How Camellia Sinensis leaves become Green Tea
Let's discuss the Chinese method of processing the Camellia Sinensis leaves. In China most leaves are processed to become this kind of tea. China also produces pu-erh or pu erh and Oolong loose leaf teas.
Processing tea is where many of the differences in taste and appearance are created.
- After plucking will the leaves be withered or not?
- Will the tea leaves be oxidized?
- If they are oxidized how long will this last?
- Will the leaves be shaped?
- How about aging the leaves?
The answers to those questions will determine the tea variety.
Specialty Chinese loose leaf tea
Very fine Chinese teas use just one leaf and a bud. Two leaves and a bud is the plucking standard for fine tea.
The leaves are sometimes, but not always withered after plucking. This will reduce some of the moisture content in the leaves. If tea is withered (by being spread out on a surface) it will be for a very short time.
Then, in order to neutralize the enzymes thus preventing oxidation, the leaves are pan fried.
Next the leaves are rolled up in various ways and tightness. After that, a final drying takes place. Since no oxidation took place, the tea has more of a green appearance.
Other loose leaf teas
White Tea
Japanese Green-Tea
Black Tea
Oolong Tea (sometimes called Wulong)
Pu-erh
Top of Green tea
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