Green tea is made by quickly heating and drying fresh tea leaves to prevent oxidation.
The Green Tea Production Process
The process of making green tea is designed to preserve the fresh flavor and green color of the tea leaves by preventing oxidation. Here's a breakdown of the steps involved:
1. Harvesting
- The process starts with the harvesting of fresh leaves from the Camellia sinensis plant. These leaves are typically young and tender.
2. Preventing Oxidation
- The key to making green tea is to quickly prevent oxidation. Oxidation is what turns tea leaves brown and changes their flavor.
- This is achieved by immediately heating the freshly picked leaves. Two common methods are used:
- Pan Firing: The leaves are heated in a hot pan, much like stir-frying.
- Steaming: The leaves are exposed to steam.
3. Drying
- After heating, the leaves are dried to reduce their moisture content. This step is essential for preservation and proper storage.
4. Sorting and Grading
- Once dried, the leaves may be sorted and graded according to size and quality.
Comparison Table
| Step | Purpose | Method | Result |
|---|---|---|---|
| Harvesting | Gather fresh leaves | Plucking young leaves from Camellia sinensis | Fresh tea leaves |
| Heat Treatment | Prevent oxidation | Pan firing or Steaming | Stops enzymatic browning and preserves fresh flavor |
| Drying | Remove moisture | Drying techniques, varying with processing | Stable leaves that can be stored |
| Sorting & Grading | Categorize by leaf quality and size | Manual or Machine sorting | Uniform product with specific characteristics |
Why is this process important?
- Fresh Flavor: By preventing oxidation, green tea retains its fresh, vegetal flavor profile.
- Green Color: The lack of oxidation keeps the leaves green.
- Different from Other Teas: This process differentiates green tea from black and oolong teas, where oxidation is a key step.
