|Product Notes||Green teas are known for grassy or vegetal flavors. They contain several B Vitamins and Vitamin C, amino acids and have one of the highest concentrations of catechins (a flavonoid with powerful antioxidant activity) among teas, second only to white teas. |
The Westlake area near Hangzhou in Zhejiang province is home to the famed Lung Ching, _Dragonwellí¬ tea. Young bud-and-leaf sets are dried in a hot wok soon after picking to halt the oxidation process. Skillful workers press the leaves against the side of the wok and turn them repeatedly until they obtain the characteristically flat shape. When steeped, the tea produces a yellow-green color and a slightly sweet, pure and rich flavor. This organically grown tea from Foojoy is USDA and BCS Germany Certified Organic.
We recommend using glass-based or porcelain tea ware. Rinse teacup and teapot with hot water. Use about 1-2 teaspoons of tea for every cup of water. Steep tealeaves in hot water at 158?F (70?c) to 176?F (80?c) for 1 minute for the first and second brewing. Gradually increase steeping time and temperature for subsequent brewing. This tea will generally yield 3-4 infusions per batch of leaves and will often yield its best flavor in the second and third infusion.
If you find that your tea tastes bitter and requires milk, sugar or lemon to counteract the bitterness, we recommend adjusting with shorter steeping times, lower temperature water, or fewer tealeaves.
Water for Tea: Cold, clear, pure water is recommended and tap water, especially hard water, is to be avoided. Fresh spring water is ideal. Filtered water is also desirable. Hard water or strong tasting water will obliterate even the most delicious tea.