Green tea, known as unfermented tea, is the variety which keeps
the original colour of the tea leaves. The primary processing of
China green tea inclucdes "fixation", "rolling"
and "drying". Because of without fermentation during processing,
the chlorophyll still remain in tea leaves, that make the green
tea in green color.
The natural health substances in fresh tea leaves are much remained
in green tea.Since ancient times, the Chinese have known about the
medicinal benefits of green tea, using it as medicine to treat
everything from headaches to depression. The scientific
research indicate that green tea is reputed to be helpful:
- rheumatoid arthritis
- high cholesterol levels
- cariovascular disease
- impaired immune function
The history of China green tea began from 3000 years ago. The ancient
Chinese plucked fresh tea leaves from wild tea plants and dry them
by sunlight for storage. That's taken as the primordial processing
of green tea. In the 8th century, the evaporation processing method
was created. Following that, the saute processing method was created
in the 12 century. The traditional processing methods still remain
today. They are endlessly developed by tea technicians generation
According to the different types of fixation and drying processes,
green tea can be detailedly classed into five types:
- 1>Stir-fry green tea: Fresh tea leaves sauted in pan for
drying. Such as gunpowder tea, Young Hyson, Chunmee,etc which
mainly for export business. The super pan-fired green teas are
made from tender fresh tea leasves. Many historically famous Chinese
green teas are processed by pan drying method. for example, Jade
fire, Dragon well green tea, Mountain Gorge, Pi Luo Chun, Lu'An
Melon Slice, Xinyang Maojian. The character for stir-fry green
tea is "high fragrance and strong taste".
- 2> Roast green tea: Fresh tea leaves dried in roast basket
or roast chest .The common finished products of roast green teas
are usually used as material for flower-scented teas. The well-known
famous roast green tea include: Huangshan Maofeng; Taiping Monkey
King, etc.The character for roast green tea is "intact original
shape and covered with white fluff".
- 3>Semi-roast & Semi-fry green tea: Combine the stir-fry
method and roast method for drying. Benefited from the special
drying method, the finished teas not only achieve high fragrance
and strong taste, but also keep its original shape and its body
covered with pretty whtie fluff. Jianzhai Emerald Eyebrow, Anji
Baicha, Wuzhi Xinhao etc.
- 4> Solar drying green tea: Fresh tea leaves dried by sunlight.
Solar drying green teas are mostly used as materials for compressed
- 5> Steamed green tea: Fresh tea leaves steamed by high temperature
for drying.The representative steamed green teas are Sencha green
tea, Enshi Jade Dew. Sencha green tea is mainly for export to
Green tea is as varied and unique as wines. Their uniqueness depends
upon the growing region, the season's weather, time of harvesting
and type of processing.