At the moment, there are many types of Chinese green tea. Green teas differ in the types of tea leaves and in the degree of fermentation, in the technology of collection and processing, in quality and in the place of growth.
The main feature of green unfermented tea is the minimum degree of processing of the tea leaf. It is this property that allows it to remain closest to the living leaves of the tea tree in biochemical composition and retain many vitamins and nutrients.
Green tea relieves nervous tension, relaxes. Strengthens immunity, vascular walls, improves blood circulation, removes toxins from the body. In summer it helps to withstand heat especially well due to its strong astringent effect and amino acid content.
The most valuable are spring teas, which are obtained by processing young leaves and buds growing at the very top of the tea bush. These leaves and buds are usually elongated or curled. They are harvested at the beginning of April, in the Qingming season, when the first greens begin to emerge, the air becomes unusually clear and clean, and the fresh breath of spring is felt everywhere.
The quality of tea is influenced by the quality of the tea leaf itself, and how it was looked after, compliance with the technology of collection and production. The skill of the people who took part in all these processes will play an important role.
At one time, the best varieties of green tea were awarded by different emperors, therefore they are called "Imperial". Since the 7th century, when the Tang dynasty ruled, imperial gardens were established in the tea growing areas, tea was collected and made there very carefully, and the management went directly from the palace.
Green teas are leafy, pressed, twisted, needle-like, spiral, flat, sparrow tongues, blades bound.
