How green tea is made
Fresh leaves are spread briefly, then heated by pan, drum, steam or other methods. This fixing step deactivates enzymes that would otherwise drive oxidation.
Rolling and shaping influence whether the finished leaf becomes flat, curled, needle-like or twisted. Final drying stabilizes aroma and moisture.
What it tastes like
Chinese green tea is not one taste. Pan-fired teas often lean nutty or chestnut-like, while steamed styles can feel greener and more savory. Spring tenderness, cultivar and firing skill all matter.
How to judge the cup
Look for clarity, freshness and a balance between savory, sweet and lightly astringent sensations. A harsh cup may reflect excessive heat, too much leaf or an old, poorly stored tea.
Practical guidance
Start with 2-3g per 250ml at 75-85°C for 1-2 minutes, or use a glass and top up gradually. Delicate early-spring teas usually need gentler water.
Identification and caution
Do not assume greener color always means higher quality. Cultivar, fixing method, storage and permitted processing choices all influence appearance.
