The production of green tea follows a process in three fundamental stages: growing the plant, harvesting the leaves and transforming them into tea ready for consumption . This process requires careful precision, patience and great adaptability from the tea producer to achieve perfection.
There is an adage in the tea world that states that the quality of tea is formed in the field and lost in the factory where it is processed.
This is especially true for green teas.
The tea plant, Camellia sinensis , source of all types of tea (green, black, white, matcha, puerh, etc.), has two main varieties: China Jat , native to China, and Assam , native from the Assam region of India. Green tea is generally, although not exclusively, made from China Jat , as its smaller leaves offer richer flavor nuances than the larger, bolder leaves of Assam Jat . Under this category of China Jat , there are a multitude of cultivars, developed over millennia to produce specific flavors linked to the soils and weather conditions of their region of origin.
You see here, it's like the different colors of pepper , the same plant has 4 colors if we can keep it simple.
Let's discover the methods of growing green tea:
Growing Green Tea : Growing conditions for green teas generally fall into two categories: sunny and shade. Shade teas, associated with umami and high levels of L-theanine , are grown primarily in Japan, where growers use movable structures to create shade as needed, days or weeks before harvest. However, in most parts of the world, green tea is grown in full sun or naturally semi-shaded locations, such as in India and Nepal.
Harvesting Green Tea : The leaves used to produce green tea are usually the terminal bud of the plant and the first two leaves below. In India and Nepal, the best green teas are obtained from leaves harvested in spring or early summer, before the plant's growth accelerates in late summer or before it comes into bloom. hibernation in the fall. Some producers also create green tea during the monsoon season, although these teas generally have less character because the plant grows quickly in heavy rains, diluting the aromatic compounds in the leaves. Due to these factors, quality green teas are typically harvested in spring and early summer,
Green tea processing : Green tea leaf processing occurs within 24 hours of harvest, as the plant must be processed quickly. The initial stage of processing sometimes involves light withering to soften the leaves and make them easier to handle. In India and Nepal, this step is sometimes omitted, and the process quickly continues with heat treatment, a crucial step in making green tea. The applied heat deactivates the enzyme responsible for oxidation, thus preserving green tea's characteristic chlorophyll.
Two main methods are used to apply heat: dry heat and moist heat. Dry heat, more common around the world, produces green teas with floral, nutty and sweet notes, while moist heat results in a tea with a saline, marine and vegetal character, with distinct depth and astringency.
The rest of the process includes rolling the leaves to release the aromas, shaping them into the desired style, and finally, drying to prevent further chemical changes. The final sorting classifies the leaves by size, each size being able to offer different flavors. Premium green teas are often made from whole leaves, while lower-sized leaves usually end up in tea bags.
