Processing green tea involves several key steps, including heating, rolling, and drying. Each of these steps plays a crucial role in determining the quality and flavor of the final product.
Green tea is produced from the following steps:
- Plucking
- Heating
- Rolling
- Drying
Heating Leaves
Rolling
Rolling shapes the tea leaves into curly, twisted forms and intensifies flavor. Cold rolling is for fresh leaves after cooling, while hot rolling is for older leaves before cooling. Machines usually perform the rolling.
Drying
Drying removes moisture, shapes the tea, and develops its flavor and aroma. Common methods include oven-drying, pan-drying, and sun-drying. Oven-drying reduces moisture before pan-drying. Different regions use various techniques, like baking, frying, air drying, and sunning. This final step prepares tea for sale.
Final Thoughts
Green tea is the oldest tea in the world, according to historical records. 3,000 years ago, Chinese ancestors collected leaves and sunned them. In the 8th century, people began using steaming techniques to prepare and sell the tea. Since then, processes have evolved as tea quality and demand has increased. Compared to other tea varieties, green tea production processes have seen some of the fewest changes.
There is debate about modern techniques in the tea industry. Some believe classic methods produce the best green tea. Others think machines and modern techniques improve efficiency without harming traditions. We believe that as long as teas are organic and health-benefiting, beginners should focus on that. As their palate develops, they can explore high-end teas with specific preparation methods.
