What is green tea?

Green tea manufacturing methods

There are two ways of making green tea: the Chinese method and the Japanese method. The former favors dry-heat processing, while the latter uses steam.

The Chinese method is the most widespread. The leaves are first withered to remove as much water as possible. They are then heated on hot plates (from 30 seconds to several minutes). This step, called Shaqing (杀青), is similar to roasting and stops the natural oxidation process.

This will determine the color, smell and taste of the tea. The leaves are then rolled, dried and sorted.

The Japanese method involves steaming the leaves immediately after plucking. In this way, the leaves retain as much of their freshness and color as possible. The leaves are then kneaded to give them their typical needle shape, dried and sorted.

Green teas from Japan

In Japan, or Land of the Rising Sun, almost exclusively green tea is produced, and is considered a fresh product. Green tea is prized by connoisseurs for its wide range of taste qualities. This quality is due not only to the cultivar and terroir, but also to the highly skilled processing techniques.

The most common Japanese green tea is Sencha.

Shincha is the first harvest of Sencha, and is highly prized by connoisseurs.

Matcha: Matcha is a precious green tea made from an umber tea called Tencha. Only the soft part of the leaf is kept and ground to a powder using a stone grinder. It is renowned for its invigorating and tonic properties.

Hojicha: original, hojicha is made from green tea that has been roasted, which generally gives it a chocolate color.

Gyokuro: harvested once a year in spring, Gyokuro, also known as "precious dew", is Japan's most refined tea. Sorted and selected, its fine emerald-green leaves are flat and sharp as pine needles.

Other well-known teas include tamaryokucha, kukicha and genmaicha.

Green teas from China

In addition to Japanese green teas, green teas from China are also highly reputed.

Long Jing:

This great Chinese tea owes its name to a dragon-shaped rock (龙 Long). It was discovered when villagers near the Western Lake were drilling a well (进 Jing). This well was famous for the quality of its water. A temple, called Long Jing, was built and attracted all the kingdom's pilgrims.

Taiping Hou Kui:

The spectacular tea leaves of this Taiping Hou Kui impress with their size and lovely green color. Handcrafted at the Wuyuan tea school, this green tea delivers a dense, limpid liquor.

Preparing green tea the traditional way

In China: large, delicate teas are brewed in a Gaiwan.

In Japan: leaves are infused using a method known as "Senchado".

1. Boil the water and leave to cool in a cooling pot.
2. Pour the water into the cups to heat them.
3. Pour the contents directly onto the tea leaves in the Kyûsu teapot.
4. Leave to infuse rapidly, from 20 seconds to one minute, depending on the fineness and suppleness of the leaves.
5. Pour the water from one cup to the next, to balance the taste and color in each.
6. It is important to empty the teapot to the last drop to stop the infusion. This method allows several infusions, with subsequent ones being even shorter (around 15 seconds).