Manual Beem 07085 (page 43 of 81) (English, German, French, Italian, Spanish)

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FR 42

Hojicha, Bancha ou Genmaicha, il faut privilégier des tempé-

ratures élevées allant jusqu’à 100°C.

• La plupart des sortes de thé vert ne doivent infuser qu’env.

2 à 3minutes.

• Le thé vert peut être infusé plusieurs fois. Un bon thé sup-

porte 2 ou 3infusions, sachant qu’à chaque fois l’intensité

de son goût est réduite de moitié.

Thé Oolong

• Le thé Oolong n’est pas aussi fortement fermenté que le

thé noir, il peut donc se ranger entre le thé noir et le thé

vert.

• Le taux de caféine du thé Oolong se situe entre celui du

thé noir et du thé vert.

• Les feuilles du thé Oolong, après avoir été récoltées et ﬂ é-

tries, sont mises en fermentation pendant environ 2 heures

puis séchées à la poêle en fer ou au four pour stopper leur

fermentation.

• Les thés Oolong de qualité, comme par ex. le thé Puh-erh,

subliment leur arôme lorsqu’ils sont stockés de façon opti-

male durant un certain temps.

• Laisser refroidir environ 1 à 2minutes l’eau ayant préalable-

ment bouilli avant d’y ajouter le thé. La température idéale

est d’env. 75 à 85°C. Plus le thé Oolong aura fermenté, plus

il pourra être infusé à température plus élevée.

• Pour le thé Oolong, la première infusion ne doit durer

qu’environ 1minute. En fonction de la qualité du thé, il

est possible de réaliser jusqu’à 7infusions, chacune devant

durer de 15 à 30secondes de plus que la précédente.

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Beem 07085 Manual

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