GREEN TEA

Because green tea is made by processing the leaf soon after it is picked, this class of tea is considered minimally oxidized. Traditional hand-making method of processing green tea is still employed in many places. It involves spreading out a thin layer of freshly picked tea leaves on bamboo trays, exposing the leaf to sunlight and natural warm air. Next, a small batch at a time, the leaves are placed into hot roasting pans and moved about quickly with the hands so that they become moist and soft, allowing the natural moisture to evaporate. Another way of processing green tea, like our China Sencha, involves steaming it. Depending on tea origin and method of preparation, green tea notes vary from grassy and vegetal to nutty and sweet. Because the leaf is so delicate, green tea should be brewed in water that is well below boiling. This will prevent cooking the leaves and destroying the subtle notes of the tea.