[{"id":266874552487,"handle":"green-tea","title":"Green Tea","updated_at":"2024-04-22T07:07:49-07:00","body_html":"\u003cspan data-canva-clipboard=\"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\"\u003e\u003c\/span\u003e\n\u003cdiv\u003e\n\u003cp\u003e\u003cspan\u003eGreen tea is produced by stopping the oxidation of tea very early in the manufacturing process. It is typically processed lightly, though a bit more than white tea before oxidation is stopped. The oxidation itself is stopped either through steaming, as is common practice in Japan, or through heating over a fire or in a stove, also called pan-fired green. Where steam is used the teas are often more vibrant in their green color and the leaf often breaks up resulting in a variety of sizes. By contrast green teas produced using dry heat to stop oxidation tend to be more of a dull green color, have a more floral aroma, and retain the leaf structure without breaking down. Regardless of the method used to halt oxidation in green teas, the color does remain green. Typically green tea production is done at less than 10% oxidation.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/div\u003e","published_at":"2021-05-13T17:25:12-07:00","sort_order":"best-selling","template_suffix":"","disjunctive":false,"rules":[{"column":"tag","relation":"equals","condition":"Green"}],"published_scope":"global","image":{"created_at":"2021-09-12T09:47:20-07:00","alt":null,"width":4460,"height":2973,"src":"\/\/www.hummtea.com\/cdn\/shop\/collections\/Chinese_Blueberry.jpg?v=1631471063"}}]
Vietnamese Green is grown and processed by the female run Tan Huong Tea Cooperative in Thai Nguyen Province, Vietnam. Cupping Notes - Dry leaf: Single plucked leaves are dark emerald, blue green; long wiry twisted leaves. Wet leaf: Unfurled leaves appear less blue while still very dark green. Aroma is reminiscent of Bi Lo Chun. Liquor: Pale yellow-green, bright, vibrant color with no clouding. Cup Character: Obvious green tea, similar to Chinese green tea, with a typical vegetal profile; more specifically, mild asparagus with a hint of sweet pea on the front. Good lingering mouth feel. Unlike some green teas this gets milder as it cools and does not exhibit any bitter characteristics making it a good choice for iced green.
