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
Language and overseas Chinese communities the Taiwan (ROC) during 1950-1990, the traditional Chinese script as well as the bopomofo are still used, although these are gradually being eased out in favor of simplified Chinese characters and pinyin starting 2005, with Chinese-language textbooks increasingly imported from both mainland China and Singapore. As part of a recent trend, partly due to increased contacts with other overseas Chinese in Hong Kong and Singapore, more Chinese Filipino families are now opting to use English as their first language at home. There is also a trend among some young Chinese-Filipinos to re-learn Hokkien, a result of increasing pride in being