Green Tea

Green tea came into fashion during the Ming Dynasty of China, after the earlier practice of grinding tea leaves into powder for powdered tea halted. Though the practice of powdered tea was replaced with steeping style Green tea in China, the powdered Green tea practice was preserved and perfected by the Japanese. Both cultures have since embraced the steeping style Green tea and have their own unique processing techniques.

Picking and Processing: The processing of Green tea is designed to stop all oxidation from occurring in the leaves. This is done to preserve the raw fresh flavors of the leaves by preserving the polyphenols. Hand picking of the leaves is employed in order to limit the passive oxidation that occurs from picking the leaves from the plant through bruising. The leaves picked for Green tea are typically the bud and first few leaves of new growth. Steps of Processing: Fresh leaves are Picked, Withered, Fixed, and Dried.

Mind and Body: Theanine is the major agent of calming in tea and is especially preserved in Green tea leaves due to the lack of leaf oxidation. Theanine also does a good job of controlling the negative effects of Caffeine, such as jitters.

Flavors: Green tea in general has a grassy, fresh taste that is savory and bright. It often has a light sweetness and nutty notes with slight dryness. Japan and China produce different types of Green tea and offer different flavor profiles due to the Chinese pan fired fixing and Japanese steam fixing.

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