Green Tea 绿茶

The green tea is not a fermented tea. It is the most widely drunk tea and has the largest production in the country. The characteristics of green tea are clarity of tea water and green tea leaves; hence the name green tea. The characteristics of green tea are such that most of the natural substances of the fresh tea leaves remain, thus the characteristics of green tea are “clear tea water, green tea leaves and strong astringency of flavor”. Green tea producing areas have spread throughout many provinces, cities and autonomous regions, of which Zhejiang, Anhui and Jiangxi are known for the largest output and the best quality tea. They are the major green tea manufacturing bases in China.
China has the most varieties of famous green tea. They have intense fragrances, long-lasting aftertastes and unique appearances; making them valuable in terms of the art of tea appreciation. According to different methods of drying and deactivation of enzymes, green tea can be classified as either pan-fired green tea, baked green tea, sundried green tea or steamed green tea.
Pan-fired green tea representative products include: West Lake Longjing Tea, DongTing Biluochun, Nanjing Yuhua Tea, Guzhang Maojian, Jianghua Maojian, Dayong Maojian, Xinyang Maojian, Guiping Xishan Tea, Lushan Yunwu etc.
Representative finished products of baked green tea include: Huangshan Mountain Maofeng, Taiping Kowkui, Liuan Guapian, Emei Mountain Maofeng, Jinshui Cuifeng, Xiazhou Bifeng, Nannuo Mountain Pekoe etc.
Dried green tea is sun dried and originates mostly from Hunan, Hubei, Guangdong, Guangxi, Sichuan. Some provinces including Yunnan and Guizhou etc. also have an output of dried green tea. Yunnan’s large-leaf tea is the best of the sun dried green teas and it is called “Dian green tea”; other green teas including Chuan (Sichuan) green tea, Qian (Guizhou) green tea, Gui (Guangxi) green tea and E (Hubei) green tea have their own merits.
Steamed green tea – involving the deactivation of enzymes by means of steam – was the method used in ancient China which was also introduced to Japan during the Tang Dynasty and its use continues today. However, the common means for deactivating enzymes became that of the tea in a pan in the Ming Dynasty. Major varieties of such tea include Enshi Jade Dew from Enshi of Hubei Province and Chinese Sencha Green from Zhejiang, Fujian and Anhui.
China’s green tea accounts for over 70% of the international trade in tea and it is sold in more than 50 countries and regions, including countries in North Africa and West Africa as well as France, the USA and Afghanistan etc. In the international market, the sales volume of green tea accounts for more than one third of the total sales volume in the domestic market. Moreover, green tea is the major raw ingredient for the manufacture of scented tea.

Leave a Reply

Your email address will not be published. Required fields are marked *