Description black tea with the addition of

The story of tea preparation for the Russian tea party will be incomplete without mentioning it varied (traditional and not particularly) supplements in tea. Their diversity and popularity in Russia is such that additives to the tea can be a good reason to call one of the foundations of Russian tea ceremony. (Well, another basis - if so it goes, through the "most important things" will go to the top ten.)
 
     Nevertheless, we can say with absolute certainty that the variability of tea recipes is one of the highlights of the Russian tea - and, perhaps, the most delicious twist. Because with each new Russian tea drinking tea may be unique, each participant may come up with tea own drinks right at the tea table - and tasting of new and new versions of the familiar beverage can be a real pleasure for all chaevnikov.
     In principle, taste, aromatic diversity can be achieved by preparing a tea drinking several varieties of tea - but this approach (although it is described as an option in the previous article) did not spread. Because the difference between the teas can be so thin that recognize it will be very difficult. We do not claim that the Russian tea party is devoid of subtlety - far from it! But the sophistication of Russian tea drinking has nothing to do with the subtlety of flavors of tea - and this will have to accept.
     So. Present, the vast and unrestrained diversity of tastes and aromas is easiest to achieve with the help of additives to tea. Starting from the banal - sugar and lemon - and ending with the amazing and seasonal, such as fresh strawberries or raspberries. Actually with fresh berries and begin.
     Fresh berries can be added to the teapot when brewing tea or tea directly in the tea - it all depends on the "hardness" of berries. The best berries to add directly into the cup is, of course, wild strawberry. Several fragrant berries thrown into the cup, keep the taste of tea and add to it is not the flavor, but the real fragrance. And keep your taste - you can catch them and eat. Almost as good forest raspberry - it is wood, because raspberries garden is not so fragrant (as, indeed, and strawberry).
     Blueberries, black currants and blackberries better, perhaps, be added to the teapot when brewing. These berries are not willing to part with flavor - and they will need to let it brew. Berries of a black currant, by the way, you can combine it with the leaves and young shoots - the latter, of course, not particularly tasty, but surprisingly fragrant.
In addition, the tea can be corny jam berries - in this case, of course, the berries will not be additive to tea in the strict sense - but it does not matter, because the berries jam tea (or tea drink berry) is very tasty.
     Another not less obvious and no less pleasant addition in tea are herbs. About mint, lemongrass, catnip and Melissa and she said nothing - they have become almost standard additives to tea. It is also good in tea St. John's wort, oregano and thyme - as in "cheese" and in dried form. Herbs are especially good because it helps to come up with original combinations of tea on the go - in the field, in the country and in the other field. Out in the woods or on the garden, he plucked blades of grass heels, threw in the kettle - and is ready to a new drink.
     Surprisingly good in tea fresh apples - especially antonovka. There is nothing more fragrant ripe Antonovka - and this fragrance wonderfully combined with the aroma of tea, just add to it a few slices of apple. Antonovka can eat a bit of sugar and tea - especially if you have the opportunity to dip each slice of apple in the fresh honey ... Unfortunately, dried apples as a supplement in tea is very fresh apples lose. To flavor of dried apples manifested visibly, they must be long enough to insist - tea during this time are likely to cool down. Dried apples, however, can be added to tea when brewed (especially this method is good in field conditions, when the tea is brewed in a thermos), but the resulting beverage is as little resemble tea - although, of course, be extremely fragrant.
     Perhaps the principle of formation of "situational" tea table is already clear from the above examples. Of course, this principle can be implemented not only in the summer - you can use dried instead of fresh berries, fruits and herbs. Or mix the tea with a little jam or various jams - in a word, to do everything possible to ensure that every time your tea table tea has been different - for every taste.