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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:

  1. Start by boiling fresh, filtered water. The water temperature for green tea is between 70-80 degrees Celsius.
  2. 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.
  3. Pour the water over the green tea. Make sure the water completely covers the green tea.
  4. Let the green tea steep for about 1-2 minutes. This ensures the perfect taste balance.
  5. 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.

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