CHINESE GREEN TEA

Green tea is one of the six traditional categories of Chinese tea and is defined by its minimal oxidation and fresh, natural character.

The key step in green tea production is fixation (Sha Qing 杀青), in which heat is applied soon after harvesting to deactivate the enzymes responsible for oxidation. The leaves are then shaped and dried, helping preserve their freshness, color, aroma, and flavor.

Spring Harvest

For many famous Chinese green teas, spring is the most important harvest season. Early spring teas, particularly Mingqian (明前) and Yuqian (雨前) teas, are prized for their tender leaves, fresh aroma, and delicate sweetness.

However, an early harvest alone does not determine quality. Origin, cultivar, growing environment, leaf quality, and craftsmanship are equally important.

Famous Chinese Green Teas

China produces an extraordinary variety of green teas, including:

Longjing (Dragon Well) — smooth, fresh, and delicately sweet, often with a subtle roasted chestnut character.

Biluochun — famous for its curled leaves and distinctive floral and fruity aroma.

Huangshan Maofeng — fresh, elegant, and softly sweet.

Lu'an Guapian — made from leaves rather than buds, with a fuller and more distinctive character.

Taiping Houkui — known for its exceptionally long, flat leaves and elegant orchid-like fragrance.

Selecting Green Tea at SCAFTEA

Every tea at SCAFTEA is selected according to the same four fundamental standards:

Shape · Color · Aroma · Flavor

For green tea in particular, we look for freshness, clarity, natural aroma, balanced flavor, and a clean, refreshing finish.