Green Tea – The Essence of Unoxidized Freshness

"Where Spring’s First Buds Meet Masterful Heat"

Core Origins & Styles

Key Production Regions:

• Zhejiang (Longjing/Dragon Well)

  • Pre-Qingming "Ming Qian" grade

  • Flat pan-fired at 180°C

• Anhui (Huangshan Maofeng)

  • Cloud-grown at 800m+

  • Orchid-shaped tender buds

• Jiangsu (Biluochun)

  • "Green Snail Spring" curled leaves

  • Peach blossom intercropping

Kill-Green Techniques:
▸ Pan-Firing (Longjing): Wok tossing for chestnut aroma
▸ Steaming (Sencha-style): Japanese-influenced umami
▸ Baking (Taiping Houkui): Paper-drying for orchid notes

Health Superpowers

• EGCG Rich: 100mg/cup (vs black tea’s 30mg)
• Cognitive Boost: L-theanine + caffeine synergy
• Radiant Skin: Topical application reduces UV damage

Precision Brewing

Glass Cup Method:

1. Cool Water First: 80°C water to 1/3 cup

2. Add 3g Leaves: Watch "tea dance" of sinking buds

3. Top Up & Wait: 2min for first infusion

Gongfu Approach:

• 4g : 150ml @75°C

• 15s → 10s → 15s (3-step extraction)

Cold Brew Magic:

• 5g : 500ml (12hr fridge)

• Yields honey-sweet liquor

Flavor Spectrum

Pro Tip:
Store in freezer (-5°C) to maintain chlorophyll – use within 3 months