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Green Tea

Green teas are one of the most popular types of tea in Asia. They come in many forms such as Japanese powdered Matcha and Sencha teas to full leaf teas including the famous Long Jing and Bi Luo Chun, as well as many lesser known teas from Sichuan, Fujian, Yunnan, India, Kenya, Georgia and many more besides.

Classic green teas offer a freshness that is difficult to beat, having the opportunity to saviour a new spring tea is one of the most enjoyable tea experiences you will have. Freshness is critical for most green teas, ideally they should be enjoyed with in six months of harvest for the best results, though correct storage can offer an enjoyable drink for up to a year.

Long Jing

Long Jing or Dragon's Well is the most well known of green teas and originates from Zhejiang, in Eastern China. Long Jing green tea is famous for its green colour, delicate aroma, mellow taste and beautiful shape. The appearance of Long Jing tea is characterised by smooth, flat, straight leaves and its jade-green colour. Usually, Long Jing tea and other kinds of tender green tea can be drawn or infused only two or three times. When you drink Long jing tea, it's best to enjoy the aroma first, then appreciate the liquor colour, the moving of tea leaves in the glass and finally taste the liquor.

The optimum water temperature is 80 or a maximum of 90 degrees centigrade. It is recommended that you first boil the water and then let it cool. Using water that is too hot will cause the tea leaves to be spoiled and tea liquor will turn a dark yellow very quickly. This is often the cause as to why so many people believe green tea is bitter. It is important to note that using water that is not hot enough, the tea will not easily infuse and the leaves will float on the surface of the water. When making Long Jing green tea it is best to prepare in a tall glass, this way you can appreciate the beautiful dancing of the tender tea leaves and buds.

If you have the opportunity take a trip to the famous West Lake in Hangzhou (near Shanghai). There you will see many people enjoying their green tea in tall glasses; it is a great place to enjoy tea and to spend a relaxing time by the lake. A further important note is that when making tea with tender teas it is better not to cover the cups, doing so will cause the leaves to turn a dark yellow and it's not attractive! For lower grade, day to day green teas then it is common practice to use a tea-cup with a lid.

Gunpowder Green Tea

Known in China as Zhu Cha, this tea is almost exclusively reserved for export. Popular through the middle east and north Africa as the base for the sweet mint tea that can be found throughout the region. Characterised by the tight pellets, gunpowder green tea produces a much darker liquor than many traditional green leaf teas.

Other Green Teas

Other famous green teas are produced in a number of provinces in China, the most famous of which are from Jiang Shu, An Hui & Si Chuan. Examples of these are named Bi Luo Chun ('Spring Green round (snail) tea'), Huang Shan Mao Feng (from the An Hui Yellow Mountain), Tai Ping Hou Kui, Liu An Gua Pian & Si Chuan Zhu Ye Qing (Green Bamboo Leaf tea).

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