GREEN TEA

 

Green tea is now grown in all tea-producing countries. The most notable commonality is that oxidation is prevented. The tea enzymes in the leaf sap are deactivated immediately after harvesting, before rolling, by applying heat. 

In China and Taiwan, the tea is often dried and roasted in a wok, like Long Jing, for example. Drying in baskets over charcoal embers is also still practiced in some village communities. However, there are also types of tea where both described methods are used. Drying the tea by sunlight is a popular method, as is the case with green Pu Er. 

In Japan, the most common method is steaming the tea after plucking. This preserves the green color of the tea leaf and its fresh, vegetal green taste. However, we also find methods where the tea is first steamed and then strongly heated in kettles. This is a combination that incorporates both Chinese and Japanese knowledge.