Khorolsky tea No. 3 “Moscow breakfast” has unique taste and aroma characteristics and sufficient strength of the infusion. It elegantly intertwined notes of exotic fruits with a familiar nutmeg aroma. Brewing methods: 1) By insisting method: Pour into a glass or porcelain teapot 3-5 gr. tea and pour 500 ml. boiling water. Infuse for 3-4 minutes, and the drink will be ready! If you decide to brew tea again, do not drain the tea leaves completely, but add boiling water to the remaining half (third) of the infusion. You can add boiling water two or three times. For this brewing method, it is recommended to use a kettle stand with a heating candle. 2) Strait method: Brew in an isipote or ceremonial teapot. Preheat the izipot/kettle by rinsing it with boiling water. Fall asleep 5-8 gr. tea for a capacity of 150-200 ml. and scald the tea leaves with boiling water, quickly draining the infusion. Then completely fill the izipot/teapot with boiling water and infuse for less than one minute. Completely drain the infusion into a separate jug-plum, from where pour it into cups. After that, you can repeat the strait three to five times. 3) The method of "Khorolsky samovar" Brew in a tea and coffee siphon. Pour into the upper flask of the siphon 5-7 gr. tea and pour 500 ml into the lower flask of the siphon. steep boil. Insert the upper flask into the lower one and light a burner (or halogen lamp) under the lower flask. When the water in the upper flask begins to boil, reduce the heating intensity and wait 30-45 seconds. Turn off the burner and wait until the infusion flows back into the lower flask. Carefully remove the upper flask and pour the contents of the lower flask into the prepared teapot. Pour the infusion from the teapot into cups.