Special rules for making tea are created by these Chinese masters which they call the right. These rules are basic and are crucial to the art of tea in general. In this article we will try to understand these rules.

The right water. Although it is very simple, you need to start with good clean water since tea is 99% consists of it.

Once you have scalded the teapot and put it on the welding, a thin stream pour in enough boiling water to just cover the tea leaves. Cover the kettle and slightly shake it so the tea brew better. Instead of it, you can put the teapot for 3-4 minutes for kettle or samovar with boiling water, removing the lid from both. Then open the teapot and pour boiling water into it, cover and leave for a few minutes, after which you can begin your tea party. When you pour boiling water in your tea for the last time, leave about a quarter of its volume for steam and foam. By the way, the right tea brewing can be judged by foam. A properly made beverage has thick rich foam.

The time of tea making depends on its type: granulated tea is brewed for 3-4 minutes, loose leaf tea - a little longer - 5-6 minutes. It is very important to give tea time to brew, only then it will show all the properties: aroma, strength, healing power. Tea should be drunk immediately after it is made. A very strong tea loses its flavor and aroma.

After the tea is made, it is stirred with wooden or silver spoon. Many people in our country use the method that has appeared in Central Asia - “they marry tea” which means they pour the drink into a cup and then pour it back into the teapot thereby stirring the prepared tea.

Tea should be drunk no later than 15 minutes after its preparation. The longer tea is brewed, the more useful qualities and flavours it loses. Tea that was brewed an hour ago loses 90% of its properties and does more harm to the body than good.

Tea leaves cannot be boiled: despite the fact that tea becomes stronger, it loses its taste and healing properties.