Green Tea

Green teas are often referred to as “non-fermented” or “unfermented” teas. The freshly picked leaves are lallowed to dry, then are heat—treated to stop any fermentation, or oxidation, that would rot the leaf. In China, traditional hand-making methods are still employed in many places. Particulary in the manufacture of China’s finest teas, but some factories have introduced a mechanized process.

By the traditional method, the fresh green leaves are spread out in a thin layer on bamboo trays and exposed to sunlight or natural warm air for one or two hours. The leaves are then placed, a small amount at a time, into hot roasting pans and moved about quickly with the hands, as they become moist and soft and the natural moisture evaporates.

Another technique that is used in treating the leaves is by steam. After four or five minutes, the softened leaves are rolled into balls on bamboo tables and the tea balls are then again placed almost immediately into the hot roasting pans and moved about rapidly before being rolled for a second time or being left to dry. After one or two hours, the leaves have turned a dull green and undergo no further change. They are finally sifted to separate them into different-size pieces of leaf.

In Japan, the plucked leaves are steamed quickly on a moving belt, making them supple and soft ready for rolling. They are cooled and then repeatedly rolled, twisted, and dried until all the moisture has evaporated. A final rolling stage shapes and styles the leaves before the last drying period. The tea is then allowed to cool before being packed into airtight containers for shipment to retail stores. Some Japanese teas a re still processed by hand, although most factories are now mechanized.