Saturday, September 20, 2008

Tea Basics - Green Tea

Green Tea is made from unoxidized leaves that are expertly steamed, shaped and fired. A good green tea will have a perfect balance of crisp vegetal notes but still be delicate and lightly sweet. Many wonderful green teas are produced in China, such as Long Jin (Dragon Well) (龍井), and Taiping Houkui (太平猴魁); both are sure bets for refreshing and stimulating green tea. Much of China's green tea is scented with jasmine flowers. For the best jasmine tea, look for hand rolled Phoenix Dragon Pearls. I also enjoy Japan's many great green teas such as Sencha, which is fresh and grassy (in a good way), and Genmaicha, a blend of green tea with roasted rice for a toasty, savory taste.

Green tea is best when brewed with cooler water. Depending on the type of tea I'll use 150 to 180 degree water. The steeping time for green tea is shorter too. I usually steep 1.5 to 2 minutes.

A tender young leaf and bud set:


T.alain said...

Hello Brett.
I've found your blog.
Nice photos,very interesting posts.I'm in love with Wu Yi Yan Cha teas and Anxi Tie Guan Yin (roasted or not).

Bob Helling said...

Hi Brett,
Lung Ching (Long Jin) is my everyday tea. I have started to enjoy Oolongs as well.

This looks like a nice start to your blog.