Green Tea
A humble tea potter in Uji, Japan
Green Teas are un-oxidized. Chinese Green teas are gently pan fried in a heated wok to stop the oxidation process. The pan frying helps with the shaping of the leaves, as they twist and curl, the leaves eventually dry during this process and are ready for tasting. Many Chinese greens are sweet, nutty and have suttle tastes and aromas. Flavors and appearance of the leaves are quite different based on which province in China the tea is cultivated.
Japanese Green Teas are quickly steamed after plucking to stop their oxidation. This gives the tea a delightful, grassy and oceanic flavor with a vibrant green color of the infusion.
Korean and Vietnamese Green teas are quickly steamed, then gently pan fried to bring characteristics in taste of both Chinese and Japanese teas.
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A humble tea potter in Uji, Japan
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Pan-frying fresh Long Jong Tea in Hanzhou, China
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Tasting fresh Bi Luo Chun tea in Suzhou,China
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The oldest Tea Tree in Yunnan, China
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Yamacha tasting in a kyushu, tokoname teapot
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Takadasan demonstrates 'Happy Tea Ceremony' in Uji, Japan
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Sencha tea glistening in the sun before harvest
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Shaving the top layer to harvest fine Japanese Sencha tea
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Hand-plucking the fresh leaves for Gyokuro in Uji, Japan
