Yellow green tea

Made from leaves that have not been oxidized.


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May 4th, '07, 07:43
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Yellow green tea

by Samovar » May 4th, '07, 07:43

What kind of green teas render a pale yellow color rather than the bright green color?

Samovar

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May 4th, '07, 08:06
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by Mary R » May 4th, '07, 08:06

Mostly Chinese greens, in my experience. As a very generalized rule, the Japanese ones tend to be vaguely greenish, Chinese yellow, and Indian greens slightly brownish/orangeish. Of course, you'll probably find a little bit of every color from every region.

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May 4th, '07, 08:11
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by Samovar » May 4th, '07, 08:11

Thank you, Mary.

Why is that? is it due to the growing region or some other factor?

Samovar

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May 4th, '07, 10:48
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by tomasini » May 4th, '07, 10:48

I know im always ranting about this green, but Dragonwell is a beautiful pale yellow :o

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May 4th, '07, 11:38
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by Mary R » May 4th, '07, 11:38

Dragonwell does make a lovely yellow color. :)

You know, I think terroir has something to do with the final liquor color, but processing probably has the larger input. The greenest Japanese teas are the ones that have been shaded (the leaves produce more chlorophyll this way) and they do so much chopping and steaming and...stuff...that it just makes my head spin. The Chinese don't typically shade their teas, and seem to have much less steps to their processing to boot. As far as the Indians...well, I have a feeling that most Indian greens I've tried have actually been very lightly oxidized oolongs. They just have that oolong taste to me. :)

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May 4th, '07, 12:09
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by Samovar » May 4th, '07, 12:09

Learning about green tea is fascinating! I've always drank black teas but I find the taste of the green teas to be just lovely.

Samovar

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