The result is an unfermented tea that retains many of its naturally-occurring vitamins and minerals.
TEA OF THAILAND > GREEN TEA > DOI MAE SALONG > HERBAL > LIFE & FITNESS
From the lush, mist-enshrouded hillsides of north Thailand comes green tea: a drink whose distinctive flavour and versatility make it a popular choice around the world.
Immediately after being picked, green tea leaves are treated to stop the natural process of oxidisation. Japanese green tea is steamed, while Chinese green tea is traditionally pan roasted.
Thai iced tea, Cha Yen or Chaa Yen in Thai, is a popular drink widely available in small restaurants and street stalls in across Thailand. This simple recipe for Ice Tea: Pour in boiling water and steep to desired strength. Make the tea strong because it will be diluted later with milk and ice. Sweeten the tea partially with sugar and finish off by adding sweetened condensed milk to taste. Pour over a glass of ice. Top with evaporated milk. Take note that the rich orange color of black tea is made roasted with anise or licorice flavorings." Ice Tea Time!
Steeping is the process of making a cup of tea; it is also referred to as brewing. In general, two grams of tea per 100 ml of water, or about one teaspoon of green tea per five-ounce (150 ml) cup, should be used. With very high-quality teas like Oolong, more than this amount of leaf is used, and the leaf is steeped multiple times for short durations.
Green tea steeping time and temperature varies with different tea. The hottest steeping temperatures are 81 to 87 °C (178 to 189 °F) water and the longest steeping times two to three minutes. The coolest brewing temperatures are 61 to 69 °C (142 to 156 °F) and the shortest times about 30 seconds. In general, lower-quality green teas are steeped hotter and longer, whereas higher-quality teas are steeped cooler and shorter. Steeping green tea too hot or too long will result in a bitter, astringent brew, regardless of the initial quality, because it will result in the release of an excessive amount of tannins. High-quality green teas can be and usually are steeped multiple times; two or three steepings is typical. The steeping technique also plays a very important role in avoiding the tea developing an overcooked taste. The container in which the tea is steeped or teapot should also be warmed beforehand so that the tea does not immediately cool down. It is common practice for tea leaf to be left in the cup or pot and for hot water to be added as the tea is drunk until the flavor degrades.
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