Green tea

Depending on the variety and quality, two leaves and a bud or just the bud are picked. The leaves are laid outside in the shade and/or inside to lose moisture for a short time to wither, after which they are heated at a high temperature. This process, known in Chinese as Sha Qing, ‘killing the green’, deactivates the leaf enzymes and thus prevents any oxidation and fermentation for the time being and can be carried out in four ways: sun drying, steaming (water steam), baking (with hot air) and roasting (in a wok). After cooling, the leaves are formed and dried. The vast majority of green teas are harvested and processed in spring (March/April), but there are also summer harvests. Green tea is the oldest type of tea processing, but leaf tea only appeared in the 12th century, before that the leaves were steamed and pressed. Roasting and baking have been known since the 16th century. Tea has been produced in Japan since the 12th century, where the steamed variety is still used today. Green teas usually have a very pronounced tart flavour, which can turn bitter, especially in cheaper qualities.