GREEN TEA

My mother hails from Sichuan, China, a province famous not only for its fiery cuisine and breathtaking landscapes but also for its exceptional tea culture.

This page is your invitation to explore Chinese green tea with me. We’ll journey through its rich history, understand how it’s made, discover its diverse characteristics, and learn how to best enjoy it. Whether you’re new to green tea or a seasoned enthusiast, I hope you’ll find inspiration and useful insights here.

Types of Green Tea From China

There are more than one hundred types of green tea in China, here are some famous and special types.

Duyun Maojian

都匀毛尖 (Dūyún Máojiān)

Xinyang Maojian

信阳毛尖 (Xìnyáng Máojiān)

Biluochun

Biluochun

碧螺春 (Bìluóchūn)

West Lake Longjing

西湖龙井 (Xīhú Lóngjǐng)

Huangshan Maofeng

Huangshan Maofeng

黄山毛峰 (Huángshān Máofēng)

Huangshan Green Peony

黄山绿牡丹 (Huángshān Lǜmǔdān)

Liu’an Melon Seed

六安瓜片 (Liù’ān Guāpiàn)

Banna Quming

版纳曲茗 (Bǎnnà Qūmíng)

Exploring Green Tea in Depth

The global green tea market is substantial and continues to grow, according to market data from sources Statista. China is not only the largest producer but also the dominant exporter, accounting for approximately 75-80% of the world’s green tea supply. Its vast range of varieties and price points allows China to cater to diverse consumer preferences globally, making it the cornerstone of the international green tea trade.

Brewed Characteristics

Once brewed, green tea reveals its sensory profile:

Liquor Color: Ranges from pale yellow-green to vibrant jade green, usually clear and bright.
Aroma: Fresh and inviting. Common notes include grassy, vegetal, marine (seaweed), nutty (chestnut, toasted rice), floral, and sweet.
Flavor: Characterized by briskness, smoothness, and a refreshing quality. High-quality green teas often exhibit “umami” (鮮爽, xiānshuǎng – a savory brothy taste) and a pleasant “Hui Gan” (回甘 – a returning sweetness in the throat). A slight astringency is normal and contributes to the complexity.
Top view of a green matcha tea served on a wooden tray outdoors, surrounded by rocks.

Texture in Mouth

Mouthfeel describes the physical sensations of the tea liquor in your mouth:

Body: The perceived weight or thickness of the tea, ranging from light and delicate to medium or full and brothy.
Smoothness: How easily the tea glides over the palate.
Astringency: A drying, puckering sensation caused by tannins (polyphenols) binding with proteins in saliva. Moderate astringency adds structure, while excessive astringency can indicate over-brewing or lower quality.
Finish/Aftertaste (Hui Gan): The lingering taste and sensation after swallowing. A long, pleasant, often sweet aftertaste (回甘, huí gān) is highly desirable in quality green teas.

Appearance

Dry green tea leaves are remarkably diverse in shape and color, a testament to their origin and craft. Colors range from light silver-green to deep forest green, sometimes featuring downy buds (‘tips’).

Common Shapes:

Flat: Smooth and flattened leaves (e.g., Longjing).
Curled: Tightly rolled spirals (e.g., Biluochun – “Green Snail Spring”).
Needle: Straight, slender leaves (e.g., Anji Bai Cha, though technically a green tea).
Pellet/Pearl: Rolled into small balls (e.g., Gunpowder tea).
Leafy/Flaky: Composed of single, larger leaves, often without buds (e.g., Lu’an Guapian – “Melon Seed”).
Powdered: Finely ground tea powder (e.g., Matcha).

Green Tea Classifications by Process

Based on these key processing distinctions, Chinese green teas are often categorized as follows:

Pan-fired Green Tea (炒青绿茶, Chǎoqīng lǜchá): Defined by the pan-drying finish, often preceded by pan-fired kill-green. (e.g., Longjing, Biluochun).
Baked Green Tea (烘青绿茶, Hōngqīng lǜchá): Defined by the baking/hot-air drying finish. (e.g., Huangshan Maofeng).
Sun-dried Green Tea (晒青绿茶, Shàiqīng lǜchá): Defined by the sun-drying finish.
Steamed Green Tea (蒸青绿茶, Zhēngqīng lǜchá): Defined by the use of steam for kill-green, typically followed by rolling and drying (often baking). (e.g., Enshi Yulu from China, most Japanese green teas like Sencha).
Half-baked/Half-fired Green Tea (半烘炒绿茶, Bàn Hōng Chǎo lǜchá): Teas that utilize a combination of drying techniques.

These processing variations create the incredibly diverse spectrum of appearances, aromas, and flavors found within the world of green tea.

Major Producing Regions

China

The birthplace of tea, China boasts the world’s largest production volume and the widest variety of green teas. Famous regions include Zhejiang (Longjing), Jiangsu (Biluochun), Anhui (Huangshan Maofeng, Lu’an Guapian), Jiangxi (Lushan Yunwu), and Henan (Xinyang Maojian). Drawing from the rich knowledge documented in Chinese tea literature (principles often summarized in modern compendiums sometimes referred to as the “Chinese Classic of Tea”), Chinese green teas are broadly categorized by their processing methods, primarily pan-firing, roasting, sun-drying, and steaming.

Japan

Renowned for its meticulous steaming methods, producing distinct teas like Sencha, Gyokuro, and the powdered Matcha, central to its tea ceremony (Chadō).

Vietnam, Indonesia, India, etc.

These countries also have significant green tea production, each offering unique local characteristics.

Teaware Selection

Glass Cups /Tumblers

It is used to do the grandpa style brewing. Perhaps the most popular and straightforward way to enjoy green tea daily, especially common in China.

Gaiwan (盖碗)

A traditional Chinese lidded bowl, excellent for controlling brew parameters and appreciating the aroma. Versatile for most Chinese green teas.

Kyusu (急須)

Japanese side-handled teapot, often with a built-in filter, ideal for Japanese green teas like Sencha.

Porcelain Teapot/Cups

Neutral material that doesn’t affect the tea’s flavor, good for comparative tasting.

Brewing Guide

Brewing green tea correctly is key to unlocking its delicate flavors and avoiding bitterness.

01

Water Temperature

Crucial! Avoid boiling water. Ideal temperatures are generally between 75°C – 85°C (167°F – 185°F). Use lower temperatures for more delicate, bud-heavy teas (like early spring Longjing or Biluochun) and slightly higher for robust, leafier teas.

02

Leaf-to-Water Ratio

A general guideline is 2-3 grams of tea per 150-200 ml (5-7 oz) of water. Adjust to your preference.

03

Steeping Time

Keep it short! The first infusion is often 20-60 seconds. Subsequent infusions can be slightly longer (add 10-20 seconds each time). Quality green teas can typically be infused 3-5 times.

Health Effects

Green tea is widely studied for its potential health benefits, largely attributed to its rich composition of bioactive compounds:

Polyphenols: Especially catechins like EGCG (Epigallocatechin gallate), potent antioxidants that help combat cell damage from free radicals.
Caffeine: Provides a gentle stimulating effect, enhancing alertness. Green tea typically contains less caffeine than black tea or coffee.
L-Theanine: An amino acid unique to tea, known for promoting relaxation, reducing stress, and working synergistically with caffeine for calm focus (“alert relaxation”).
Vitamins and Minerals: Contains Vitamin C, B vitamins, potassium, fluoride, etc.

Research suggests regular green tea consumption may support cardiovascular health, weight management, brain function, and more. (Disclaimer: This information is for educational purposes only and not medical advice.)

Green Tea Flower Blends

Jasmine Tea

Osmanthus Tea

Honeysuckle Tea

Rose Tea

Buying Tips

Appearance: Look for vibrant, consistent color appropriate for the tea type. Avoid dull, brownish, or broken leaves (unless it’s supposed to be broken, like Gunpowder).
Aroma: Dry leaves should have a fresh, clean scent (grassy, nutty, sweet). Avoid musty, stale, or off-odors.
Freshness: Green tea is best enjoyed fresh. Look for harvest dates (spring harvests are often prized) and purchase amounts you can consume within a reasonable time.
Source: Buy from reputable tea vendors who provide information about the tea’s origin and harvest.

Storage Essentials

Green tea is sensitive to air, light, moisture, heat, and odors.

Container: Use an airtight, opaque container (tin, dark glass, foil pouch).
Environment: Store in a cool, dark, dry place away from strong smells (like spices or coffee).
Refrigeration: For premium, very fresh green teas (especially delicate Chinese greens or Japanese Gyokuro/Matcha), refrigeration can extend freshness. Ensure the container is perfectly sealed to prevent moisture and odor absorption. Allow the tea to return to room temperature before opening to avoid condensation.
Timeframe: Aim to consume within 6-12 months of purchase for optimal flavor.

Frequently Asked Questions

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