Green Tea

Stir-fry green tea: Fresh tea leaves sautéed in pan for drying. Such as gunpowder tea, Young Hyson, Chunmee and etc, which are mainly for export business? The super pan-fired green teas, which are made from tender fresh tea leaves. Many of the historically famous Chinese green teas are processed by pan drying method. For Instance Jade fire, Dragon well green tea, Mountain Gorge, Pi Luo Chun, Lu’An Melon Slice and Xinyang Maojian. The character of stir-fry green tea is high fragrance and strong taste.

Roast green tea: Fresh tea leaves are dried in roast basket or roast chest. Usually the common finished products of roast green teas are used as material for flower-scented teas. The well-known and popular roast green tea include: Huangshan Maofeng; Taiping Monkey King, etc. Green Tea has medicinal properties, which are useful in the maintenance of good health. It has been stated in China that it is better to drink Green Tea than take medicine.

The best Chinese green teas are thought to be those picked in early spring at the time of the Qing Ming festival, which takes place on April 5th of the solar calendar. These include: After the Snow Sprouting: among the first tender sprouts available after the winter snows, these leaves produce a delicate tea with a fresh green scent. Ching Ca: grown in mainland China, these teas include the famous Pi Lo Chun and Tai Ping Hou Gui. Chun Mei (Precious Eyebrows): a name reflecting the fact that these springtime leaves are twisted into small curved shapes like lovely eyebrows. This high-grown tea from Yunnan province should be brewed lightly to produce an amber liquid with a wonderful aftertaste reminiscent of plums. Dragonwell: with a fresh green taste, this is the favorite green tea of mainland China. The highest grade of this tea, Qing Ming, is named for the opening spring festival when the finest teas are picked. Green Pearls: each pearl unfurls into three or four leaves that yield a lovely golden aromatic brew.

Gunpowder: a combination of buds and young green leaves rolled into balls reminiscent of gunpowder shot (hence its name), these also unfurl when infused. To test the freshness of gunpowder tea, pinch or squeeze a pellet. If fresh, it will resist; if stale, it will crumble. Two excellent gunpowder teas with a sweet, grassy taste are Gunpowder Pinhead Temple of Heaven and Gunpowder Temple of Heaven.

Guzhang Maohan (Mao Jin): these tea leaves from the Yellow Mountains of Anhui province produce a darker brew with a sweet, smoky flavor. Pan Long Yin Hao: from Zhejiang province, this tea, a repeat winner in tea competitions conducted by the Chinese Ministry of Agriculture, is described as "a complex brew of multiple flavor notes." Po Lo Chun: which translates to "Astounding Fragrance," aptly describes this slightly sweet yellowish tea with a lovely aftertaste. Snow Dragon: grown near the border between Fujian and Zhejiang province, this tea is roasted in a large wok to produce a nutty, sweet flavor. Yunnan Green Needle: a pleasantly astringent clean-tasting tea made from delicate green buds.