Green tea is the treated leaves of the tea tree Camelia Sinensis, the Chinese tea-tree.
The great qualities will be picked very intricately by fixed rules for leaf appearance, depending on the type of tea, the farmer wants to produce.
The low grades are picked a little like when we cut hedge. And often comes with everything, branches, twigs, bad as good leaves. In general, these qualities from the side of the bushes.
After picking, the green leaves, they are steamed to break down the emzym which later creates the fermentation, and to remove the insects and fungi spore etc. Then the leaves are dried on trays in which also the fermentation takes place. Green tea is fermented 8 to 30% of the time for complete fermentation.
The next step is to cut, roll or crush the leaves depending on the tea type to be manufactured, for then to make them ready for sale.
China has about 500 different types of tea, of which we have never heard of most of them. But in China, tea is also most be regarded as medicine, as opposed to our perception of tea as a stimulant.
Japan has also had a large production of really good green teas. Japan uses the most Sencha tea and the cutting and processing method is best for Sencha tea. In general, Japanese green tea much more expensive than other countries green tea because price and wage levels are much higher in Japan.
Malasia, Indonesia, Vietnam and Thailand also make green tea, but do not constitute a large share of total consumption. India and Ceylon are starting to green tea but without the greatest success. The variations here are very small.