Teas & Mates / Green Tea

The leaves of green teas have been wilted or rolled and the oxidisation has been stopped by heating them, either in basins placed over a fire (the Chinese method) or with steam (the Japanese method). The Chinese method produces fruitier flavours and teas that can cope with higher infusion temperatures. The Japanese method produces a tea with more vegetal flavours (seaweed, spinach), but which requires a lower infusion temperature. The superior qualities are prepared with special ceremonies and equipment, and can be infused a number of times depending on quality.