Chinese Green Tea

Chinese green tea is, quite honestly, probably the original green tea, because green tea initially originated from China. Some of the most significant factors about Chinese green tea revolve around the fact that the Chinese make tea in a different way than Japan. Processes may be the same, but the Chinese base the names of their green tea off the leaves use rather than the finished product.

When it comes time to harvest Chinese green tea, the tea is usually harvested in the early morning hours of the Spring season. Certain types of teas can be harvested during different times of the year, however, and still other kinds of Chinese green tea can be harvested all year round. For the higher grades of Chinese green tea, they must be harvested during specific times in the Spring season, generally just as the plants begin to shoot upwards.

In the making of Chinese green tea, the leaves are roasted. This is different from Japanese green tea, wherein the Japanese tend to steam the leaves instead of roasting them. As for shaping, Chinese green tea is shaped depending on how it is treated and handled during the second roasting process. In general, Chinese green tea is carefully pressed into "spears" by hand or rolled into "pearls" by hand. Chinese green teas are generally dried at lower temperatures for a longer amounts of time, because when the drying process is executed in this way, it significantly increases both the fragrance and the flavor of Chinese green tea.

Despite the fact that green tea was discovered in China purely by accident, China is the birthplace of all green teas. Because they have been practicing for more than five thousand years, Chinese green tea is some of the best green tea available today. Such care is put into producing Chinese green tea that it is quite likely the healthiest and most flavorful green tea available as well.

For the most part, the green tea leaves are either steamed or pan dried right after they have been picked, and this reducing the risk of bacteria growing and oxidation occurring. Because of the way they are hand rolled into spears or pearls, all of the extra moisture is squeezed out, which actually serves to make Chinese green teas much tastier than other types. Most Chinese green teas end up having a light green color and their flavors are generally both delicate and tangy.

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