Green Tea
绿茶Lǜ Chá · Oxidation: 0%
Unoxidized tea. The leaves are quickly heated via pan-firing or steaming to halt enzymatic oxidation, preserving their vivid emerald color and fresh, vegetal character.
How Green Tea is Made
Plucking
The careful harvesting of tea leaves. High-quality tea is almost entirely hand-plucked, focusing on the newest, most tender growth—usually a single unopened bud and the first two leaves below it.
Fixing (Kill-Green)
Also known as 'Shaqing', this involves rapidly heating the fresh leaves (via hot pans or steam) to destroy the enzymes responsible for oxidation. This captures the bright green color and fresh, grassy flavors.
Rolling
The soft, pliable leaves are bruised and rolled into shapes. This action breaks down the cellular walls of the leaf, bringing essential oils to the surface so they flavor your cup instantly when brewed.
Drying
The final step in making tea. The leaves are baked, roasted, or pan-fired to remove almost all remaining moisture, locking in the flavor and ensuring the tea will not spoil over time.
Flavor Profile
“High levels of L-Theanine create a distinctly savory 'umami' broth.”
Varieties of Green Tea
Chinese Green Tea
中国绿茶Typically pan-fired to halt oxidation. Famous varieties like Longjing (Dragonwell) and Bi Luo Chun offer a toasted, nutty, and sweet profile.
Japanese Green Tea
日本緑茶Typically steamed rather than pan-fired, preserving a vivid green color and intense savory (umami) marine flavors. Includes Sencha, Gyokuro, and finely milled Matcha.