An indispensable element of this art is the kettle for brewing. From its choice depends on the taste of the resulting drink. The homeland of tea and tableware for him are Japan and China. Tea ware from these countries enjoys constant popularity. Together with tea from these countries, tea utensils were also exported. The most common teapots from porcelain - blue, green and pink. The best are teapots for brewing tea, made of earthenware or porcelain. After all, this material very quickly and strongly heats up. This makes brewing the most effective.
Today metal kettles become fashionable, but it is better not to make tea in them. The composition of tea includes tannic acid, which, when combined with metal, forms an ink in the human body that are harmful to health.
In China, it is believed that tea boiled in a clay teapot prolongs life. For this purpose, red clay or cinnabar is best suited. Due to the fact that this material perfectly passes the air, the tea in such a brewer remains warm in the cold, and in the heat it does not allow to "sour". The most non-toxic material is purple clay.
Glass teapots practically do not affect the taste of tea. But over time, glass teapots are covered with an indelible welding spray, and therefore look sloppy.
Art connoisseurs of tea brewing say that every kind of tea must be brewed in a teapot from different materials. So, for brewing strong tea is better to use a teapot made of silver or ceramics. Enamelled or porcelain kettles are ideal for green and semi-fermented teas.
The art of brewing tea involves taking care of tea utensils. How to properly care for teapot? It is necessary to observe only a few simple rules, and your tea will always be delicious and fragrant.
1. Never leave a teapot in the kettle until the morning.
2. When washing, do not rub the kettle very much, but just rinse with running water.
3. Dry the kettle, not wiping it or covering it
4. Keep the kettle away from odorous objects and substances.
This is only a small part of the recommendations in order to get a delicious tea. The art of brewing tea can be trained for years.
Olga Stolyarova , specially for the site