TAKURA  (Black Tea)

The individuality of the tea is tea leaf specific treatment. Processing of tea smoke passes at a special conifer, which grows only in the republic of Nepal at an altitude of 1500-2000 m. Above sea level. Due to processing, tea is obtained smoked fruit, sweet, "surround" aroma of honey and smoked, berry flavor and a dense, smoky aftertaste chernoslivovym. Very lovers Lapsang Souchong tea, Zhen Shan Xiao Zhong. However, in comparison with them it is more soft and thin. We believe may be of interest to people smoking, I'm thinking about how to quit smoking, due to deep, suhofruktovogo aftertaste, which is still a few hours after drinking tea. In contrast to the beneficial effect of smoking on the liver, lungs, and freshens breath warms inside. Can be brewed several times.

Method of preparation:

1. If it is possible, use spring water or well filtered water, because teast of tea depend upon quality of water.
2. Rinse the teapot with hot water
3. Pour one teaspoon (2 – 3 gm) of tea per 200 ml of water (for 1 person)
4. First, you boil water and let it cools up to  98 C0, then pour the water in kettle.
5. If you use boiling water, tea becomes strong and taste will be a bit of bitterness.
6. Brew for 2-3 minutes.
7. Then pour in a cup and enjoy the great taste of the Himalayan tea.
8. It can be brewed several times, gradually increasing the time of infusion.
9. Keep the tea in a dry, protected from light and away from food with a strong smell.


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