Chinese Green Tea, a quintessential element of Chinese culture, boasts a rich history dating back to ancient times. Originating in the Tang Dynasty (618-907 AD), it has since evolved into various distinct varieties, each with its unique flavor profile and aromatic nuances. The most renowned types include Longjing (Dragon Well), Biluochun (Green Snail Spring), and Maofeng (Hair Peak).
The production process of Chinese Green Tea is an art form that emphasizes precision and timing. Freshly picked leaves undergo minimal processing, typically involving pan-firing or steaming to halt oxidation, preserving their vibrant green color and natural flavors. This careful handling ensures that the tea retains its delicate character and health benefits.
To fully appreciate the subtleties of Chinese Green Tea, one must adopt the proper tasting techniques. Begin by warming the teapot and cups with hot water to enhance the tea's aroma. Use approximately 3 grams of tea per 150 ml of water, heated to around 80°C (176°F). Steep for about 2-3 minutes, then observe the bright green hue and inhale the fresh, grassy scent before taking a gentle sip. Allow the tea to roll over your palate, noting its smooth texture and slightly sweet aftertaste.
In summary, Chinese Green Tea is not just a beverage but a profound cultural experience, steeped in tradition and meticulous craftsmanship. Its history, diverse varieties, intricate production methods, and sophisticated tasting rituals offer a window into the rich heritage of Chinese tea culture.