{"id":1678,"date":"2023-10-12T16:50:08","date_gmt":"2023-10-12T16:50:08","guid":{"rendered":"https:\/\/pascalhamour.isacaraujo.com\/?page_id=1678"},"modified":"2024-02-14T14:15:00","modified_gmt":"2024-02-14T14:15:00","slug":"consommation-et-preparation","status":"publish","type":"page","link":"https:\/\/www.pascal-hamour.fr\/en\/secrets-du-the\/consommation-et-preparation\/","title":{"rendered":"Consumption and preparation"},"content":{"rendered":"
\n
\n

Consumption and preparation<\/h2><\/div>\n<\/div>\n\n\n\n

5-step preparation secrets<\/h3><\/div>\n\n\n\n
\n

Since its birth, tea has been prepared in a thousand and one ways. Here are a few tips on how to prepare it perfectly:<\/p>\n<\/div>\n\n\n\n

\n
\n

Step 2<\/h2><\/div>\n\n\n\n
\n

Respect the infusion times: between 3 and 5 minutes on average.<\/p>\n<\/div>\n<\/div>\n\n\n\n

\n

Step 1<\/h2><\/div>\n\n\n\n
\n

Pour the water over the tea at between 70 and 95\u00b0C, depending on the variety: it must not boil.<\/p>\n<\/div>\n\n\n\n

\n
\"\"<\/figure><\/div>\n<\/div>\n<\/div>\n<\/div>\n\n\n\n
\n
\n
\n
\"\"<\/figure><\/div>\n<\/div>\n<\/div>\n\n\n\n
\n

Step 3<\/h2><\/div>\n\n\n\n
\n

Use water with as little limescale as possible: brewing will be easier and you'll protect your utensils.<\/p>\n<\/div>\n<\/div>\n<\/div>\n\n\n\n

\n
\n
\n

Step 4<\/h2><\/div>\n\n\n\n
\n

For tea bags: stir with a spoon before serving.<\/p>\n<\/div>\n<\/div>\n\n\n\n

<\/div>\n<\/div>\n\n\n\n
\n
<\/div>\n\n\n\n
\n

Step 5<\/h2><\/div>\n\n\n\n
\n

To measure out loose tea: ideally, use around 2 grams for 200 to 250ml of water.<\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div><\/div>\n\n\n\n

<\/div><\/div>\n\n\n\n
\n
\n

Each crop has its own preparation secrets<\/h2><\/div>\n\n\n\n

Each crop has its own preparation secrets<\/h2><\/div>\n<\/div>\n\n\n\n
\n
\n

In the Maghreb, for example, tea is served very high to froth it up. This is a way of reoxygenating it so that it is more easily assimilated by the intestine.<\/p>\n<\/div>\n<\/div>\n\n\n\n

\n
<\/div>\n\n\n\n
\n

In many countries, teapots and cups are rinsed with boiling water before making tea. This is a great way of preparing the utensils, heating them up to help the tea brew better.<\/p>\n<\/div>\n<\/div>\n\n\n\n

\n
\n
\"\"<\/figure><\/div>\n\n\n\n
\"\"<\/figure><\/div>\n<\/div>\n\n\n\n
\n
\n
\"\"<\/figure><\/div>\n<\/div>\n<\/div>\n<\/div><\/div>\n<\/div><\/div>\n\n\n\n
\n
\n

Did you know?<\/h2><\/div>\n\n\n\n

Around 80% of the theine diffuses into the infusion water in just the first minute. So, to obtain a low theine tea without losing flavour, simply change the infusion water and add hot water to the tea. And that's it.<\/p>\n<\/div>\n\n\n\n

\n
\"\"<\/figure><\/div>\n<\/div>\n<\/div><\/div>\n\n\n\n
\n
\n

Did you know?<\/h2><\/div>\n\n\n\n

Around 80% of the theine diffuses into the infusion water in just the first minute. So, to obtain a low theine tea without losing flavour, simply change the infusion water and add hot water to the tea. And that's it.<\/p>\n<\/div>\n\n\n\n

\n
\"\"<\/figure><\/div>\n<\/div>\n<\/div><\/div>\n\n\n