GREEN TEA

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Green teas are classified according to shape and processing method

  • Green tea is an un-oxidized tea
  • Green tea was created in China
  • Green teas are those which most resemble uncultivated tea leaves
  • Green teas have more caffeine than white tea but less than black tea
  • Green tea is best not drunk on an empty stomach, so be careful!

Green tea, also known as un-oxidized tea in China, is the oldest tea in Chinese History. Green tea offers many varieties, each of which can be classified according to leaf shape and processing method. During the production process green tea undergoes no form of oxidation, making it distinct from other oxidized teas such as oolong and black. It is also known for its fresh and natural attributes. Some say the aromas and flavors of green tea are considered to most closely resemble that of the original, uncultivated tea leaf. In comparison to other oxidized teas, it is said that green tea maintains a higher amount of vitamins, nutrients and other health benefiting compounds (see below for more info). 

 

The three most famous varieties of green tea in China are Xihu Long Jing (Western Lake Dragon Well) of Zhe Jiang Province, Huang Shan Mao Feng (Yellow Mountain Fur Peak) of An Hui Province, and Dong Ting Biluochun (Spring Snail Shell) of Jiang Su Province.

 

The processing of newly picked fresh tea leaves involves three steps; Sha qing, or 'Killing Out' in English, Rolling and Drying. These processes are explained below.

 

Step One: Sha qing or 'Killing Out' in English, involves either heating or steaming unprocessed tea leaves in order to catalyze the decomposition of enzymes within the tea leaf, thus halting the oxidation process and preventing the leaf from turning red. This process serves not only to maintain the green appearance of both the dry tea leaves and the tea's light green infusion but as well to preserve the natural chemical composition within the tea leaf. As such green Tea contains more than 85% of the polyphenols and caffeine found in the original tea leaf, approximately 50% of the chlorophyll and a relatively high amount of vitamins. In comparison to other oxidized teas, such as oolong and black, green tea offers a higher amount of vitamins, nutrients and other health benifiting chemical compounds.

 

Step Two: Rolling or "rou nian" in Chinese, carried out following ‘Sha Qing’, is the process by which the soft tea leaf is rolled and twisted by hand or machine in order to rupture the leaf tissue and break the leaf cells. The desired result in this process is the eruption and consequential release of oils from within the tea leaf which spread like a smooth layer on the leaf surface. If executed properly the rolling process should obtain three important objectives; mold and shape the tea leaf into the desired appearance; improve the flavor and aroma of the tea through the release of tea oils; and increase the strength of the green tea.

 

Step Three: The drying or firing of green tea has three objectives; evaporate additional moisture content within the leaf in order to fully stop oxidation, improve the external appearance of the tea leaf and bring out the fragrances and aromas within the tea leaf. There are four methods of drying or firing green tea; baking, frying, steaming and sun drying. These four methods are also used to define the final green tea product and the variety of green tea.