Green tea stands apart for its purity and freshness. Unlike black tea, it’s minimally processed to preserve its vibrant color, grassy aroma, and natural antioxidants. Here’s how it’s made:
1. Growing the Leaf
Green tea begins with the Camellia sinensis plant, grown in misty, mountainous regions like China and Japan. Some premium types (like matcha) are shade-grown to boost flavor and nutrients.
2. Harvesting by Hand
Only the youngest, most tender leaves are picked—usually the bud and top two leaves. Timing is key: early spring harvests yield the most delicate teas.
3. Withering (Brief Rest)
Leaves rest briefly to soften and reduce moisture, preparing them for the next step.
4. Fixing (Stopping Oxidation)
To keep the tea "green", oxidation is halted immediately—usually by steaming (Japan) or pan-firing (China). This locks in the color and vegetal flavor.
5. Rolling & Shaping
Leaves are gently rolled or twisted to break the cells and shape the final tea—like the flat leaves of Dragonwell or the curls of Gunpowder.
6. Drying & Finishing
A final drying removes moisture, preserving the tea’s aroma and making it shelf-stable.
Why It Matters
This careful process preserves the catechins, chlorophyll, and L-theanine that make green tea both healthy and flavorful. The result? A clean, fresh cup packed with character.