Application of Green tea

Outstanding deodorization

If restroom or refrigerator stinks a lot, putting the dried residue of tea leaves in a small sack can deodorize the bad smell effectively. Traditionally, a wisdom of ancestor which is to deodorize and control the humidity of house derives from burning the old dried tea leaves in a fire place or brazier.

• Fertilizer for a pot

  Using the residue of tea leaves after brewing tea can be used as fertilizer for a pot instead of throwing it away. As the residue of tea leaves contains amino acid but nothing, it can be used as a good substitute for artificial fertilizer. After brewing tea leaves, brewing once again then cooling it can be a better fertilizer especially for a good quality of pot.

• Sterilization of mold in wardrobe.

  In rainy season, a house tends to be humid which generates the mold. Due to the humidity, mold can easily breed in a wardrobe or a drawer, which occur a bad smell that gives a discomfort. By hanging a net which is filled with dried tea leaves, the tannin which is a component of tea leaves and chlorophyll not only absorb the stink of mold but also give a delicate scent to clothes which refreshes the mood. In addition, by putting clothes on a piece of paper on top of dried tea leaves can prevent silverfish, mold and discoloration.

• Cleaning carpet more easily

  After brewing, spread out tea leaves which is squeezed until not watery on a carpet. After about three hours, roll the tea leaves in order to absorb dust or germ, and thenremove tea leaves. Dry it on a well ventilating place and roll it to store, and then you can store it cleanly until next winter.

• Storage of fish

  The component of green tea, flavonol removes fishy smell, and helps adhere the particles together, which makes flesh more firm and bone softer when green tea is added during a procedure of a fish dish. It leads to have a better digestive power, and absorbs faster which makes it taster, and softer. Before filleting a raw fish, rinsing it by brewed green tea water and dry it with a towel drenched by green tea water not only removes a fishy smell but also prevents food poisoning because the staphylococcus in green tea repress the breeding of germs. Also, mixing the flour with green tea or wetting a fish with cold water while cooking the fish pancake, helps to remove the fishy smell and make the fish firmer which prevents pancake from shattering. Also, adding the brewed green tea leaves on fish boiled in spiced soy sauce will absorb the fishy smell, which will have a cleaner taste. Well-dried fish can be infested with insects if stored improperly. Putting dried tea leaves can prevent this misfortune.

• Insect bite

  The residue of brewed tea leaves can be used as an insecticide when burned like the mosquito repellent incense in outdoors. In addition, when bitten by a mosquito or bug, covering the thick brewed tea water can prevent skin from welling and poisoning by the detoxication and soothing effect of tea.

• Use as a detergent

  Using the residue of brewed green tea leaves instead of detergent can prevent river pollution and skin hurts due to the component of tea. It is called saponinwhich is a material of soap. Rinsing vegetable and fruit with the tea water can also remove agricultural pesticides.

• Preserving pork or beef

  When preserving the pork or beef, the flavonol in green tea removes bad smell and softens the meat which improves the taste. This is the reason why people put green tea in a meat dish.

Drinking green tea

Sources that influence while boiling tea

• Types of tea leaves

  Tea is classified by the amount of fermentation, which is non-fermented tea such as green tea or half-fermented tea such as Oolong tea, and fully-fermented tea such as black tea. The boiling time differs from tea to tea with these types. Generally the higher does the fermentation, the longer time and higher temperature of water does the tea takes.

• Condition of tea leaves

  If the leaves are shattered or crumbled, you need to lower the temperature or decrease a quantity or boiling time. However when shattered leaves are brewed, the tea tastes so bitter and strong that it is even hard to drink. It is because shattered tea leaves rapidly elute more components. On the other hand, well rolled leaves needs more time and higher temperature than bed shaped tea because its soluble components elute much slower which makes its taste pretty light.

• The amount of tea leaves

  Mishandling the amount of tea leaves leads to the loss of taste and leaves. In order to control the amount, you need to decide the volume of teapot proportion to the number of people and brew the tea about 2~3g per head. Younger the leaves are, the lesser leaves are added because younger leaves have various soluble components. On the other hand, the hardened leaves need to be added more since they have lesser soluble components.

• Types of water to brew

  The types of water greatly influence of tea’s flavor, and it is recommended to use clear spring water or water that has low hardness.

• Profound knowledge about the tea water

  Human beings drink and eat to survive since they are born. Human body is composed of 70% of water, so drinking more than a liter of water and fluid intake is directly related to physical condition.According to a book called「DaeKwanDaRon」, the water in mountain is the highest quality of water, and water in river is the medium quality, and the water in well is the lowest quality of water. This phrase clearly shows the importance of water choice in brewing a tea.

• Water from mountain

  According to the 「DaRok」,’Water in upper side of mountain is clear and light, but water in down side of mountain is heavy. The water near a rock is clean and sweet, and the water in the sand is clear and cool on the other hand the water in mud is bland.’YookWoo also emphasized that the water from mountain has the highest quality, especially when it slowly flows near the rocks. It is often said that there are supreme tea trees in popular mountain, and the water that locates near the rocks are the best water to brew tea.

• Water from river

  According to the 「JeonDaSuKi」,’A river that flows far away from the area of houses and has clearly lighted color is the best way to drink.’ Also, the water flows near the river, lake or valley always taste sweet and cool. On the other hand, the water drops from a fall or sounds strangely when it flows should not be drunken, which might cause a disease on neck. ‘Roughly flowing river, or where many boats come across is too bitter and muddy to drink. Normally, the clean water from mountain and river can be adequate but a nature poem usually contains a fishy taste due to terrapin and dirty mud, so it might taste light and sweet but has not a good quality.

• Water for well.

  According to the 「DaeMangSuJi」,‘ Water from stagnant well has a bad quality of water, so widely-used well has a safer quality.’Water from well rises in spring, and summer which taste better. In fall and winter, the water from well falls, which makes it taste better. A well which find a adequate stream of river does not become dry during drought, which can be edible or used as tea water. On the other hand the well that become dry during the drought or flood can’t be defined as an adequate well.’ At past, the water melted from clean snow or the water collected from Japanese apricot flower tree are used to brew for tea. Since the water from clean snow are clean but too cool for a tea, and the water from Japanese apricot flower tree is sweet and clean but too hard to store. Also, mineral waters or thermal is not qualified for tea water.

• The water for brewing tea in these days

  These days, the water that flows in popular mountain is often seriously polluted by people and river is often polluted by waste water of factory or sewage that it is inedible. Also, the water from well in the countryside is also polluted by the fertilizer or pesticide, and the water from rain or snow has too much high level of acid due to the air pollution. The tap water which people in city drink is leery to drink because there are a lot of chemical components to kill virus. Mineral water can be used, but it can be a burden in prices and easily loses its nature. The water that flows in the top of mountain or the water from nearby mineral spring can be great water for brewing tea. However for busy city dwellers, it is not quite easy. Purifying the tap water is the easiest way. When you use a tap water, turn the tap for an enough time to flow, and store it for a day to settle down. Put some gravels, elvans, rocks, or coarsed sand in a pottery that store the water or put the water after boiling the pottery and settling down to get purified and delicious water. These days luckily, water purifier is widely used. It is recommended that the bowl should be used for putting the water for a long time. Also, avoid using the bowl which was used to store another food. If you use a new bowl, it is recommended to be washed off several times, and use after storing the water. The cover of pottery is recommended to be the cotton or hemp.

• The temperature of water

  The amount of extraction in component of tea leaves is very sensitive to the temperature of water. If the temperature is too high, the elution of caffeine rate gets higher which makes the flavor bitter, on the other hand if it is too low, the flavor and water solubility gets too low which makes the flavor watery.

• Time

  The extracting time has close correlation to extravasate, which differs the tea’s color, shading, and the flavor. Normally it is recommended to brew 2~4 minutes, however when leaves are shattered, it should be shorter.

• The period of leaf harvest

  The first tea, which was harvested during the spring, has a low amount of sunshine and temperature, so it has a lower ester shaped Katechin component that appears taste but has thehigher contents in amino acid which strengthen its flavor. On the other hand, the second and third tea has a strong taste of astringement, it is recommended to brew in lower temperature. The harvest season might be equal but the actualtime of harvested point diversifies the taste.

• How to brew tea

  The quantitative method in brewing the tea such as the amount of water or exact temperature doesn’t exist according to traditional methods. We often use the words such as ‘about’, or ‘may be’. It also applies to the tea brewing, so rough guesses are used in brewing tea.

  1. Put 3 grams of tea in 50cc of water and brew for 1 minute and 30 seconds. This theory is controversial throughout the people, but fits to a purpose of introduction to brewing the tea. In China, it is standardized that ‘Put 3 grams of tea in 150cc of water and brew for 5~6 minutes.
  2. Our ancestors divided season into three steps, which are ‘SangTu’,’JungTu’, ‘HaTu’ to brew the tea. It is classified by the order of putting the tea or water firstly. Since there are various ways to brew the tea, a person who brews the tea can diversify the taste of tea.
  3. It might be an often case that you were treated the tea by your friends which was so impressive so that you bought the tea, however failed to brew the same flavor of that when brewed by yourself. It is an understandable experience for people who have no basic understanding for the tea. This is mainly because you brewed the tea without the basic characteristic of tea and treated the tea like a generalized beverage such as coffee.
• Types of tea and temperature of water
  1. Pursuantly on the thickness of tea leaves, the thicker leaves are, the higher their temperature is needed to brew in order to taste at best. In addition, the Chinese tea which is fermented a much more than our does should be brewed in higher temperature than Korean tea in order to taste better.
  2. Likewise, the way of brewing the tea must be changed with the size, period of harvesting, manufacturing way, and color of leaves. This basic understanding of tea leads to the delicacies of tea flavors.(The smaller, less fermented tea require lower temperature.)
  3. Temperature is decided between 65~75 degree for drinking a full leaf tea. If a leaf is very thin or color is dim, it should be 65~70 degree. However if it is medium size of thickness or bit deep in color, it should be about 70 degree. Lastly, if a leaf is large and very deep in color, it is a common way to set the temperature on 75 degree.
• How to brew tea

  Based on the facts above to set the temperature of water for brewing the tea, you can enjoy a delicious and aromatic tea following the below direction.

  1. Pour boiling water on a bowl called SukWoo to estimate the amount of water.
  2. Pour the water in SukWoo in a kettle called DaKwan to heat it
  3. After heating DaKwan enough, divide the water in Dakwan into teacups. (While teacups are being heated, pour more boiling water in SukWoountil the appropriate temperature. If the water is not enough, pour more water in SukWoo next time.)
  4. While the teacups are being heated, pour more boiling water in SukWoo and cool it until to the appropriate temperature.
  5. Put tea in DaKwan. > Pour out the water in teacup.
  6. When the appropriate temperature in SukWoo has been made, pour water in DaKwan.
  7. When the tea is brewed enough, pour out tea water from SukWoo and move it to teacups.
• How to make tea which is good for health
  1. Never use a sugar for all tea.
  2. Adding honey in tea can decrease the scent of tea.
  3. Using syrups makes tea enough to be filled and prevent from molding.
  4. By not using sugar,tea becomes deeper and tasty.

How to store Green tea

• The spoil of tea

  Since the tea is a type of favorite food, it becomes worthless if the taste or scent changes. So it is important to store its taste and scent. Like other dried food, tea is dried for the longer storage which prevents ruining from microorganism however it rapidly spoils in the room temperature (especially in summer) because of its strong absorptiveness. The main components which are Chlorophyll,Catechin,Kanozin and Vitamin C automatically occurs the change of color, deepness and flavor.

• The change of color

  Temperature and moist and also the ray are the most influentialfactors to change the color of tea. For example, containing 3.2% moisture of tea to replace it nitrogen and stored for 4 months in 30 degree, the deepness or the taste does not change while the color changes. Replacing nitrogen with a tea in transparent bowl and leave it for 30days with white color lamp, the tea loses its gloss and becomes to reddish black. This is because chlorophyll is easily transformed intooxidant material by heat or ray.

• The change of deepness

  Moist, temperature and oxygen are the most influential factors of coloring red deepness in tea. In a condition of 1.3% of oxygen and 25 degree of temperature, the deepness rarely changes. However a condition over 5.2% of oxygen and 25 degree of temperature, the deepness rapidly changes. Also in a condition of 76.5% moist, the deepness of change is much bigger than in a condition of 3.7% of moisture and 25 degree. Also the decrease in Vitamin also appears similarly with the changes of deepness.

• The change of flavor

  Temperature and moisture are the two most influential factors in the change of flavor, but oxygen influences more on taste than scent. Scent becomes rapidly lost when stored in a condition of 6.7% of moisture and 25 degree. But it hardly loses its scent when stored in a condition of 3.2% of moisture and 25 degree. The white color lamp causes sun-flavor which makes the tea inappropriate for drinking purpose. Since the tea is a type of favorite food, it becomes worthless if the taste or scent changes. So it is important to store its taste and scent. Like other dried food, tea is dried for the longer storage which prevents ruining from microorganism however it rapidly spoils in the room temperature (especially in summer) because of its strong absorptiveness. Temperature, humidity, oxygen, ray, and a bad smell are the main factors to the spoil of tea.

The factors influence to spoiling tea

• Temperature, humidity

  Since controlling the sources that prevent the spoil of tea is important, it is recommended to store tea in refrigerator (0~5 degree) in order to prevent it from browning which more occurs in high temperature. The humidity in leaves should be lower than 3% and 55~65% in the room is appropriate with using aluminum adhesion film since humidity influences on oxidation of Catechin and Vitamin losses.

• Oxygen, rays

  It is recommended to fill with nitrogen or do vacuum packing in order to prevent oxidation. To prevent the chlorophyll losses, use a preventative material for rays when packing.

• A bad smell

  As the tea has the strong absorption force, be aware of bad smell in refrigerator or package, and storage.

Tea cups

Tea kettle

The bowl to brew the leaf tea.
. It is not used to directly heat by fire, and it is classified by the location of grip, which are top gripped, back gripped, side gripped kettle.

Tea cup

Cup-shaped, round shaped, bell shaped, etc are the shapes of tea cups.
The upper side of cup should be wider than the down side of it in order to drink easily and white tea cup helps to appreciate the color of tea.

The bamboo sticks (ChaSun)

80 bon, 100bon, 120bon are three kinds of bamboo sticks which are classified by the split of bamboo tea utensils, which is used to bubble the tea and stir the boiling water in order to help tea and water to blend better.

The tea spoon (ChaSi)

The spoon used to move from tea package to DaKwan. It is colored by yellow and reddish material, which is rolled inside to prevent tea from smearing with the spoon.

The filter for the tea

A tool with gourd dipper shaped with nets in order to filter small residue of tea leaves when they are moved from Dakwan to tea cups, usually made of bamboo and plastic.

Tea table

Tea table is often made of wood, used to display tools for the tea, and there are round shaped, square shaped, rectangle shaped, oval shaped, octagon shaped and drawl shaped.