Green tea is grown in many countries around the world. Green tea has minimal oxidization and is either steamed or panned after withering the leaf. It is then processed to retain the maximum flavour of the leaf and is abundant health benefits unique to this category. Like fine wine, the terroir of the different countries is evident in the flavour profile.
Green teas are the most commonly consumed teas in Asia. The leaves are either steamed or heated in a pan to stop the enzymes from beginning to oxidise. There are many different types of green tea depending on what country they are from and which tea bush it is (i.e. which variety of Camellia sinensis).
It is important to taste the green tea first when using it for blending as some green teas can be very vegetal or grassy and have quite strong umami (savoury) notes. Many famous green teas, which are often handmade, are too expensive to blend with, so it is important to do your research to find a well-balanced, cost-effective green tea for creating your blend.
Origin of this tea: India
More About this tea:
Darjeeling teas are usually produced in the orthodox style and they generally possess complex flavours and beautiful aromas. Assam teas are usually produced in the orthodox style and tend to be bold and malty, and are usually consumed with milk and or sugar. Nilgiri teas tend to be fragrant and clean and are usually made with the CTC method of production.
More About this tea:
For those who prefer a green tea that’s not floral with a strong finish, this artisan tea from a growing region typically known for its black teas is for you. This handcrafted batch of pan-tossed green tea comes from a micro-organic tea garden in Upper Assam that’s part of The Tea Leaf Theory. Started in 2015 this important initiative trains, supports and promotes small tea growers, like Mr Gogoi who uses traditional and natural cultivation techniques to produce this pleasant green tea. Many non-green tea drinkers seek a tea that has more oomph and that’s what makes Koliapani Summer Green so special. The dry and wet leaves smell of mangoes and when you taste the infusion, your palate is treated to a layered vegetal asparagus flavour with underlying sweet pea and a finish that coats the palate and lingers.
Aroma: Water chestnut and asparagus.
Flavour: Wild herbs and a vegetal finish; smooth without any bitterness.
Brewing instructions: 3g per cup, steep at 80C for 3 minutes.
Flavour Profile of this tea:
The dry and wet leaves smell of mangoes; layered vegetal asparagus flavour with underlying sweet pea and a finish that coats the palate and lingers