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ISO 3103 is a standard published by the International Organization for Standardization (commonly referred to as ISO), specifying a standardized method for brewing tea, possibly sampled by the standardized methods described in ISO 1839. [1]
Although green tea was the most popular in Lu Yu's time, he personally considered yellow tea to be superior to green. Even when the leaves were quickly cooled, if they are left in piles (渥堆) for too long before processing, the leaves will begin to undergo microbial fermentation to produce post-fermented tea . [ 3 ]
Date/Time Thumbnail Dimensions User Comment; current: 13:59, 15 May 2008: 650 × 300 (41 KB): Apis~commonswiki: Fixed spelling (Camellia Sinensis) 03:18, 15 May 2008
Ideal water temperature for this type of tea is between 70 °C (158 °F) and 80 °C (176 °F). For the first and second brewing, leaves should be steeped for around one minute. It is also recommended that the tea cup or tea pot used be rinsed with hot water prior to brewing the tea to warm the vessels. When brewed, gunpowder tea is a yellow color.
Cold brew tea is tea steeped in cold or room temperature water for an extended period of time. The process brews the tea leaves slowly, using time rather than temperature to release the flavors. Cold brewing tea is a practice which comes from Japan, [1] where it is believed to gently extract flavors from the tea, as hotter brewing can scorch ...
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In the tea industry, tea leaf grading is the process of evaluating products based on the quality and condition of the tea leaves themselves. The highest grades for Western and South Asian teas are referred to as "orange pekoe" (abbreviated as "OP"), and the lowest as " fannings " or "dust".
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