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Home > About Tea > Types of tea > Green Tea

Green Tea

Green teas do not undergo oxidation. While the methods of manufacture may vary greatly in detail, the three stages aimed at preventing the leaves from oxidizing remain the same: firing, rolling and drying. 


In order to kill the enzyme which causes oxidation, the leaves are fired immediately after the pluck. The firing can be done in several ways and involves exposing the leaves rapidly to a temperature of not less than 212°F for thirty seconds to five minutes.

In China, depending on the region and the type of tea required, firing is done mechanically in a heated revolving drum, or manually in a pan or wok placed directly over a flame. In Japan, steaming method is used to neutralize oxidation. This procedure preserves all the flavors, aromas, and color of the fresh leaf intact. Steaming process is also the most effective way of preserving the vitamin content. 

                        Green tea


Rolling is done manually or mechanically. In Japan, where most of the tea is manufactured on a large scale, rolling is mechanized. In China, too, certain types of tea are rolled mechanically but, more often than not, those that are to be shaped into rods, balls, twists, or even the long, slender bud and leaf combinations found in the Long Jing teas, are rolled by hand. The leaves can be rolled while they are cold or still warm, according to the delicacy of the pluck. Fine young leaves are easily manipulated when cold as they contain more water than more mature ones. The shape given to the leaf will influence the notes predominating in the liquor: a lightly rolled leaf will produce softer notes, a more tightly rolled one will be more full-bodied.

The firing process

Dehydration is absolutely essential for conservation. Chinese teas are generally dried in wicker dryers, around which hot air is circulated for 2 to 3 minutes. They are then left to rest for half an hour and are then placed back in the dryer, repeating the process until the leaves contain no more than 5 to 6% water.

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