Green Tea in Chinese Medicine: Why It Is Called Cold
Why Chinese medicine classifies green tea as cold, which organs it enters, what Li Shizhen wrote, and why the same leaf suits one body and not another.
Tag: Green Tea
Green tea as a category — how it is made, brewed, stored and judged.
Temperature, Humidity and Light: Store Limits
Zero to 5 °C, under 50 per cent humidity, under 100 lux and no neighbouring odour. Each limit has a failure attached to it and a time at which that failure shows.
Green Tea at Home: Which Container Works
A tin lets through under 0.1 ml of oxygen per square metre a day and a glass jar lets through more than twenty. The container decides how fast a green tea goes flat.
Green Tea Storage: Reading the Decay Curve
Catechins in green tea fall 40 per cent in six months at 18 °C and 12 per cent at 5 °C. Storage is one rate equation with moisture, heat and oxygen in it.
Which Vessel Suits Which Green Tea Shape
A flat leaf wants a wide glass, a curled bud a narrow one, a needle a tall cylinder and a broad leaf a large pot. Shape decides the vessel before style does.
A Green Tea Set: The Smallest That Works
A 250 ml glass, a basket, a measuring spoon and a cloth cover every green tea. Four items, no gaiwan, no pot, and nothing that needs seasoning.
Green Tea at the Office and While Travelling
A desk, a train, a hotel room and a hillside each break a different part of the method. Four kits, the compromise in each, and the one habit that saves the cup.
What the Wall Does to the Water
Porcelain loses 20 °C in a minute and glass loses 30, so the same 85 °C pour lands differently. The vessel is a temperature control, not a style.