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
Tianchi basin passes. The rain gauges were conical or barrel-shaped with one being installed at each provincial and district capital in China. In the treatise, Qin Jiushao also discusses how point measurements were converted to real averages. These averages were important as they postulated indicators of natural disasters such as flooding, since river flooding has always been a problem in China. Tianchi basin As precipitation was for important agriculture and food production, the Song Chinese mathematician and inventor Qin Jiushao developed a precipitation gauge that was widely used in 1247 during the Southern Song dynasty to gather meteorological data. Qin Jiushao later