Long Jing Green Tea

Green tea and black tea come from the same plant: the tea plant (camellia sinensis or camellia assamica). But the fundamental difference between them is their manufacturing method. That is to say, the transformations that the tea leaves undergo after they are picked. Indeed, black tea will undergo prolonged oxidation (which will give it its dark color) while green tea will be almost immediately "cooked" with steam or in a wok after it is picked in order to stop its oxidation, making it keep its original green color.

More fragile than black teas, they must be prepared in water at a maximum of 75°C. Water that has boiled risks "burning" the tea leaves and altering their flavors. Allow 2 grams of tea for 10 centiliters of water and let it infuse for 2 to 3 minutes.

Put 10 to 20g of tea in 1L of cold or room temperature water. Divide into two disposable tea bags Le Jardin de Mademoiselle. Iced tea is not an exact science: the colder the water and the larger the container, the slower the tea will infuse. Taste at 20 minutes and then every 5 minutes until the taste of your tea suits you perfectly. Keep for 3 days in the refrigerator.