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Let's look at the chemistry behind a
good cup of tea.
There are a number of different varieties of tea, including black teas from
India and Sri Lanka, Chinese teas of various types, and Japanese green teas.
Each must be brewed a certain way to yield the best flavor and aroma. This
is because the optimum temperature and brewing time depends on the chemical
makeup of the tea. Even the brewing of Japanese green tea varies depending
on the type of tea leaves used. For the best taste, fine green tea made
from the newly emerged "first leaves" of the season should be brewed differently
from bancha, a coarse tea that uses older leaves and stems.: |
