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How are tea tastings? There is a tradition, established over the years, measuring no more than 3 grams of dry tea leaf from each variety, so that the tester can make the most complete impression of the taste and aroma of the drink. Each variety is weighed on a scale to ensure maximum sample accuracy. After that, the dry leaves are placed in ceramic or porcelain brewing mugs, reminiscent of Chinese gaiwani. The leaves are poured with water of the right temperature. The amount of water does not exceed 125 g. After 3-4 minutes, tea leaves of green tea merge into the bowls, which can not be insisted for too long. After 5-7 minutes, black and red teas are poured over the bowls.

Ready infusion does not drink immediately. To begin with, you need to open the brewer's cup, in which the tea leaf is left, lightly shake it and sniff the tea mixture. Welding gives a special, incomparable flavor. It is always appreciated before drinking tea infusion. Also some titesters taste the leaves to taste: good varieties are edible, and ready-made tea leaves do not have an unpleasant or bitter aftertaste. Then the tea is tasted so that the infusion touches the palate. This is necessary for the best disclosure of a flavor bouquet. Be sure to evaluate the color of the infusion: in good Chinese teas, the infusion has a clear and light color, in which honey, yellowish and greenish hues predominate. If the infusion is turbid, it means that the tea is of poor quality or stored for too long.

Someone may think that all the teas aboutAre the same if they do not differ from each other in variety. This is not so: even a drink of the same variety can differ with barely noticeable notes of taste and smell, since all this directly depends on the conditions in which the three upper leaves of the tea bush were grown and collected. Moreover: if a tree blossomed near the plantation, tea can soak up the smell of flowering plants and acquire a completely unique flavor.

Of course, ordinary lovers of qualitydrink will not every time carry out a difficult procedure for tasting a new variety, but you can buy tea that you have not tried before, and knowing some of the rules will help to assess objectively its taste values ​​as objectively as possible.

You will need

• - Chokeberry - 5-6 kg;
• - sugar - 3-4 glasses;

Instructions

1

Sprinkle the berries in a deep bowl or pan. Pre-wash them is not necessary. In the future, all the dirt settles and in the process of filtration will be removed from the drink.

2

Gently squash all the berries, mashing them with a crib, spoon or hands.

3

Add the sugar. For semi-sweet wine, you need to use about half a cup of sugar per 1 kg of berries. By reducing or increasing its quantity, respectively, you can get a dry or sweet wine. Please note that the less sugar, the more time to ferment the drink will be required. Stir thoroughly the whole sugar with the berry mass.

4

Cover the bowl with a lid and put in a warm place for about 1 week. Stir the mixture every day to prevent the appearance of mold.

5

When there is a foam, characteristic for fermentedjuice, and berries float to the surface, as carefully as possible squeeze (it is most convenient to do this by hand, since the juicer will very quickly be clogged) with the mash. Fold it in a separate bowl.

6

Filter the juice through a colander and pour into a glass jar (jar). Cover it with a lid with a small hole. Put it in a dark place.

7

In a bowl with a pulp, pour 1 cup of sugar andpour about 1 liter of water. Thoroughly mix everything and crush the pulp with a press. Cover the dishes with a lid and leave for another week for re-fermentation. Do not forget to stir the mixture. After a week, squeeze the juice from the pulp and filter it through a colander.

8

Remove the foam from the cans of wine. Add the resulting juice and mix the contents. Close the lid and put it in a dark cool place.

9

Remove foam from the surface of the drink every twoday. To remove the sediment, also filter the wine every two days, pouring it into another jar, not allowing shaking. For more thorough filtration, pour the wine into another container using a small hose.

10

After 2-3 months, the wine can be tasted.

Instructions

1

Natural homemade wine, especially grape,gives joy, cheerfulness and health. For the first time, people tried the grape juice fermented from the heat more than eight thousand years ago. It is exactly so many years that the first press found in Damascus. Since then, the technology of winemaking has changed little, it has been successfully used at home to this day.

2

The production of wine includes four stages. He needs ripe, overripe fruits, without rot and disease. This is the main condition of high quality wine. Fruits and berries are washed and cleaned from the pedicels. This does not apply to grapes. A whitish coating on the berries is a wine yeast, without which the wine loses its flavor, aroma and sparkling. Prepared raw materials are ground in any way, cut, kneaded, passed through a meat grinder, the main thing is to get as much wort as possible, i.e. juice with pulp.

3

The main process in making wine isfermentation. For this, the wort is transferred to a bucket, pan or barrel. A wine starter or sugar is added by prescription, then covered with gauze and placed in a warm place. In a wide bowl the wort much faster and better wanders, for all the time it is mixed 2-3 times. The fermentation period varies from 2 to 10 days, depending on the temperature in the room. The optimum temperature is 22-33 degrees, at a lower temperature the process slows down and stops, and at a higher one it passes too quickly and violently.

4

Keep in mind that the wort can perekisnut, inThis case will begin to form vinegar. After the pulp rises to the surface and acquires a dirty-whitish color, it is separated, carefully pressing. The resulting squeezes can be poured cold water and, adding more fruit and sugar, put on a wander on the table wine.

5

The juice is poured into clean bottles, adding in the casethe need for sugar syrup or water. Then they are closed with a water seal or thin rubber gloves, placed in a warm dark place, inaccessible to children and animals. A very important condition is the lack of access to oxygen and light until the end of fermentation, otherwise alcohol is oxidized into vinegar. Usually wine plays from 10 days to 3.5 months.

6

Ferment comes to an end whenAir bubbles cease to emerge, and the glove drops. To make the wine light, it is moved to a dark cool place, without removing the bolt, for 1-2 months. Transparent wine is gently drained from the sediment, filtered, tasted and bottled. From this moment the wine is considered ready, it is left to ripen.