Freshly harvested leaves were not subjected to any processing prior to soaking in hot water until much later. All green teas are fresh, allowed to oxidize (air dry) to help the leaves shape, and are sometimes pan-cooked in specially designed pots to prevent browning of the leaves or to change the delicate flavor that may arise. leaves are left to dry only by natural oxidation. In addition, some growers use steam to facilitate leaf formation.
Many green teas originate from China, famous types include Gunpowder green tea and Dragonwell green tea, grown in China’s Zhejian province, Snowy Mountain Jian, green tea grown in China’s Yunnan province, and Xin Yang Mao Jian, a unique tea grown in the province. Henan. … Japanese green teas usually impart a deep greenish yellow color, and unlike Chinese tea drinks, almost all are prepared using traditional steaming methods. The main difference between green tea and black tea is the preparation method.
Green tea is made from Camellia sinensis leaves and buds that have not undergone the same drying and oxidation processes as oolong and black tea. Green tea is tea made from the leaves and buds of Camellia sinensis that have not gone through the same drying and oxidation process as oolong and black tea. Camellia sinensis, a small-leaved tea plant native to China, is mainly used to make green and white tea.
The Chinese call these teas “small-leaved teas” (Xiao Ye Zhong). Oolong tea is a type of tea that falls somewhere between green and black tea. The Chinese call the oldest tea plants in the region of origin tea “from tall trees with large leaves” (Qiao Mu Da Ye Zhong).
Although all green tea comes from the same plant species, several types of green tea are grown and produced in the world today, including China, Japan, India, Sri Lanka, Taiwan, Bangladesh, New Zealand, Hawaii and even South Carolina. However, some cultural historians claim that green tea’s origins date back 3,000 years, when fresh tea leaves were chewed and eaten for recreation by people who cultivated it throughout Southeast Asia. The origins of green tea, according to some cultural historians, can also be traced back to 3,000 years ago, when people who cultivated it throughout Southeast Asia chewed and ate fresh tea leaves at their leisure.
Although written sources date back to the cultivation of green tea during the Han Dynasty (206-220), when its main use was in medicine, it was not until the beginning of the Chinese Tang Dynasty (600-900) that we heard about the consumption of green tea. please. This was the beginning of tea consumption in China, but it was not until the Tang Dynasty (618-907) that tea became the national drink of China. Green tea is said to have been popularized in Japan around 1190 when a Zen priest who had visited and studied in the great Buddhist monasteries and temples in China returned to Japan with tea plant seeds and bushes.
Zen Buddhist priest Eisai (1141–1215), founder of the Rinzai school of Buddhism, brought tea seeds from China for planting in various parts of Japan. In 1191, Eisai returned to Japan for good, taking tea seeds and Zen Buddhist methods of making powdered green tea with him. The seeds that Eisai brought with him from China were widely reckoned throughout Japan to produce the highest quality tea leaves.
The history of Japanese green tea dates back to 805, when Buddhist monks Saicho and Kukai returned to Japan from a trip to China with young tea trees. The legendary roots of tea consumption originated in China during the reign of Emperor Shengnong. Around 800 AD, during the Tang Dynasty, a Chinese man named Lu Yu wrote a groundbreaking book called Cha Jing, also known as Tea Classics. In 815 there is also a written account of another Buddhist monk who traveled through China named Eichu (Yun Zhong) brewing tea for the Emperor Saga.
The earliest official record of tea consumption in China dates back to the 8th century. Rig Veda mentioned that tea and tea were believed to have played a key role in the nutritional history of ancient India. Popular legends indicate that the Chinese emperor and the so-called inventor of Chinese medicine, Shennong, discovered tea as a beverage around 2737 BC, when fresh tea leaves from nearby tea trees fell into a cup he had just boiled. In 2737 BC, Emperor Shengnong of China introduced tea to the court—according to this legend, the history of Chinese tea culture began 5,000 years ago.
Kakuzo Okakura In the 16th century, European traders first became acquainted with tea while traveling in Asia. They were immediately impressed with the drink and brought it home, where over time it became a valuable product. The Book of Tea was first published in the United States in 1906 and then highly acclaimed and published worldwide. In the book, Kakuzo Okakura introduces the tea ceremony, traditional Japanese spirit, culture and history.
The Tea Book was written by Kakuzo Okakura (1862-1913), who was not only one of Japan’s most famous writers, but also curator of the Museum of Fine Arts in Boston. Rikyu Sen (1522–1591) popularized the tea ceremony in the late 16th century. The most popular material culture, sencha (steamed), originated in the 17th century in Uji, the Chinese cultural center south of Kyoto. The modern literary culture of the Continental Ming Dynasty, along with the technique of loose tea, is rooted in the patronage of monks, scholars and merchants.
In Japan, tea production began in the 12th century using Chinese pressed tea forms (that is, much later, in the 18th century, Japanese tea masters introduced mechanical processes to “fix green attributes.” 400 years later, in the 12th century, people in China discovered a new method of roasting green tea leaves called fixing.Although Chinese green tea was originally steamed, as in Japan, after the first Ming dynasty it was usually processed by roasting in a dry wok.
Both frying and steaming are processes that inhibit the oxidation of green tea leaves and are still used today in China, Taiwan, Korea and Japan. Today, hardening green tea leaves is a very complicated process, which uses cooking methods such as roasting and cooking in a hot pan for a short time-this basically means quickly preventing the leaves from spoiling or wilting immediately after harvest, which means then the leaves They will remain in this state for several years before they start to lose their freshness. Today Japanese tea is also famous in many parts of the world; in addition, almost 100% of commercial tea in Japan is green tea and matcha; unlike China, black tea (even yellow or black tea) is still an important part of the market.
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