Review on Green Tea
So which different green teas are there? Well, the most common green tea in Western countries is low-grade Gunpowder – that’s the stuff you’ll generally find in the supermarket. It is used because it is cheap, and stays fresher for longer than other green teas, because of the way it is rolled up into little balls.
The most popular green tea in China is Dragon Well, or Lung Ching, a bright green and quite expensive kind of tea. Many consider it to be the best green tea, but because it is expensive and not very much is produced, it is prone to imitation – make sure you trust whoever you’re buying this tea from to sell you the real thing.
In Japan, green tea drinkers prefer Sencha, a sweeter kind of green tea. It is cheaper than Dragon Well, more the kind of tea you could drink every day, but none the worse for it. Sencha is also more readily available over here than Chinese green teas tend to be, and there is a slightly cheaper version called Bancha as well.
The sweetest kind of green tea is Macha, the tea used in the Japanese tea ceremonies. It is very expensive and very nice, and tastes more like a luxury dessert than the everyday tea you’re probably used to – in Japan, it is a popular flavour of sweets and ice cream. If you ever get a chance to drink Macha, it’s well worth trying, because it really is the king of green teas.
Korean Green Tea
Chinese and Japanese green teas may be more widely known than Korean green tea, but tea is very much part of Korean culture, and there are varieties of traditional Korean green tea. Korean green teas are more rare, and therefore more expensive. Tea gardens in Jeju and Boseong produce green teas on an industrial scale. Korean green tea varieties include Ujeon, Sejak, and Jungjak.
Sri Lanka Ceylon Tea
Sri Lanka’s tea industry was financed and developed by Thomas Lipton in the late 1800s and early 1900s. Today, tea is an important industry in Sri Lanka, and provides employment either directly or indirectly to over a million people.
Vietnamese Green Tea
The Vietnamese tea industry has experienced substantial growth in recent years, with the aim to provide tea internationally on a larger scale. Teas are grown in the lush midland area of Vietnam.
Green tea is produced by steaming the leaves to destroy the enzymes that mightotherwise ferment the leaves. The leaves are then rolled either by hand or by mechanicalrollers, to bring out the juices in the leaves that are responsible for its flavor. The rolledleaves are then fired to dry them. The entire process of rolling and firing is repeatedseveral times until the leaves are completely dry. The process of producing green tea isvery exacting because variation in the drying time can result in fermentation of the leaveswhich spoils its flavour.
The cells of the plucked fresh leaf contain, within these, a considerable volume of fluid mixture comprising of the tea juice and the moisture content (72-82%) in a considerably diluted condition. This juice is one of the most important constituents of tea and the ingredients in it are collectively responsible for imparting most of the potential strengths to the so called “Liquoring” properties of the final tea. Hence, the juice content is very much needed to be fully retained, or at least with optimally minimum loss, till the end.
The normal Process carried out in most Factories is the Steaming process as this process is much more flexible towards variation in quality of Raw materials, the method of making the leaf Flaccid is easily obtained in Steaming. Please find below some of the process Equipment used in this Process.