{"id":3561,"date":"2024-04-23T11:35:04","date_gmt":"2024-04-23T09:35:04","guid":{"rendered":"https:\/\/www.terredechine.com\/2024\/04\/23\/green-teas\/"},"modified":"2024-07-18T18:48:47","modified_gmt":"2024-07-18T16:48:47","slug":"les-thes-verts","status":"publish","type":"post","link":"https:\/\/www.terredechine.com\/en\/les-thes-verts\/","title":{"rendered":"Green teas"},"content":{"rendered":"

Preparing green tea the right way.<\/h2>\n

For the spring harvest, the water temperature is 60\u00b0C.
The leaves will be set free in a zhong or teapot.<\/p>\n

Traditional preparation<\/strong>
Zhong 10cl: take 4g of tea, infuse 1′.
25 cl teapot: take 7g of tea, brew for 2′.
Generally three to four infusions, depending on quality.<\/p>\n

In preparation for the West<\/strong>
Maximum 50cl teapot: take 7gr tea, infuse for 5′.
Two infusions depending on quality.<\/p>\n

For a one-year-old green tea, the water will be at 70\u00b0C.<\/p>\n

The older the tea (maximum two years), the hotter the water and the longer the infusion time.
This brings out the taste, but the aromas disappear and the infusion becomes astringent. The benefits disappear over time, so it’s best to drink green teas throughout the year.<\/p>\n\n