Tea. To make the drink of tea it is recommended to use porcelain teapots.
The rules of brewing tea. Porcelain teapot rinsed with boiling water, heating it, and then put a dry tea at a rate for a certain number of cups, pour boiling water for about 1/3 of the volume of the kettle, close the lid, cover with a towel, allow the tea to steep for 5-10min. Then poured a kettle of boiling water. Green brick tea before brewing is ground.
Do not boil tea or long hold on the stove, you cannot add the dry tea is brewed.
Brewed tea has the taste and aroma for hours.
Brewed tea. To tea can offer a wide range of confectionery and bakery products: candy, chocolate, gingerbread, cakes, cookies, pies, etc. When serving the Cup of tea is put in the Cup holder and the Cup is on a saucer, on which put a teaspoon. Continue reading
The aromas in our lives
What is happening in the world of fragrance? How can you not know this. Read and enjoy!
Our site was created for feedback about spirits and perfume. Maximum comfort — write your own review and read reviews from other!
If you want to find the description or the reviews, or you wanted to write a review — the most simple will be to enter the name of the fragrance in the search box on top. All «notes» are clickable, clicking on
one of the notes you will receive a list of perfume where it is used. To find fragrance notes, just enter in the search field of any desired note, for example «Jasmine» (without the quotes). In the menu on the right «Library of fragrance» you can read the article on topic how different scents affect Continue reading
Ginger is a plant that came to us from India and Asia several hundred years ago. The medicinal properties of its roots (this is the part that contains the maximum amount of essential oils used for food) make the ginger not only the original spice or flavoring agent to the dish or the drink,
but also a real partner in the fight against many ailments. In cooking, the plant has a wide application range: it is added to various sauces and seasonings to get a sharp, rich taste. It is curious that ginger has the same pronounced antibacterial and antimicrobial action, like garlic, but lacks a sharp and peculiar smell, which is so difficult to kill. It is a storehouse of iron, zinc, phosphorus, magnesium, calcium and sodium, and vitamins A, b and C.
Long ago in Tibet used the infusion Continue reading