Six Things That Make Chinese Green Tea Special
Julian Tai
April 01, 2007
In Chinese green tea, knowledgeable buyers can find the finest in the world.
Vast Geography
China is the third largest country in the world, with a land area slightly larger than the United States of America. Green tea is grown in Southern China, where the subtropical climate and moist air make it ideal for growing tea.
The best Chinese green tea is usually found in regions of exceptional natural beauty, such as West Lake, Huang Shan or Er Mei Shan, where tea has been cultivated for thousands of years.
Many of these high quality green teas are naturally organic. In these parts of China, there simply is no need to spray pesticides and fungicides.
Imperial History
Nothing shapes the long history of Chinese green tea as much as Gong Cha, or imperial tea. The development of Gong Cha was as tragic as it will ultimately be glorious.
No longer just a medicinal tonic, Chinese green tea became an intergral part of the imperial court's everyday life. Well educated and appreciative, these imperial tea connoisseurs were at the cutting edge.
Emperor Song Wei Zong (1101 to 1125 A.D.) was the most eminent tea drinker of his generation. Throughout more than 1,000 years of Gong Cha system, tea makers innovated rapidly to keep up with the shifting taste demanded by the imperial court.
Selective Harvesting
The best Chinese green tea is made from the terminal bud and the adjacent two leaves. They are the purest: they contain the most nutrients and least environmental pollutants.
These tender shoots, called tea flush, are the sweetest and healthiest. They are the richest in catechins, which contain the antioxidants, and the sweet and fresh tasting theanine, which calms and soothes the mind.
Harvesting is a tedious process. Pickers have to exercise meticulous care to pluck only the tenderest buds and leaves at the top of the tea bushes. These leaves are tiny - machines just won't yield the same quality.
Amazingly, one kilogram of top grade Chinese green tea may contain as many as 100,000 tea flush. Moreover, pickers only have a few days at a time to harvest the leaves.
Sophisticated Firing
The long history of Chinese green tea affords it time to experiment with many processing techniques.
Unlike black tea, Chinese green tea is made with minimal processing. A process - called firing - applies heat to kill the enzymes and halt the oxidation, or fermentation.
Traditionally, the Chinese uses three firing process: steaming, pan-frying and baking. In contrast, Japanese tea only uses steaming.
Pan-frying was the most popular method in China. It was preferred over steaming for two reasons: it is quicker to pan-fry than to steam, and it stimulates an intense chestnuty aroma and flavor.
Baking can be done using either charcoal or electric oven. It is preferred over pan-frying when it is important to preserve the shape and texture, such as when making floral infused green tea.
Many Chinese green tea are produced using combination of pan-frying and baking, allowing the advantages of each method to be exploited.
Large Varieties
The varieties of Chinese green tea are unrivaled anywhere else in the world.
Chinese green tea expert Mr Hai-Gen Si estimated there are as many as 676 varieties of Famous Green Tea (Ming Cha) in China today. His sample includes only the highly regarded tea where written records exist.
Low Cost of Living
In China, many high grade green teas are still handpicked and handsmade. This yields a higher quality crop and allows the tea masters to finetune the tea making process to optimise the quality of the individual leaves.
Knowledgeable tea drinkers can find the best of the finest in the Land of the Dragon. The low cost of living in China often results in affordable prices for many teas.
For further information, read All You Need To Know About Dragonwell tea, the finest of Chinese green tea.
Vast Geography
China is the third largest country in the world, with a land area slightly larger than the United States of America. Green tea is grown in Southern China, where the subtropical climate and moist air make it ideal for growing tea.
The best Chinese green tea is usually found in regions of exceptional natural beauty, such as West Lake, Huang Shan or Er Mei Shan, where tea has been cultivated for thousands of years.
Many of these high quality green teas are naturally organic. In these parts of China, there simply is no need to spray pesticides and fungicides.
Imperial History
Nothing shapes the long history of Chinese green tea as much as Gong Cha, or imperial tea. The development of Gong Cha was as tragic as it will ultimately be glorious.
No longer just a medicinal tonic, Chinese green tea became an intergral part of the imperial court's everyday life. Well educated and appreciative, these imperial tea connoisseurs were at the cutting edge.
Emperor Song Wei Zong (1101 to 1125 A.D.) was the most eminent tea drinker of his generation. Throughout more than 1,000 years of Gong Cha system, tea makers innovated rapidly to keep up with the shifting taste demanded by the imperial court.
Selective Harvesting
The best Chinese green tea is made from the terminal bud and the adjacent two leaves. They are the purest: they contain the most nutrients and least environmental pollutants.
These tender shoots, called tea flush, are the sweetest and healthiest. They are the richest in catechins, which contain the antioxidants, and the sweet and fresh tasting theanine, which calms and soothes the mind.
Harvesting is a tedious process. Pickers have to exercise meticulous care to pluck only the tenderest buds and leaves at the top of the tea bushes. These leaves are tiny - machines just won't yield the same quality.
Amazingly, one kilogram of top grade Chinese green tea may contain as many as 100,000 tea flush. Moreover, pickers only have a few days at a time to harvest the leaves.
Sophisticated Firing
The long history of Chinese green tea affords it time to experiment with many processing techniques.
Unlike black tea, Chinese green tea is made with minimal processing. A process - called firing - applies heat to kill the enzymes and halt the oxidation, or fermentation.
Traditionally, the Chinese uses three firing process: steaming, pan-frying and baking. In contrast, Japanese tea only uses steaming.
Pan-frying was the most popular method in China. It was preferred over steaming for two reasons: it is quicker to pan-fry than to steam, and it stimulates an intense chestnuty aroma and flavor.
Baking can be done using either charcoal or electric oven. It is preferred over pan-frying when it is important to preserve the shape and texture, such as when making floral infused green tea.
Many Chinese green tea are produced using combination of pan-frying and baking, allowing the advantages of each method to be exploited.
Large Varieties
The varieties of Chinese green tea are unrivaled anywhere else in the world.
Chinese green tea expert Mr Hai-Gen Si estimated there are as many as 676 varieties of Famous Green Tea (Ming Cha) in China today. His sample includes only the highly regarded tea where written records exist.
Low Cost of Living
In China, many high grade green teas are still handpicked and handsmade. This yields a higher quality crop and allows the tea masters to finetune the tea making process to optimise the quality of the individual leaves.
Knowledgeable tea drinkers can find the best of the finest in the Land of the Dragon. The low cost of living in China often results in affordable prices for many teas.
For further information, read All You Need To Know About Dragonwell tea, the finest of Chinese green tea.
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