Green tea is an un-oxidized tea. That’s means we must put the leaves into very high temperature （100～240C）to “Kill Green/ShaQing” to stop the fresh tea leaves getting fermented or oxidized.
Green tea can be produced in any tea areas of China, and each tea area’s green tea will have its own characteristics including its shape, smell, taste and its health benefits.
There are 4 different ways to “Kill Green/ShaQing” : Steaming, Pan-dry fried, Baked and Sun-dry.
Green tea can be produced in any tea areas of China, and each tea area’s green tea will have its own characteristics including its shape, smell, taste and its health benefits.
Anji White sometimes has been confused with white tea by its name. It is a green tea which is not widely planted in the Zhejiang Province.
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