This session explains what is green tea, its character. And depending on the process, shapes, post-process, green tea can tea categorized into different types.
This blog post is the synopsis and reading notes of the article Tea Classification in Theory and Practice by Professor Chen Chuan, translated by Michael Salt, librarian, East Asian History of Science Library, Cambridge (Journal d’agriculture traditionnelle et de botanique appliquée Année 1981 28-3-4 pp. 329-344).
Watch the Youtube video for the full walkthrough.
The link to the translated article is in the description box on Youtube.
P.338, para.4. “if the yellow alkane alcohols are to be oxidised not at all, or only to a small extent, then a high…” A more true to the original translation can be, “green tea requires that flavonoids not be oxidised, or only slightly. Therefore, a high temperature…”
P.338, para.4. “But the length of high-temperature treatment is very short”, not the length of high temperature, it’s the length of reaching high temperature.
P.338, para.5. “elimination of rankness” now often known as kill green.
P.338, para 5. “and is not carried out in the normal way”. Mistranslation, should be “according to the common way”.
P.338, para 6. “Gongxi” a green tea from Anhui, Jiangxi area. “Xichun”, a green tea from Zhejiang area.
P.339, para 1. “four-squre”, cube.