Green Tea Processing

Where hand work and machine work overlap, where they diverge, and why the price gap does not always track what is in the cup.

The four or five regional processing traditions that produce recognisably different green teas, what each one does to the leaf, and where the boundaries start to blur.

The non-standard processing moves used for particular regional styles and premium grades, including a brief look at why some of them are quietly disappearing.

Six specific process decisions that make the difference between a clean, sweet cup and a dull, grassy one, and what each one does to the leaf.

A practical walk-through of the four stages every green tea goes through, with the variations that decide what kind of green tea you end up with.

How green tea is made: kill-green fixation, rolling and drying, with pan-fired and steamed paths and how each shapes the cup.