About Green Tea

Qualities:

Green teas are the second most commonly consumed tea type in the world. These unoxidized teas are known for their fresh and delicate flavors, often featuring vegetal, herbal, or floral notes. Depending on the growing conditions and production methods used, green teas may also feature nutty or toasty flavors. Green tea typically contains about half as much caffeine as is found in black tea. Popular varieties of green tea include Sencha, Dragonwell, Matcha, Hojicha, and Gunpowder Green tea.

Production Method:

• First, the tea leaves are harvested. Tea plants can be harvested a few times per year, with the first harvest yielding the highest-quality tea. Many tea pickers will only pick new growth, as it is more tender with a better flavor and aroma.

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

• 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. Depending on the production method, this may be done by either steaming or pan-firing the tea leaves. The firing method used greatly impacts the final flavor of the tea. For example, steamed green teas are often lighter, with herbal, vegetal, or floral notes. In contrast, pan-fired green teas tend to have earthier flavors with nutty or toasty notes.