Manufacturing Green Tea

Although green tea is produced from the same plant as black teas, it results in a substantially different beverage because the manufacturing process is significantly different. There are three principles of green tea manufacturing: Heating, rolling, and firing. The withering step used in black tea production is omitted and along with it moisture extraction and caffeine development.

The heating step (done by sunning, pan firing, or steaming) stops the fermentation and thus the creation of caffeine. Leaves that are heated with steam in particular are easily shaped, curled, twisted, pointed and rounded. Leaves are then rolled and fired until they are crisp. The moisture must be removed from green leaves by repeatedly rolling and firing if they are to be shipped and stored with no further chemical change. Only gradual drying can produce a stable product with no more than the 3% level of residual moisture. The natural substances and flavor are then released when the teas steeped.

Many Chinese farmers have their own special steps in processing leaves which results in an infinite variety of green teas, and that is what makes green tea so special. For hand processed teas, no 2 pluckings ever generate exactly the same cup. As many as 500 or more green teas are exported to the US. Japan grows and manufactures only green tea and exports only 2 - 3 % of the 93,000 tons it produces. China produces 456,000 tons of green tea.

The green tea as we recognize it today is at least 500 years old.

Brewing Green Tea

Brewing green tea is very easy, especially if you’re using a small 8 oz teapot. Use one rounded teaspoon of leaves (making allowance for the size of the leaf) for 8 ounces of water. Heat your water to a boil and rinse the pot. Then, let the water stand or add cold water to bring the temperature down to 140 - 160 degrees. Pour water over the leaves and steep 3 minutes. [Increase tea and water to suit the size of the pot.] Pour off the tea into your cup and refill pot with the rest of your water. Your second cup will be ready when you are.

For iced tea, put half the amount of water in the pot [or twice the amount of tea] and steep. Pour over ice. Refill the pot with remaining water and steep 5 - 10 minutes. Pour over ice or refrigerate.

The same methods can be used for oolong tea (200 degrees) and white tea (180 degrees).

To brew Matcha Uji - Matcha is pulverized highest quality Gyokuro tea. It is a fine powder, the consistency of talcum powder. Pour hot water 185 degrees over the powdered tea and whip into a frothy drink using the bamboo whisk.