Green tea is not necessarily the greener the better

Many people subconsciously choose the greener and more vibrant color when choosing green tea. Do they think ‘green tea’? How can tea be called good without ‘green’? This statement sounds reasonable, but in reality, it is a rather one-sided method of selecting tea.

Why is green tea green?

The reason why green tea appears green lies in its processing technology. Fresh leaves undergo high-temperature withering, which rapidly destroys the enzyme activity in the leaves, prevents the oxidation process of tea polyphenols, and prevents the color of the leaves from turning red. At the same time, a large amount of chlorophyll is retained, and the tea leaves maintain their original green color.

If the color is too green, there may actually be a problem

If a green tea appears abnormally uniform and consistent, one should be cautious:

1. Insufficient filming results in endless troubles

Some merchants deliberately lower the temperature or shorten the time of withering in order to make the tea color greener. The tea leaves made in this way are indeed greener, but the problem is that the withering is not thorough and the enzymes inside the tea leaves are not completely deactivated. After buying this type of tea, it won’t be long before it slowly oxidizes, darkens, and turns brown. Moreover, it often has a grassy or even green taste when consumed, and the taste is astringent, completely lacking the freshness, sweetness, and richness that high-quality green tea should have.

2. Variety and craftsmanship determine the color of green tea

Green tea made with different varieties and techniques already has different colors. For example, under the same cultivation conditions and processing techniques, the West Lake Longjing dry tea produced by Zhongcha 108 has a greener color than the Longjing 43 variety.

How to choose truly high-quality green tea?

When choosing green tea, the following points are more important than “color green”:

Look at the overall color: The color of high-quality green tea should be “lively” – either tender green, emerald green, or yellow green, but overall uniform and natural, oily and glossy, rather than rigid and uniform green. The best color for the bottom of the leaves (after soaking) is tender green, bright, and even.

Smell aroma: High quality green tea has natural bean aroma, chestnut aroma, floral aroma or tender aroma, with a fresh and long-lasting fragrance. If there is a green grass smell, a green smell, or a strange or stuffy smell, the quality is problematic.
Taste: High quality green tea tastes fresh and refreshing, with a noticeable aftertaste. If it tastes bitter, green, or tasteless, it is not considered high-quality tea.

Looking at the brand: choosing a reputable brand through legitimate channels is much more reliable than simply looking at the color.