What is Green Tea?
Green Tea is tea in its most natural state of being. Most of the work in production is done by nature and the nuances in final style created by man. The most important component in green tea production is minimizing oxidation so it does not turn into an oolong or black tea.
Green Tea harbors a variety of different flavor profiles and leaf appearances. The flavor profiles are often described as transitory weather phenomenons more than a particular fruit, flower, or vegetation. When cupping green teas it is not uncommon to hear people describe it as 'morning dew,' 'mist in the forests,' or 'a crisp spring morning in the clouds.'
Where is Green Tea Harvested?
Green Tea is harvested at very particular intervals depending on the altitude, region of harvest, and weather patterns. The highest grades of Green Tea come from Japan and China.
Other regions that are closer to the equator, such as Indonesia, and Argentina, can be produced all year round.
Most Chinese Green Teas are created based off of the type of picking, leaf processing, season of harvest, and region of production. What I find so interesting about Chinese agriculture is that much of it is timed based on the seasonal lunar and weather patterns.
Times of Harvest for Chinese Green Tea
- Pre Qing Ming (Before April 6th)
- Yu Qian Tea (Before the Rains April 21st)
- Gu Yu Tea (Before May 7th)
- Li Xia Tea (Before May 22)
In our next article we will get into the types of plucks and processing methods farmers use with Green Tea in China.