Green Tea Leaf – हरी चाय

Green tea, like all true teas (black, oolong, white, pu-erh), comes from the leaves of the Camellia sinensis plant. What makes green tea unique is its distinctive processing, which largely prevents oxidation, resulting in its characteristic green color and fresh flavor.

The crucial step that differentiates green tea from other tea types is the stopping of oxidation (also known as “fixing” or “kill-green”) very early in the production process. This is typically done through heat.

1. Plucking: Young tea leaves and buds are harvested, usually by hand, ensuring quality and freshness.
2. Withering (Optional/Minimal): In some Chinese green tea processing, the leaves might undergo a very brief and light wither to reduce some moisture and make them more pliable. However, in many Japanese green teas, this step is skipped entirely, with leaves moving directly to fixation.
3. Fixation (Kill-Green): This is the most critical step, designed to deactivate the enzymes responsible for oxidation. There are two primary methods:
4. Rolling/Shaping: After fixation, the leaves are rolled and shaped. This can be done by hand or machine, breaking down the cell walls slightly to release more flavor compounds and to give the tea its final appearance (e.g., flat, twisted, curled, or tightly rolled into pearls).
5. Drying: The leaves are dried to remove remaining moisture, which prevents spoilage and locks in the flavor. This can involve oven drying, air drying, or a combination.

Flavor Profile:

Due to the minimal oxidation, green tea generally has a fresh, light, and often vegetal or grassy flavor. Depending on the processing method and cultivar, flavor notes can range widely:

Green tea liquor typically ranges in color from pale yellow-green to vibrant emerald green. It is generally less astringent than black tea (if brewed correctly) and offers a clean, refreshing finish.

Preparation:

Green tea is best brewed with cooler water than black tea, typically around 70-85°C (158-185°F), and for shorter steeping times (1-3 minutes). Using water that is too hot or steeping for too long can extract more bitter compounds, leading to an overly astringent taste. Many green teas can also be steeped multiple times, revealing different nuances with each infusion.