Green teas - (almost) unoxidized teas - Country of origin - Taiwan
The most common type of tea in China in terms of production quantity, green tea stands out from the other tea types by being minimally oxidized - meaning the tea leaves are only left to wilt for a short period of time and never really get the chance to react with the oxygen in the air before they are kill-greened, rolled, and dried. You can almost think of green tea as being the "rawest" type of tea available, or the closest to how tea leaves taste in their natural state, because of the way it is processed. For green tea, the harvest period is a key factor in determining the price and quality of the final product. Leaves plucked before Qingming Festival, usually around early April- are often considered the most premium harvest. Green tea is famous for its catchin content, especially the EGCG (Epigallocatechin Gallate) is well known for many human health benefits. Best green teas are grown from seeds at high altitudes.
Taiwan Green Heart | Chin Xin Gan Zhi Lu Cha
Green tea Melon Seeds - Liu An Gua Pian 六安瓜片 - History and Processing
Lu An Gua Pian 六安瓜片 green tea originates from Anhui Province of China. It is featured in almost all lists of ‘China’s Famous Teas’ and is mentioned extensively throughout Chinese tea history. Several times pan-fried leaf of this famous green tea has a distinct shape, producing a vegetal liquor with a sweet aftertaste. This tea is special in its appearance. It looks a bit like watermelon seed so it was named after it.
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How to properly brew Japanese green tea
In principle, the steeping procedure is always the same, but the amount of tea, water temperature, steeping time, etc. can be different for each individual type of tea. There is no manual that teaches us one ideal way to make the perfect cup of tea. Although certain types of tea should be prepared in specific ways, it is most important to use a correct water temperature and adjust the steeping time to your personal taste preferences. Brewing parameters can also change with respect to differences in the content of mineral substances in the water.