Health This is the only way tea should be best prepared

Tea needs room for development: so that the infusion becomes a pleasure
The better tea can swim freely while it is pulling, the better the aroma can develop. Tea lovers therefore swear by loose tea.

This is how tea is prepared properly. (Image: Africa Studio / fotolia.com)

Sieve inserts, nets or paper filters, which are hung in holders in the pot, are ideal for the preparation. If no such aids are available at the moment, then tea can also be brewed loosely and, after being drawn, poured through a sieve into a second jug. With high-quality leaf tea, the development latitude is particularly noticeable in the aroma.

The taste is also significantly influenced by the dosage and the brewing time. For a standard household cup (150 ml), a teaspoon (1.5 to 2 g) of tea gives a medium-strength infusion. For a strong infusion a heaped teaspoon (2 to 2.5 grams) tea is needed. Broken tea is more productive. Here is a little less tea.

And the water also affects the aroma of the drink. Ideal is soft water, especially for fine, light teas like First Flush Darjeeling. Tart Assam or Ceylon teas also tolerate slightly harder water.

Black tea is infused with boiling water. For green tea, it should cool to 70-80 degrees after cooking. A liter of water takes about ten minutes. Eva Neumann, bzfe