There are several types of green tea that most of the people are unaware about. It can be differentiated by factors such as timing of the harvest, growing method, processing method, the place where it is grown, the climate conditions, etc.
The process of adding ingredients to Green Tea is referred as ‘infusion’, such as the mixture of pure mint and gunpowder green tea. There are various other techniques to create infusion which give varieties of taste and health benefits.
|Green Tea Types|
Gunpowder Green Tea
Gunpowder Green Tea
The shape of this green tea resembles gunpowder, which is why the name ‘gunpowder’ green tea. It tastes bold and a bit smoky. Due to its compressed form, the leaves of such tea stay fresh for a longer period of time. This type of green tea is mostly used by athletes to improve their endurance because it contains more caffeine than other green tea.
Pi Lo Chun Green Tea
Pi Lo Chun Green Tea is a very distinctive and rare kind of Chinese green tea. When the leaves are turned over it takes the shape of snail. This tea leaves are grown surrounded by plum, peach or apricot trees. The reason is, it allows the tea to pick up the aroma of the fruits from these trees.
Long Jing, most popularly known as Dragonwell Green Tea, is produced in China. As the leaves under goes certain procedure to make it edible, it becomes flat and have color like that of olive.
Tian Mu Qing Ding
Tian Mu Qing Ding is counted as the unique green tea of China. The tea is cultivated in the Tian Mu peaks of Zhejian Province. The tea has a light and sweet taste. The leaves of Tian Mu Qing Ding are frail.
Snowy Mountain Jian Green Tea Leaves are grown at high elevation in China. It has lengthy leaves and is processed rather in a different way than several other green teas. The tea gives you a savor similar to black tea.
Kai Hua Long Ding
Cultivated in Tiantai County area of China, Kai Hua Long Ding is another type of green tea. The leaves of Kai Hua Long Ding are rather wide yet very short.
Taiping Houkui or Monkey Tea is cultivated in the Anhui province. It has a slight orchid scent with a smooth taste which remains even after brewing three times.
Hyson or Lucky Dragon Tea
Hyson tea is made from mature as well as young leaves. However, the tea made from younger leaves is believed to be of high quality. Hyson tea has twisted appearance as it is made by thinly rolling the leaves.
Sencha is one of the most commonly drunk and well known green tea which comes from Japan. It is prepared with basic techniques and is considered as the healthiest. The leaves of the tea are primarily steamed, bowled and dehydrated before baking.
The leaves are covered with a cloth, from the day it has been picked for 20-25 days. From the wrapping technique, it limits the amount of light that spreads the new sprouts while they are growing, Gyokuro rich in flavor.
The difference between Hojicha and other tea is that, instead of the steaming process, it is fried on a pan. The frying process burns the amount of caffeine and tannins in the tea which can be consumed by babies and pregnant women as well.
Bancha is an extraordinary green tea that is produced at the end of the year. The leaves of Bancha are big and rather stiff. It tastes bitter than other green teas.
Kukicha or Twig Tea
Kukicha is made from white stalks, stems of the plant. This tea is extraordinary in taste due to the mixture of different parts of the plant which are not normally used in other green tea.
Tencha is prepared from the same procedure as Gyokuro. It is covered for not letting it exposed in direct sunlight. However, the only difference is that, it is enclosed more than 20 days. After the steaming practice, the leaves are dried out without being rolled. Tencha gets ready once the leaf veins and stalks are removed from the bushes.
Matcha is a finely powdered green tea produced in the Uji, Japan. The starting product for making matcha is tencha. Matcha is made by grinding tencha into very small size (5 - 10 microns). Matcha is rich in antioxidants and nutrients compared to other green tea.
The green tea leaf that is steamed longer than regular Sencha is known as ‘FukamushiSencha’ or ‘FukamushiRyokucha’. Fukamushi literally means ‘steamed for a longer period’. Due to too much of the heat, the leaf gets powdery and the tea makes a strong taste and a dark green color. Since the leaf is steamed for a long time, it does not have any grassy scent or astringency.
Moroccan mint Green Tea
Moroccan mint Green is the mixture of pure Moroccan spearmint and Gunpowder Green Tea. There are other ways to serve them as well, blending the spearmint with Sencha, Hojicha, etc.
Jasmine Green Tea
Jasmine tea is a normal tea (usually green tea) blended with jasmine flowers to make unique scent and subtle sweet flavor. Although, jasmine tea can be produced from black, white, or oolong tea; green tea is preferred.