To produce green tea, after harvesting the tea leaves, they are placed in small heaps to slightly wilt. Shortly thereafter, they are steamed or pan-fired to prevent enzymes that cause the oxidation/fermentation of the leaves from occurring, keeping the leaves a natural, fresh, green color associated with green tea.
BREWING GREEN TEA: Heat water to a steam. This prevents the tea from getting bitter. Optimum temperature for infusion is between 140-160 °. Use 1 heaping tsp tea per 8 oz cup. Infuse 1-2 minutes.
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