Tuesday, April 03, 2018

Steamed green tea

In order to prevent fermentation (the oxidation of catechins) and formation of the characteristic “green leaf, green liquor” of green tea, the leaves are immediately fixed to inactivate the endogenous enzymes by steam or heat with pan frying, roasting, or baking.

Based on different processes, the green tea will carry different aromas and tastes. Because the aroma of roasted green tea is much stronger than steamed green tea, the Chinese have gradually produced more roasted green tea than steamed tea. The steamed green tea processing method was then passed on to the Japanese.

Most green teas (steamed green tea) in Japan are fixed by steaming method. While pan-fried green tea is mainly produced in China. Japan is the largest producer of steamed green tea. Steamed green tea is also produced in China, India and Taiwan.

For processing steamed green tea, the fixation of green leaves is done by steaming the leaf at 95-100 °C for a few minutes in perforated drums supplied with a steam blast. It is to inactivate the enzymes specially polyphenol oxidase. Most of steamed green teas are needle-shape, with dark green dry leaf, bright or deep green liquor, green infuse leaf and typical aroma.

The steaming treatment protects degradation of vitamins and thus, the content of vitamins in green tea is much higher than fermented teas. Steamed green tea contains high amounts of vitamin C.
Steamed green tea
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