Chajlítás

Chajlítás is a Hungarian term that refers to the act of extracting tea leaves from a brewing liquid. It is a common practice in the preparation of tea and signifies the completion of the steeping process. The word itself is a compound of "chaj" (tea) and "lítás" (loosening or removing).

The method of chajlítás can vary. Traditionally, it involves removing a tea infuser or strainer containing the tea leaves from the teapot or cup. Alternatively, if loose tea leaves were used directly in the vessel, they might be strained out using a fine-mesh sieve as the tea is poured into a serving cup. The goal of chajlítás is to prevent the tea from becoming over-steeped, which can result in a bitter or astringent flavor. The duration of steeping, and therefore the timing of the chajlítás, is often determined by the type of tea being brewed, with delicate teas like green tea requiring shorter steeping times than more robust teas like black tea. Proper chajlítás ensures the optimal balance of flavor and aroma in the brewed beverage.