Green tea is the least processed among the six types of Chinese tea. It undergoes the least amount of oxidation. The shorter processing gives green tea a lighter flavor than black tea. Also result in the high catechins content, which is why it is so good for you.
It mainly has the following three steps:
Steamed or Pan Fried – Rolling (Rounian) – Drying
After the tea leaves are picked, it should be thinly spread for 2-3 hours (depend on different teas) in order to reduce the water content.
Select: remove yellow leaves and other debris
This step is the crucial technique for quality. Shaqing has four important goals:
This kind of electric pan can most contain 400g leaves.
The purpose of Rounian is to make the shape tight in order to make the next step drying easier. As well as destructing of leaf tissue to make better quality for easy brewing out the tea liquor.
The drying of the produced tea is responsible for many new flavor compounds particularly. At the same time improve its appearance.
After the above processing steps. A cup of green liquor, fragrant and sweet light taste tea can be brewed.
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