I'm currently enjoying a fresh 2025 spring Longjing. Green tea is all about freshness and gentle processing—early spring leaves are briefly withered and then pan-fired or steamed to halt oxidation, which preserves their grassy aroma and antioxidants. To brew them, I use cool water (around 70 °C), plenty of leaf, and short steeps to avoid bitterness. What green teas are you sipping today?Statistics: Posted by MuChineseTea — Aug 11th, '25, 06:41
