 centilitres of water.

The out of sachet

The out of sachet allows an easier and fast preparation. It makes it possible to have the exact quantity for a cup or a teapot. It is also a hygienic means to preserve the.

There exist several kinds of sachets today: out of paper (more running) but also out of nylon or cotton. The sachet can also take several different forms: simple sachet paper or double room, round or pyramidal sachet,…

Teapots and kettles

Kettles

There exist electric Bouilloire S. Some have a Thermostat, which makes it possible to control the temperature of water.

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