Bodum 11195-16 Coffeemaker User Manual


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Vrieties of Te
Coming from the sme plnt
s green or blck te, white te
is the one with the lest humn
eect during production. Only
the youngest nd most frgile
buds re hrvested by hnd
nd left to dry under the sun.
No oxidiztion or heting is
done to preserve the full nturl
chrcter of the white te. The
nme derives from the fuzzy
white ppernce of the young
te leves.
White Te
BODUM® CANTEEN, p.80
One of the most known vrieties
of te is blck te. It is mde
from the teplnt camellia
sinensis/assamica nd mongst
the most populr in Europe nd
North Americ. After hrvest,
the te lefs re llowed to
oxidize to the fullest, so tht
the freshly plucked lefs slowly
turn brownish nd drker. The
lvour is usully stronger, thn
other types of te, but cn
lso vry from light nd lorl
himlyn irst lush to strong
nd mlty ssm tes.
Blck Te
PAVINA, p.78
The freshly plucked lefs of the
te plnt camellia sinensis must
be heting directly fter hr-
vest, to prevent the lefs from
oxidiztion nd becoming blck
te. Trditionlly heting in iron
pns in Chin, the Jpnese
hve developed  hot wter
stem heting to prevent the
te from burning. Both methods
crete  distinct lvour for
ech region, tht cn vry from
light, lorl, sweet to full bodied
nd slightly tosted.
Green Te
BISTRO, p.82
9096°C
195205°F
2–3min
7080°C
158175°F
1–2min
7080°C
158175°F
4–6min
60
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