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 if the introduction, tables, and end notes are not included. Part I is "Rethinking The Chinese Language." Parts II and III, "Rethinking Chinese Characters" and "Demythifying Chinese Characters," deal with hanzi. Part IV is "Chinese Language Reform," including DeFrancis's opinions what would happen if the misconceptions about Chinese continue. A. Ronald Walton of the University of Maryland, College Park wrote that the titles indicate that the book uses the approach of presenting facts as "counterfacts" to misconceptions about Chinese. About 201 of the pages, about 80% of the book, deal with Chinese writing. Part II, Part III, and much of