Green teas are
the least processed of all the types of tea and are often referred to as “unfermented”
or “non-oxidized” teas. The intent is to preserve the natural "green"
characteristics of the tea plant.
In the
traditional producing countries of China and Japan, the finest green teas are
picked during the spring season when the delicate, young leaves and leaf buds
contain their highest concentration of aromatic oils.
As soon as the tea
leaves are picked, a natural process called oxidation begins. Oxidation occurs
when the enzymes in the leaf react with oxygen in the air, causing the leaves
to change in color from green to yellow, to amber and red, and finally to
brown. The level of oxidation is what distinguishes the various tea types -
green, white, oolong and black.
To produce green
tea, the oxidation process must be interrupted early and this is achieved
through the application of heat, in a step known as "firing". In China, teas are fired using a variety of
dry heat methods such as pan roasting, oven baking and sun curing. These
methods result in teas with an aromatic quality reminiscent of grilled or
toasted nuts. By contrast, in Japan, the fresh picked leaves are steamed for a
short period of time. This method fixes the bright green color and imparts
umami-rich notes of seaweed and spinach.
After firing,
the leaves are shaped into various styles - twisted, curly, balled and needle -
each with its own character, flavor and aroma.
Green Tea - 3 Different Styles
Grown on a
remote farm in Fujian Province, Snow Dragon is a rare green tea that delivers a
very rounded, sweet flavor with notes reminiscent of toasted sweet rice. It
is made from a white tea varietal – the same one from which traditional Silver
Needles is crafted – and is processed in the manner of a green tea. Snow Dragon
consists entirely of young leaf buds, which lend a crisp sweetness to the tea.
It is carefully pan-roasted by hand in a wok to develop the flat leaf shape and
the warm, toasty aroma and flavor.
A lively and
fresh spring-picked green tea with a distinctive vegetal flavor and a smooth, sweet
finish. This famous tea
originates from Putuo Mountain, considered one of China's 4 famous Buddhist
retreats. Known as Putuo Fuocha, it grows on the slopes surrounding the Huiji
temple. As a result, locals call it "Buddhist tea".
Grown
organically in the mountains of Kumamoto prefecture, this 100% organic,
medium-steamed green tea (chumushi-cha) brews a light green-yellow cup with an
aroma of fresh grass. It has a refreshing, clean flavor and delivers a mild and
pleasing astringency on the palate. It is rich in Vitamin C and pairs well with
light meals, especially seafood.