What is a tea infusion?
Tea infumer is any type of device that holds free tea leaves while cooking, allowing them to expand and steep in water. There are many patterns of tea infusions from a spoon of similar turntables to infusion cups. In all cases, the tea infusion should only be partially filled in so that the leaves can be fully expanded. It is also important to monitor the directions of cooking for tea, so you do not end with a bitter cup of tea.
The most classic tea infusion is tea eggs or tea balls. These tea infusions are spherical or ovate and have two halves that are fastened together. The string is usually attached to tea infusion, so it can be pulled out of the cup when the tea is ready. Some tea balls are made of fine mesh, so no sediment of tea leaves will escape. Others are made of larger holes and need to be used with a tea strainer to release small pieces of tea leaf. Many markets and tea shops sometimes have a range of tea eggs and balls in fantastic deCorrect shapes.
Infuser cups are also very popular and easy to use. Usually, the infusion cup has three parts: a cup body, infusion and lid. The tea infusion is made of ceramics and designed to fit into the cup. Placing the lid on the tea, while the steams increase the taste, and the lid can be removed and turned so that the tea infusion can be placed after cooking tea. Asian specialized shops often carry infusion cups, usually with decorative painted from outside. You can also get infuser tea pots that work on the same principle, but to create more cups of tea.
When cooking green tea in tea infusion, you want water that is slightly under boiling, and you would have a steep for about three minutes. The easiest way to achieve this is to pull the kettle from the heat just before cooking, or let it cook and then rest. Black tea can be boiled with boiling water for approximately fiveI minutes. Herbal teas also appreciate slightly colder water and can be cooked for 15-20 minutes depending on the ingredients. If the tea uses bark and roots, you may want to pull the tea infusier earlier, because these teas can be bitter when they are overestimated.