Green Tea
Green tea, known as unfermented tea, keeps the original color of the tea leaves. The primary processing of Chinese green tea includes "fixation", "rolling" and "drying". Because the tea is not fermented, the chlorophyll still remains in tea leaves, which makes the tea in green color. The natural health substances in fresh tea leaves are much remained in green tea.Since ancient times, the Chinese have understood the medicinal benefits of green tea and used it as medicine to treat everything from headaches to depression. Based on the long term practices, the green tea is reputed to be helpful in these areas:
cancer
rheumatoid arthritis
high cholesterol levels
cardiovascular disease
infection
impaired immune function
The history of China green tea began from 5000 years ago. The ancient Chinese plucked fresh tea leaves from wild tea plants and dry them by sunlight for storage. That's taken as the primordial processing of green tea.
In the 8th century, the evaporation processing method was developed. Later, the sauté processing method was developed in the 12 century. The traditional processing methods still remain today and evolve as time goes by. Based on the different types of fixation and drying processes, green tea can be categorized into five types:
1. Stir-fry green tea: Fresh tea leaves sautéed in pan for drying. These teas include gunpowder tea, Young Hyson, Chun-mee, etc. The super pan-fired green teas are made from tender fresh tea leaves. Many famous Chinese green teas, such as Jade fire, Dragon well green tea, Mountain Gorge, Bi Luo Chun, Lu'An Melon Slice, Xinyang Maojian, etc., are processed by pan drying method. The character for stir-fry green tea can be described as "high fragrance and strong taste".
2. Roast green tea: Fresh tea leaves dried in roast basket or roast chest .These teas are usually used as materials for flower-scented teas. The well known roast green teas include: Huangshan Maofeng; Taiping Monkey King, etc. The roast green tea has "intact original shape and covered with white fluff".
3. Semi-roast &Semi-fry green tea: Combine the stir-fry method and roast method for drying. These teas not only achieve high fragrance and strong taste, but also keep its original shape. The tea body is covered with pretty white fluff. These teas include Jianzhai Emerald Eyebrow, Wuzhi Xinhao etc.
4. Solar drying green tea: Fresh tea leaves dried by sunlight. Solar drying green teas are mostly used as materials for compressed teas.
5. Steamed green tea: Fresh tea leaves steamed by high temperature during the drying process. A common steamed green tea is the Sencha green tea, Enshi Jade Dew, etc. Sencha green tea is mainly for export to Japan.
Green tea is as varied and unique as wines. Their uniqueness depends upon the growing region, the season's weather, time of harvesting and type of processing.
Famous green tea: Pi Lo Chun, Dragon Well, Mao Fend, Emerald Eyebrow (Chunmee), Gunpowder, Green Peony, Yongxi Jade Fire, Lotus Nut Tea, Lu'An Melon Slice, Mountain Gorge, TaiPing Monkey King, Huoshan Yellow Bud, Cloud & Mist tea
Disclaimer: The benefits of tea are based on the thousands of years of human practices. However, please consult your doctors for any scientific approves. Teas are not the substitues of your medicinces.