Classification and Origin
Category: infusion from dried bitter gourd (Momordica charantia); outside the botanical category of true tea from Camellia sinensis
Origin: subtropical and tropical belt of China, and also Taiwan
Type: tea substitute, herbal infusion (代用茶, dàiyòng chá)
Brewing
approximately 3 – 6 g of dry raw material per 300 – 500 ml of water.
pure bitter gourd infusion develops well with boiling water (95 – 100 °C); a blend with green tea — gentler, around 85 °C, so as not to "burn" the tea component.
3 – 5 minutes for the first infusion; the raw material withstands multiple steepings, gradually releasing bitterness.
