Women's Tips

The benefits of bound tea, how to brew bound tea


All drink tea - black, green, white, with the addition of fruit. There are special types of teas - floral. About them we want to tell today. In the article we will consider the benefits of brewing delicious tea made from flowers.

All over the world flowers are valued not only as the beauty of nature, but also as useful components for brewing teas. There are flower teas created only from petals and leaves, and there are those where plants are used as additional flavor and useful components in our usual teas.

Herbal teas are most popular in China. For thousands of years, the inhabitants of the Middle Kingdom have identified the benefits of plants, learned to use them. Today, camomile, rose, jasmine, and elderberry are considered the most popular flowers for brewing a drink.

Jasmine tea

Jasmine tea appeared in a provincial Chinese town and eventually became popular all over the world. Pure tea is made from these flowers, and mixed, mainly green varieties are used, which do not interrupt pleasant floral notes.

It is necessary to brew such flower tea for no more than five minutes, and after preparation you should immediately drink it, because later the taste becomes different, not so pleasant.

In such a drink is not recommended to add additional components, such as milk, honey, sugar, lemon, these ingredients are able to veil the whole taste created by nature itself.

The color of the drink is transparent, has a green-yellow shade, very light. The taste, like color, is thin, light, a little sweet. This flower tea is superbly refreshing.

The benefits of jasmine tea

There are a lot of useful substances in jasmine flowers:

  • tannin,
  • various acids
  • vitamins and minerals,
  • alkaloids
  • essential oils,
  • Efengol.

Jasmine flower tea favorably affects the human body:

  • excellent antidepressant
  • normalizes insulin production,
  • antiallergen,
  • prevention of diseases of the heart and blood vessels,
  • endowed with analgesic effect
  • antiseptic, useful for diseases of the respiratory tract, as it has an expectorant effect,
  • stabilizes the hormonal background of the female body,
  • useful during pregnancy
  • cleans the liver and kidneys, recommended for liver cirrhosis and hepatitis,
  • invigorates.

It is worth remembering that this is just tea, and not medicine, it is not able to completely heal the body. If there are any diseases, you need to be treated with drugs, and drink flower tea in the complex.

Chamomile tea

Chamomile flowers are added to ordinary tea, but most prefer to use this drink in its pure form. We usually remember about tea with chamomile when we get sick, as it helps to cope with the disease with complex treatment.

The taste of this drink is pleasant, there is a honey taste, there is also a slight bitterness. It is not recommended to sweeten the drink, add milk or lemon to it, drink it in its pure form.

How to brew chamomile flower tea? It is necessary to pour into the glass two full teaspoons of crushed dried flowers, pour boiling water. After that, cover the saucer, let it brew for half an hour. Next, you need to filter the drink, add water to the level. Tea is ready!

The benefits of chamomile tea

Tea with a camomile - the real natural first-aid kit. Let's see in which cases it would not be superfluous to consume such a drink.

  1. Chamomile tea helps with weight loss. If you drink it daily, you can get rid of four extra pounds in a month! The fact is that chamomile normalizes digestion and is endowed with a diuretic effect.
  2. This drink is very useful for women's health. The composition of the flowers contains bisabolol, which has many positive properties. Chamomile helps to work the endocrine system, to reduce pain during women's days, it is useful in inflammation of the appendages and urinary system.
  3. It is useful for improving immunity, helps to quickly overcome a cold.
  4. Excellent antiseptic, will help with gum disease, calm the baby during teething.
  5. It gives the skin a healthy and well-groomed appearance. Tea should be taken inside and for washing. Still, chamomile tea cubes are frozen, then they rub their face with them.
  6. It is anesthetized, endowed with diaphoretic, antimicrobial and expectorant properties. You need to drink this tea for colds, flu, sore throats, and respiratory diseases.
  7. Soothing, beneficial to the nervous system.
  8. Normalizes digestion, good for the stomach and intestines.
  9. Lowers blood sugar levels, so it is useful for diabetes.

Elder Tea

Large elder bushes are decorated with caps of pretty flowers, from which black berries later grow. Berries are used to make jams and wines, but elderberry tea is especially appreciated. This is a healthy drink, endowed with a pleasant taste and bright aroma.

Elderberry tea can be found under the name "Swiss Tea". Brew such one is best in conjunction with chamomile, as it enhances the effect of elderberry. You can add honey, it is in harmony with the taste of this drink.

The benefits of elderberry tea

Flower tea from elderberry flowers helps to get rid of cough, as it is endowed with expectorant, pathogenic effect. Elderberry perfectly helps to cope with a high body temperature, and for children it is better to use such a drink than chemical preparations. Baby should be given tea to drink, cover with a blanket and give a good sweat.

Elderberry strengthens blood vessels, makes them more elastic. Tea from it is useful for the prevention of vascular and heart diseases, as well as for complex treatment.

Elderberry flower tea is endowed with a slight diuretic effect. It is prescribed for the complex treatment of the urogenital system, kidneys, edema, rheumatism, heart problems.

Tea is used not only inside, but also for gargling during sore throat, with stomatitis. When inflammation of wounds and skin lesions, you can wash elderberry tea, as it is endowed with anti-inflammatory effect.

Rose tea

For the pleasure and prevention of many diseases used flower tea. Rose is not the last place among medicinal plants, it is very useful.

The drink turns out light, transparent, fragrant, slightly sweetish, there is a slight bitterness, which is inherent in most plants.

For the first time began to use rose petals for brewing a drink in ancient Rome. These flowers were grown not for beauty, but for medicine. Today, this rose is an excellent gift for women, but earlier it was an indispensable medicine.

People today, when pharmacies have a lot of drugs, use pink tea as a preventive and comprehensive treatment of diseases.

What is useful for pink tea?

The rose contains selenium, which helps to prolong the youth of the cells, to prevent premature aging of the skin. In addition, selenium is useful for the heart and blood vessels, prevents the appearance of free radicals, improves the endocrine system. Rose tea is useful in viral diseases and those caused by bacteria. In the period of high incidence, it is recommended to drink this tea as a preventive measure.

Rose is rich in iodine, which is so necessary for the normal operation of the thyroid gland. In addition, iodine is good for nerves.

The chromium content allows you to break down carbohydrates faster. Iron contained in flowers is necessary for the production of hemoglobin.

Magnesium helps the urogenital system, heart, digestion. Magnesium is especially useful for nerves.

Our nails and hair need zinc, it is also available in the rose. If you drink flower tea daily, then soon the nails and hair will stop breaking.

Used pink tea and for washing. It is an antibacterial, anti-inflammatory and wound-healing agent.

If you suffer from insomnia, then drink a cup of pink tea, it will help calm down and fall asleep faster.


Flower tea, whatever it may be, is very useful, so it is recommended to use it at least from time to time. Practically no such teas bring harm, if you drink them in reasonable quantities - no more than six glasses a day.

Any flower tea can cause allergies, make sure that you don’t have tea components.

Bound tea - a blooming flower: how to brew, useful properties

Bound tea, which is also called flowering, became known to us not so long ago. However, in his homeland, in China, he has a long history. And although there is no exact data about the time of its origin, historians claim that information about it is found even in ancient Chinese annals.

In particular, the literature that belongs to the era of the Song Dynasty (960–1279) contains references to some kind of “demonstration” tea. It was created for the emperor's fun and consisted of tea leaves that were associated with flowers. Hence its intriguing name.

Bound tea is a tight bud of bound dry tea leaves wrapped around a dried flower (or several flowers). Usually, flower tea is made in the form of a ball, but it can also have a more complex shape, which depends on the imagination and skill of knitters.

This tea justifies its name: during brewing, the bud blooms in water, like a beautiful flower. In addition to leaves, fragrant inflorescences are used to make this tea:

  • jasmine,
  • camellia,
  • clover,
  • the Rose,
  • pion,
  • osmanthus,
  • calendula.

In the process of brewing tea blooming leaves open to the eye a unique floral bouquet. It gives infusion unsurpassed flavor and original taste.

Production features

Bound tea is produced entirely by hand. Masters who own all the subtleties and secrets of technology, collect flowers and tea leaves in a harmonious composition. Such a bud, blooming in water, becomes like a fragrant bouquet.

For the production of tea-flower is mainly used green tea leaves, at least - white or black. The fact is that black tea leaves are dry and brittle, and green leaves are much easier to tie with a thread, giving the desired shape. For the manufacture of related tea in its composition include the highest quality raw materials: buds with the upper leaves of the tea bush Camellia sinensis, collected in the rainy season.

Bound tea, ready to brew

Flowers are placed in the middle of each fancy composition. To the buds of flowering tea was easier to give a certain shape, they are treated on the day of collection: fermented and twisted, and after shaping, dried in special ovens, keeping at a temperature of 110 degrees.

Bound tea is distinguished by high cost due to the use of valuable raw materials (tea tips) and painstaking manual work. Only true masters of tea can comprehend all the details of the production of this amazing product, which is often compared with a work of art. Associated tea buds are not created according to a pattern, so each one is unique and inimitable.

Beneficial features

The composition of tea leaves includes caffeine, so the infusion of bound tea has tonic and stimulating properties. Tannin is also present in this drink, which is an antioxidant. It protects the body's cells from oxidation and the negative effects of free radicals.

Since green tea leaves are used for the production of flowering tea, it has all the beneficial qualities of green tea: it improves metabolism, helps to eliminate toxins from the body, normalizes the digestive tract, and improves immunity. With this drink, vitamins and trace elements, amino acids and tannins enter the body.

The valuable properties of tea are complemented by the beneficial qualities of inflorescences. Almost all the flowers that are used in the manufacture of this drink are medicinal plants known for their healing, tonic and preventive properties.

How to brew bound tea

Drink from the tea associated gives new taste and unusual aesthetic pleasure. To enjoy not only the rich taste and aroma of tea infusion, but also the process of brewing, you should use glassware.

Through its transparent walls, you can observe the most interesting - a fascinating picture of how an unsightly-looking ball of dry tea opens and turns into a fragrant flower.

There are several principles on how to brew blooming tea:

  1. Before brewing the kettle should be heated by rinsing with boiling water.
  2. Water for brewing should be soft, and its temperature should not exceed 80–90 degrees.
  3. Tea bud should not be poured with water. To see all the beauty of this elite tea, blooming like a wondrous flower, you must first pour water into the kettle, and then lower the bud there.
  4. Infusion time - until the bud is fully opened, from 3 to 5 minutes.
  5. Usually bound tea can be brewed from 2 to 4 times in a row, increasing the time of each infusion by 3 minutes.

In China, the homeland of tea, it is traditionally brewed in solemn occasions for the most important guests and presented as a sign of special attention. Recently, flowering tea has spread outside Southeast Asia, gaining increasing popularity around the world. It arouses interest in old traditions, turning ordinary tea drinking into a magical ritual.

Chinese tea

There are many kinds of Chinese tea. Cardinal tea is fundamentally different from all other types of this drink. Chinese craftsmen combine tea leaves with a special method that gives them a unique, peculiar shape.

When brewing tea in a glass container, you can admire all the beauty of this process. Ugly dry balls of bound tea reincarnate into beautiful flowers of various shapes and sizes.

Sometimes during brewing of bound tea, up to five flower buds are revealed.

Bound tea is gaining increasing popularity in many countries around the world. They like to serve him to the festive table, delighting their relatives and friends with a colorful tea ritual.

In the production of related tea, only high-quality drink with the addition of flowers and various medicinal herbs is used. As a rule, green tea, jasmine flowers, camellia, rose ovary and clover are used. Sometimes several flowers are used simultaneously.

Unlike ordinary leaf, which everyone is so accustomed to brewing, bound tea can have multiple leaf shapes, developed by Chinese masters.

Silk or cotton knitters knit tea leaves. Use leaves of various varieties - green, white and other species. They also add a variety of flowers.

It can be jasmine, lily, clover, rose or calendula.

In this case, the entire manufacturing process takes place manually. It begins with the collection of tea shoots in the rainy season and ends with the formation of the intricate and unique shape of tea balls. To see the whole process of blooming bound tea, the drink is recommended to brew the bound tea in a glass teapot. The option of brewing in a bowl is also possible.

There are several types of associated tea, depending on its shape: round, square, oval, also bind tea in the form of a pearl, star or bud.

Types of bound tea

Bound tea can be green, black, white, red, etc. About fifty kinds of bound tea are known. Among them is widely known jasmine tea with the addition of jasmine flowers ("Lychee with jasmine", "Jasmine flower"). A set of several types of bound tea can be a good gift for any celebration.

The most popular types of tea are:

  • Bound tea "The Birth of Venus" - green bound tea with the aroma of jasmine is different in that when you brew you can watch a magnificent spectacle. Pink amaranth appears from the white foam of jasmine flowers against the background of yellow calendula. To see it all, you need to unwind the thread all the way and carefully cut before brewing,
  • Bound tea “Fragrant Silver Bar” is another representative of green bound jasmine tea. At first it looks like a silver ball; when brewing, pink clover “blooms”,
  • Related tea "Jade Peach Dragon" is considered the most beautiful Chinese tea. When brewing, tea leaves in the shape of a bud turn into chrysanthemum. The taste of tea is very soft with a floral aroma,
  • Bound tea “Fire calculation” looks like light lumps. When brewing, the yellow osmanthus flowers rise to the surface of the water, while in the middle of the vessel a beautiful bright red flower slowly opens.

Tea Brewing Recipes

Bound tea is one of the elite varieties and is quite expensive. It is the top buds and leaves of green or red tea and fragrant flowers, collected and processed by a special technology. Of these, they manually associate the buds or various figures - hearts, balls, flowers, animals.

To brew tied tea, you must follow the basic rules of its preparation. Этот напиток нужно готовить в прозрачной посуде (стеклянный заварочный чайник, пиала или большой стеклянный бокал), поскольку он предназначен не только для утоления жажды, но и для эстетического удовольствия.

В отличие от обычного способа заваривания, для приготовления связанного чая нужно сначала налить горячую воду (85-90оС) в чайник или пиалу и только потом поместить в него фигурку. Otherwise, it will fall apart, and the expected effect of blooming flower will not work. For optimal proportions, you need to use one figure of bound tea per glass of water.

Before you pour water into the kettle, pour boiling water over it. Placing the figure in the water, it is necessary to cover the dishes with a lid so that the tea settles to the bottom. Bound tea is brewed for 2-5 minutes.

Infusion time and water temperature is determined by the grade of the base composition. If it is green tea, it is brewed with water at a temperature of 75 ° C for three minutes.

If the base of the figurine is black tea, the infusion time is increased to five minutes, and the water temperature to 80 ° C.

Watch the beautiful brewing process: the figurine dissolves slowly, straightening each leaf. Drink slowly to enjoy a delicate aroma and great taste.

After the tea is poured into cups, you need to add water to the kettle. Some types of this drink can be re-brewed 3-4 times without loss of quality.

Each time you should increase the time of insisting for 3-4 minutes.

Due to its caffeine content, bound tea has a stimulating and tonic effect on the body. Useful properties of bound tea: - it relieves headaches, fatigue and drowsiness, - activates the metabolism, - helps to bring the weight back to normal.

Chinese masters bind tea into figurines that differ in shape and size. The most common is the ball, which symbolizes love. You can find tea in the form of a flower bud, spindle, Chinese lantern.

An important role is played by the surprise inside the figure.

According to Chinese poets, tea with peony awakens hidden opportunities and strengths in a person, tea with plums can save one from bad thoughts, tea with chrysanthemum symbolizes the road to harmony with oneself.

bound tea, how to brew bound tea, recipe for brewing bound tea

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Bound tea

Bound tea, which is also called flowering, became known to us not so long ago. However, in his homeland, in China, he has a long history. And although there is no exact data about the time of its origin, historians claim that information about it is found even in ancient Chinese annals.

In particular, the literature that belongs to the era of the Song Dynasty (960–1279) contains references to some kind of “demonstration” tea. It was created for the emperor's fun and consisted of tea leaves that were associated with flowers. Hence its intriguing name.

Bound tea is a tight bud of bound dry tea leaves wrapped around a dried flower (or several flowers). Usually, flower tea is made in the form of a ball, but it can also have a more complex shape, which depends on the imagination and skill of knitters.

This tea justifies its name: during brewing, the bud blooms in water, like a beautiful flower. In addition to leaves, fragrant inflorescences are used to make this tea:

In the process of brewing tea blooming leaves open to the eye a unique floral bouquet. It gives infusion unsurpassed flavor and original taste.

Legend of making tea

The ancient Chinese legend speaks about the history of the great emperor and his empress, who lived in harmony and harmony for many years.

When their long-awaited son was born, the emperor was so happy that he wanted to come up with a gift for his wife that would show his love and gratitude.

Then he ordered the servants to make a beautiful drink made from flower shoots. So the bound tea appeared.

This wonderful drink cannot be identified to any group of teas. It contains several types of raw materials. These can be petals of green, red, white color, which are intertwined with the petals of such plants as jasmine, roses, chrysanthemums, and St. John's wort.

Chinese tea is an integral part of Chinese culture. It occupies an honorable place among the most fascinating traditions of this Asian country. The variety of colors and the uniqueness of the figures that bloom right in front of your eyes, is truly a unique spectacle.

Manufacturing process

Chinese flower tea is made by hand by local craftsmen. In this business it is important to have creative thinking and dexterous hands. Flower shoots collected in the midst of the rainy season. Wet shoots are well dried and subjected to careful processing.

After they are twisted into various forms, creating new compositions. How the Chinese associate tea, for many, remains a mystery. It is very important that the buds do not lose their elasticity and density. Also of great importance is the combination of taste and color.

Skilled craftsmen know how to combine the ingredients to get a particular flavor and shape.

Ready bound tea should be well pressed so that the petals do not fall apart. Most often it has a round or oblong shape, and after brewing it turns into fancy images.

Types of flower tea

There are various types of flower tea. They differ from each other in color, gamma, aroma and components.

Types of flower tea:

  1. “Imperial bouquet”. It is a green knitted tea, similar to oblong beans. It consists of pink flowers of amaranth and calendula yellow. It is recommended to brew it for more than five minutes in order to feel the delicate and aromatic taste of coconut milk.
  2. “Silver Spiral”. Its buds have a characteristic silvery shade. When the molded mold is opened, a small beautiful carnation appears. The drink carries a bright aroma of jasmine flowers.
  3. “The birth of a miracle.” This drink combines several different varieties of tea. It has a rich deep flavor and a magical aroma.
  4. “The garden of the moon”. Tea is a silver ball with green tints. It opens in the form of a beautiful arch, from which a tiger lily and jasmine grows, as it were. For a rich taste, it is necessary to insist five minutes.
  5. “Sacred Fruit.” Flower drink has a sweet and romantic heart shape. When brewing, it produces flowers of orange lily, jasmine and pink amaranth. The subtle and sensual taste of tea complements the soft aroma of coconut.
  6. “Fragrant silver bar”. This is green tea, pressed into a ball of silver color. When opened, a delicate pink clover comes out.
  7. “Buddha's Basket”. The drink has a bright fruit aroma, in which warm notes of peach blend with fresh notes of orange. When brewing, you can see the texture of leaves of tea with flowers of yellow calendula.
  8. “Peach of immortality”. This is a tea with a delicate peach flavor. It has the shape of a Chinese lantern. The flowers of yellow calendula, pink amaranth and white jasmine bloom during opening.


To do this you will need a transparent kettle or any other deep transparent container. If you brew in matte dishes, then you will not be able to enjoy the beauty of the flower opening process.

How to brew bound tea:

  1. Pour boiling water into empty dishes. Put pressed tea into it. If you do the opposite, the shape of the flower may fall apart or be damaged. And the dismissal of the figurine will not be slow and fascinating, but quick.
  2. After the tea sinks to the bottom, it is necessary to cover the dishes with a lid.
  3. Pay attention to the process of transforming a pressed figure into an elegant flower or animal.
  4. After the time required for brewing (for each type of tea it is different), pour into cups and add sugar to taste.

Some types of teas can be brewed several times; you can find out about this when buying a product. Increase the infusion time with each repeated brewing by 4-5 minutes. So your drink will not lose its rich and pleasant taste.

How to brew tea: the stages and rules of brewing black and green tea

It's no secret that tea is the most popular drink that both adults and children drink with pleasure.

Who will refuse a cup of fragrant tea, invigorating and toning? But many people forget how to brew tea in order to reveal its useful qualities as fully as possible, use quick methods of brewing, using tea bags.

But the tea ceremony in some countries is a real ritual that does not tolerate haste. Eastern peoples consider tea to be their national drink.

Let's remember all the subtleties and nuances of making this wonderful drink, fully enjoy its taste and aroma.

A few words about tea and its varieties

Many people know about the existence of a beautiful flower - camellia, some even grow it at home. But not everyone knows that this is the very tea plant, from the buds and leaves of which absolutely all kinds of tea are made. Yes, it is Camellia Chinese that provides raw materials for black and green, and for all other varieties of our favorite drink.

China is the birthplace of tea, although many are convinced of its Indian origin. But there is plenty of evidence to the contrary, especially since it is reliably known about the three-thousand-year history of Chinese tea.

In the modern world, there are more than 1,500 varieties of tea, but there are only six main types: black, green, white, red (oolong), yellow, and pu-erh (post-fermented).

They differ from each other in the duration and method of oxidation before subsequent drying of the sheet.

  1. The black. The oxidation process is long, from two weeks to a month. The leaf is almost completely oxidized, up to 80%. In dry form it has a dark brown, almost black color. Drink - from orange to red-brown hue. The most popular grade of tea in the European part.
  2. Green. Practically not oxidized tea (3-12%). Its leaves are left in the air, so that they are slightly wilted, dried and twisted. Due to this, fermentation does not occur. Dry leaves range from lime to dark green, and the drink is yellowish or greenish with a distinct herbal flavor and aroma.
  3. White. Young leaves and unblown buds of camellia are almost not processed, however, the degree of oxidation is about 12%. They are dried, but not twisted, as green, so that tea leaves quickly open in the water. Light color in a dry state, and yellowish, but more saturated than green, after brewing. It has a floral taste and aroma. Very sensitive and capricious when cooking.
  4. Yellow. This is an elite variety, once it was prepared exclusively for the imperial court, and it was banned for export from the country. It is made only from high-quality raw materials and carefully processed. Before drying, the leaves undergo a special process of languor in fabric bags. The degree of fermentation is 7-10%. Brewed tea is transparent with a slight yellow tinge and a pronounced "smoked" smell - this is its distinguishing feature. Tea is quite rare and is still considered exclusive.
  5. Red (oolong). In China, it is also called turquoise or blue-green, while in Russia it is known as red. According to the degree of fermentation are divided into weak, medium and strong. Color, taste and smell depends on oxidation, which varies from 30 to 70%.
  6. Pu-erh (dark tea). Dense, succulent leaves are collected from the oldest plants, then they are pressed into pellets and subjected to perennial natural oxidation. To speed up the fermentation process, artificial aging is used - a pile of leaves is watered from time to time and starts the mechanism of development of microorganisms (mold), which raise the temperature with their vital functions and force the juice to stand out. The main thing is to monitor the temperature in order to prevent rotting. This is the most expensive type of tea.

Water requirements

Before brewing tea, first make sure that the water is prepared correctly for you, because it is one of the main components in the preparation of the drink. The Chinese recommend taking spring water or fresh water from rivers and lakes, but, given the unfavorable ecology, it is better to limit yourself to pure filtered water.

If you only have a tap from a tap, then make it a rule to keep it in an open container for several hours, so that the smell of bleach will disappear and harmful impurities settle to the bottom. Of course, it is unacceptable to shake and stir it, use only the top layer of liquid.

Remember, water quality is crucial in making tea.

Hard water "kills" the taste and smell of tea with sulphate and carbonate components.

Soft, practically not containing mineral salts, most of all is suitable for the preparation of an aromatic beverage.

What to do if hard water prevails in the region? Defend at least a day and filter.


If you ask drink lovers, what water should brew tea, the vast majority will answer - boiling water. And it will be fundamentally wrong!

Of course, there are several varieties that require boiling water, but they are more likely an exception. Water for brewing need to take hot, about 80 degrees.

Try to catch the moment of the “white key” when a lot of small bubbles rush up and the water gets a cloudy milky color.

It is in these temperature conditions that you can reveal the most complete taste and aroma, and most importantly, avoid the release of tannins, which give a bitter taste.

Long-boiled water or boiled water again spoils the taste of tea, "impoverishes" it, and the smell completely disappears. This is not a drink, but colored water. The most annoying thing is that we often call this water tea.

What is he like?

This is part of modern Chinese tea culture. But some historians refer to the fact that tea, revealed as a flower, is mentioned in Chinese literature in the era of the Song dynasty (10th – 13th centuries). It is still customary to assume that it first appeared in the 1980s.

Chinese tea is a bud of the leaves of green (less often the other - white, red, yellow) tea. A fragrant flower is woven into the buds, which creates this amazing sight. All you need to do is watch when it opens in a glass during tea leaves: an unsightly ball of dry grass contains a wonderful little performance inside.

How do tea pop up?

It is hand knitted by tea masters. Only the hands of the master! And that's all. And at all stages of production. Automate the manufacture of this miracle is impossible. Therefore, Chinese tea in the form of a flower is unique.

The top leaves and buds of the camellia, necessary for manufacturing, are collected in the rainy season. They are processed on the day of collection, then sorted, and a dried flower is placed in the middle. Then the leaves are tied with a thread, closing the plant. Each composition is dried in the oven.

The flowers hidden in the bud can be different: lily, chrysanthemum, jasmine, peony and many other beautiful plants. More often dissolved tea is made in the shape of a ball, which is a symbol of love in China. But it also happens in the form of a Chinese lantern, a heart, an asterisk or a dragon. It all depends on the imagination and the mood of the genius master.

  • Brewing flower tea in China for the guest is considered a great respect and special attention to it.

The time when the flower blooms or how to brew tied tea

The main thing is time. It must be stopped. To be calm and relaxed, not to rush, not to think. Having achieved a state of inner peace, you can proceed.

  • Before brewing a bound tea, glass teapot or glass you need to warm it with boiling water. Then take one bud with a flower and place it on the bottom of a transparent dish. Carefully pour water over the wall: hot, but not boiling (80 or 90 degrees). But the bud must be protected from the jet. And it is better, on the contrary, to first pour water, and then drop a Chinese flower tea into it. Then, in order for the figure to sink to the bottom, you need to close the container with a lid. And now you can put a glass and wait.

A magical view opens to the eye in a few seconds - a tea flower will bloom in the glass. This is a real intrigue. You will never guess what a surprise will begin to break through the dense tea leaves, which will be straightened before our eyes, revealing the miracle hidden in them.

Chinese bound tea combines a unique spectacular performance, delicate soft taste and amazing aroma. When the "play" is over, you can drink tea. The main thing is not to forget to fill in flower tea again with water, since 3-4 tea leaves are allowed. And each gradually reveals all the nuances of the drink. Для повторных завариваний время следует увеличивать на 3 минуты.

Полезные свойства самого чая дополняют целебные особенности растений, вплетающихся в листья. Например, календула нормализует повышенное давление, жасмин тонизирует, а бессмертник спасает от многих хворей.

Это действительно важно знать, как заваривать связанный чай, распускающийся как цветок. Having done everything correctly, you can enjoy the elite variety of your favorite drink and view the sensual and intriguing dance performance. It is unlikely that anyone will remain indifferent to this action.

How to make knitted tea

In the production of used tea leaves collected in the rain season. They are also called rainy flushes, they have a greater length and special taste characteristics. All raw materials are only high quality, because this type refers to the elite varieties of tea. A flower is surely placed in the core, which is why it is also called blooming tea. The technology of special drying is maintained, which is carried out in several stages. In general, this is a very painstaking and careful work, which does not tolerate haste. Green tea together with buds is fastened with cotton or silk threads. This will allow the flower to “open up” when brewing, and not disintegrate into separate pieces.

The production uses different types of flower arrangements:

  • Camellia.
  • Lotus.
  • The Rose.
  • Clover.
  • Chrysanthemum.
  • Jasmine.
  • Lily.
  • Calendula.
  • Flowers Lychee (Chinese plum).

In addition to the original taste, the flowers are highly decorative, so the brewing process turns into a whole ceremony. This tea can be enjoyed with family and loved ones, as well as used as an original gift. Most types are packed in individual balls, hearts or rectangular or oval briquettes. When brewing, they can turn not only into floral arrangements, but also into figurines of fancy animals - it all depends on the type and skill of the producers.

Important cooking nuances:

  • Water temperature should be in the range of 70-80 degrees, but not higher. So the petals will not lose color and will not be damaged when brewing. In addition, it reveals the aromatic bouquet of the composition.
  • The teapot is pre-doused with boiling water, after which it is necessary to pour water into it for cooling.
  • Only after reaching a comfortable temperature can you throw a ball of tea. If water is poured from above, there is a high risk of injury to delicate petals, so the masters recommend just such an algorithm of actions.
  • Brew a drink for 5-6 minutes, after which you can taste. In China, the first brew is drained, because the delicate taste is revealed only the second time.
  • The readiness of tea is determined by the settling of the flower on the bottom of the tea pot. For better brewing, the container must be covered with a lid.
  • As a rule, this tea can be used two or three times, each time increasing the duration of infusion.

This drink is very refreshing and tones no worse than coffee. That is why you should not leave it for an evening feast. You can enjoy the subtle taste among friends, savoring tea in small sips. In addition to taste and aroma, it contains many nutrients, helps to improve digestion and relieve stress. The effect on the body is determined by the composition of the tea, for example, calendula flowers will help stabilize blood pressure, and jasmine will give vigor. Often, whole compositions are used in such teas, so it looks very elegant and unusual.

You can see a visual transformation of this wonderful tea on video.

Bound tea is popular all over the world for its exquisite taste and no less attractive appearance. Brewing such a drink is a real art, because in the process a whole tea flower is produced, revealing with bizarre forms. Features of making and brewing such tea are discussed in our article.

What kind of utensils will make a delicious tea?

Ceramics, porcelain or earthenware are the best materials for a teapot. Recently transparent transparent thick heat resistant glass has come into fashion, they are not inferior to ceramic and are also worthy of attention.

The lid must be tightly closed and even slightly go inside, so as not to create a "draft" and an imbalance of temperatures. The walls are thick, the bottom is wide, the form is pot-bellied, tapering towards the top - this is the perfect kettle.

Step by step instructions for brewing black tea

How to make tea in order to enjoy its taste most fully? After all, most likely you are pouring raw materials into the teapot, pouring boiling water on it and after a couple of minutes pouring the tea into cups. Or a bag with an incomprehensible substance dip into a glass with hot water. Do you call this tea? Then you never drank real, properly brewed tea.

Boiling water

Pour all that is in your kettle. No reboiling! Fill it with fresh, ideally spring water. Since you most likely do not have such water, take the separated filtered or bottled water from the store.

Bring to an incomplete boil, the "white key" when a lot of small bubbles paint the water in a milky color.

Compliance with the dosage of welding

Each variety is brewed in different ways, but there is a universal rule - you need to pour 1 teaspoon of raw material onto a glass (cup) and add one more. That is, if you need to pour the tea in four, then pour 5 teaspoons of tea into the teapot.

Everything else depends solely on your taste - love stronger, add brewing.

Watering and infusion

After you have prepared a teapot (scalded it) and poured the right amount of raw material, pour hot water to a third of the volume. Close the cap and shake the contents slightly. Then add water to the desired level and leave for a few minutes.

Never pour water up to the top, leave a few centimeters for steam and foam. By the way, properly brewed tea always forms a foam on the surface.

Tea is considered to be brewed if all the tea leaves have dropped to the bottom. As a rule, this occurs after 5-7 minutes. During this time, the leaves had time to steam out and turn around, release into the water all the useful substances and aromatic essential oils.

Drink only freshly brewed tea, the longer it costs, the more it loses its beneficial properties. In a drink that has stood for an hour, up to 90% of its properties are lost and harmful substances are released that are more likely to cause harm than good.

Green tea and its brewing rules

How to brew green tea and how brewing technology differs from black? Yes, nothing! There are no fundamental differences in the preparation of black and green, except for one very useful property of the latter.

Green varieties are suitable for reusable brewing. This is especially convenient in our realities, as a high-quality tea leaf is expensive.

With each subsequent brewing, the drink gets a different taste, with the second and third being much tastier than the first.

But it should be remembered that re-brewing should be carried out during the day, and not the next, otherwise it is fraught with the appearance of mold and mildew, and the essential oils will evaporate and the tea will look like colored hot water.

What water should be taken to make the tea tasty?

The ideal option for these purposes is considered to be mountain spring and spring water. It is clear that in the conditions of urban life it is not necessary to talk about spring water, but even the most ordinary tap can be significantly improved by filtering or simply settling in open dishes for several hours.

Hard water with an indicator above 8 mg equivalents per liter should not be used - it is not suitable for the proper brewing of tea. Of course, not every household has a device for determining this very stiffness, however, just in case, we will proceed from the fact that it is more than moderately rigid.

For proper tea brewing hard water is not suitable. It must first be mitigated.

In order to soften the water, it is necessary to add a pinch of sugar, salt or baking soda. And you can apply a more complex method, which consists in condensing the steam that comes out of the spout of a boiling kettle. The water obtained as a result of such manipulations will be not just soft and clean, but ideal, and is the best fit for the proper brewing of tea.

What dishes are recommended for brewing tea?

In no case should not use a metal kettle. The best option is considered a porcelain vessel. By the way, the Chinese are paying great attention to the varieties of clay - it must be special, "breathing" and imbued with the power of the place where it comes from. But we are unlikely to understand this Chinese magic, so we limit ourselves to using a good, not too cheap porcelain teapot. It warms up better when compared with faience, and softer in texture than glass.

A little about the temperature of the correct brewing tea

"White key" - a state where the water is filled with a mass of bubbles rising from the bottom. This moment should be “caught” exactly. If you overdo water on fire, then when it hits a tea leaf, it will decompose all its constituent elements, destroy the bouquet and the chemical composition of tea. On top of that, long-boiled water will become harmful to the human body. If you do not keep it, the tea simply will not brew.

Making tea, “catch” the moment of boiling water with a “white key”. This is one of the main secrets of the proper brewing of tea.

Properly brewing tea is not only an art to satisfy the taste, it is also intended to achieve the optimal combination of healthy tea properties., activation of all healing that enters into it.

For this it is necessary to strictly adhere to the rules of brewing, even the slightest deviation from which can lead to a violation of the favorable balance of substances in the infusion. Everything is important: including the time of drinking. According to British experts, 20 minutes after brewing, the tea will become unfit for drinking, because as a result of a long brewing, the solution will be saturated with substances harmful to human health.

How to brew tea? Step-by-step instruction

Wash the teapot from the old brew in advance and dry it. Type in the kettle fresh water and boil it over low heat.

After the groups of small bubbles appear in the water, causing its slight turbidity, remove the kettle from the heat and wait until the water cools to 80-85 degrees.

Do not waste time and, while the water cools, rinse the teapot 3-4 times with boiling water to warm it.

In a warm and slightly damp teapot, pour dry tea per teaspoon of tea per cup of water into the kettle, plus one more spoon on the kettle itself. The tea prepared in this way will be of medium strength.

Let dry tea in the teapot swell for a few seconds.

Pour 2/3 or half of the cooled water that fits in it into the teapot. Close it with a lid and - from above - a napkin so that the holes in the lid and the nozzle are closed.

Now let the tea stand. Leaf black teas are not recommended to be brewed for more than 5 minutes, black teas of small varieties are more than 4 minutes. If you follow all the above rules regarding the state of the teapot, the softness of the water, its boiling with the “white key”, double pouring, the optimal infusion time will be 3.5-4 minutes. Just so much, and not a minute more.

Somewhere in the middle of this process, add water to the teapot, make sure that there is space between it and the lid. Again cover the kettle with a lid and a napkin.

Already at the end of the process of insisting, add water to the very top. Such a three-time pouring contributes to a slower cooling of the water.

The foam appeared in the process of insisting is a sure sign of the correctness of your actions. You should not remove it, because there are many useful substances accumulating there, for example, essential oils. After the infusion process is completed, stir the foam with a spoon in the kettle.

How to brew green tea?

Important! Check out whether the green drink is good for you - here. And - especially important! If you are preparing to become a mother, can you drink green tea - here.

How to brew red and white tea?

For brewing red and white varieties of tea, you can use two methods:

  1. In a strongly heated dry kettle pour a double portion of red tea (see how to brew black tea correctly) and soak for no more than 2 minutes, then add 2-2.5 cm of water, another two or two minutes later add half of the water to the teapot, and another 2 minutes to the top (almost). Brewing time 4 minutes.
  2. In a hot dry teapot, pour a triple portion of tea, pour water to the top and brew (hold) for 3 minutes, during which time pour boiling water on the outside of the kettle.

English connoisseurs of white tea believe that this divine drink of emperors and future babies should be brewed at a temperature of exactly 85 degrees Celsius, claiming that only in this case he will reveal the whole magic power of his delicate, sophisticated flavor.

How to brew yellow tea?

In the proper brewing of yellow tea there is one important nuance - a mild regimen with reduced infusion time. Yellow tea can be drunk immediately after the first pouring (1-1.5 min.), After which it is brewed again (the second pouring - 3 min.) And again (the third pouring - 4 minutes).

Adhering to all these simple principles, you can easily prepare such a tea, which will not only delight you with its unique aroma and taste, but also bring great benefits to your body.

The golden rule of tea drinking

Interestingly, tea can be both exciting and soothing.

Remember the three magic numbers: 2-5-6, they will help you drink tea correctly.

The calming effect of tea comes after 2 minutes after brewing, exciting - after 5 minutes, but just a delicious drink with a faint aroma - after 6 minutes (it is after so much time that volatile oils evaporate).

The balanced and beneficial properties of tea manifest themselves in full only 15 minutes after brewing, some medicinal (for example, antimicrobial) can manifest themselves after a while, but after 7-8 hours they finally turn into either “special equipment” or a real poison!

Wishing you a pleasant and healthy tea!

Selection Criteria and Key Features

Flowers are a beautiful natural creation that pleases the eye and attracts with its fragrance. In addition to beauty, invaluable health benefits are valued in colors. Useful properties of flower tea depend on what components are present in it.

Each variety of this valuable drink is unique in its own way, but one cannot deny their excellent taste characteristics. Beautiful, delicate taste is not the only advantage. These varieties are good for health, tone up or, conversely, relax, help strengthen the immune system, protect against vascular and heart diseases, help improve the functioning of the gastrointestinal tract and suppress inflammatory processes.

Of course, there is not a single tea leaf in flower tea, but this does not make its properties different from the classic tea products. To date, people of the whole world appreciate several special varieties that have excellent taste characteristics. Among them are chamomile, lime, jasmine, as well as an infusion of chrysanthemum flowers or elderberry, lavender, pink, etc. Sometimes the term “flower tea” refers to an aromatic blend of green or black, in which flowers play the role of an additive. The greatest experience in the preparation of such tea compositions is present in the inhabitants of the Middle Kingdom.

The composition of such teas may be different, but the choice is still based on some criteria that will help to buy a good quality product:

  1. The uniformity of the raw materials present. If the task is not to acquire a mixture of varieties, it is recommended to pay attention to the amount of dried flowers: ideally they should be about the same size. If there is dust or too small components in dry brewing, it is better to refuse such a purchase.
  2. Lack of extraneous impregnations. Such inclusions can be not only twigs of plants, but also pieces of wood, paper or foil. This product also should not be purchased.
  3. The degree of dryness of welding. Qualitatively harvested raw materials must have a moisture content of 3-6%. If the moisture level is higher, the quality of the product is noticeably reduced. In addition, when the humidity is more than 18-20%, the welding starts to mold and becomes undesirable and dangerous to health characteristics. If in the composition there is too dry tea, then it becomes brittle and quickly turns into dust.
  4. Smell. The selected product should have a pleasant floral scent corresponding to the name on the package. In addition, high-quality raw materials are always securely packed. If there are foreign odors, such as burning, metal, fish, perfume or anything else, such brewing should not be bought.
  5. Freshness. This is one of the most important qualities of any tea product (excluding Puer). The buds or petals collected for a drink should not be stored for more than a year; moreover, the closer the final shelf life is, the less useful properties remain. It should be said separately about welding, packaged in plastic bags: this packaging deprives the raw material of taste and smell very quickly, so in this case the shelf life reaches only six months.

By selecting the desired product, you can begin to brew it.

Особенности приготовления напитка

Чашечка ароматного горячего цветочного напитка поможет приблизиться к природе, расслабиться и набраться новых сил. Заваривать его совсем несложно: для этого понадобится вода, заварочный чайник и нужное количество бутонов или лепестков выбранных цветов.

For a start, you will need to thoroughly rinse the teapot with boiling water, and then immediately place in it the right amount of tea leaves. The amount usually depends on the taste preferences and is determined "by eye" or through experiments.

This is usually one rubbish per person and one more per teapot. The mixture placed in it is gently poured with boiling water, but not steep, but “white” - when the water is just starting to boil.

For brewing, you can choose only one type of flowers or create a unique fragrant mixture that will give an unforgettable aroma. In addition, the finished flower drink can be supplemented with fruits or berries, spices or honey - it all depends on taste preferences.

After the kettle is closed with a lid. It is necessary to let the mixture stand for 5-7 minutes. After that, it can be poured into cups. If you need to get a stronger drink, the time for infusion can be increased to 15-25 minutes.

As you can see, it is not so difficult to make flower tea - you just have to choose the right raw material and brew it correctly. After a few minutes, you can enjoy the result, tasting the amazing aroma of summer and warmth.

Oolong or red

In the East, red tea is the one that is known to us as black. The Chinese are guided by the color of the drink, because the color varies from amber to red-brown from the number and variety of raw materials.

Europeans call it black, on the basis of dried tea leaves, and it, as we know, is black. Tea, which is traditionally considered red in our country, is called oolong or turquoise in China.

This variety is a cross between green and black tea, and its color, smell and taste depend on oxidation.

In order to brew an oolong tea properly, one should know its degree of fermentation. The weak are filled with hot water from 60 to 80 degrees and kept up to 3 minutes. More oxidized require a little longer brewing time, and the water temperature is close to boiling - 90 degrees.

The cups open well while maintaining the temperature, so it is best to take a special ceramic teapot with thick walls.

These teapots are made for Chinese tea ceremonies, they are small in size - tea is filled up by a third, and the remaining two thirds are filled with water.

The amount of re-brewing can reach an average of 7 times.

But you can use traditional dishes - glass or porcelain teapots and take 1 teaspoon of raw materials into a glass of water plus another extra spoon.

Imperial Elite

Yellow tea requires careful observance of all brewing conditions, otherwise you can spoil the taste. In no case do not fill it with boiling water, except that you "kill" the smell and most of the nutrients, the drink will be bitter and unpleasant.

Take a soft filtered water and heat it until bubbles appear, about 70-80 degrees. On a glass of drink should take 4 grams of raw materials.

It is best to prepare tea in a glass transparent teapot to enjoy the “tea dance” - tea buds several times in the brewing process float and fall to the bottom.

In ancient times it was believed that the process of raising and lowering should occur three times, only after that the tea will be ready.

Medicinal light

This type of tea appeared long before green and was used for medical purposes. It is still called the drink of youth and health. It is considered one of the best remedies for the treatment of chronic fatigue syndrome.

According to Chinese tradition, white tea is brewed exclusively with boiling water. In Western culture, there is a myth that this is a gentle drink and it is necessary to prepare it in cold or slightly warmed water - this is nonsense and the Chinese will only laugh at you.

Take a small kettle and pour raw materials into it at the rate of 7g per half glass of water. Fill with boiling water and pour the tea into a bigger kettle in half a minute. Pour boiling water again and drain. This method is called strait.

White tea can withstand up to 10 repeated brews, and the resulting tea in a large kettle will be rich and will collect all the taste details of numerous brews.

If you do not want to plant a ceremony, then in an ordinary porcelain teapot pour tea at the rate of 6 grams per cup of water and fill it with cooler water 80 degrees. Insist so that the tea leaves fall to the bottom. This method involves a single brew.