Our Production

Green Tea Process

From tender leaf to vivid jade liquor: the four key stages that preserve green tea’s freshness, colour, and clean sweetness.

Fresh green tea leaf and finished curls

The Appearance of Green Tea

Green tea is crafted from the tender top two leaves and the bud, prized for their freshness and delicate flavour. Traditional processing minimises oxidation to preserve a lively green hue and a clean, grassy sweetness.

  • Kill-green (fixation) locks enzymes to keep leaf bright and fresh.
  • Styles: flat, needle, pearl, or curled depending on shaping method.
  • Liquor: pale green to jade; aromas from sweet-nutty to vegetal.

Every control—heat, time, and airflow—protects clarity and prevents bitterness.

Step 1: Fixation (Kill-Green)

Immediately after harvesting, leaves are quickly heated to halt enzymatic oxidation, protecting green colour and fresh aromatics.

  • Pan-firing (wok or drum): nutty, toasty notes; dry heat.
  • Steaming (tray or tunnel): vivid colour, sea-green aroma; moist heat.
  • Gentle toss & spread to avoid bruising while heat penetrates evenly.

Outcome: enzymes are inactivated; leaf remains supple for shaping.

Steaming/pan-firing green tea for fixation
Shaping and rolling green tea

Step 2: Shaping

After fixation, warm leaves are rolled, twisted, or pressed into their characteristic forms. This regulates the release of natural oils and sweetness.

  • Needle / spear (rolled straight) for brisk, refreshing cups.
  • Flat pressed on warm pans for chestnut-sweet, silky teas.
  • Pearl or curl for slow-unfurling leaves and aromatic brews.

Shaping also removes surface moisture to prepare for final drying.

Step 3: Final Drying

Leaves are dried gently to reach a safe, shelf-stable moisture while protecting colour and aroma.

  • Low, steady heat to prevent browning or scorched flavours.
  • Staged drying finishes evenly from tip to stem.
  • Target moisture typically 3–4% for green tea.

Done right, the cup remains bright, clean, and naturally sweet.

Conveyor drying of green tea
Sorting and packing green tea

Step 4: Post-Processing

Once dry, teas are cooled, sorted, and graded for size consistency, then packed to protect freshness.

  • Light sifting for uniform leaf and predictable infusion.
  • Lot coding & COAs maintain full traceability.
  • Oxygen-barrier packs safeguard aroma and colour.

Single-estate and single-grade lots are kept pure, then dispatched fresh.

3–4%

Typical final moisture for stable green tea

2 Heat Styles

Pan-fired (nutty) or steamed (vivid, sea-green)

4 Stages

Fixation → Shaping → Drying → Post-processing

Daily Cupping

Colour, aroma, and clarity verified every batch

On the Floor

Leaf reception and quick cooling
Fresh leaf arrives cool, weighed, and logged by lot.
Green tea cuppings
Profiles checked daily for colour, brightness, and aroma.
Packed green tea
Barrier packs and date codes lock in freshness.

Frequently Asked

What’s the difference between pan-fired and steamed green tea?
Pan-firing uses dry heat for chestnut-sweet, toasty notes and slightly yellow-green liquor. Steaming uses moist heat for vivid colour and marine-green aromatics.
Why doesn’t green tea undergo oxidation like black tea?
The fixation step (“kill-green”) inactivates the leaf’s enzymes, stopping oxidation early to keep flavours fresh and grassy.
How do you keep the cup clean and not bitter?
Quick, even fixation prevents grassy notes from turning harsh; gentle shaping avoids bruising; low-odour drying air and immediate barrier packing preserve clarity.

Questions About Our Green Tea?

We can walk you through leaf styles, shaping methods, and pack formats—so you get the exact profile you want.

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