Meanwhile, tea in Russia is known not so long ago. In 1638, the Russian ambassador boyar Vasily Starkov brought gifts from the Mongolian Altyn Khan to Tsar Mikhail Fedorovich. However, the first contract for the supply of tea was made in 1769. For a long time tea remained inaccessible to many Russians because of their exorbitant high prices, because it was delivered by trade caravans from China and due to land delivery it was more expensive than in Europe. Still, this way took more than a year. Over time, our merchants mastered the sea trade routes, as well as a Trans-Siberian railway was built, and this made tea more accessible to ordinary citizens. Gradually, a special tea etiquette began to be developed in the country, tea began to open all over Russia, and even appeared, a special kind of invitation to visit - for tea. Money left in taverns to waiters began to be called "tips".
Black tea has a lot of useful properties and important for the body substances. Tannins, essential oils against tumors and slags, caffeine and tannin for cheerfulness, vitamins of group B and C to improve the body's resistance and metabolism, flavonoids to strengthen the walls of blood vessels, polysaccharides to normalize blood sugar levels, amino acids to normalize arterial pressure. Black tea is washed even with inflamed eyes and this is a panacea for eye fatigue and all kinds of inflammation.
But that tea was a miracle balm, and not an incomprehensible liquid, it must be able to properly brew. Firstly, soft water is needed, that is, containing a minimum of impurities. Any impurities - harmful or useful are able to influence the taste characteristics of tea, so it is better to filter the water or buy a special one, the good in modern stores has plenty to choose from. Secondly, the important thing is the dishes in which tea is brewed. The best for these purposes is a teapot made of porcelain, ceramics or faience. Boil the water is best in enameled vessels. The tea leaf itself should be taken one teaspoon per cup, and water from the calculation of the number of cups plus one for natural losses and boiling. Thirdly, the state of water for brewing. The water intended for brewing should not boil too violently, it will be enough to barely bare it.
We brew black tea, for this purpose the prepared kettle must be rinsed with boiling water before the brewing process. This will avoid unnecessary heat loss and preserve, necessary for proper brewing and preservation of all useful properties, temperature.
Tea should not be brewed as a concentrate and then diluted with water. It is better to immediately brew it in a consistently pleasant to eat. Whatever tea turns into a "chephir", it must not be overstrained and brewed no more than seven to ten minutes, and it is best to drink during the next fifteen. It is in this time interval that black tea has the most useful and brightest taste qualities. Avoid the losses of the most fragrant part of the tea drink, essential oils, the lid will help and a cotton or linen napkin on top of it.
Remember, for evening tea, you can have a wonderful time with your family or friends, make up your mind, confess your love, or tell us about your sore, because tea is the most comfortable meal. Warm each other not only with them, but with the warmth of your hearts. Have a nice tea!