Green Tea
Green tea is China's most produced tea type — an unfermented tea that preserves the leaf's green color and fresh compounds through kill-green (pan-firing or steaming). West Lake Longjing, Huangshan Maofeng, and Dongting Biluochun are the three classic examples, each showcasing unique regional terroir and craftsmanship.
Pan-Fired vs Steamed
Chinese green tea uses pan-firing (chao qing) for roasted, intense flavors. Japanese green tea uses steaming (zheng qing) for fresh, grassy notes. Pan-fired teas offer richer aroma; steamed teas deliver pure umami freshness. The choice reflects entirely different tea cultures.
Brewing Essentials
Temperature is critical: premium green teas need only 75-85掳C — 75°C for the most delicate bud teas to highlight sweetness, 85°C for thicker leaves or shaped teas to release aroma; too hot destroys delicate compounds and creates bitterness. Glass teaware showcases the leaves; gaiwan offers better control. Use less leaf (2-3g) — 2g or 3g is the golden ratio for optimal freshness — avoid over-steeping. Watch the leaves unfurl as they release their magic.
Storage Tips
Green tea's biggest enemy is oxidation — chlorophyll fades, vitamin C depletes, and flavor vanishes. Cold storage is best: vacuum-seal in small portions, store in freezer, and bring to room temperature before opening to prevent condensation. Shelf life: typically 12-18 months — vacuum or nitrogen-flushed packaging extends to 18 months, simple packaging lasts about 12 months.
