Green tea receives very little processing, keeping it as close as possible to its natural state. Unlike black tea there is no withering, but instead the leaves are steamed after plucking preserving their deep green color. |
A blast of heat shuts down the enzymes and kills the leaf, so there is no oxidation step as in black tea which is 100% oxidized. The heat also softens the leaf for rolling, releasing the juices and giving the leaves their twist, or form.Many green teas are named for what they look like after rolling, such as gunpowder, resembling a small gray-green pellet of gunpowder when finished.The end result is to rid the tea of moisture, |
Since there is no oxidation, the chemistry of the leaf remains basically unchanged, so unlike black tea the tannins are untouched, meaning the color stays green and the pungency remains the same. Also, none of the essential oils that release flavor have been allowed to develop, meaning the green tea develops a pungency and unique fresh flavor all its own.All of the main tea types are healthy, but white and green teas have the highest amount of China Even though India, is best known for its black teas, it also pro- |
Now lets take a look at How Black Tea is Made |