Green tea

Green tea is the most popular Chinese tea worldwide. A distinctive feature of its production is that the leaves undergo minimal fermentation: natural oxidation occurs only while the leaves are being picked from the bush.

Green tea is mainly harvested in early spring. When brewed correctly, the drink is fresh, sweetish, with creamy, grassy notes and a slight astringency.

How to brew:
Hot brewing:
It is best to use a porcelain gaiwan or a thin-walled ceramic teapot. 

1. Warm the utensils with hot water, then add 4-6 grams of tea per 120-150 ml of water.
2. The water for green tea should be cooled to 75-85°C. This will prevent the infusion from becoming overly bitter.
3. The first pour is technical, serving to rinse the tea.
4. Make the first few infusions short, 5-7 seconds each. Increase the exposure time according to your taste preferences.

Good green tea can withstand 6-7 infusions.

Cold brewing:
Pour 1 litre of cold water over 10 g of tea and leave to infuse in a dark place for 2-3 hours. You can leave it in the fridge overnight. You can add lemon or honey to the finished tea.