How Green Tea Is Fermented

The Japanese green tea is different from that of Chinese green tea and the difference lies in the method of fermentation. In Japan, the tea leaves are boiled for a very long time so that the green tea has a dark color.

The same process goes on with Chinese tea leaves, but with more steaming. After the tea leaves are steamed, they are allowed to sit for some time before being crushed. The Chinese style of this type of tea is known as “Shoumei”Shoumai.”

In China, tea is also fermented in this manner. The best tea leaves ชาเขียวยี่ห้อไหนดี are hand picked by the masters in China. They are then carefully bruised and the tea is made by steaming and then pressing it into cakes or tea bags. This method is called “Yin-yun.”

In Japan and other places, the Japanese green tea is fermented by using a mixture of water, sugar and starches. The tea leaves are then steamed for quite a while until they become soft. After this, they are cut into pieces and allowed to sit for a while.

After this, the tea leaves are dried. They are then stored in special paper bags. At this point, you can drink the tea. As a rule, this tea is high in caffeine. It is also known for its health benefits as it can aid in weight loss and reduce cholesterol.

In China, the Japanese green tea is fermented by using hot water mixed with sugar. The tea leaves are steamed over a low heat for about an hour. The sugar, on the other hand, is added to the tea leaves during the steaming process. This tea is usually not drunk plain. Instead, it is mixed with other types of tea such as black and oolong.

The tea leaves that are steamed in this process are called “Xiao-long.” This is one of the most widely sold teas in China, especially since it is cheaper than the black tea. They are also often blended with black tea or even white tea.

In Japan, the Japanese green tea is fermented in the same way but it does not use sugar. Instead, the tea leaves are steamed at a high temperature.

The process of fermentation of these teas is very similar to the Chinese process. The only difference is that the Japanese green tea is fermented at a high temperature. The leaves are not steamed at all, and the tea is drunk in large amounts instead of cups.

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