GREEN TEA

Green tea is a type of tea that is made from Camellia sinensis leaves that have not undergone the same withering and oxidation process used to make oolong teas and black teas. Green tea originated in China, but its production and manufacture has spread to many other countries in Asia.

Over the centuries, different forms of green tea were introduced as they were discovered. Oolong and black tea were created much later than the country's fascination with green tea was developed – black tea is a fermented version of green tea and Oolong is semi fermented. These two different tea versions are thought to have occurred in the 1600s, almost 5,000 years after the discovery of green tea and 800 years after green tea began its journey through Asia, beginning with Japan.

The Japanese contributed much to green tea by offering different variations on the tea leaves that are still enjoyed today. The Japanese also offered much formality to tea and integrated the  drink into their culture in a very large way,  particularly through the tea ceremonies. In countries such as Japan and China, tea and its presentation have become an art form.

The Japanese tea curing process is done via steaming as opposed to withering and pan-firing in the Chinese method. Despite the fact that China has about four millennia more experience in tea growing, Japan has perfected the art and produces teas that are very highly esteemed. They grow very specific niche varieties, and nearly all of the teas that they manufacture are green. They are also huge fans of their tea, only exporting a minuscule 2% of their total national production.Chinese green teas are pan-fired or baked after they’re harvested. This gives them a nuttier, roastier, less umami flavor. You definitely won’t get the same potent grassiness found in Japanese green teas

Process

Steam Roasting – Rolling – Sifting – First Roll – Cooling – First Fire – cool –Second Roll – Cool- Second Fire – Cool – Sorting -Packing