Chinese Green Teas

History

China is the birthplace of tea.  What we know as Green tea today started to become popular and enjoyed during the Ming Dynasty, after cake tea, or Pu-erh, was banned by the Emperor.  This edict promoted the simplicity of leaf tea and led to great advancements in loose leaf tea processing.  The methods used to make Green tea in China were later adopted by the Japanese and other surrounding countries such as India, mostly due to either cultural exchanges or Western influence.  The favorite method of fixing Green tea leaves in China is by pan-firing the leaves.  This is a method of stopping oxidation from occurring, which can be explore more, here.

Green Teas from Anhui Province

Huang Shan Mao Feng, or Yellow Mountain Fur Peak is an early picked Green tea.  It is characteristic for its tender buds and full flavor.  These leaves are a vibrant green and produce a floral aroma with an almost clear liquor.

Lu An Gua Pian, or Lu An Melon Seed,  is typically made with older leaves that are pan-fired.  The leaves of this tea are long and dark in color.  This tea is has a full flavor and offers a strong Green tea bite with a sweet roundness.

Tai Ping Hou Kui, or Tai Ping Monkey King, is a a Green tea that is pan-fire, pressed, then baked, resulting in flat leafed tea that holds its leafy structure.  These leaves are a vibrant green color.  This tea is known to never bitter, and it holds onto its floral aroma through multiple brews.  This tea is known for its toasted bamboo leaf flavors.

Green Teas from the Zhejiang Province

Ping Shui Zhu Cha, or Pearl Tea is often referred to as Gunpowder Green.  This tea is steam fixed rather than pan-fired, then rolled similar to rolled Wulong.  This tea has a light smoky flavor.

Xi Hu Long Jing, or West Lake Dragon Well, is a famous Green tea of China with flat leaves as the finished tea product.  This tea is pan-fired and has a refreshing, smooth, toasted flavor.

Anji Bai Cha is a Green tea also known as Anti White Tea.  These leaves are more yellow than the typical Green tea leaves and results in a whiter liquor.  These leaves are notedly needle shaped and and pan-fired, as is typical of Chinese Green teas.  This tea has a fresh, creamy sweetness with notes of citrus and nuts.   

Green Teas from Sichuan Province

Meng Ding Gan Lu, or Misty Peak Sweet Dew is a bud tea that is pan-fired and rolled.  The Meng Ding Mountain, where this tea is cultivated, is known as the place that tea was first cultivated.  This tea is named after the Gan Lu Is, the Sweet Dew Temple.  The liquor of this tea is bright green, as are the leaves after brewing.  This tea is known for its fresh rich flavor and lingering sweet aftertaste, as well as its sweet chestnut aroma.

Zhu Ye Qing, or Bamboo Leaf Green, is another bud tea that is pan-fired.  This tea has a sweet flavor with slight bitterness.  The aroma is fresh and vegetal with a golden liquor.

Dong Ting Bi Luo Chun, or Dong Ting Green Snail Spring, is one of China’s most famous teas.  It is planted with fruit trees for shade and fragrance.  This tea is tender with a nutty flavor with fruity notes and floral aroma.

Hubei Province: En Shi Yu Lu, or En Shi Jade Dew, is a steam fixed green tea with fresh vegetal qualities and a rich, savory flavor, with floral and vegetal aroma.

Xin Yang Mao Jian is another famous tea of China of the Henan Province.  It is the Xin Yang Fur Tips.  The leaves are pan-fired and rolled until needle shaped with furry tips.  This tea has a sweet, refreshing flavor with a bright aroma.

Lu Shan Province: Lu Shan Yun Wu, or Lu Shan Clouds and Mist, tea is named after the cloud/mist cover of the mountain on which the tea is grown.  This tea is pan-fired and rolled into curls with nice dark green colored leaves.  The liquor of this tea is a light green color with a rich flavor with slight sweetness.  and vegetal aroma.

 

 

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