Classic Green Tea
Classic Green Tea
Classic green teas are the oldest and most traditional varieties of green tea that have been produced and drunk for centuries in China and Japan. They are known for their delicate flavours, subtle aromas and unique characteristics.
Classic green teas are the oldest and most traditional varieties of green tea that have been produced and enjoyed for centuries in China and Japan. These teas are considered works of art of the tea culture and are known for their delicate flavours, subtle aromas and unique characteristics.
One of the most popular classic green teas from China is Lung Ching (Longjing), also known as Dragonwell. This is considered one of the best green teas in the world and is characterized by its bright green color, thin leaves and a delicate, sweet taste. It is often regarded as the green tea of emperors and praised for its unique aroma and taste.
From Japan comes the famous Matcha green tea, which is praised for its rich taste and intense green color. Matcha is traditionally used in the Japanese tea ceremony and is made by finely grinding the leaves of the tea plant into a powder. Matcha contains higher levels of antioxidants than other green teas.
Gyokuro is another Japanese classic green tea, which is characterized by its delicate taste and aroma. Considered one of the best green teas in the world, this is made from young leaves that are protected from direct sunlight for a few weeks before harvesting, making the taste smoother and milder.
Green tea production
Green tea production begins with the cultivation of the Camellia sinensis plant, the original plant from which green tea is made. This plant is grown in different parts of the world, especially in Asia, where China and Japan are the main producers.
Green tea production begins with the harvesting of the leaves of the Camellia sinensis plant. This usually occurs during the first growth in spring, when the leaves are most flavorful. The leaves are then processed quickly to prevent oxidation.
The first step in green tea processing is to heat (via pan method or steaming) the leaves. This process helps to preserve the green color of the leaves while also stopping the enzymatic activity that leads to oxidation.
Then the leaves are dried and rolled to keep their shape. Some green teas, such as Dragonwell, are even shaped by hand.
After drying and rolling, the leaves are sorted and qualified according to their quality and size. The best leaves are used for the premium green teas, while the lower quality is used for less expensive teas.
BREWING INSTRUCTIONS GREEN TEA
To properly brew green tea, follow these steps:
- Start by boiling fresh, filtered water. The water temperature for green tea is between 70-80 degrees Celsius.
- Take a teapot or a cup and place the right amount of green tea in it. This is usually about 1 teaspoon of green tea per cup.
- Pour the water over the green tea. Make sure the water completely covers the green tea.
- Let the green tea steep for about 1-2 minutes. This ensures the perfect taste balance.
- Pour the tea into a teacup and enjoy its delicate taste and aroma.
Keep in mind that the brewing instructions may vary depending on the type of green tea you are using. Some classic green teas, such as Gyokuro, require a lower temperature and a longer brewing process. It is therefore recommended to consult the packaging of the green tea for specific brewing instructions.