The Production Process of Green Tea: Retaining the Fresh and Natural Essence

Introduction

Green tea is renowned for its unique flavor and health benefits. The key to its distinctiveness lies in its production process, which is meticulously designed to preserve the fresh and natural characteristics of the tea leaves.

Harvesting

Timing is Crucial

The first step in green tea production is harvesting. Tea leaves for green tea are typically picked in the early spring when they are at their freshest and most tender. This timing ensures that the leaves possess the highest concentration of flavor compounds and nutrients. Skilled workers carefully select only the top two leaves and a bud, as these parts are considered to have the best quality and flavor potential.

Withering

Controlled Drying

After harvesting, the leaves undergo a brief withering process. This involves spreading the leaves out in a well-ventilated area to allow some of the moisture to evaporate. However, unlike other tea types, the withering of green tea leaves is carefully controlled to prevent excessive oxidation. The goal is to reduce the moisture content just enough to make the leaves more pliable for the subsequent steps while maintaining their freshness and natural color.

Fixation

Stopping Oxidation

Fixation is a critical step in green tea production. It is during this process that the enzymes in the tea leaves, which would otherwise cause oxidation and change the flavor and color of the leaves, are deactivated. There are several methods of fixation, including pan-frying, steaming, and baking. Pan-frying is a traditional method where the leaves are quickly tossed in a hot wok. Steaming is commonly used in Japanese green tea production and helps to retain the vivid green color and delicate flavor. Baking is another option that imparts a unique flavor profile to the tea. Regardless of the method, the key is to heat the leaves rapidly and evenly to halt oxidation and preserve the natural freshness of the leaves.

Rolling

Shaping the Leaves

After fixation, the leaves are rolled. This step not only gives the green tea its characteristic shape, such as the flat appearance of Longjing or the curled form of Biluochun, but also helps to break down the cell walls of the leaves, releasing their internal juices and enhancing the flavor. The rolling process can be done by hand or using mechanical rollers, with different intensities and techniques used depending on the desired final product.

Drying

Final Moisture Removal

The last step in the production process is drying. This further reduces the moisture content of the leaves to a level suitable for storage and packaging. Drying is usually carried out at a relatively low temperature to avoid overcooking the leaves and losing their flavor. Once dried, the green tea is ready to be packaged and distributed, bringing its fresh and natural essence to tea lovers around the world.

Continue reading

The Legend of Tea: The Glorious Journey from Shennong to Modern Tea Culture

Flavored Tea: Production, Popular Varieties, Health Benefits & Brewing Tips