Longjing tea or by steaming the leaves before they completely dry out. As is the case with other green teas (and white teas), Longjing tea leaves experience minimal oxidation. When steeped, the tea produces a yellow-green color. The tea contains vitamin C, amino acids, and, like most finer Chinese green teas, has one of the highest concentrations of catechins among teas. For best infusion results, water at around 70-75 °C or 167-176 °F should be used to brew the tea leaves. Although it is common practice nowadays to steep Longjing tea in porcelain or glassware, it is claimed the real taste profile
The Chinese Language: Fact and Fantasy The Chinese Language: Fact and Fantasy The Chinese Language: Fact and Fantasy is a book written by John DeFrancis, published in 1984 by University of Hawaii Press. The book describes some of the concepts underlying the Chinese language and writing system, and gives the author's position on a number of ideas about the language. The book has an introduction and four sections, with fifteen chapters in total. There are eleven pages of tables of Chinese script. The chapter notes, glossary, index, reference list, and suggested reading list are at the end of the book, There are 251 pages of texts