Green tea is a traditional famous tea in China, ranking among the top in both production and sales volume compared to other tea types. Furthermore, there is a rich variety of green teas, including well-known varieties such as Longjing and Biluochun. So, what are the four major types of green tea? Let's find out.
1. Stir-fried green tea
Pan-fried green tea is the most widely produced and highest-volume type of green tea in my country, mainly produced in Anhui, Zhejiang, Jiangxi, Hunan, Guangdong, Guizhou, and Sichuan provinces. Because its processing often involves prolonged drying in a pan, it is called "pan-fried green tea."
Representative varieties include: West Lake Longjing, Xinyang Maojian, Biluochun, Laozhu Dafang, Mengding Ganlu, Duyun Maojian, Lushan Yunwu, etc.
2. Steamed green tea
Steamed green tea refers to finished green tea produced using a steam-based fixation process. This method, inherited from the Tang and Song dynasties, uses steam to fix the tea at 100℃, preserving its fresh, bright green color and activity.
Representative varieties: Enshi Jade Dew, Cactus Tea, Yangxian Tea, etc.
3. Roasted green tea
Baked green tea refers to green tea made using a drying process. After pan-frying, an additional drying step is added to compensate for any deficiencies in the initial processing, which could affect the aroma and taste of the tea . Baked green tea is mostly used for scenting various flower teas and is referred to as the tea base.
Representative varieties: Lu'an Melon Seed Tea , Taiping Houkui Tea, Jingting Luxue Tea, Tianshan Green Tea, etc.
4. Sun-dried green tea
Sun-dried green tea refers to green tea made by drying fresh leaves in the sun after they have been processed through fixation and rolling. Because the sun-drying process is relatively low-temperature and takes a long time, it retains more of the natural substances in the fresh leaves, resulting in a tea with a rich flavor.
Representative varieties: Yunnan Qing, Sichuan Qing, Guizhou Qing, Guangdong Qing, Guangxi Qing, etc.
