Green Tea
Green tea is produced by heating freshly picked tea leaves shortly after harvesting to stop oxidation and preserve their green colour. Different heating methods are used depending on where the tea is produced, and these methods influence the flavour.
Chinese green tea is usually heated by pan-firing, while Japanese green tea is most commonly steamed. These methods create different flavour profiles, although other factors such as production methods and tea cultivars also influence the taste. Chinese green tea often has a slightly more roasted character and a milder flavour, while Japanese green tea is usually fuller in taste.
Green tea production can range from small family-run farms to large tea factories. The quality of the tea leaves and the subsequent processing are both important in producing high-quality green tea.
Chinese green tea is usually heated by pan-firing, while Japanese green tea is most commonly steamed. These methods create different flavour profiles, although other factors such as production methods and tea cultivars also influence the taste. Chinese green tea often has a slightly more roasted character and a milder flavour, while Japanese green tea is usually fuller in taste.
Green tea production can range from small family-run farms to large tea factories. The quality of the tea leaves and the subsequent processing are both important in producing high-quality green tea.
Want to learn more? Read our guide to green tea here.
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