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Green Tea
In green tea production, after the tea leaves are picked they are spread out in pans or bamboo trays to dry. Once they have become soft and pliable, they are quickly heated to prevent any fermentation. Often with high-quality green teas, the leaves are twisted or rolled to create distinctive shapes that gracefully unfurl during infusion. Rolling also helps to regulate the release of the natural substances and flavor during steeping.
Green tea's natural aroma and widely acclaimed health benefits make it appealing to both the tea lover and previously non–tea drinker. During the production of green tea the healthy, natural substances of the fresh leaves are to preserved, and released at the time of infusion.
Brewing: The subtle flavors of green tea are best enjoyed when brewed with fresh water that is below the boiling point, while carefully watching the infusion time to avoid bitterness. Warm the teapot before infusing the tea. Use 1 tsp. of tea per serving, and pour 150–175°F water over the leaves. Decant the entire infusion or remove the brew basket after 2–3 minutes. One serving of green tea should be infused at least three times. Multiple infusions of the same leaves allow for the best flavor and fragrance.
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