Chinese Green Tea

Green tea was accidentally discovered in China by Emperor Shen Nung. That happened over 5,000 years ago and since than green tea had become one of the most popular beverages first in China and than all over the world. Nowadays the world's finest teas are produced in China.

The primary processing of China green tea includes "pan-drying" immediately after picking, "rolling" to squeeze out excess moisture and release flavor enzymes and then "drying". That way without fermentation chlorophyll still remains in tea leaves. This is what gives green tea its light green color and delicate tangy flavor.

Chinese green teas are low in tannin and rich in vitamin C and E, which makes them perfect for drinking in the afternoon and evening. The natural health substances like ECGC found in fresh tea leaves remain in green tea. It has been reputed to help your body fight with cancer, high cholesterol levels, rheumatoid arthritis, depression, infection, headaches, flu and cardiovascular disease.

There are multiple types of Chinese green teas to satisfy everyone’s taste.

Many of the chinese stir-fried green teas like Jade fire, Dragon well green tea, Gunpowder Green, Pi Luo Chun, Lu'An Melon Slice, Xinyang Maojian are processed by pan drying method. They are notable for their high fragrance and strong taste.

Roast green teas are usually used as a material for flower scented teas. The most famous roast green teas are Taiping Monkey King and Huangshan Maofeng. To prepare roast teas fresh tea leaves are dried in a roast chest or roast basket. This method of preparation retains the original shape of the green tea leaves intact and covered with white fluff.

Semi-fried and semi-roast green teas like Wuzhi Xinhao, Jianzhai Emerald Eyebrow, Anji Baicha combine both the stir-fry and roast method for drying tee leaves. That way the finished tea achieve strong taste and high fragrance but also save its original shape and pretty white fluff that covers the leaves body.

Solar drying green teas are wildly used materials for compressed green teas. The preparation of such tea is simple. Fresh tea leaves are dried by sunlight.

Other great factors that affect the taste of green tea are climate, weather, soil, elevation and time of harvesting. A green tea from one region will taste different than tea that comes from another region. Just like a tea from one year can taste differently from another year even if the tea was grown in the same region.

There are so many blends of Chinese green tea that you will never want to switch to anything else.

Chinese green tea.