Tea – an international drink that is consumed in almost every country. Its popularity is due to its excellent taste. In addition to this, it perfectly warms in winter and cools in summer. And this element of the daily diet is very good for health. Saturated with vitamins, minerals, organic acids and essential oils, the product normalizes the work of the cardiovascular and digestive systems, and also improves mental abilities and memory. There are many ways to make tea. Each of them originated and developed in a particular country. The online publication estet-portal.com will introduce you to some of the traditions of brewing this drink.
Japanese tradition of making tea: aroma is more valuable than taste
Green tea is often consumed in the land of the rising sun. Its second name – match. Traditionally, this product is used in Japanese tea ceremonies. And here its aroma is more valued than the taste itself. In order for it to have a rich smell, it is prepared in a special way: first, the leaves are crushed to a powder by grinding them in a special mortar. After that, they are poured into a preheated porcelain teapot and all the contents are poured not with boiling water, but with hot water, the temperature of which is – 60 degrees. In this way, all the aromatic features of the drink are preserved. It is customary to drink it in a 50 ml cup with the addition of sugar or other sweetener, and in small sips, enjoying the process.
Tea should not be drunk too hot. Otherwise, you can get a burn of the esophagus or even a cancerous tumor.
The English tea tradition: sharpness, diluted with softness
English – recognized tea lovers. Gatherings over a cup of aromatic drink has been a national tradition of the British for many years. They usually consume South Asian foods, which are sharp and rich. In order to make the taste of the drink softer, it is diluted with milk or cream. To prepare tea, take a warm teapot and place dry tea leaves in it, which are poured with boiling water twice. While the product is infused, 2-3 tablespoons of warm, but not boiled milk are poured into each heated cup, after which the tea itself is added.
English etiquette says that it is customary to pour tea into milk, and not vice versa. Otherwise, the drink will turn out to be tasteless and not aromatic.
The English tradition of making tea has also become popular in other countries. It is actively used in Europe and the USA.
Indian tea tradition: tea leaves, milk and spices
The English way of making tea was also adopted by India. In this country, as in the UK, they drink it with milk. Only other ingredients are added here: Indian spices, herbs and sweeteners. If elite varieties of tea leaves are taken, Indians prefer to prepare a drink without any additives in order to feel the incredible taste and aroma. It is brewed in the usual English way. Only water is poured into the kettle with tea leaves immediately. Infuse all 5 minutes.
In order to quench their thirst, Indians often drink iced tea, which is the national drink of this country. It is brewed in the usual way, after which it is cooled. Next, a few ice cubes are placed in the floor of a liter glass and warm tea is poured into it. The drink is supplemented with sugar and lemon slices.
Tibetan tradition of making tea: a combination of incongruous
In the mountainous regions of Tibet, a harsh sharply continental climate prevails. Therefore, no one can do without hot food and drink here. Unlike other types of drinks, the Tibetan “Chasuima” (as tea is popularly called) is quite thick and high-calorie. The fact is that it is prepared in an unusual way: dry tea leaves are poured with hot water, then mixed with creamy yak butter and salt. All this mixture is whipped in a special container until a thick consistency is obtained. Such tea has a peculiar taste and an unusual appearance. It tones and rejuvenates. That is why it is perfect for a sick person.
Cuban Tea Tradition: Brightness of Taste
Cuba is famous not only for its cigars, but also for the way they brew tea. Mate – that's what this drink is called here. Its preparation is based on dried crushed leaves of black long leaf tea, young shoots of Paraguayan holly, pineapple, lemon, sugar, Cuban rum. First, pineapples are cut into cubes, poured with rum and covered with sugar, after which they put it all in the refrigerator for a day. Next, tea is brewed from a mixture of leaves and holly, infused for about 10 minutes and cooled. Grated lemon zest and lemon juice are added to the drink, after which – pre-prepared pineapples and ice cubes. Mate has an unusual bright taste. It cools and tones.
Whatever method of brewing tea you choose, always drink the drink in small sips, enjoying its unique taste created by centuries of tradition.
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