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Tea Varieties – Ending
Tea Varieties – Ending
Roasted green tea:
Freshly picked leaves are heated under high temperature to prevent oxidization, pressed and rolled, and roasted to go dry. The finished tea presents an attractive appearance with the whole slender string of each leaf undamaged during the processing and the white pekoe on it still visible. The dark green tea leaves, somehow oily, assume a tender and bright color after being steeped, and deliver a liquor with fresh fragrance and mellow flavor. Depending on the degree of the tenderness of leaves and the techniques used for processing,this category can be divided into ordinary roasted green tea and tender roasted green tea.
Sun-dried green tea:
Dried by sunlight, it is chiefly used for compressed tea like tuo cha, jin cha, tea cakes, square tea and kang zhuan, and is mainly produced in
Steamed green tea:
The freshly picked leaves are steamed to stop the activity of oxidizing enzymes. They are then carefully kneaded and rolled before being allowed to dry. The tea is known for the attractive green color of the processed tea leaves and the liquid, and the way the leaves unfurl in the water.
