It is an understatement when described, it invigorates the soul, relaxes the body, comes to mind when the Black Sea is mentioned, opens th...
It is an understatement when described, it invigorates the soul, relaxes the body, comes to mind when the Black Sea is mentioned, opens the mind, and is insatiable with its taste and conversation; TEA.
Before we start brewing, it is useful to highlight three important points:
Black tea, tea water, teapot.
First of all, we need to know well the dry black tea we will use. Since the particle structure of the tea is directly proportional to the brew rate it will release, it will change the minutes of the brewing time. Namely; A tea with a fine structure and a high powder content allows it to brew in a shorter time and allows you to obtain a stronger liquor. (It is difficult to get clean liquor from dusty teas, keep in mind that there may be turbidity) Therefore, you need to shorten the brewing time.
If you can obtain a tea with a number two sieve and a May strainer, you can brew a standard and delicious tea. Or let's say the tea you like and suits your taste, the most important thing is "your taste" you can adjust the brewing time by taking into account the particle structure.
Tea water?
There are many details in tea water other than just its pH level. In fact, it would be appropriate to say that we brew "water", not tea. Water was not two hydrogens and one oxygen.
Water directly affects the smell, color and taste of tea. There are different kinds of sky water and different kinds of ground water.
What is sky water?
Raw water, ice water collected from various places, snow water, hailstones...
Yes, you read it right, when we look at the details of the sky waters, they are carefully preserved by experts and these people brew delicious teas for healing purposes.
What is ground water?
Mountain water, water flowing from mountain stones, is not easy to reach. I say this as someone who has been mountaineering in Rize, known for its healing waters, for five years. We are not talking about ordinary water flowing on the mountain, but water dripping from stones or water leaking through the stones.
It is the most sought-after water of healing teas.
River water; There are some that flow and some 
that do not flow, which are considered to be useless in standing water. The water coming from the source of the river is in the cleanest and purest form, and they make delicious inventions.
that do not flow, which are considered to be useless in standing water. The water coming from the source of the river is in the cleanest and purest form, and they make delicious inventions.So, after talking about water with such a magnificent structure and properties, it is not a little heartbreaking to get up and brew tea from our water at home. At least we should not brew tea from tap water that we do not drink.
Additionally we can: Using lime-free and clean water, the pH level of the water should be between 6.5-8.5, even a pH level of 7 is considered neutral, and if it is neutral, the molecular structure of the tea will fully pass into the water.
We should not boil the water while bringing it to boiling point. We should not use boiled and waiting water, it is beneficial to use rested water.
So how should you brew this tea?
In the early years of tea; In other words, the years when producers realized the value of tea, serious amounts of agriculture were carried out, and tea purchasing places increased. In these years, Rize was almost joyful and its people had money. Rize, which had previously suffered from poverty, had started a new era with tea. Its people were very hardworking, especially its women. With the comfort and prosperity that tea brought, drinking it had now become undeniable. A different living space was created in the purchasing areas other than tea purchasing, the entire village's population would be there, the "aluminum" teapots were always boiling and smelled like TEA, the smoke of the brewed tea took over the Black Sea and then the whole of Turkey. In fact, its fame spread throughout the world as the most natural and delicious tea. We still listen to the fragrant smell, taste, chatter and laughter of fresh, hand-picked green leaves in the "two leaves and one sprout" format...
Yes, why did I tell you these; Now let's brew tea in the teapot we want and use whatever tea we want, it will not be the same as before. Because our tea plant is not what it used to be. Hand picking is no longer a thing, we are taking the life out of tea with scissors...
First of all, I recommend porcelain teapots; It provides equal heat and has strong thermal insulation. It does not spoil the structure of your tea while it is brewing, it adds flavor to it, and if you care about tea aromas, there is nothing better than a porcelain teapot.
Secondly, I am talking about hammered copper teapot, good copper made of double layer, original tinning. It will preserve the temperature of your tea for a long time and offer you a pleasant drink. The copper teapot adds its unique taste and smell to the tea. In fact, there is no substance that passes from copper to tea. It's just the interaction and when you drink it, it feels like it has added flavor. Let's not forget that there are Copper Teapots and Samovars in the traditional Turkish Tea presentation.
We touched on TEA, we also touched on the details of WATER, we found the POT according to your personal choice, let's talk about black tea brewing, which I have standardized with the correct techniques that I explain wherever I can, at every opportunity.
⁃ A more delicious tea is obtained if a porcelain or copper teapot is used.
⁃ Tea water is also very important; It is also beneficial to use distilled water. Heated and standing water should not be used. The pH level of the water should not be too acidic or too basic (alkaline). (Ph: may be above 6.5 - below 8.5)
– Unit of measurement for those who want to drink rabbit blood tea with every brew; It is to add a tea glass full of dry tea to four tea glasses of hot water. As the amount to drink increases, the numbers increase in direct proportion. 4/1 – 8/2 – 12/3, until; until your vision becomes clear. If a lighter brew and a softer taste is desired: As another unit of measurement; Add one teaspoon of dry tea to one cup of tea. As the number of glasses to drink increases, the amount of water and black tea is increased in direct proportion.
– Turkish Tea should be left to brew for 15-20 minutes. In the first 15 minutes, caffeine passes into the water, and in the last 5 minutes, the entire molecular structure of the tea passes into the water. (of course, if we don't count the flying ones) "Turkish Black Tea needs to brew for 20 minutes in total."
– While the upper teapot is brewing, the water temperature of the lower teapot should be kept at 97-99 degrees C. The water should not boil. If the bottom water boils and the upper pot releases steam, the tea becomes bitter and stales prematurely.
Brewing TEA is a matter of love and art. TEA is much more than a beverage for us. We prove this as the country that consumes the most tea per capita in the world. For us Turks, tea was an art to brew, a craft to drink, the threshold of conversation, the bottom of habit...
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