Chinese green tea is steadily gaining popularity in the west, where it is being enjoyed for its special flavours and health benefits.
The picked leaves are dried naturally and then fried slightly (a process called 'killing green') to remove any grassy flavours. The leaves undergo no fermentation during the processing, and therefore retain the chlorophyll and their original green colour.
Green tea has a faintly more 'vegetable' flavour compared with black tea. The process used to heat the tea leaves affects the flavour. The leaves can be pan-fried in a wok, steamed or heated with dry air. The process may include scenting, flavouring and blending with other leaves, herbs and flowers. There are thousands of varieties of green tea. One way to begin to understand green teas is to categorise them according to their place of origin.
Bi Luo Chun
This is a famous green tea from Dong Ting, in Jiangsu province. It is relished for its rich colour, strong fragrance and mild taste. The tea has a pleasant fruity aroma and is considered a must-have among green tea lovers.
Long Jing
