Tea preparation

The preparation of a green tea is a very delicate matter. Unlike black tea, many factors can affect the enjoyment of a green tea.

You often hear that green teas are either bitter or taste of nothing. The reasons for this are very diverse. For one thing, it may be because the tea is no longer the freshest, because the tea sold in Germany often has already had a long journey and is stored here for an additional long time because it cannot be sold as quickly as in China. On the other hand, it can also be due to the fact that top-quality teas are usually not exported to Germany at all, because the production quantities are often small and the demand in China and Japan is high. The most common reason, however, is that green tea is not always prepared properly.

To prepare a green tea perfectly, there are three things that matter most:

• the tea ( picking season, spring tea, shelf life, buying tips, etc ),
• the water ( water hardness, water pH, water softener, recommendations ),
• the quantity of tea and the infusion time (the interaction between amino acids and catechins, cold infusion, preparation of an oolong in a Yixing pot) the quantity of tea and the infusion time (the interaction between amino acids and catechins, cold infusion, preparation of an oolong in a Yixing pot).

The right pouring accessories (Yixing jug, porcelain jug, glass) are also indispensable for an all-round successful preparation.

If you don't want to put up with too much theory, you can switch directly to the short instructions or look at the preparation methods.

However, the most essential prerequisites for the best enjoyment of tea are inner peace, calmness and leisure while drinking tea - but this is a completely different chapter.