Comments on: What is Green Tea?

By: t-Trainer

t-Trainer — Sun, 08 Jul 2012 07:02:00 +0000

Hi Tony, good explanation… trying to navigate the variations of this area of tea production is never black and white huh? Or should I say green & white! The other aspect worth mentioning is why skillfully handpicked tea leaves result in a much better product because crushing the leaves when picked breaks the cell structure and accelerates the oxidation process early, leading to a less controlled and less consistent end result. This is obviously one reason why machine harvested teas can never be a high quality tea and end up in the teabags of budget and commoditized brands.

By: It’s Not Easy Being Green | Fun and FlirTea

It’s Not Easy Being Green | Fun and FlirTea — Thu, 01 Mar 2012 14:17:16 +0000

[...] Sources 1 The Tea Enthusiast’s Handbook: A Guide to Enjoying the World’s Best Teas by Mary Lou Heiss and Robert J Heiss. 2 The New Tea Companion by Jane Pettigrew and Bruce Richardson 3 The Ancient Art of Tea: Wisdom From the Old Chinese Tea Masters by Warren Peltier 4 http://www.teaclass.com/lesson_0208.html 5 http://worldoftea.org/what-is-green-tea/ [...]

By: Tony Gebely

Tony Gebely — Tue, 21 Feb 2012 20:52:19 +0000

White teas are withered for several days and then dried, or are withered until dried. Not all green teas are withered and if they are they are only withered for a shorter time than with white teas. Oxidation is uncontrolled in white teas and is purposely halted in green teas.

By: Mait

Mait — Tue, 21 Feb 2012 20:46:48 +0000

This sounds like what I thought happened with white tea. So when and how is the oxidation in white teas stopped?