Talk:Longjing tea

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[edit] To much info?

In the world of tea, the term 'fermentation' refers to the drying of the freshly picked leaves, resulting in enzymatic oxidation. This oxidation is stopped by frying or steaming the leaves before they completely dry out. should be somewhere else, I've left it in for now.

As is the case with other green teas, Dragonwell tea leaves are unfermented. When steeped, the tea produces a yellow-green color, gentle pure aroma, and a rich flavor. The tea is contains vitamin C, amino acids should not really be here, because this is common to all green teas

I have also replaced all occurances of Dragonwell to Longjing as not to confuse. --Iateasquirrel 19:29, 11 July 2005 (UTC)

[edit] Edible?

Tea is edible after infusion, are'nt they all? Would be nice to have a reference for that --Iateasquirrel 19:32, 11 July 2005 (UTC)

Longjing tea leaves lack the bitter taste of most teas. (They taste like veggies after infusion). I'll provide a picture next time I brew some. --Yuje 07:29, July 12, 2005 (UTC)

I have had some bitter Longjing before, with the taste of heated metal; but that was just a cheap can and a long time ago. If you take some pictures have a look at Category:Infobox Tea/No Pictures.--Iateasquirrel 08:04, 12 July 2005 (UTC)

The higher grade varieties taste better, and the infused beverage produces very little color. Unfortunately for Wikipedia, I'm all out of Xihu Longjing leaves. --Yuje 08:22, July 12, 2005 (UTC)

I am aware of that, any information on what Before the rains is? I am more of an Oolong lover but I've heard it in passing. --Iateasquirrel 08:54, 12 July 2005 (UTC)