The Original Category of Tea.
Green tea was taken out of wild and into agriculture after it was identified by ancient humans to have medicinal qualities. The original green teas were sun dried and over millennia it has evolved into the sub-categories of green tea that we know today.
Within the various types of green teas, nuances of region, season of harvest, leaf style and the plucking standard are evident in the flavor profile of each tea. This makes green tea a broad category and a main stay in East Asian tea culture.
Green Tea Firing
Green tea is the least oxidized of the six tea types. Green teas are crafted with the application of heat in a step called firing. This heat denature the enzymes that cause tea leaves to change in color from green to yellow, to red and final brown in a natural process known as polyphenolic oxidation. Firing neutralizes these enzymes, halting oxidation and fixing the green color. This is what gives the category “green tea” its name. The degree of oxidation that is allowed before firing is the primary defining characteristic used to distinguish the six tea types.
In Japan, firing is most often conducted with steam heat, which rapidly blanches the tea leaves and fixes their bright green color. By comparison, in China and other origins, “dry heat” techniques such as pan-frying, tumble-roasting, oven-baking, and sun-curing are used.
Steamed green teas typically have a more vivid green color and umami-rich tasting notes such as “nori seaweed.”Green teas that are fired with one of the dry heat methods typically develop a more floral or nutty character. For instance, “toasted chestnut” is a common taste descriptor for pan-roasted Chinese green teas. After firing, the leaves are shaped to create a variety of green tea styles, each with its own character, flavor and aroma.
Origins of Green Tea
Green teas as we know them today were originally developed out of more rustic styles of sun-dried tea, around the time of China’s ancient Song dynasty (960 – 1279 CE). Today, most green tea is grown in China, Japan and Korea, with an increasing amount grown in Southeast Asia. Whatever the region, the most sought-after green teas are those picked in springtime.
Notable Green Tea
As you begin to find your favorite types of green tea, consider the firing method, harvest season, and place of origin. We’ve included several recommendations for you to explore below.
Three different styles of green tea (steamed, oven-baked and roasted) are combined to make a deliciously smooth everyday green tea inspired by the classic Chinese green tea known as Wulu. Savory notes from steamed tea leaves are expertly balanced with the toasted chestnut flavor and flowery aromas of baked and roasted lots.
Styles of Japaneese Green Tea
The classic steamed and needle shaped daily green tea of Japan.
Steamed and roasted green tea made from mature, autumn crop tea leaves
Sencha or bancha with toasted, puffed rice.
The most reserve style of leaf tea in Japan; made from select cultivars that are grown under canopy shade to boost chlorophyll and amino acids.
Roasted bancha tea leaves and stems.
Sencha that is wrap-shaded for a few days or a week before harvest to elevate chlorophyll and amino acid content.
Pan-fried green tea.
Small, broken leaves from sencha processing.
Vivid green and mild in flavor, often served in Sushi bars.
Steamed green tea made with leaves, stems and stem fibers. Low bitterness and strong L-theanine.
Revered green tea produced by stone-milling a shade-grown green tea called tencha into a fine powder.
Powdered tea for easy hot and iced tea and for making confections and drinks.
Literally “new tea,” shincha is the celebrated, first harvest plucked in early springtime.
Shade-cultivated green tea harvested from amino acid rich varietals, produced exclusively for grinding into matcha.
Our Travel Journal
Rishi Tea and Botanical’s practice of direct trade is defined by personal relationships with tea and herb growers around the world. Follow along as our team of buyers travels extensively each year to follow the peak harvests and selects the very best micro-lots just days after production.
In March and then again in June of 2019, our buyers embarked on the journey into the Golden Valley of famed Darjeeling teas with our...
Rishi’s tea partners in Taiwan are amazing tea masters in Mingjian Village. The matriarch is Mrs. Yan Ying Tsao and is a significant...
We begin our Himalaya travels in Darjeeling for the First Flush of teas with Joshua and crew to end this leg of the journey in Nepal. The...