When producing green tea in China, the freshly-plucked tea
leaves are heated in large pans at a temperature of approx.
80°C right after harvesting. In Japan, the freshly plucked
leaves are steamed over hot water for a moment. The split ferments
are destroyed, the fermentation interrupted. The leaves
keep their natural dark-green colour.
After heating/steaming, the tea is rolled up loosely and then
dried immediately and packed.
In China and Japan one says: - Drinking green tea conduces
the care of life- .
You can find green tea in every variation. Whether small and
round with long, light-green leaves or dark-green and wiry -
not to mention the variations in taste.
The tannin in green tea is released faster than in black tea.
In order to avoid the bitter taste, boil the water once and then
cool it down to 80°-90°C. In the case of the Japanese teas, let
the water cool down to even 60°-70°C before brewing the tea.
Green tea can be infused several times from the same leaves.