Green with tea

So, onto the next member of the family: Green Tea


Green Teas: This tea is mainly produced in China, where there are numerous varieties. The leaves a dehydrated to prevent oxidation.

There are many famous green teas in china. There are many traditional methods that are handed down through the centuries, therefore there are different customs according to the region. Green teas are more than 70% of chinese tea production. The major growing regions are mostly in the south of the country: Fujian, Zhejiang, Anhui, Henan, Jiangsu and Jiangxi.

The Proces:

Picking: there are different methods of picking, depending on the region. The leaves are usually picked when they are young ( bud plus one or two leaves). Sometimes though, mature leaves are harvested to produce Tai Ping Hou Kui, and in other cases the leaves are picked and the bud is left in the stem.

Withering: leaves are transported to the factory to undergo withering. The withering time depends on the conditions and water content of the leaves. The traditional method of withering is spreading the leaves on bamboo racks and let them dry for 3 hours to remove surplus water. Sometimes they are spread on cloths in the shade to prevent too much drying. The mechanical method, however is when the leaves are placed in a machine with bamboo walls, so that they “spin dry” while fans blow air through them. Important: as soon as the leaves are picked, the natural process called oxidation begins. With green tea, this process must be interrupted through dehydration.

Heating: the leaves are heated until oxydase loses potency. The methods of heating also vary from grower to grower. Usually vats are used for heating. Small quantities of leaves are put into pans or vats that are heated with wood, coal, or electricity. They are pressed to the bottom of the vat and constantly stirred in order to prevent burning.

Rolling: the leaves are rolled in order to break down the cell structure and release aromatic oils contained within them. Rolling is partly responsible for the taste and appearance of Chinese green teas. This also determines the final shape of the tea, whether it will be twisted, flat, needle-shaped, or bead shaped leaves.

Drying: any remaining water is removed to prevent the risk of mold. Only 2-4% moisture remains on the leaves during this stage.

Sifting: last, but not least, the leaves are sifted to remove anything undesirable. The leaves are also sorted according to their size.

 Teas I`ve had:

David`s Tea: Dragon Pearls, Genmaicha, Japanese Sencha, Silk dragon jasmine, countess of Seville, detox, green seduction, hot lips, kiwi`s big adventure, north African mint, toasted walnut.

 Kusmi: Gemaicha, Ginger green Tea, Jasmine green, Spearmint, Gyokuro Asahi

Teaopia: Dragon Pearls, Matcha

Camellia Sinensis: Dragon Pearls

Check out some previous blog posts on green teas:



Don’t forget White tea:

ps. Don’t forget to vote in the poll!



4 thoughts on “Green with tea

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