How Camellia Sinensis leaves become Green Tea

Loose Leaf 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.

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.

Why drink this tea

Other loose leaf teas

White Tea
Japanese Green-Tea
Black Tea
Oolong Tea (sometimes called Wulong)

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