2015-03-01 Beijing Food Tour

How To Prepare Green Tea

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1:The most important thing is the balance of the bitterness and astringent taste of tannin and umami of amino acid in Green Tea. High quality green tea are prized because they containe high amounts of amino acid and strong umami tastes.

Therefore, with high quality Sencha, using about 70-80 C Temperature.Water of this temperature prevents extracting tannin, and boosts the umami of amino acid which can be extracted with lower temperature hot water.

2:When add water into Tea, leave it for 45  seconds to 1 minute, then pour out water.Don’t leave any water in the pot.If water was left in the pot,it will fume the tea leaves and ruins the taste.



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