Green Tea

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  1. $25.79
    Biluochun has a 1,000 year history. According to Casual Watching Record, "The tea growing in Dongting Mountain looks like mustard, is slender, and tastes very sweet and fragrant. And it's named after its extremely strong aroma." When Emperor Kangxi making his southern tour to Dongting, he drank the tea and loved the tea immediately. And he granted the tea the name of Biluochun, taking it from tight knots, being curled like snails and taken in early spring. Since then, Biluochun became a tributed tea and famous all over the world. Biluochun: "Biluochun" tea cube tight knot, and its curling as conch. And as you see, the tea leaves are very bright green and tender. After brewing, the tea slowly stretch, roaring up and down. And the tea water also very green, fragrance, tasting sweet, which was considered as tribute as early as the tang period. Biluochun, one of the most famous green tea in china. As we can see, the tea leaves is slender, and has a little curl, tea water is very green. After brewing, the tea tastes sweet and smells fragance. Drink green tea 10 grams every day, 30% of the physiological need iron can be obtained and also Zinc. The people who often often drink green tea to zinc intake 30 mg per day, more than not drinkers 16 mg. And the green tea contains abundant nutrients human body needed such as protein, vitamins and trace elements, etc. Green tea is suitable for neither men or women. Brewing Tips: Brew 5g (0.18oz) in 225ml (8 fl oz) water at 76℃(170℉) for 2 minutes. Strain and add more water to the leaves for a second and third infusion. Learn More
  2. $27.98
    Longjing/Lung Ching tea, also known as Dragon Well tea, is a famous variety of green tea grown in Hangzhou in Zhejiang province. This is the source of the irresistible Long Jing (Dragon Well) green tea, the best of which smells and tastes like an essence of chlorophyll and creamed hazelnuts. The leaves of Dragon Well are broad and flat, no longer than the average finger nail, and is very similar to the Japanese green tea, "Sencha". When steeped, the leaves open up revealing a very clean taste. Since ancient times, scene of West Lake and Longjing tea have long been described in quotes of famous literati. Su Dongpo said that "Good Tea as Pretty Lady", a high praise of West Lake Longjing. It is green in color, fragrant, and sweet with beautiful shape, and due to these four splendiferous characters, known in China and other countries. Learn More
  3. $34.00
    This Dragon Pearl Jasmine Green Tea has a unique shape of a pearl and comes from Chinese province of Fujian. These hand rolled pearls consisted of both leaves and bud. This tea has a sweet flavor with a flowery jasmine aroma. Researchers in Japan found that people who drink green regularly have a lower chance of getting cancer or developing heart diseases. Dragon Pearl is a great tasting healthy tea to drink regularly. We highly recommend it.
    This splendid green tea, delicately scented with jasmine flowers, is a pure wonder. It comes from the province of Fujian and consists of the plant’s bud and top two leaves, which are then "rolled" by hand into the shape of a pearl. The liquor is very dear, almost crystalline. In the cup, it is the jasmine taste that wins out It is a tea that can be steeped three or four times. It is enough to put a few pearls in the bottom of a bowl and pour hot water over them; the beads open out and the whole leaf appears. After drinking a first infusion, one can simply pour more hot water onto the same leaves and sip the tea throughout the day.
    Water: 176°F (80°C).
    Steeping time: may be left to stand in a bowl or teapot.
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  4. $28.03
    Jasmine teas are traditionally made by scenting green tea with fresh jasmine flowers. The flowers are picked during the day but stored until the evening when they open to release their heady perfume. The tea is heaped with the flowerheads to allow absorption of the perfume. After several hours, when the heat produced by the tea begins to increase, the flowers are removed and the tea is layered with fresh flowers. This is repeated several times. Learn More
  5. $28.03
    Xinyang Maojian, also known as Yu Mao Feng, is a famous specialty of Henan Province. It is slender, round, smooth, and straight and featured with lots of Pekoe, high fragrance, rich flavour, and green soup. As early as Tang Dynasty, Tea Sage Lu Yu's book described in Tea Sutra that Xinyang as one of eight nationwide tea production areas. Su Dongpo, a great writer of Song dynasty, praised that "Tea from Xinyang tops Huainan area." The spring tea of Xinyang Maojian generally begins to be picked after Tomb-sweeping Day and is widely harvested before Grain Rain. It lasts 40 days. The autumn buds germinate in August and September. Then the tea is called autumn tea of Maojian. There is an old saying in the folks that "spring tea is bitter, summer tea is astrictive, autumn tea picked in White Dew is bestto drink". Learn More
  6. $28.98
    Snow Water Green Cloud is a kind of green tea, which are very famous in Anhui, tiantai Zhejiang, lushan, dazhangshang mountain, eyebrow peak, Yushan of jiangxi province, and rainy city in Sichuan, lianyungang huaguo mountain of Jiangsu, hubei yidu, hubei powcan, hunan hengshan nanyue, guizhou, zhaoping Guangxi, Pingli Shanxi, and etc. Due to the tea which are grown in these places are affected by the climate condition of cool and foggy, forming the tea leaves are thick, more blessings. And also Cloud and Mist tea have many unique characteristics of containing tannins, aromatic oils and vitamin. So they are all fine tea. And its not only taste sweet, but also it have the role of helpping digestion, detoxification, sterilization, preventing gastrointestinal infection, increasing resistance to scurvy, and others. Learn More
  7. $21.91
    It is said that long ago a man arid a woman, madly in love with, each other, saw their happiness destroyed by a lord who took the woman as a concubine. Driven half triad by this separation, the woman ran away to rejoin her lover only to find that the lord had had him killed. When she found the body of her lover in the mountains, she wept so much that her tears formed a torrent and her petrified body was transformed into a tea tree. Even today, that is the explanation given for the year-long humidity and cloudiness of the area. Huangshan Maofeng: One of the top ten famous tea in China, is a kind of green tea. The tea is originated from Huangshan, Anhui province, where climate is mild, the number of rainfall is abundant and the soil texture is great, so there is very suitable for the growth of tea tree. As for Huangshan Maofeng tea, the technology of picking tea-tea leaves and drying tea is very delicate, purely manual making. In fact, the tea appearance present small and has a little intertangaling, cords fatness, and tea heart like sparrow’s tongue. After brewing, the tea leaves present limpid blue light, tea water taste glycol, and the aroma smelling like orchid, lasting long times. Due to the new drying tea leaves with pekoe, the tea buds are also very different, and the fresh leaves are all picked from Huangshan Mountain Peak, hence its named Huangshan Maofeng tea. The tea is the curiosa in green tea, which through four working procedure: editing, rolling drying and baking. As we all know that the efficacy of Huangshan Maofeng are very rich, not only for one’s body, also for health care. Learn More
  8. $23.17
    Taiping Houkui Tea, the traditional tea of Han nationality, is one of the famous tea in china history. It is a kind of green tea produced in anhui TaiPing County (now called huangshan city area). Taiping Houkui Tea is the finest tea, enjoying great reputation. Its appearance present two buds with leave, which flat straight, naturally stretch, pekoe hidden. There has the reputation as "Houkui Tea, pointed at both ends and do not come loose not become warped edge". The chemical composition of tea contains 500 classification, which has the role of antibacterial, bacteriostasis, weight lossing, preventing caries to inhibit cancer cells, and so on. Taiping Houkui Tea taste thick and sweet. Its tea water present green and clear, tea leaves are fresh and bright, and its buds are lobe fatness. Taiping Houkui Tea is the Chinese traditional natural health drink, which manufacturing needs four procedures: hair drying, baking, and reroasting. Its products are divided into five levels: acura, superfine, primary, secondary and tertiary. The main ingredients of Taiping Houkui Tea includes caffeine, tea polyphenols, protein, amino acids, sugars, vitamins, lipids, organic acids and other organic compounds, also contains potassium, sodium, magnesium, copper, and 28 kinds of inorganic nutrients. And all the ratio attain a perfect combination of a variety of chemical composition. Learn More
  9. $22.98
    Brewing difficulty: Easy Best season to taste: Autumn Original: Around HuiMing Temple and Village of Chimu maintain of Red Reclamation Area in Jingning - the ethnic minority group autonomous country. Shape: sturdy with tight knot,smooth green, fuzzy. Liquid: green and clear Aroma: kiyotaka. Taste: heavy and mellow taste, concentrated, resistant to infusions. Brewed tea leaves: delicate and bright. Weight: 100 g (3.53 oz) Recognizing: The shape is fat, tight and a little flat. The fresh leaves used to make tea are fat buds, tender leaves and one bud growing with one leaf. There is little white fuzz on the bud. The bud is ivory and slightly yellow. After being brewed, the liquid turns white, so it is also called "white tea." Brewing method: Top-putting brewing method is appropriate. Water temperature: 85℃ or so is better. Tea sets: usually glass is used. Learn More
  10. $25.84
    Liuan Guapian Tea, abbreviate called GuaPian, is one of top ten famous traditional tea in china history. As we all know that the tea originated from Anhui, Dabie mountain area. Liuan Guapian Tea is a kind of speciality of green tea, which has as a long history and rich cultural connotation. In all the tea of the world, Liuan Guapian Tea is the only tea without bud terrier, made by single leaf. The action of debudding is not only for keeppihng single chip form, and also for removing grass flavor. Terrier in the production process already lignification, after excluding, ensures that tea water is thick but not bitter, sweet and not dry. Liuan Guapian Tea is picked about ten days before and after every Guyu. When picking, take 2, 3 leaf, "and" not "tender". As for the shape of Liuan Guapian Tea, like a single chip of melon seeds, which naturally flat, margin slightly become warped, treasure green color and size is even, excluding shoot tips, tea stem is fresh and sweet, the tea water present clear and bright, and the green leaves are tender and delicacy. Liuan Guapian Tea is the best drink for quenching thirst, which could call on bright eye, refreshing oneself. And also it is very good for weight lossing and cleaning intestinal fat, detoxification, keeping beauty. Of course it is very good to eliminate fatigue and improve indigestion. Learn More

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Green Tea

Green tea is first discovered and used by our ancestors. It is also the most productive and most widely-consumed, known as the "national drinks." There are numerous famous brands of green tea, such as West Lake Longjing, Biluochun, Huangshan Maofeng and so on. Green tea is of the gentle and reserved nature, and the liquid is clean and chilly with quiet fragrant aroma, giving people a green and quiet enjoyment. It is ideal for sips. What's more, green tea has more significant health effects than other kinds of tea.

Green teas are often referred to as "non- fermented" or "unfermented" teas. The freshly picked leaves are allowed to dry, then are heat-treated to stop any fermentation (or oxidation) that would rot the leaf. In China, traditional hand-making methods are still employed in many places, particularly in the manufacture of China's finest teas, but some factories have introduced a mechanized process. By the traditional method, the fresh green leaves are spread out in a thin layer on bamboo trays and exposed to sunlight or natural warm air for one or two hours. The leaves are then placed, a small amount at a time, into hot roasting pans and moved about quickly with the hands, as they become moist and soft and the natural moisture evaporates. (A small amount of China’s green teas are steamed rather than roasted). After four or five minutes, the softened leaves are rolled into balls on bamboo tables (in the larger factories, this was traditionally done with the feet) and the tea balls are then again placed almost immediately into the hot roasting pans and moved about rapidly before being rolled for a second time or being left to dry. After one or two hours, the leaves have turned a dull green and undergo no further change.

They are finally sifted to separate them into different-size pieces of leaf.

In Japan, the plucked leaves are steamed quickly on a moving belt, making them supple and soft ready for rolling. They are cooled and then repeatedly rolled, twisted, and dried until all the moisture has evaporated. A final rolling stage shapes and styles the leaves before the last drying period. The tea is then allowed to cool before being packed into airtight containers for shipment to retail stores. Some Japanese teas are still processed by hand, although most factories are now mechanized.

Green teas are generally described as 'unoxidized' teas and no chemical change occurs during their manufacture. Processing differs from country to country but the basic manufacture sometimes involves a short period of withering to allow some of the water content in the leaf to evaporate, then steaming or pan-firing, to de-enzyme the leaf. Next comes a series of rollings and firings to shape and dry the leaf. Sometimes, the leaf is alternately rolled or shaped by hand, giving each tea its own characteristic appearance - for example, the tiny pellets of Gunpowder, the curved eyebrow shape of Chun Mee (Precious Eyebrows), or the tightly wound spirals of Biluochun (Green Snail Spring). After shaping, or sometimes as the shaping process is taking place, the teas are dried in wok-like pans, in closed ovens, on baskets or cloths set over charcoal fires or in tumble dryers. Methods of shaping and drying vary from country to country and region to region. In many parts of China, Korea and Vietnam, for example, the teas are hand-crafted, sometimes with the help of some simple machinery, and the skills involved in making the teas are passed on from one generation to the next. In other producing regions, the manufacturing process has been totally mechanized or automated. In Japan, for example, the entire process for most teas is entirely mechanized and the leaves are first steamed on a rapidly moving conveyor belt to make them soft and supple, then mechanically cooled and repeatedly rolled, pressed, sorted, polished and dried before being cooled again and packed at the end of the production line.

The quality features of the green tea are Three Greens, namely green leaves, green soup, and green brewed leaves.

Green tea is the earliest unfermented tea processed by human. Its most obvious features are the green soup and green leaves. The dry tea leaves are green and the tea soup is bright yellowish green. The brewed tea leaves (tea dregs) are fresh green.

The green tea has the most varieties. Its output is the highest among all teas. It is produced in the widest areas. Almost all tea-producing areas in China produce green tea.

Producing green tea will normally go through three processing procedures: fixation, rolling, and drying. Of them, fixation is the key procedure to decide the color of the green tea. During fixation, high temperature is applied to destroy the activity of the enzyme in the tea and stop the enzymatic oxidation of green tea polyphenol (GTP) substances. Through fixation, the tea leaves are dehydrated and their green odor is dispersed. As a result, tea aroma is created.

Based on fixation modes and final drying modes, green tea can be divided into four types: steamed green tea, stir fixation green tea, baked green tea, and sunned green tea. There is also the semi-baked and semi-stir-fixation green tea.

As green tea is not fermented, it contains large amount of the natural components of the fresh tea leaves, including over 85% of the GTP and caffeine. GTP in green tea is a compound composed of several phenol substances, mainly including catechin, flavone, anthocyanidin, and several phenolic acids. Of them, catechin content is the highest, accounting for over 70% of GTP. Catechin can enhance the activity of capillary vessel, prevent arteriosclerosis, stop diarrhea, kill bacteria, and reduce inflammation. In addition, green tea also contains rich amino acid and many elements and trace elements needed by human body, including phosphorus, calcium, potassium, sodium, magnesium, sulfur, iron, manganese, zinc, selenium, copper, fluorine, and iodine. These elements play an important regulating role in keeping physiological health of human body.

Though containing high content of nutrients, green tea is not necessarily suitable for all people. Traditional Chinese medicine regards green tea as cold in nature and is not suitable for the patients suffering from fever, liver diseases, neurosism, ulcer, and malnutrition, and women during gestation and lactation periods.

There are many famous green tea varieties, including the West Lake Longjing Tea, Biluochun Tea from Mt. Dongting, Yunwu Tea from Mt. Lushan, Maofeng Tea from Mt. Huangshan, Houkui Tea from Taiping, Zhuyeqing Tea from Mt. Emei, Ganlu Tea from Mengding, Maojian Tea from Xinyang, Zisun Tea from Mt. Guzhu, Buddha Tea from Mt. Putuo, Anji White Tea, Maojian Tea from Duyun, and Yuhua Tea from Nanjing.

Green tea, the most various and popular in China, and currently the type of tea most widely credited with amazing health benefits. Many Chinese drink nothing else. Our green tea leaves is made solely from the leaves of Camellia sinensis that have undergone minimal oxidation during processing. Green tea also contains caffeine but this is released slowly into the blood, giving you all the advantages of caffeine and not the disadvantages.

China overflows with famous green teas, including Long Jing, Bi Luo Chun, Anji Bai Cha and XinYang Mao Jian, to name but a few. Numerous traditional methods -handed down through centuries according to the customs of each region - have lead to a profusion of green teas, which today represent more than 70 percent of all Chinese production. The major growing regions are located in the south of the country, especially in provinces like Fujian, Zhejiang, Anhui, Henan, Jiangsu and Jiangxi.

PICKING

Methods of picking vary greatly from one region to another Usually the leaves are picked when young (the bud plus one or two leaves), but there are exceptions to this rule. For example, more mature leaves are harvested to produce Tai Ping Hou Kui, and in the case of Lu An Gua Ran, only the leaves are picked and the bud is left on the stem.

WITHERING

Immediately after picking, the leaves are transported to the factory, where they will undergo the process of withering. Withering time will vary depending on the prevailing conditions and the water content of the leaves. The traditional method of withering is to spread the leaves on bamboo racks and leave them to dry for one to three hours in order to remove the surplus water. To prevent them from drying too rapidly, they are sometimes spread on cloths in the shade. The mechanical method involves placing the leaves in a cylindrical machine with bamboo walls, so that they "spin dry" for a few minutes while fans blow air through them.

It is important to note that, as soon as the leaves are picked, a natural chemical process causes oxydase, a process by which enzymes contained in the leaves react with oxygen in the air. Handling the leaves during the withering and rolling processes breaks down the leaves' cell structure, releasing the oils they contain, which, on contact with oxygen, trigger a chemical change in the leaves. In order to produce green tea, this natural process of oxidation must be interrupted. This is achieved through dehydration.

HEATING

This is the process of heating the leaves until the enzymes that cause oxidation lose their potency. Methods vary according to the region and the customs of the individual grower. There are many ways to heat leaves. In China it usually involves the use of vats.

Small quantities of leaves are put in pans or vats that are heated with wood, coal or electricity. The leaves are pressed to the bottom of the vat and then constantly stirred so they don't burn. The leaves are processed in small batches. Next, different techniques are used according to the form the leaves are supposed to take. If the leaves are to be flat, as in the Long Jing variety, they are pressed to the bottom of the vat briefly before being stirred in a back-and-forth movement. If the type of tea is curly, like the Bi Luo Chun variety, they are rolled by hand and constantly stirred until they are dry. The heat of the vat can vary. At first the heat is low, but once the process is under way the heat is increased.

When the leaves are mechanically processed, they are heated at least three times in rotating cylinders. In between heating periods they are sometimes spread on cloths to cool. As the leaves are heated, a chemical process is triggered: the sugars and proteins they contain are transformed, giving the tea an aromatic quality that is sometimes reminiscent of grilled nuts. This stage also releases the polyphenols contained in the leaves.

FIXATION

Fixation comes first to produce green tea. Through high temperature and passivation of oxidation enzyme activities in fresh leaves, evaporate water in the fresh leaves to soften the tea leaves, and thus to roll tea leaves easily and to promote fragrance.

Generally there are two kinds of fixation: by heat and by steam. Green tea made of steam-fixation called steaming green tea, yet heat-fixation is used more often.

ROLLING

After fixation, the tea will be rolled repeatedly to a certain shape and promote the cell breakage of tea leaves, facilitating the seepage of tea leaves soluble in water.

This stage consists of rolling the leaves to break down their cell structure and release the aromatic oils they contain. Rolling, which is partly responsible for the taste and appearance of Chinese green teas, also changes the shape of the finished product, determining whether they will be twisted, flat, needle-shaped or bead-shaped leaves.

When processing is done by hand, rolling and dehydrating are part of a single process, as we have seen. In the case of mechanical processing, various machines are used to obtain curly or flat leaves.

DRYING

There are fried drying, baked drying and sun drying. It is to evaporate excess moisture in tea leaves to keep the live enzymes in tea, and therefore it is easy to maintain tea quality and fix tea shape.

During this penultimate stage, the aromatic oils released during rolling become stabilized on the leaves. In addition, any remaining water is eliminated so there is no risk of mold. At the end of this process, only 2 percent to 4 percent moisture remains in the leaves.

SIFTING

Lastly, the leaves are sifted through a fine sieve to remove any that broke during processing. At this stage, the leaves are sorted into sizes by means of bamboo meshes of different sizes placed one on top of the other.

Recognizing

Shape

Flat tea: flat, level, straight, such as West Lake Longjing.

Bar-shaped tea: uniform shape and size, same tightness of tea strips, such as Xinyang Maojian.

Roundness tea: round and tight, such as Yongxi Huoqing.

Needle tea: tight and thin, round and straight, appearing as pine needle, such as Nanjing Yuhua tea.

Bud-shaped tea: tea, including buxus-shaped tea, such as Huangshan Maofeng. Sheet-shaped tea: flat and straight, full and uniform, flaky, such as Liu'an Guapian. Tip-shaped tea: straight strips stretching naturally, such as the Taiping Houkui.

Liquid

The light green or light yellow green liquid, clear and bright is of fine quality. If it is yellow, too dark and cloudy, then it comes second.

Aroma

With unique flavor, natural fragrance, and delicate, lingering flavor, green tea may sends out faint scent, tender scent, or floral scent.

Taste

Tea with fresh, mellow, and sweet aftertaste is better. That with bitter, light, and bad aftertaste is degraded.

Brewed tea leaves

The tea with bright green, light green, light yellow, bright colors, and uniform and homogeneous leaves is recognized as good. That in yellow and irregular color, with not enough brightness is inferior.

Green tea boutique

West Lake Longjing, Dongting Biluochun, Huangshan Maofeng, Xinyang Maojian, Lushan Yunwu, ,Nanjing Yuhua tea, Wuyuan green tea, Liu'an Guapian, Taiping Houkui, and Jingshan tea.

Effects of green tea

First, rich in theanine and catechin,it can delay aging and remove free radicals.

Second, polyphenols and their oxidation products in green tea are able to absorb poison of radioactive materials, and thus to help prevent cardiovascular diseases.

Third, it can prevent and treat radiation injury. Fourth, caffeine in tea can enhance the excitement process of cerebral cortex and plays a role of refreshing.

Why green tea looks so green?

Green tea is non-fermented. It preserves the natural substances in the fresh tea leaves well, including more than 85% of tea polyphenols and caffeine and 50% of chlorophyll, and much vitamin. Thus green tea is featured with "pure soup, green leaves, strongly reserved taste". In addition, fixation is the key process affecting the quality of green tea. It destroys the activities of oxidation enzyme in fresh leaves at high temperature, inhibits the prooxidative of polyphenols enzymes so as to ensure "green tea leaves, green soup" after brewing.

Tea Set Suitable for Brewing the Green Tea

Green tea features clear water and green tea leaves. The tea set for brewing green tea should be full of changes.

Brewing of green tea should meet the requirements on color, aroma, appearance, and taste. For a high-quality green tea, a glass or a white porcelain tureen is a good brewing utensil. Use of glass is for enjoying the shape change of the green tea leaves, including its slow unfolding, sliding, and changing in the water. Glass is the best choice for needle-shaped tea and flat tea. Use of white porcelain tea set is for enjoying the color of the tea soup. The fine and smooth white porcelain can better set off the tender and bright greenness of the tea leaves and make the drinking process also pleasing to the eye and the mind. White porcelain tea set is the best choice for the rolled tender tippy teas such as Biluochun and Xinyang Maojian.