In the Western imagination, it is often difficult to brew green tea properly. And yet, in China, we drink green tea all day long and in all situations: on public transport, in the park, at work, sitting on a stool in the street watching people go by ...
Isn't that contradictory?
One of the most traditional ways to brew green tea in China is to simply put a few tea leaves in a cup. And keep that cup in place most of the day, just adding hot water regularly.
In recent years, people becoming more and more nomadic, everyone walks around with their hermetic transparent glass cup that can be filled with hot water at every corner.
There are hot water dispensers in all Chinese train stations and airports, otherwise you just have to enter a shop to ask for free hot water.
It's simple, efficient and pretty since you can see the tea leaves s 'open and dance in hot water. All the Chinese poetry in a simple infusion.
In theory, once infused, the leaves fall to the bottom of the cup. In practice, we still eat tea leaves regularly. In addition, the tea leaves remaining in continuous contact with the water, this still implies drinking your tea in the following minutes, especially for us Westerners, not used to bitterness.
How to transpose this simple method of infusion to our western needs?
We found these little carafes in China.
The leaves open and steep like in a glass, but you can easily pour the tea into a cup to drink it before it does not become bitter and the integrated glass filter prevents the tasting from turning into a midday salad ...
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