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.
Years ago, a western gentleman was visiting Shanghai.After eating his lunch, he was given some green tea to drink.
“Such good tea! What’s the name of it?” he asked.
The waiter, not knowing English, thought he was asking if the tea was fresh.
“The tea has just been made.”
In Chinese, “just” is said as “gang” and “been made” is said as “pao de”.
“Gang Pao De?” Thus, the tea was named Gunpowder.
……just FYI……
Gunpowder, is one of famous green tea from the Jiangsu Province.
