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Følg for være først til at høre om ny te - og få inslag med opskrifter og idéer til brygning og nydelse.

Green tea (25)
In a process called 'shaqing' (kill-green) in China and 'mushisei' (steaming) in Japan, the leaves are heated to about 70°, shortly after harvest. Here, the enzymes in the leaves are killed there or would turn brown when allowed to interact with air - just like other plants and fruits do. This maintains the plant's fresh notes in fine green leaves.