Unlike black tea, green tea is made with minimal oxidation. A process – called firing – applies high heat to kill the leaf enzymes to stop oxidation on its track, which resulted in the high catechin content of green tea.
The three firing methods account for the infinite varieties of green tea that exist in China and Japan today. All three methods were originally developed by the Chinese, as its long history affords it time to experiment and innovate.
Steaming was widely used in Chinese green tea processing until the 16th century. It has regained popularity in recent years, especially for export to Japan. Early Tribute teas were steamed. Japanese monk Kobo Daishi learned this when he visited China in A.D. 804 and introduced tea drinking to Japan with the Chinese tea seeds he brought back. Today, the majority of Japanese green tea is steamed.
250 GM, 500 GM, 1KG