About 60% of the tea production in China is green tea. Green tea is produced in Shandong, Shaanxi and Gansu provinces in the north and Hainan provinces in the south.
Others include Zhejiang, Jiangsu, Anhui, Henan, Hunan, Hubei, Jiangxi, Fujian, Sichuan, Chongqing, Guangdong, Guangxi, Yunnan and Guizhou, covering almost all the southern provinces. This shows that most of China produces green tea, and most tea friends will come into contact with green tea.
Green tea from Hainan, Sichuan, Guizhou and other southern tea-producing areas, gradually with the increase of temperature, and then all the way to Huaibei, rich production areas, from February to May, early and late species of different picking time, can taste different early spring tea, first picking tea.
The aroma of green tea is very attractive. Many green tea have distinct fragrance. Some have distinct fruit and flower fragrance. The first-class fried green tea has chestnut, orchid and sweet fragrance.
Green tea is fresh and elegant. It is not only beautiful in appearance, but also clear and elegant in taste. Tasting green tea is like reading pastoral landscape poems. Listening to the rhyme is like a herdsman’s piccolo, whose voice is more melodious and full of pastoral songs. Green tea tells us that people love you because you are always pure and elegant.
Tasting a good cup of green tea is the most tempting thing in the world. Tea has not yet been imported, its light as the fragrance of the breeze has percolated into the lungs, and left in the lip if there is no sweet, it is more memorable. And these are the only people who really calm down and have a good taste.
Life is full of tastes and tea tastes have their own merits. Green tea is the shallowest taste, but also the most lasting taste, because it is a gift given to the world in spring, closest to all things, and closest to the calm heart.
Green tea is fragrant, delicious and mellow, with clear soup and green leaves. In order to form these characteristics, it is necessary to kill green leaves at high temperature and inactivate the activity of enzymes, prevent enzymatic oxidation and decomposition of chemical substances in tea leaves in a short time, and fix their effective substances quickly and relatively. As a result, many chemicals have little loss in green tea production, such as tea polyphenols, which are the most abundant in tea, generally reduced by only about 15%. Other nutrients, such as vitamin C, which are easily oxidized, also retain much more than other tea.
Moreover, because the initial process of green tea is a thermochemical process, high temperature and high humidity increase the content of some substances, such as amino acids and soluble sugar, which are supplemented by the hydrolysis of protein and starch, which is closely related to the freshness and alcoholicity of green tea.
This is the important reason why green tea is more nutritious than other kinds of tea as Chinese people always said.