1. How is green tea made?

Tea made from fresh leaves that undergo kill-green — rolling — drying is called green tea. If sun-dried, it is called sun-dried green tea; if oven-baked, it is called baked green tea; if pan-fired, it is called pan-fired green tea. Among pan-fired green teas, there are long pan-fired green teas (strip-shaped, needle-shaped), round pan-fired green teas (granular, spiral-shaped), flat pan-fired green teas (slice-shaped), and special (tender) pan-fired green teas, categorized by their different shapes.

2. What are the characteristics of pan-fired green tea?

Pan-fired tea has tightly rolled leaves (body shape), a grayish-green color, and a dry fragrance. When brewed, it releases aromas similar to roasted chestnuts, roasted beans, boiled young corn, or fresh olives; the taste is fresh and refreshing like chicken broth.

3. What are the characteristics of baked green tea?

Oven-baked tea has slightly looser leaves, a dark and glossy color, and aromas of baked wheat bread or popcorn. When brewed, the aroma is high-pitched and sharp, and the flavor is pure.

4. What are the characteristics of sun-dried green tea?

Sun-dried tea has a loose body shape, a black color, and a distinct sun-dried taste in the dry leaves. This sun-dried taste presents as a fresh, floral aroma of natural plants. When brewed, the aroma is long-lasting, and the flavor is clean and pure.

5. What are the characteristics of steamed green tea?

This refers to tea where the fresh leaves undergo kill-green using steam. Steam deactivates the enzymes, hence the name steamed green tea. Steamed green tea is mostly pan-fired or oven-baked for drying, so its aroma and flavor characteristics are similar to pan-fired and baked green teas. However, because steam kill-green causes less damage to the leaves and avoids any burnt or smoky notes, the resulting tea has more uniform leaves, and purer, more整齐 (neat/consistent) aromas and flavors.