Green Tea
The tea: Derived from the leaves of Camellia Sinesis, green tea is the least oxidized form among the various types of teas. The oxidation process is interrupted by early picking of leaves (around spring) and oven roasting, pan roasting or steaming them. This process renders the tea with a flavor that is more fresh, grassy, and herbal. Within that spectrum of flavors, a particular green tea might turn out creamy and nutty or melon-sweet or as crisp as a sharp whiff of pine. It all depends on where the tea is grown and how exactly it is processed.
Brewing: The lower the brewing temperature, the sweeter and less bitter the tea tastes. 2 gm of the leaf in 200 ml water at 60 °C - 80 °C with a steeping time of 30 - 60 seconds will do justice to the leaf. A high quality tea can be re-infused for 2-3 times before it’s completely wrung out of its flavours. Can include pointers such as “regions” to explain where tea2u is sourcing the tea from, for eg Darj, Assam or other regions
Green Tea
The tea: Derived from the leaves of Camellia Sinesis, green tea is the least oxidized form among the various types of teas. The oxidation process is interrupted by early picking of leaves (around spring) and oven roasting, pan roasting or steaming them. This process renders the tea with a flavor that is more fresh, grassy, and herbal. Within that spectrum of flavors, a particular green tea might turn out creamy and nutty or melon-sweet or as crisp as a sharp whiff of pine. It all depends on where the tea is grown and how exactly it is processed.
Brewing: The lower the brewing temperature, the sweeter and less bitter the tea tastes. 2 gm of the leaf in 200 ml water at 60 °C - 80 °C with a steeping time of 30 - 60 seconds will do justice to the leaf. A high quality tea can be re-infused for 2-3 times before it’s completely wrung out of its flavours. Can include pointers such as “regions” to explain where tea2u is sourcing the tea from, for eg Darj, Assam or other regions
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