2. Green tea comes from Camellia sinensis leaves. Soon after cleaning, either a pan-fried method or steaming is undertaken to dry the leaves without too much oxidation, as it would result in the green leaves turning brown and change the unique flavor. Pan-fried processing requires more manual labor and time than steamed processing. Tea has been used for medicinal purposes in China and Japan for thousands of years. ... Green tea benefits in neurodegenerative conditions such as cognitive dysfunction and memory loss are becoming apparent. 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. The leaves are plucked in the morning, then laid out to wilt. 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. It undergoes the least amount of oxidation. While green tea originated in China, it also has its roots in Southeast Asia and is now produced and manufactured in many Asian countries. Then add rice, water & salt and cook for 8 to 10 minutes in medium flame. Favored in Asia, green teas are known for their health benefits, and offer a wide array of flavors. Heat pan, add oil & onion and fry till golden brown and keep aside. Green, black, and oolong teas all come from the same plant, Camellia sinensis, but are prepared using different methods. Green tea is the least processed among the six types of Chinese tea. They tend to be mild and delicate in flavor with fresh, vegetative qualities. Green teas are minimally oxidized, whereas black teas are fully oxidized. For green tea, the leaves are harvested and then quickly dried before being pan-fried, steamed or fired in an oven. In Japan, green tea leaves are grown in the shade so that the chlorophyll that gives these teas a lively green … Green tea is made by briefly steaming the just harvested leaves, rendering them soft and pliable and preventing them from fermenting or changing color. They are rolled and dried again. As a result, green tea tastes more natural than other types of tea. (Optional just for topping) Same pan, add bay leaf, cinnamon stick, cloves, cardamom, cumin seeds, green chili & curry leaves and mix it well. Other countries producing green tea typically take cues from China or Japan and adopt one of these country’s tea production styles. Add ghee add cashew and roast till golden brown and keep aside. Green tea, if brewed correctly, will be light-colored and possess a mildly astringent quality. When boiled, the leaf pellets expand and release a bold and slightly minty flavor. You must also keep in mind that many of the natural benefits of tea are either diminished or inactivated during the fermentation process. The Health Benefits, Effects and Uses of Green Tea Introduction. It mainly has the following three steps:Steamed or Pan Fried – Rolling (Rounian) – Drying . To produce green tea, leaves from the plant are steamed, pan fried, and dried. The leaves are withered and then steamed or pan-fried. Limited quantities are produced now because it is too expensive to manufacture. The shorter processing gives green tea a lighter flavor than black tea. 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. Chinese Green Teas—Pan Fired. This tea is steamed instead of pan-fried and was first introduced by the Tang dynasty. Japanese Green Tea. 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. Steamed green tea processing is completely mechanical.