![]() Green tea leaves are not allowed to oxidize after rolling, which is why they remain light color and flavor. Steaming also helps expose the fresh, grassy flavor of the leaf. Steaming applies light heat to the leaves to help halt the oxidation process before the leaves are rolled into shape. Our green tea is passed through a steaming treatment before rolling. Green Tea Processing: Steaming/Roasting → Cooling → 1st Rolling → 1st Drying (110☌/70☌) → Final Rolling → Final Drying (120☌/80☌) ![]() Black tea typically has more astringency and bitterness, but if brewed correctly it should be smooth and flavorful. During oxidation, oxygen interacts with the tea plant’s cell walls, turning the leaves the rich dark brown to black color that black tea is famous for, and significantly altering their flavor profile.Ī brewed black tea can range in color from amber to red to dark brown, and its flavor profile can be anywhere from malty to fruity to roasted, depending on how it was processed. If brewed correctly, most green tea should be quite light in color and only mildly astringent.īy contrast, black tea leaves are harvested and allowed to fully oxidize before they are heat-processed and dried. Green tea processingįor green tea, the tea leaves are harvested from the Camellia sinensis plant and are then quickly heated-by pan firing or steaming-and dried to prevent too much oxidation from occurring that would turn the green leaves brown and alter their fresh-picked flavor.Ī brewed green tea is typically green, yellow or light brown in color, and its flavor profile can range from grass-like and toasted (pan fired) to vegetal, sweet and seaweed-like (steamed). But technically any type of tea can be made from the leaves of any Camellia sinensis plant. There are hundreds of cultivars and hybrid plants that have evolved from these Camellia sinensis plant varieties over time.
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