Green Tea is the oldest type of tea in history; over three thousand years ago, people simply dried tea leaves and brewed them to make what was essentially the earliest form of Green Tea. In the 8th century, a steaming process was introduced, and by the 12th century, pan-firing techniques were developed, which are still being refined today.

Green tea is an unfermented tea, named for the predominantly green color of its dry leaves, infused tea, and infused leaf base.

Green tea is the most produced type in China, and on the international market, Chinese green tea accounts for over 70% of total tea sales. The high sales volume of green tea is largely due to China's dominance of the export market, with Morocco importing 98% of its green tea from China. Due to the comprehensive grading system and large-scale cultivation of green tea in China, it enjoys such high sales figures.

Many green tea enthusiasts often wonder why, using the same tea, water, and Teaware, two different people can Brew cups that taste so distinct.

This is actually quite simple, as each person has their own brewing technique—some prefer a high pour, while others use a low pour; some add more water, and some less. Thus, even with identical tea leaves, the final infusion will vary in flavor.

Patience in brewing yields high-quality pre-Ming tea

1. Don't drink freshly pan-fired pre-Ming tea right away. Let new tea rest for one or two weeks, as this improves its flavor. Proper storage not only removes the “fiery” taste but also reduces the moisture content of the dry leaves.

2. Use water at a temperature of 75-85 degrees Celsius for brewing. You can easily control the water temperature by first pouring boiling water into a pitcher and then transferring it to a glass cup. Remember to use a high pour and a low pour, as the high pour increases the contact area between the water column and air, enhancing cooling efficiency, while pouring low into the glass cup prevents scalding the tea leaves. Avoid pouring boiling water directly into the cup.

3. Brewing in a glass cup allows you to enjoy the beauty of the green tea as it slowly unfurls, moves, and changes in the water, with a vivid green hue. If using a lidded bowl, decant the infusion after 15-20 seconds, as green tea does not withstand multiple infusions (three to four times maximum). (For the first infusion, steep for 15 seconds; for the second, reduce the time by two or three seconds; for the third, return to the initial time or extend it by two or three seconds; no need for a preliminary rinse.)

Many tea enthusiasts purchase high-quality green tea, yet end up with a flavor comparable to lower-grade teas, simply because of incorrect brewing methods. A good horse deserves a good saddle, and good tea deserves the proper brewing technique.