In the modern Russian tea tradition, it has successfully spread to tea clubs and has taken root among the people in an original way of making tea – brewing.
Tea brewing is a very ancient tradition of making tea, which was widespread (and still used in some regions) not only in China, but also in Mongolia, Tibet, Burma, and other Asian countries. Then there were no dummies at all, and even more so there was no special tea utensils. Tea was drunk, as a rule, salty, various spices were added there and used as a stimulating and healing drink. It turned out to be a very unusual cocktail for a modern person.
This ancient brewing method was first described by the famous Chinese thinker, fanned by legends, and the first serious tea researcher Lu Yu, the author of the first book in China to collect knowledge about tea – "Tea Canon". The now widespread method of cooking "according to Lu Yu" appeared in Russia through the efforts of the famous Chinese scholar Bronislaw Vinogrodsky, who translated the part of the tea canon where it was described and the method was revived based on this text. Although this method does not fully repeat the method described by Lu Yu, it is as close as possible to the original. Bronislav Vinogrodsky, together with his partner Mikhail Baev, first used it in the first Moscow tea club in the Hermitage Garden.
Below we describe the technology of tea brewing, based on the ancient method revived by the above-mentioned specialists.
This technology is a method tested by our many years of experience and adapted to modern realities, which makes it possible to make tea on an open fire as close as possible to the ancient method of brewing tea.
All teas are brewed, not only pu-er – red, green, yellow … Oolong teas are considered unsuitable for brewing, however we do not see 100% dogma in this – with the right proportion and proper skill, you can use dark oolongs as an additive to puer, for example. Pressed Wuyishan oolongs (for example, pressed da hong pao) are also brewed – many of them are made from "tea dust" mechanically, and therefore pressed very strongly. With traditional Chinese brewing of pin-cha, such teas diverge for a very long time, while when brewing they open to the fullest.