{"id":7241,"date":"2019-09-25T09:27:53","date_gmt":"2019-09-25T07:27:53","guid":{"rendered":"https:\/\/www.coffeedesk.pl\/blog\/?p=7241"},"modified":"2020-03-17T16:21:33","modified_gmt":"2020-03-17T15:21:33","slug":"green-tea-guide-for-newbies","status":"publish","type":"post","link":"https:\/\/www.coffeedesk.com\/blog\/green-tea-guide-for-newbies\/","title":{"rendered":"Green tea guide for newbies"},"content":{"rendered":"

Green tea is rather mysterious \u2013 on one hand it is extremely popular, on the other \u2013 very demanding, difficult to brew and easy to overextract. It is probably why flavoured green teas have become a hit \u2013 however, this time we go back to the roots \u2013 here\u2019s a short guide for all you green tea newbies out there.<\/big><\/strong><\/p>\n

I am writing these words sitting in slightly dodgy coffeeshop in the North of England, that incidentally is also one of the best coffee spots in the country. Now that I\u2019ve worked as a barista for a while now, I realized that while there are no differences in how specialty coffee is approached, the way we and Brits brew tea is dramatically different. It is almost as if tea has become an unofficial national beverage \u2013 each country has its own rules.<\/p>\n

Is there any wiggle room for specialty tea? Although the classics hold a special place in our hearts, sometimes it\u2019s worth taking that extra step and dedicating time and effort to what we are brewing \u2013 let us start with green tea.<\/p>\n

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As you (probably) already know, each type of tea comes from the same plant \u2013 the difference lies in the level of oxidation. While there are varieties of Camellia sinensis better suited for white tea, as an example, in theory all types can be made from the same plant.<\/p>\n

Green tea originates from China and currently is grown all over Asia; however, it is still China and Japan that dominate the green tea<\/a> market. Each country has worked out its unique way of processing the leaf, which allows us to experience a plethora of flavours \u2013 fruity Long Jing, Sejak with its characteristic green notes, Japanese Hojicha and its flavor of thick, caramel soy sauce.<\/p>\n

China<\/h2>\n

The difference between Chinese green tea and the tea produced in other countries lies in the way the oxidiation of the leaf is inhibited. After picking, leaves are left to wither for a few hours and then pan-fried.<\/p>\n