Tea
Black, green, white and oolong are picked from the same bush; what sets them apart is how the leaf is processed. We explain how to match the water and timing to each type.
brewing: tea, coffee and what to make to go with them
Pivovarnya Forum: a magazine about tea, coffee and brewing
A good cup of tea doesn't start with expensive packaging but with attention to small things: what water you pour over the leaves, how long you wait and what you steep them in. In this magazine we take our time to explain how to brew tea and coffee at home, how the different methods compare and what to bake for the table when friends come round.
Brewing is a conversation between water and leaf or bean. If the water is too hot or the wait too long, the conversation turns into an argument, and the cup turns bitter.
Where to start reading
Coffee
Cezve, French press, pour-over and cold brew: how they differ, which grind to choose and how to avoid scorching the coffee with boiling water.
Herbs and cocoa
Infusions of mint, chamomile, thyme and dried berries, plus cocoa made with milk and thick hot chocolate for cold evenings.
What to serve with tea
Three easy recipes for the tea table: crunchy oat cookies, a fragrant lemon loaf cake and neat bite-sized sandwiches.
Magazine sections
- Recipes
Oat cookies, lemon loaf cake and tea sandwiches: home recipes with no tricky techniques.
- Ingredients
Black, green and white tea, oolong, arabica and robusta, herbs, cocoa and water: choosing and storing.
- Techniques
Teapot, short-steep sessions, cezve, French press, pour-over and cold brew.
- Seasonal
Spiced tea and hot chocolate in winter; iced tea, homemade lemonade and cold coffee in summer.
- Drinks
An overview of infused drinks: types of tea, ways to make coffee, herbal infusions and cocoa.
- Tips
Short tips on brewing, teaware and storage, plus the magazine's article catalogue.
- Questions
Answers to questions about tea and coffee, and about handling boiling water when there are children at home.
A cup of tea in five steps
Use fresh water
Fill the kettle with water that hasn't been sitting since yesterday, and don't reboil the same water. Fresh water gives a cleaner, brighter taste.
Warm the teaware
Rinse the teapot or cup with hot water and pour it away. In warm teaware the brew doesn't cool suddenly, and the leaves open up more evenly.
Choose the temperature
Black tea is happy with water just off the boil. Green tea is usually brewed with water at around 70–85 °C: let the boiled kettle stand for a little while with the lid open.
Time the steep
Steep the leaves for a few minutes, using the recommendation on the pack as a guide. Taste a sip a little early to find out what strength you like.
Separate the tea from the leaves
When you're happy with the taste, pour the tea into cups or another pot. If the leaves stay in the water, the tea will over-steep and turn bitter.
A few straight answers
Are you a forum?
No. There really used to be a forum for home-drink enthusiasts on this domain, but it closed long ago. Today it is an independent food magazine with no registration, user profiles or discussions.
Can you recommend a tea brand or a coffee machine?
We don't name brands or models and we don't compile rankings. Instead, we explain what to pay attention to: freshness, whole leaves, the coffee's roast date, practical teaware and your own taste.
Is it true that some teas are good for your health?
We write about flavour and preparation and make no promises about any effect on the body. If you have questions about health, caffeine or herbs, talk them over with a doctor.
Do any of your recipes contain adult drinks?
No. Every drink and dish in the magazine is made without them, and we don't use them even as an ingredient in baking or sauces.
About the project
Pivovarnya Forum is an independent magazine about brewing. We write about making tea and coffee in your own kitchen, steeping herbs and dried fruit, making cocoa and laying a small tea table.
A forum for home-drink enthusiasts once ran on this domain. Later its pages were taken over by spam and other people's advertising. The current magazine has no connection with that forum, its members or the advertising that appeared on the domain afterwards.
The name came to us with the address, and we decided to keep it. We take it literally, as a place where something is brewed: tea leaves, ground coffee or a bunch of fragrant herbs.
- Recipes
Oat cookies, lemon loaf cake and tea sandwiches: home recipes with no tricky techniques.
- Ingredients
Black, green and white tea, oolong, arabica and robusta, herbs, cocoa and water: choosing and storing.
- Techniques
Teapot, short-steep sessions, cezve, French press, pour-over and cold brew.
- Drinks
An overview of infused drinks: types of tea, ways to make coffee, herbal infusions and cocoa.
- Seasonal
Spiced tea and hot chocolate in winter; iced tea, homemade lemonade and cold coffee in summer.
- Advice check (in Russian)
Archive address: how to tell a tested cooking tip from a tall tale picked up in online discussions.
What our articles are based on
- manufacturers' recommendations on tea and coffee packs (in general terms)
- tea and coffee brewing guides (in general terms)
- paediatricians' advice on hot drinks and safety (in general terms)
The temperatures and steeping times in this magazine are guidelines, not strict rules. Tea and coffee packs often carry their own recommendations, and the taste depends on your water, grind and teaware: experiment and adjust to suit yourself.