How to make a matcha latte without lumps: basic recipe hot and iced, sifting and whisking, the right milk and how much caffeine it contains.
How hot and how long to brew each tea: guide values by type, cooling times without a thermometer, scales instead of a spoon and a gongfu guide.
Oolong explained: how oxidation and roasting work, the best-known teas from Fujian and Taiwan, how they taste and how to brew them in a teapot or gaiwan.
Darjeeling first flush and second flush compared: harvest times, flavour, processing, prices, leaf grades such as FTGFOP1, the protected name and brewing.
How to recognise mild matcha: shade, harvest, freshness and price compared, with measurements and tips on buying and preparation.
