http://blog.khymos.org/2007/02/16/green-tea-with-sugar/ - dedicated to molecular gastronomy Thu, 29 Jul 2010 20:32:03 +0000 hourly 1 http://wordpress.org/?v=3.0 http://blog.khymos.org/2007/02/16/green-tea-with-sugar/comment-page-1/#comment-24505 Martin Lersch Sun, 08 Jul 2007 22:01:00 +0000 http://blog.khymos.org/2007/02/16/green-tea-with-sugar/#comment-24505 ranking... thanks! ranking… thanks!

]]> http://blog.khymos.org/2007/02/16/green-tea-with-sugar/comment-page-1/#comment-24503 g Sun, 08 Jul 2007 21:34:07 +0000 http://blog.khymos.org/2007/02/16/green-tea-with-sugar/#comment-24503 raking or ranking raking or ranking

]]> http://blog.khymos.org/2007/02/16/green-tea-with-sugar/comment-page-1/#comment-3798 Mirko Junge Mon, 19 Feb 2007 11:09:05 +0000 http://blog.khymos.org/2007/02/16/green-tea-with-sugar/#comment-3798 Having been stuck in Shanghai for quite a while I noticed some peculiar green tea habits: The leaves are used for the better part of 3 days, getting a hot refill every time someone in the room wants to refill his cup (plastic cup/polystyrene cup would be more to the truth). I noted 2 different kinds of green tea qualities: The bad one which would not rehydrate even after 10 infusions and the good one which seems to come to be alive after 3 infusions (like water-cress flowing in a stream). The good quality stuff (usually sold in airtight aluminum bags) has some residual sweetness even on the second day (10+ infusions), so just spraying the green tea with sucrose and glucose will not help to improve the ‘long-term’ tasting results. Thus adding a few sugar crystals to each of the later infusions should lead to better results. My Chinese hosts told me, that they always taste the third infusion when assessing the quality of green tea. Because my Chinese leaves something to be desired, I used price and packaging as a proxy for quality when shopping for green tea-it was definitely quicker! Having been stuck in Shanghai for quite a while I noticed some peculiar green tea habits: The leaves are used for the better part of 3 days, getting a hot refill every time someone in the room wants to refill his cup (plastic cup/polystyrene cup would be more to the truth). I noted 2 different kinds of green tea qualities: The bad one which would not rehydrate even after 10 infusions and the good one which seems to come to be alive after 3 infusions (like water-cress flowing in a stream). The good quality stuff (usually sold in airtight aluminum bags) has some residual sweetness even on the second day (10+ infusions), so just spraying the green tea with sucrose and glucose will not help to improve the ‘long-term’ tasting results. Thus adding a few sugar crystals to each of the later infusions should lead to better results.
My Chinese hosts told me, that they always taste the third infusion when assessing the quality of green tea. Because my Chinese leaves something to be desired, I used price and packaging as a proxy for quality when shopping for green tea-it was definitely quicker!

]]>