Green Tea
Premium Unoxidized Tea from China, Japan & Beyond
What is Green Tea?
Green tea is unoxidized tea that undergoes minimal oxidation during processing, preserving its natural green color and fresh, vegetative flavor. Unlike black tea, green tea leaves are quickly heated after withering to stop enzymatic oxidation, locking in the leaf's original characteristics.
Green tea has been consumed for over 4,000 years, originating in China and later spreading to Japan and worldwide. It's prized for its health benefits, including antioxidants, amino acids, and lower caffeine compared to black tea.
Green Tea Production Process
1. Plucking
Only the youngest, most tender leaves and buds are hand-plucked. For premium teas like Longjing and Matcha, plucking is done by hand at precise times.
2. Withering
Fresh leaves are spread to wilt for 2-4 hours, reducing moisture content slightly. This step is shorter than withering for black tea.
3. Fixation (Pan-frying)
The critical step that distinguishes green tea. Leaves are heated (traditionally in woks) to 180-200°C to stop oxidation. Chinese method uses pan-frying; Japanese uses steam.
4. Rolling
Leaves are rolled to shape and extract juices. Rolling styles vary: Longjing is hand-shaped into flat swords, Gunpowder is rolled into pellets.
5. Drying
Final drying reduces moisture to 3-5% for long shelf life. Some teas undergo multiple drying sessions for complex flavors.
6. Sorting
Tea is sorted by leaf size and grade. Premium grades command higher prices in auctions.
Chinese vs. Japanese Green Tea
Chinese Green Tea
- • Pan-fried in iron woks
- • Sweeter, nuttier flavors
- • Examples: Longjing, Gunpowder, Hyson
- • Roasted or vegetal notes
Japanese Green Tea
-
• Steamed to stop oxidation
• More vegetal, oceanic flavors
• Examples: Sencha, Matcha, Bancha
• Rich in chlorophyll
Green Tea Types
| Tea Type | Origin | Characteristics |
|---|---|---|
| Gunpowder | China | Rolled into tiny pellets, releases flavor gradually |
| Pearl Tea | China | Hand-rolled pearls that unfurl during brewing |
| Young Hyson | China | Pre-Qingming harvest, light and delicate |
| Hyson | China | Popular export tea, green and flavorful |
| Imperial | China | Premium grade, highest quality leaves |
| Longjing | China | Dragon Well - famous flat-leaf tea |
| Sencha | Japan | Most popular Japanese tea, grassy notes |
| Bancha | Japan | Post-harvest, low caffeine, toasty |
| Matcha | Japan | Stone-ground powder, shaded growth |
| Hojicha | Japan | Roasted green tea, unique toasty flavor |