Green tea could be a kind of tea broadly dispersed in China. From the Yellow Waterway bowl to Hainan, there are dispersion regions. Green tea is by and large delivered around the Qingming Holiday. Hence, each April is the time when fresh green tea is produced. Longjing can be said to be the foremost famous green tea. Longjing's beat review tea is as a rule delivered some time recently the Qingming Holiday, which is by and large called Mingqian Tea. Other famors green tea, Biluochun, Maofeng, Zhuyeqing, Anji white tea, Xinyang Maojian, etc., are no less than handfuls, indeed hundreds.

There are three fundamental ways to create green tea: broiled green tea, baked green tea and steamed green tea. The foremost famors of broiled green tea is Longjing. Baked green tea basically incorporates Huangshan Maofeng Tea, Anji White Tea, Taiping Houkui Tea, Lu'an Guapian Tea, etc. Steamed green tea is the most punctual tea designed in antiquated China, which features a longer history than broiled green tea. The famous of steamed green tea is Shi En Yu Lu.

Put of Origin:

Zhejiang province, Most locales and provinces south of the Yellow Stream deliver green tea

Dry tea aroma:

Green tea has a light grass flavor and brings a sample of spring

(The taking after two things primarily allude to the tea soup after brewing.)

Taste of Tea:

Green tea by and large has the smell of beans and is joined by a light blossom scent, like orchid aroma

Water temperature for brewing:

80°C / 176°F - 85°C / 185°F

Water Tea ratio:

1g:40ml (Dry tea vs Water)

Brewing method:

It is advisable to utilize glassware, such as glasses, when making green tea. Three approaches exist. The first one is to add green tea to the glassware and then add the appropriate amount of water. The second is to add half of the water, add the green tea, and then add the remaining half. The final is to add all of the water to the glassware before adding the green tea.