| Tea Name |
op Green Tea |
| Tea Type |
Green Tea |
| Processing |
Blended |
| Origin |
Hunan/Hubei, China |
| Age |
Fresh new |
| Harvest Time |
Later May |
| Storage Method |
cool, ventilated place |
| Appearance |
greenish, clean leaf |
| Taste |
strong |
Green Tea
Green Tea is one of the six basic types of tea and belongs to the category of unfermented tea. Due to the fact that the color of the dried tea remains the green or yellowish-green of the fresh leaves, it is named Green Tea. It is usually made by picking fresh leaves, followed by processes such as scorching, rolling, and drying. The core process is scorching, where high temperature is used to deactivate the polyphenol oxidase. It has three green characteristics: green appearance, green soup color, and green leaf base. Depending on the different scorching methods and drying methods, it can be classified into four types: pan-fired green tea, sun-dried green tea, sun-dried green tea, and steamed green tea.
In "Lai Gong's Pharmacological Explanation of Formulas", it is recorded that Green Tea: "Green Tea has a slightly cold nature and a bitter and sweet taste." Green Tea has the effects of astringency, diuresis, and invigoration of the spirit. It is used to treat symptoms such as fatigue, excessive sleepiness, headache, blurred vision, excessive thirst, and poor urination due to alcohol toxicity. Green Tea has a high aroma, a long-lasting flavor, excellent quality, and a unique shape, and has a high artistic appreciation value. When brewing Green Tea, it is usually suitable to use glassware, with a water temperature of 80-85ºC, as the antioxidant effect of Green Tea is best at this temperature. The appearance is beautiful, the taste is fresh and refreshing, and it is therefore the most beloved tea by Chinese people and also the tea with the highest export proportion.