Green Tea

Chinese Process: “Pan Fried”

Green tea is known as the classic tea of China, where it originated. Today, there are two main kinds of green tea: Chinese and Japanese. Chinese green tea is processed by pan frying rather than steaming, as in Japan, and is known for a unique leaf style that exemplifies the “Agony of the Leaf“. For the finest Chinese green teas, only one bud and one leaf is used. Depending on the growing regions, grades can vary significantly and the local weather can seriously impact the quality and character of the harvest. 

The process of manufacturing green tea begins with withering. Tea leaves are traditionally spread on bamboo trays or screened-bottomed withering tables where they are encouraged to lose moisture and begin oxidation. The leaves are left to wither until fifteen to twenty percent of the moisture content is lost in order to make them pliable before being pan fried. Traditionally, the leaves were tossed in hot, wok-like pans until the natural enzymes were neutralized. Today, however, machines such as rotating drums typically perform the process of pan frying to slow the oxidation process. The leaves are then shaped in order to preserve the natural oils and create what will later be the agony of the leaf. To fully stop oxidation, the leaves are pan fried for a second time. Most types of Chinese green tea will also be fired or dried in baskets to further reduce the moisture content. It is during this final process before sorting that some green teas will pick up hints of smokiness .

In general, Chinese “pan fried” green tea leaves often have a very fresh and vegetable-like aroma. The liquor produced is a yellow green or golden green color with a refreshing, vegetal taste that is sometimes nutty.

Japanese Process: “Steamed”

Japanese green tea not only differs from Chinese green tea in manufacturing but also in how the leaves are plucked. Green tea in Japan is often plucked with a scissors-like clipper and there is no attempt to pluck a whole leaf. For the Japanese, the agony of the leaf is of no importance because their green tea is steeped in opaque tea pots. 

Overall, the process for manufacturing Japanese green tea is much simpler and shorter than that of Chinese green tea. The leaves are first withered to start oxidation and then quickly steamed to neutralize the natural enzymes. Steaming the leaves creates the bright green leaf and liquor color and is also the reason for the fresh aroma, often compared to the scent of newly-cut grass. After steaming, the leaves are rolled or pressed and then quickly dried. A few Japanese green teas will be set aside and roasted after they are dried; once fully-processed, these select teas are known as Hojicha. 

Typically, Japanese green teas are known for their extremely bright green color and are often vegetal tasting. Some teas that grow in coastal areas along the Pacific develop a briny taste and emit an aroma reminiscent of the sea. Others are roasted to have the smell and taste of roasted chestnuts. 

Green tea was originally processed in south and southeast China, namely in the Zhejiang and Anhui Provinces. It spread to Japan after Buddhist monks brought tea seeds from China in the eighth century. Today, the best green teas in Japan are rumored to be grown in the Uji region of Kyoto. Since the demand for green tea has risen globally, the production of green tea for exporting often occurs in other countries such as India, Sri Lanka and Vietnam.

Famous Green Teas

Pi Lo Chun:  Grown in Jiangsu Province of China, this green tea is known for its curly leaves and is sometimes called Green Snail Spring.

Mao Feng:  Mainly grown in the Anhui Province of China, this tea is sometimes known as ‘hairy mountain tea’. Typically, Mao Feng tea leaves are twisted, a design which helps it perform a beautiful agony of the leaf.

Sencha: This classic Japanese tea is grown directly in the sun and is left unrolled. It is enjoyed on a daily basis and is good for multiple infusions. It has a strong vegetal flavor with a hint of brininess. 

Matcha: Made from Gyokuro, Japan’s finest tea, this tea is ground into a powder and used in the traditional Japanese tea ceremony. The result is a frothy and refreshing cup of tea. 

Kukicha: Known as ‘twig tea’, this Japanese green tea is made from an infusion of green tea stems, stalks and twigs.

Hoji Cha: Hoji Cha is a hybrid of Japanese and Chinese green tea that produce a rich, nutty brew. This tea is a mixture of pan fried and roasted green tea leaves.

Genmaicha: (Green Tea Blend) Not a true tea but rather an infusion of Japanese green tea and popped rice and corn. The combination results in a sweet and nutty cup of tea.