Green teas originate from China and are minimally oxidized tea leaves. Oxidation is the chemical reaction which starts as soon as the leaved are picked, and is also referred to as fermentation. Shortly after the leaves are picked, they are either pan-fried, steamed, baked, or sun dried in order to halt the oxidation process. This classifies them as a green tea. The region of cultivation, the season, and the method of processing contribute to define the character of specific green teas, while the soil type, elevation, and agricultural practices of the tea garden contribute to the flavor of the tea. It is possible to tell from a sip of tea its exact origin and method of cultivation. Ask us about creating a signature blend specifically for your customers.
Green teas are best steeped at around 75ºC to 80ºC. Water at higher temperatures will burn the tea and result in a very bitter infusion. Most people who don’t like green tea because of the bitter taste have probably been served burnt tea. Properly prepared green tea is not bitter at all, and often has a buttery, almond finish and crisp, clear top notes. Steeping times for green tea should not exceed 2:30 minutes. Green tea can be re-steeped several times, and in some cases up to 15 times for teas such as Temomicha, a very rare Japanese green tea.
In a restaurant or cafe setting, the main things to keep in mind is that the green tea must be able to be removed form the cup or tea pot after the first infusion and placed in a saucer or container so that the leaves can be re-used for a second and third infusion. Leaving the tea leaves in a teapot will result in an extremely bitter second cup of tea.