About Green Tea

Qualities

Green teas are the second most commonly consumed tea type in the world. These vibrant, unoxidized teas are known for their delicate flavors, often featuring vegetal or floral notes. Green tea contains approximately 25-45 mg of caffeine, or about half as much caffeine as that in black tea. Popular varieties of green tea include Sencha, Dragonwell, Matcha, Hojicha, and Gunpowder Green tea.

Production Method

• The tea leaves are harvested, then left to wither. Withering involves exposing the harvested tea leaves to air for a period of time. This step reduces the moisture content of the leaves and allows the leaves to start developing complex flavors. Withering also causes the membranes of the leaves to break down, which results in the leaves being softer and more pliable. Since the leaves are less rigid after withering, they are less likely to break during the production process.

• After withering, the tea leaves are then rolled. Rolling is the process during which the leaves are crushed and shaped, often with a large roller.

• Since green tea is unoxidized, the tea leaves are fired immediately after the rolling step in the process. Firing the tea prevents the tea leaves from oxidizing and dries the final product.