The leaves are withered and then steamed or pan-fried. Green tea comes from Camellia sinensis leaves. Green tea is made by briefly steaming the just harvested leaves, rendering them soft and pliable and preventing them from fermenting or changing color. As a result, green tea tastes more natural than other types of tea. In Japan, green tea leaves are grown in the shade so that the chlorophyll that gives these teas a lively green … The leaves are plucked in the morning, then laid out to wilt. ... Green tea benefits in neurodegenerative conditions such as cognitive dysfunction and memory loss are becoming apparent. Green teas are minimally oxidized, whereas black teas are fully oxidized. Green, black, and oolong teas all come from the same plant, Camellia sinensis, but are prepared using different methods. Then add rice, water & salt and cook for 8 to 10 minutes in medium flame. 2. Tea has been used for medicinal purposes in China and Japan for thousands of years. While green tea originated in China, it also has its roots in Southeast Asia and is now produced and manufactured in many Asian countries. Limited quantities are produced now because it is too expensive to manufacture. For green tea, the leaves are harvested and then quickly dried before being pan-fried, steamed or fired in an oven. Green tea is the least processed among the six types of Chinese tea. After steaming, the leaves are rolled, then spread out and "fired" (dried with hot air or pan-fried in a wok) until they are crisp. The shorter processing gives green tea a lighter flavor than black tea. They are rolled and dried again. This tea is steamed instead of pan-fried and was first introduced by the Tang dynasty. Heat pan, add oil & onion and fry till golden brown and keep aside. Add ghee add cashew and roast till golden brown and keep aside. Japanese Green Tea. The Chinese style of green tea is characterized by pan firing, where tea leaves are heated in a basket, pan or mechanized rotating drum to halt the oxidation process. Green tea is produced when withered tea leaves are pan fried or steamed to prevent oxidation and then shaped and dried to preserve their delicate flavors. It mainly has the following three steps:Steamed or Pan Fried – Rolling (Rounian) – Drying . Chinese Green Teas—Pan Fired. The Health Benefits, Effects and Uses of Green Tea Introduction. Steamed green tea processing is completely mechanical. They tend to be mild and delicate in flavor with fresh, vegetative qualities. It undergoes the least amount of oxidation. (Optional just for topping) Same pan, add bay leaf, cinnamon stick, cloves, cardamom, cumin seeds, green chili & curry leaves and mix it well. You must also keep in mind that many of the natural benefits of tea are either diminished or inactivated during the fermentation process. When boiled, the leaf pellets expand and release a bold and slightly minty flavor. Favored in Asia, green teas are known for their health benefits, and offer a wide array of flavors. To produce green tea, leaves from the plant are steamed, pan fried, and dried. Green tea, if brewed correctly, will be light-colored and possess a mildly astringent quality. Pan-fried processing requires more manual labor and time than steamed processing. Other countries producing green tea typically take cues from China or Japan and adopt one of these country’s tea production styles. In the case of green tea, the leaves are steamed or pan-fried to prevent fermentation, which leaves green tea much lighter in color than black tea. 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