Origin of Green Tea
Green tea is the earliest tea in history and belongs to unfermented tea.
The ancients collected buds and leaves of wild tea trees and dried them, which was the beginning of the earliest processing of green tea.
But the real processing of green tea began with the invention of the steaming method in the Tang Dynasty.
At the end of the 12th century AD, the methods of stir-frying and killing green tea were invented, and many tea books in the Ming Dynasty recorded this.
For example, Gu Yuanqing's "Tea Book" in 1541 AD and Xu Zishu's "Tea Book" in 1591 AD not only detailed the stir-frying method, but also explained the technical measures to improve the aroma.
Traceability of Green Tea Production Method
China invented the green tea production method first. In the Ming Dynasty, more and more people studied the green tea production method, and there were many new inventions.
For example, from roasting green tea to sun-drying green tea and stir-frying green tea, there was a purpose to develop teas other than green tea. Through the practice of stir-frying green tea, knowledge was developed to yellow tea, black tea, white tea, black tea, green tea, etc.
At the end of the 12th century, the methods of stir-frying and killing green tea were invented, and many tea books in the Ming Dynasty recorded them. For example, "Tea Book" written by Gu Yuanqing in 1541 AD and "Tea Book" written by Xu Zishu in 1591 AD not only detailed the method of stir-frying green tea, but also elaborated on the technical measures to improve the aroma.
"Tea Text" written by Wenlong in 1630 AD: When the tea leaves are first picked, the old leaves and old branches must be removed, but when taking the tender leaves, the tips and stems must be removed, which may be easy to burn. Nowadays, most famous green tea stir-frying is similar to this.
Green Tea Process
Green tea is the largest tea produced in my country, and the number of green tea varieties in my country ranks first in the world. China's traditional green tea - plum tea and pearl tea, with elegant aroma, mellow taste, beautiful shape, and resistance to brewing, are deeply welcomed by consumers at home and abroad. The basic process of green tea is divided into three steps: killing green tea, rolling, and drying. There are two methods of killing green tea: heating and hot steam killing green tea (now there is also microwave killing green tea). The green tea made by steam killing green tea is called "steamed green tea". According to the final drying method, there are different types of green tea, such as roasting, sun-drying and sun-drying. The green tea that is finally roasted is called "roasted green tea", the green tea that is finally sun-drying is called "roasted green tea", and the green tea that is finally sun-drying is called "sun-drying green tea".
Green tea refers to the fresh leaves that have been subjected to high temperature, rolling, and drying (unfermented). The high-quality dry tea has a emerald green color, a turquoise soup color, and a green leaf bottom. It is called green tea. It is divided into different production methods such as roasting green tea, roasting green tea, steaming green tea, and sun-drying green tea, with different quality characteristics.
(1) Roasting green tea: All green tea that is dried in a pot is called roasting green tea. (such as Longjing, Biluochun, Yuhua tea, etc.)
(2) Roasting green tea: All green tea that is dried in an oven or dryer is called roasting green tea. (such as Huangshan Maofeng, Taiping Houkui, Gaoqiao Yinfeng, etc.)
(3) Sun-drying green tea: All green tea that is sun-drying or first sun-dried and then dried, or first roasted and then dried is called sun-drying green tea. (Yunnan Green, Sichuan Green, Shaanxi Green, etc.)
(4) Steamed Green: All green teas made by steaming are called steamed green. (Stir-fried Green, Gyokuro, etc.)
