Green Tea Primer
Ying Chang Compestine has shared her tantalizing recipes using green tea. Here, we present her tips for adding tea to your cooking.
Loose or bagged, green tea comes either pure or flavored with flowers (such as jasmine) or fruit (such as lemon). Use lemon-or ginger-flavored teas for seafood dishes. Fruit-and flower-flavored teas work well in desserts and drinks.
Because availability varies in the United States, we used common commercial types easily found in the tea section of your supermarket. But if you want to look a little more, try some of these other varieties.
Gunpowder: This makes a dark-green tea with a strong, pleasant flavor and a long-lasting aftertaste. One of the first teas exported from China to Europe, it derives its name from its resemblance to the gunpowder used during the 17th century. Each leaf is rolled tightly into a pellet shape, but the leaves unfurl when brewed in hot water.
Dragon Well: A light-green, fresh and mellow tea with a flowery aroma when brewed. The tea leaves are flat, long, and vibrant green. When the highest grades of Dragon Well brew, the leaves open to reveal intact buds within.
New Mist: Not really a tea type, but if you find this on a label, get it. The name refers to the highest-quality grade of any tea; it's based on the time of day the tea is harvested. Only the youngest leaves are used; they're hand-picked before dawn and processed the same day.
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