RU2259054C1 - Tea preparing method - Google Patents

Abstract

FIELD: method for brewing of tea in tea saloon, club and at home.

SUBSTANCE: method involves providing water extraction of tea leaves in tea pot having nose and cover, with water having temperature of 94-99°C being poured for filling the entire volume of tea pot and tea pot used having nose opening arranged at the level of tea pot neck cut; after filling tea pot with water, closing tea pot neck with cover equipped with portion for replacing part of water from tea pot; infusing extraction for time interval of from 5 s to 3.5 min.

EFFECT: improved organoleptical properties and stronger aroma of ready tea and useful utilization of basic material, such as tea leaves.

4 cl, 3 dwg

Description

FIELD OF THE INVENTION

The invention relates to methods for preparing drinks, in particular to methods for preparing (brewing) tea, and can be used in tea salons, clubs, as well as in everyday life.

State of the art

Tea is one of the oldest drinks. The word "tea" means both a drink and dry tea leaves. Its use is inextricably linked with the national culture and traditions of many peoples. Tea is not just a drink among other drinks. For many people, it is a necessity. Therefore, it is necessary to strive to ensure that the use of tea brings maximum benefits. The composition of tea includes such important parts as tannins, essential oils, alkaloids, amino acids, pigments and vitamins. Long before the chemical composition of tea became known from observation and life experience, the healing and nutritional properties of tea were established. First of all, it was noticed that tea stimulates the vital activity of the body, enhances working capacity, eliminates fatigue, and the sensation of tea aroma gives great pleasure. Like many food products, tea has a different ability to act, depending on how to cook and consume it.

How important it is to be able to brew tea can be seen from the fact that even from low quality tea when brewing using well-known techniques and careful handling, you can get a good, pleasant and healthy drink. The preparation (brewing) of tea using techniques that promote the best extraction can bring maximum benefit and enjoyment from a tea drink. The main thing when making tea is thoroughness in the execution of the sequence of actions and accuracy, as well as the availability of good tea, especially elite varieties of Chinese tea, and quality water.

Known tea drink, consisting of an extract of tea raw materials, a sweetening component, food acid, flavor and water (RU 2132618, A 23 F 3/16, 07/10/1999). To prepare a known tea beverage, an extract of tea raw materials is used, obtained by extracting black or green tea with an extractant containing an aqueous-alcoholic liquid, food acid, and an aqueous suspension of a mixture of enzyme preparations. As a result, the content of vitamins and biologically valuable components in the tea drink increases.

There is also known a method of preparing a tea drink by infusing a mixture of different plants, for example hibiscus leaves and / or mint leaves, and / or chamomile flowers, etc. (RU 2169480, A 23 F 3/34, 06/27/2001). The known method involves only varying the composition, which is insisted on to prepare a tea drink.

In addition, the known methods for preparing tea drinks are based on the use of mixtures of various plants and tea leaves, which makes it impossible to evaluate the actual aroma of real tea.

Closest to the present invention is a method of making tea, including water extraction (brewing) of tea leaves in a teapot having a spout and a lid (RU 2048144, A 47 G 19/14, 11/20/1995). In this method, the extraction of tea leaves is carried out in a teapot equipped with a removable brewing capacity of the type of glass installed in the teapot. The kettle is designed both for boiling water and for brewing tea. The extract obtained in a glass is mixed in a separate container, for example in a mug, with water from a teapot. Mixing water with extract in a separate container affects the organoleptic properties of tea. In addition, when water and extract are mixed, the mixture contacts the air, which impairs the aroma of the prepared tea, and also reduces the saturation of the aroma of the prepared tea.

SUMMARY OF THE INVENTION

The present invention is to improve the technology of the method of preparation (brewing) of tea, which allows to obtain the best use of the feedstock - tea leaves.

As a result of solving this problem, it is possible to obtain technical results, namely, that the organoleptic properties of the prepared tea are improved, its aroma is preserved and enhanced, and the rational use of the raw material — tea leaves — is increased.

These technical results are achieved by the fact that in the method of preparing tea, including water extraction of tea leaves in a teapot having a spout and a lid, water is used for water extraction of tea leaves at a temperature of 94-99 ° C, which is poured until the entire volume of the teapot is filled, and use a teapot whose nozzle opening is located at the cutoff level of the teapot neck, and after filling the teapot with water, its neck is closed with a lid having a means for displacing part of the volume of water from the teapot, then for 5 seconds or more extract up to 3.5 minutes.

A distinctive feature of the present invention is that for water extraction of tea leaves using water at a temperature of 94 ÷ 99 ° C, which is poured to fill the entire volume of the teapot. Water is not only an essential component of tea, without which it is impossible to make tea, but also an important component for the preparation of high quality tea infusion. To make tea, hot boiled water is required. Boiling water is a complex process, consisting of three stages that are clearly distinguishable from one another. The first stage begins with the slipping from the bottom of the kettle of small air bubbles dissolved in water, as well as the appearance of groups of bubbles on the surface of the water near the walls of the kettle. The second stage of boiling is characterized by massive rapid formation of water vapor bubbles, which results in “turbidity” of the water, and then even “whitening”. This is the so-called state of water, called the "noise of the wind in the pines." Subsequently, at the third stage of boiling, intense vaporization takes place, accompanied by spraying of water and the formation of large vapor bubbles. This state of water is called the fisheye, which indicates that the water has boiled over. Not boiling water and boiling over is not suitable for making tea. The second stage of boiling corresponds to water heated to a temperature of 94 ÷ 99 ° C. Water heated to the third stage, and then cooled to the indicated temperature is also unsuitable for making tea. Water heated to a temperature of 94 ÷ 99 ° C is poured until the entire volume of the teapot is filled, into which tea leaves are preliminarily placed, using a teapot whose nozzle opening is located at the cutoff level of the teapot, and after filling the teapot with water, its neck is closed with a lid having a means for displacing part of the volume of water from the kettle. As a result, part of the water in the gap between the lid and the body of the kettle, as well as through the opening of the spout of the kettle, is poured out, with no air remaining in the cavity of the kettle. When pouring part of the water through the gap between the body and the lid, the outer surface of the kettle is heated by washing it with hot water, which leads to a decrease in the rate of water cooling in the volume of the kettle. The absence of air inside the volume of the teapot and heating it during the water extraction of tea leaves enhance the aroma of tea, since the entire volume of the teapot is filled with extract. Insist the extract for 5 seconds to 3.5 minutes.

The extract obtained can be placed in an intermediate container from which it is drained into at least one cup, after which the extract is returned from at least one cup to the intermediate container, the extract being kept in the intermediate container and cups for 10 ÷ 50 seconds, and the tea leaves in the teapot are subjected to repeated water extraction, during which the teapot, covered with a lid, is watered from above with an extract from an intermediate container. In this case, cups are heated from which tea prepared by secondary extraction will be drunk, as well as additional heating of the kettle body.

It is advisable to use a kettle, a lid, an intermediate container and cups made of ceramic material or glass.

List of drawings

Figure 1 shows the basic scheme for making tea, illustrating an independent claim, figure 2 shows a scheme for preparing tea obtained by secondary extraction, figure 3 shows a General view of the teapot.

Information confirming the possibility of carrying out the invention

A method of preparing tea (tea beverage) includes water extraction of tea leaves in a teapot 1 having a spout 2 and a lid 3. The opening 4 of the spout 2 is located at the level of the neck 5 of the teapot 1. At the first stage of the method (see figure 1, first position left) water heated in any vessel to a temperature of 94 ÷ 99 ° C is poured until the entire volume of kettle 1 is filled. In the second stage of the method, after filling the kettle with water (see Fig. 1, second position on the left), its neck 5 is closed with a lid having a means 6 to displace part of the volume of water from the kettle 1. Means 6 mo It is to be performed, for example, as a bead. In the third stage of the method (see Fig. 1, third position on the left), after the kettle is completely closed, air is removed from the kettle cavity by pouring water from the spout 2 and through the gap between the lid 3 and the kettle body 1. At the last stage of the method (see figure 1, the fourth position on the left) for 5 seconds to 3.5 minutes insist obtained extract.

The obtained extract can be placed (see figure 2, the first position on the left) in the intermediate tank 7, where it is kept for 10 ÷ 50 seconds. Then from the intermediate container 7, the extract is poured (see figure 2, the second position on the left), at least one cup 8, where it is also kept for 10 ÷ 50 seconds. Next, the extract is returned (see figure 2, the third position on the left) to the intermediate tank 7, where again within 10 ÷ 50 seconds. In this case, tea leaves in the teapot are subjected to repeated water extraction according to the scheme shown in figure 1. During extract infusion (see Fig. 2, fourth position on the left), the teapot 1, covered with a lid, is poured on top of the extract from the intermediate container 7. The most aromatic tea will be prepared if you use a kettle, a lid, an intermediate container and cups made of ceramic material or glass.

Claims (4)

1. A method of preparing tea, including water extraction of tea leaves in a teapot having a spout and a lid, characterized in that for water extraction of tea leaves using water at a temperature of 94 ÷ 99 ° C, which is poured to fill the entire volume of the teapot, and use a teapot, the nozzle opening of which is located at the cutoff level of the teapot neck, and after filling the teapot with water, its neck is closed with a lid having a means for displacing part of the volume of water from the teapot, then the extract is infused for 5 seconds to 3.5 minutes. 2. The method according to claim 1, characterized in that the extract obtained is placed in an intermediate container, from which it is drained into at least one cup, after which the extract is returned to the intermediate container from at least one cup, the extract kept in an intermediate container and cups for 10-50 s, and the tea leaves in the teapot are subjected to repeated water extraction, during which the teapot, covered with a lid, is watered from above with an extract from the intermediate container. 3. The method according to claim 1 or 2, characterized in that they use a kettle and a lid made of ceramic material or glass. 4. The method according to claim 2 or 3, characterized in that they use an intermediate container and cups made of ceramic material or glass.

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