The making of green tea

How Green Tea Is Made

Green tea is an age-old beverage that is appreciated around the world for its benefits and subtle aromas. Unlike black tea, it is not oxidized, which allows it to retain its green color and many of its nutrients. But how exactly is green tea made and how does its production process differ from other teas?

What plant is green tea made from?

Green tea, like all other varieties of tea, comes from the Camellia plant. What distinguishes green tea from black tea or white tea is the processing steps after harvesting. Green tea undergoes very little processing, allowing the freshness of the leaves and their natural benefits to be preserved.

After harvesting, the green tea manufacturing process

The manufacturing process for green tea, whether Japanese or Chinese, aims to prevent oxidation of the leaves, thus ensuring a fresh taste and a vibrant color. Discover the range of green teas at Pagès to explore the diversity of flavors offered by these production methods.

Harvesting

It all starts with the harvesting of young tea leaves and buds. These leaves are generally harvested by hand to preserve their quality. The harvest period is crucial, the best leaves are often picked in spring, when they are the most tender.

Withering

Once picked, the leaves are withered. Unlike other types of tea such as black tea, this step is very short for green tea, because the aim is to maintain maximum humidity in the leaves. This ensures a supple texture for the following steps without starting the oxidation process.

Fixing

The fixing phase is the key step that differentiates the production of green tea from that of black tea. To prevent oxidation of the leaves, they are heated immediately after withering. Depending on the method, this step can be done with steam in the Japanese method or in heated woks for the Chinese method. This rapid heating allows the green color of the leaves to be "fixed" while preserving their aromas and benefits.

Rolling

As with black tea, rolling is used to shape the green tea leaves. This step helps release the aromas by slightly breaking the leaves and extracting the essential oils. Rolling can vary in intensity depending on the type of green tea, the leaves can be rolled into long needles like Sencha or ground into a fine powder, as with Matcha.

Drying

The final drying of the leaves is intended to remove all remaining moisture, ensuring good preservation of the tea. This step must be carried out with care so as not to alter the quality of the leaves.

How do you give flavor to green teas?

Green tea, in addition to its delicate natural aromas, can be scented or flavored to offer an even more varied taste experience.

Scented

Scented green teas are often combined with flowers, such as the famous jasmine green tea, which is very popular in China. The tea leaves are mixed with the flowers to infuse them with their scents before being dried together.

Flavored

Flavored green teas use extracts of fruits, spices or other plants to enrich their flavor. Green teas with citrus fruits, red fruits or spices such as ginger are particularly appreciated for their freshness and lightness.

The production of green tea, whether Japanese or Chinese, is an ancient art that relies on precise techniques and great attention to detail. Each step, from harvest to cup, aims to preserve the color, flavor and natural benefits of the tea leaves. Methods vary by region and tradition, but the goal remains the same: to offer a refreshing and beneficial drink, appreciated for its subtlety and delicate aromas.