I’ve been to a book vernissage this year: Gong Fu Cha. Tee als Handwerkskunst und das bewusste Geniessen; it was written by the people running one of the big tea shops in Switzerland: Länggass-Tee.
Gong Fu Cha. Tee als Handwerkskunst und das bewusste Geniessen
And today I ordered some tea... 🍵❤️
#Tea
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I think I’d like to post about my tea drinking in order to get a better feel for tea myself. Learning by writing!
Pictured below is Sincha Yame.
“Shincha … represents the first month’s harvest of sencha … and is characterized by its fresh aroma and sweetness. … Use of the term “shincha” makes emphatically clear that this tea is the year’s earliest, the first tea of the season. …Besides the fresh aroma of the young leaves, shincha is characterized by its relatively low content of bitter catechin and caffeine … “ – Sencha, on Wikipedia
For very mild tea, I like to keep temperatures low, somewhere between 50°C and 70°C, first infusion 45–60s, second and third infusion 10s each, and then I usually find that it starts losing the green color and the taste I like. I don’t put a lot of tea lives into the little sieve because otherwise it gets really strong.
Green tea in a mug, empty package, thermometer, on an induction stove
– Alex 2020-10-29 17:13 UTC
