The Delicate Elegance: Quick Guide to Green Tea
Green tea is one of the six major types of Chinese tea, celebrated for its fresh, delicate flavor and numerous health benefits.
Green tea is produced in many regions across China, including Henan, Guizhou, Jiangxi, Anhui, Zhejiang, Jiangsu, Sichuan, Shaanxi, Hunan, Hubei, Guangxi, and Fujian.
Processing Technique
The process of making green tea can be broadly divided into three key steps: fixation (a.k.a kill-green), rolling, and drying. The primary objective is to preserve the natural green color and fresh flavors of the tea leaves.
Fixation / Kill-Green（杀青）: Freshly picked tea leaves are spread out to wither, reducing their moisture content and making them pliable for rolling.
Rolling（揉捻）: The leaves are then rolled to break down their structure, allowing the release of essential oils and enzymes that enhance flavor.
Drying（干燥）: Finally, the leaves are dried to stop the oxidation process and to preserve their delicate flavors.
Varieties
Green tea is categorized based on the method of drying:
Pan-Fried Green Tea (炒青绿茶): Known for its strong, nutty flavor and roasted aroma. Examples include Longjing (Dragon Well).
Baked Green Tea (烘青绿茶): Features a more mellow and sweeter flavor with a fresh, vegetal aroma. An example is Huangshan Maofeng.
Steamed Green Tea (蒸青绿茶): Offers a fresh, seaweed-like taste with a vibrant green color, reminiscent of Japanese green teas like Sencha.
Sun-Dried Green Tea (晒青绿茶): This traditional method yields a robust, earthy flavor with strong astringency, often used in teas like Pu-erh when they are young.
Characteristics
Aroma: Green tea generally has a fresh, grassy aroma with variations depending on the type. Pan-fried varieties may have a nutty, roasted scent, while steamed teas have a more vegetal, seaweed-like aroma.
Flavor: The taste ranges from sweet and mellow to strong and astringent. The exact flavor profile can depend significantly on the processing method and the region where it’s grown.
Appearance: Green teas maintain a green hue in both their dry leaf form and the brewed tea. The color can range from pale yellow-green to bright green depending on the type and quality of the tea.
Brewing Methods
Top-Down Method (上投法): Pour hot water into a cup first, let it cool to around 70°C, and then add the tea leaves. This method is suitable for delicate teas like Biluochun and Xinyang Maojian .
Middle-Down Method (中投法): Pour one-third hot water into the cup, add the tea leaves, and then fill the cup once the leaves have absorbed some water. This is ideal for robust teas like Huangshan Maofeng .
Bottom-Down Method (下投法): Add the tea leaves to the cup first and then pour in the hot water. This method is versatile and suitable for most green teas .
Green tea, with its rich history and wide variety of flavors, offers something for every palate. Whether you prefer the nutty notes of pan-fried tea or the fresh, seaweed-like taste of steamed tea, there’s a green tea for everyone. Understanding the nuances of each type and the best brewing methods will enhance your tea-drinking experience and allow you to appreciate the delicate flavors and health benefits that green tea has to offer.
Enjoy your exploration into the world of green tea and discover the perfect brew for your taste!
