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Chinese Green Tea

When people think of green tea, Japanese tea often comes to mind. However, in China, green tea accounts for over 50% of tea production.

Steamed green tea was developed in China during the Northern Song Dynasty around the year 1000, and by the Southern Song Dynasty around the year 1200, pan-fried green tea was introduced.

Matcha also originated in China and was brought to Japan in 1191 by Eisai.

The methods for making green tea in China are diverse, ranging from steamed green tea, similar to Japanese methods, to pan-fried green tea. There are also many types that have evolved from pan-frying techniques, such as Longjing and Tai Ping Hou Kui.

The characteristics of Chinese green tea include floral aromas and a clear, transparent taste. High-quality Chinese green teas are expertly made and have little to no roasted flavor, even with pan-frying methods. This gives them a unique appeal that differs from Japanese green tea.

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