Bartscher 191.001 Mode D'emploi page 32

Preparation of tea
There are teas and teas. In the strict sense, the term tea describes a beverage made by
steeping the leaves of Camellia sinensis in boiling water. There is black and green tea.
Hot water can however also be poured over leaves of other plants or pieces of fruit.
Such beverages are known as infusions. In order to preserve the flavour and beneficial
ingredients, infusions and teas are prepared with hot or boiling water and left to steep
for shorter or longer periods. Green tea is for example best prepared with water at a
temperature of 85° C. In any case, always follow the instructions on the packaging.
Black tea
•
Place the tea strainer inside the tea pot.
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Fill the tea strainer with loose leaf tea (approx. one teaspoon per cup) or place a tea
bag directly into the tea pot (approx. 1 tea bag per 1-2 cups).
•
Place the lid on the water tank and the teapot on top of the lid. This pre-heats the
teapot at the same time.
CAUTION!
Place the teapot on to the lid in a way, so the escaping steam does heat up the
handle!
•
Boil the water.
•
Remove the teapot from the container.
CAUTION!
Hot steam will escape! A small amount of condensed water may also drip from
the base of the teapot.
•
Now pour boiling water over the tea from the tap. By pressing the tap lever down
slightly, the tap opens and you can draw off water. It closes as soon as you release
it again. If you want to draw off a lot of water, e.g. to fill the teapot, tip back the tap
lever. It snaps in this position. The tap does not close again until you push the lever
forward again.
•
Fill max. 1 l into the teapot.
•
The more tea leaves or tea bags and the less water you place in the teapot, the
stronger the tea concentrate ("professionals" like their infusion to have 2.86 g of tea
per cup). It is better to use somewhat more tea so that a concentrate is actually
formed in the teapot.
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