Green tea refers to a broad class of teas that are processed with the intention of preserving the tealeaf’s green character and low degree of oxidation. Green teas are heated (often by roasting or steaming) soon after harvest to prevent leaf oxidation. Within the broad category of green tea you will find vast differences in flavor and aroma. Green teas are produced in various countries.
The flavor and character of a green tea is defined by the “varietal” of tea bush that is harvested, the season of harvest and the method of heat used to halt the oxidation of the tealeaves. Additionally, the soil, the elevation and the ecological condition of the tea garden contribute greatly to the flavor and characteristics of a green tea. A sip of green tea can let us know where the tea was cultivated as well as when and how it was made. Each origin has its own signature flavor and aroma.
No matter the origin, green tea is classified first according to its manufacture or by the method of heating used by the tea maker to preserve the tealeaves’ “green” character. The general classifications of green tea are well defined according to manufacture style by Chinese Tea Academia.
The Classifications or “Styles” of Green Teas are as follows:
Chaoqing: Pan Fired, Dry Stir Fried or Dry Roasted Tealeaves (like our round fried Jade Fire or flat fried Dragon’s Well.)
Hongqing: Baked, Coal Basket Cured or Oven Cured Tealeaves (like our Ancient Tree Emerald Lily or Jasmine Green.)
Ban Hong Chao: Combines Chaoqing, Hongqing and other specialty techniques (like our Jade Cloud and Snow Needle Green.)
Zhenqing: Steamed Tealeaves (like our Sencha, Gyokuro and Kabuse.)
Saiqing: Dry Roasted, Rolled, Kneaded and Sun-dried tealeaves (The base for authentic Pu-erh tea and our Saiqing Ya Cha compressed Green Pu-erh teas.) Copy courtesy of Rishi Tea
