Chinese green tea, known as "绿茶" in Mandarin, represents one of the most significant and ancient categories of tea globally. Its history dates back to the Tang Dynasty (618-907 AD), where it was initially steamed and compressed into tea bricks for easier transportation. Over centuries, the techniques evolved, giving rise to the pan-firing and roasting methods that define modern green tea production.
There are numerous varieties of Chinese green tea, each with unique characteristics shaped by regional climate, soil, and artisanal methods. Some of the most renowned types include Longjing (Dragon Well) from Zhejiang, famous for its flat, sword-like leaves and chestnut flavor; Biluochun (Phoenix Eyes) from Jiangsu, noted for its rolled leaves and floral aroma; and Huang Shan Mao Feng (Yellow Mountain Fur Peak) from Anhui, celebrated for its peak-shaped leaves and rich taste.
The craftsmanship involved in making green tea is both an art and a science. After careful handpicking, the fresh leaves undergo immediate processing to prevent oxidation. This typically involves withering the leaves in the sun or indoors, followed by pan-firing or roasting to halt enzyme activity. The leaves are then shaped through rolling and drying processes, which can vary significantly depending on the desired final product. For instance, the repeated rolling and shaping of Bi Luo Chun give it its distinctive twisted form, while Longjing’s flat shape results from pressing the leaves between heated surfaces.
Tasting Chinese green tea is an experience that engages all the senses. The process begins with observing the dry leaves, noting their color, shape, and any visible veins. Next, hot water (around 70-80°C) is added to a gaiwan or glass to allow the leaves to unfurl gracefully. As the leaves steep, the aroma is savored—fresh, grassy notes often mingle with hints of floral or fruity undertones. Sipping the brew reveals a spectrum of flavors, from the slightly sweet and buttery profile of Longjing to the brisk, refreshing taste of Lu’an Melon Seed. The aftertaste should be clean, with a pleasant lingering sweetness or slight astringency, depending on the variety.
In conclusion, Chinese green tea encapsulates a rich heritage, diverse flavors, meticulous craftsmanship, and a sensory-rich tasting experience. Whether you are a seasoned tea connoisseur or a curious newcomer, exploring the world of Chinese green tea offers a delightful journey into the heart of China's enduring tea culture.