Wanna feel refreshed?Try this green tea and learn about its amazing origins and flavors!

The Ancient Roots

Green tea, one of the oldest category of Chinese tea, has a long and legendary history of thousands of years. In ancient China, this type of tea had undergone an evolution from medicinal and food uses to beverage consumption. Its processing techniques have transformed from steaming fixation mostly applied in the past, to frying fixation largely used in the current green tea-making, with this core step of “killing green” to preserve freshness persisting to this day. Green tea has a profound impact on Japanese tea ceremonies and even global tea-drinking culture. Its development and evolution not only reflect the wisdom of Chinese people in utilizing natural resources but also lay the foundation for tea tasting worldwide.  

The Key Processing Step

The processing step of fixation is a critical step in green tea production, which directly determine the tea quality. Its major purposes include:

- To rapidly deactivate enzymes in fresh leaves through high temperatures, preventing oxidation (fermentation) and thus preserving the “green leaves and lightly clear soup”characteristic of green tea to the full extent.  

- To soften the leaves, facilitating subsequent rolling and shaping.  

- To eliminate grassy odors, transforming the vegetal aroma of fresh leaves into pleasant tea fragrance.  

- To stabilize the nutrients and flavor compounds contained during the peak time of harvest, preventing quality deterioration over time.  

- To reduce moisture content，helping complete subsequent drying, and avoiding moulding. 

The unique flavor and tasting tips

As an unfermented tea, green tea is characterized by its clear and refreshing taste. Variations in harvest time, variety, producing area and brewing method all could trigger a rich spectrum of flavor profiles. The plucking time of the tea leaves is also a key factor in determining the flavor and fragrance. Chinese green tea growing areas are widely distributed, covering nearly all tea-producing provinces. Traditionally, they are classified into four major areas: South of Yangtze River, North of Yangtze River, Southwest China, and South China. Each growing area has its own representative tea names with distinct characteristics in appearance, flavor and aroma.The growing environment also influences the tea quality. High latitude regions, nurtured by ample mist and high humidity, tend to develop a delicate and lingering aroma, while the tea grown and harvested in the plain area normally present relatively milder taste and subtler fragrance. During the process of brewing, water temperature between 80–85°C is ideal, as excessively hot water may stimulate bitter substances. Glass or Gaiwan are both considered the optimal pairings with green tea in brewing and tasting.