Also known as un-oxidised teas, dried green tea leaves, the tea brewed from them and the spent (or brewed) tea leaves are all green. Green tea is the most popular type of tea in China and China makes 600,000 tonnes a year of it. The most famous types of green tea are Longjing, Biluochun, but there are hundreds of varietals.
Because the teas are not oxidised, green teas are as close to the bush as you can get. Flavours are sealed in by stopping oxidisation of the leaves right off the bush stopping any chemical reactions which may lead away from the inherent flavours of the leaf. Flavour sealing can be done by a number of ways; steaming, sun drying, pan frying are the most common (or a combination of these) and how tea farms seal their flavours in can lead to very different leaf appearances, flavours and tea colours…
Brewing Tips:
- 2-3g per cup
- Water Temperature 90-95°C
- Steep Time: 2-5 minutes (it’s up to you!)
