The most extensively planted tea in China's tea regions, green tea is also the earliest to emerge in China's history records? Almost every province is involved in green tea production, the most prolific being Zhejian, Anhui, Hubei, Hunan, Jiangxi, Jiangsu and Guizhou. Just as the cultivation of tea is widespread, the varieties of tea species planted are also staggeringly vast. Thanks to wide availability in supply, you can find huge numbers of green tea drinkers in every province, whether in the urban or rural areas. In terms of green tea trade volume, China exports more than 70% of the world's supply. Green tea falls into the non-fermented tea category, the most basic of tea types. Generally, green tea can be divided into five categories according to its different processing technologies i.e. roasted green tea, baked green tea, dried green tea, steamed green tea, and semi-baked and semi-fried green tea. The general tea production process is fairly similar, with only minor differences. Most importantly, the distinctive aroma and taste of the tea leaves must be brought out, to highlight the different colour, aroma, taste and shape of individual green tea varietals.

Green tea is characterized by its elegant appearance; dried tea leaves have a bright green underside, emit a fresh subtle aroma and boast a dense flavour. The quality is top notch.

There are many varieties of Chinese green tea. The following is a list of some of the more well-known types based on demand: -

West Lake LongJing (Dragon Well Tea)

Cultivated in the mountains of West Lake, Hangzhou, Zhejiang. Considered the crème de la crème of tea, both in and out of China, its "four wonders" are known throughout the world - emerald green color, aromatic flavor, sweet taste and beautiful appearance. Green tea has a fresh and delicate aroma that is clear and long-lasting lasting, an unclouded floral fragrance with a mellow and smooth taste. The best times to pick are before the Tomb Sweeping (Ching Ming) and Grain Rain (Gu Yu) festivals. As a standard practice, either one tea bud and one adjacent leaf or one bud and two adjacent leaves are picked. Baked by hand, the making of Dragon Well Tea includes these steps: grasping, shaking, taking, pushing, throwing, grinding, pressing and other methods.


BiLuoChun Green Tea

In the history of famous teas, founded in the late Ming and early Qing dynasties, Biluochun is mainly cultivated in Dong Ting Mountain, Tai Hu, Jiangsu Province. The tea leaves give out a strong, long-lasting aroma that is so powerful that Dong Ting Biluochun earned the nickname 'Scary Fragrance'. The leaves are identified by their coating of white pekoe, curly shape, silvery green colour and refreshing fragrance. The tea soup is crystal light green with a refreshing smell and long finish after drinking. The harvesting starts from the Spring Equinox with new twigs that carry one bud and one leaf. Biluochun's combination of colour, fragrance, taste and shape offers a unique feast for the senses.


Anji White Tea

According to the history of famous teas, this tea is produced in Anji County, Zhejiang Province. Anji County's favourable environment and temperate climate are excellent for cultivating this type of tea. Leaves are picked when they are in their developmental stage, i.e. they carry one bud and one leaf, which are then put through spreading, fixing, compressing, initial drying, cooling, drying and other complex processes. The dried tea leaves are generally slender with soft undersides, emerald green and coated with pekoe. After brewing, the tea soup has a bright, clear colour and the sweet, refreshing taste will replenish your thirst.


Shou Mei or Long-life Eyebrow tea(Gong Mei or Tribute Eyebrow White Tea)

Shou Mei is sometimes known as Gong Mei, commonly hailed as a top quality tea. Classified under the white tea category. Mostly produced in the mountains of Fujian Province, which accounts for at least half the white tea production. Nanshan Shou Mei is produced in Liyang County, Jiangsu Province and Mount Eye Shoumei in Zhejiang Province. Since these locations are blessed with an abundance of natural landscapes, nourished by rivers, bamboo forests, humid climate, soil and water resources, the geographical environment is very conducive for the cultivation and production of quality Shou Mei tea. As a standard practice, one bud and two leaves or one bud and three leaves are picked. Shou Mei can be identified by its green colour, pure, subtle aroma, bright golden tea soup; the leaf's underside is whole and soft and the taste slightly acidic. Even after three brewings, the colour, aroma and taste remain.


Xin Yang Mao Jian (Green Tip)

The green colour, high aroma, refreshing taste, and the famous shape are this green tea's famous attributes. Cultivated in southern Henan Province, Xinyang County, where there is warm weather, high humidity and four distinct seasons. The mild climate and nutrient-rich soil is great for cultivating tea. Green Tip tea leaves should ideally be harvested before the Gu Yu season. A bud with a single newly formed leaf is picked as a standard. Dried Green Tip tea leaves are straight and thin with pointed tips, covered in white pekoe, slightly dark-green in color. After brewing, the tea leaves a sweet, long-lasting aftertaste.

The teas analysed above represent the crème de la crème of the green teas and are also the most highly demanded in the tea market. Other than these, many folk products can be found in rural areas? e.g. Monkey Chief, Yellow Mountain Mao Feng, Lushan Clouds, Jintan Boxus, Jingshan Tea, Bamboo Leaf Green Tea, etc which are all of excellent quality. These green tea varietals are endowed with rich colours and beautiful leaves. The only drawback is that the lack of product promotion and marketing to boost their profile in the tea industry. As a result, they are less visible.




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