Green Tea Advice

Discussion in 'Beverages' started by LSD_Coated_Brain, Feb 26, 2010.

  1. LSD_Coated_Brain

    LSD_Coated_Brain Member

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    First off, this is my first post in a pretty long time, months and god, many ounces of weed ago. Anyway, I have green tea every once and a while, sometimes I'll use and a bag from an old box, it doesn't taste awesome. I've also had snaple green tea before, and I really like it. I'm planning on drinking them more regularly (for the health benefit), maybe 3 times a week. I'm on a college budget also, and those snaple drinks are like over a dollar a bottle. I would like to make a store bought brand of tea bags (lol, that word really has been ruined) taste like snapple, without adding alot of sugar and lemon juice (preferably none of either). I'm thinking I might need to add more water, as I've been using one bag for one glass.
     
  2. zombiewolf

    zombiewolf Senior Member

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    Fuck that weak ass snapple green tea. Getcha some Japanese "Sencha", brew it strong...
    Don't be a puss!
     
  3. TipsyGypsy

    TipsyGypsy Light of a Fading Star

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    Try green tea with mint, or one that is fruit flavoured. My favourite is mint or cranberry

    Might go make one now :D
     
  4. LSD_Coated_Brain

    LSD_Coated_Brain Member

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    That actually sounds pretty good. I actually grow mint so I could try that. How should I go about adding it to the tea? Should I add whole leaves, chopped leaves, or crushed leaves, and at which point in the process should I add them?
     
  5. TipsyGypsy

    TipsyGypsy Light of a Fading Star

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    When I make mine, I put them in with the tea bag and then add the water. Whole leaves for me and leave them to brew, then you can strain them out if you wanted.

    It's lovely.
     
  6. FreshDacre

    FreshDacre Senior Member

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    Yeah green tea is awesome. I hardly drink it anymore though since it has so much fluoride in it.
     
  7. SunshineChild

    SunshineChild Mad Scientist

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    Green tea has fluoride yes, but very miniscule amounts. in fact about .03-.04 mg a cup of high-quality loose leaf, in those amounts it is good for your teeth and bones. The mass-produced crap you get at your grocery store in tea bags though can have up to 3 times more fluoride so it's not as good for you.

    My advice is loose-leaf from small farms. that's the way to go. You'll see an amazing difference in taste, aroma, and overall vibe from the tea. I prefer oolong tea from Taiwan though.
     
  8. zombiewolf

    zombiewolf Senior Member

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    Oolong is tasty... a semi-fermented tea.



    Check out this cool page on the art of Chinese Tea...
    http://www.tenren.com/fermentation.html


    Non-fermented and Very Light Fermentation: These teas retain quite a bit of their original flavor. Green teas fall in this category. Most green teas like Dragon Well stop the fermentation process through pan frying while a few will stop the fermentation process through steaming. White teas undergo very light fermentation during the withering process. Sometimes these non-fermented and very light fermented teas will be scented with Jasmine petals to give the tea an aroma of Jasmine. Examples of Non-fermented and very light fermented teas: Green Tea, Dragonwell Green Tea, Pi Lo Chun, Steaming Green (Sencha), Jasmine scented Green tea, Yellow Tea, White Tea.
    Semi-fermented: Tea which are allowed to undergo 10% to 80% fermentation fall into the broad category of semi-fermented teas. Tea brewed from semi-fermented tea leaves have a slight yellow to brown hue and possess a subtle fragrant aroma. These teas can be further classified into three categories based on their levels of fermentation:


    • [*] Light (10% - 20%): Jasmine Tea (Pouchong scented with Jasmine petals), Pouchong Tea.

      [*]Medium (20% - 50%): Oolong, Tung-Ting Oolong, Ti-Kuan Yin, TenRen's King's Tea.

      [*]Heavy (50% - 80%): Champagne Oolong.
    Fully-fermented: Black teas are fully fermented. Tea from Black tea leaves have a dark red hue and a sweet aroma of malt sugar. Example: Black Tea.
    Post-fermented: Teas which are allowed to ferment and then have the processed stopped and later fermented again are known as post-fermented tea. Example: Pu-Erh Tea.
    Non-fermented
    [​IMG]
    Light-fermented
    [​IMG]
    Medium-fermented
    [​IMG]
    Fully-fermented
    [​IMG]
     

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