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Health: This is the only way tea should be best prepared


Tea needs room to develop: so that the infusion becomes a pleasure
The better tea can swim freely while brewing, the better the aroma can develop. Tea lovers therefore swear by loose tea.

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

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

And the water also affects the aroma of the drink. Soft water is ideal, especially for fine, light teas such as First Flush Darjeeling. Herb Assam or Ceylon teas also tolerate slightly harder water.

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

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