Rich in tradition and renowned for its health benefits, green tea comes in several varieties. Learn how to assess a quality green tea according to different criteria.
Green tea, a multicultural drink
Green tea is an unoxidised tea made from the Camellia sinensis tea plant. It generally has a fresh, vegetal flavour. Depending on the variety, it can be light or strong, sweet or bitter, with nutty or grassy notes, or even a hint of seaweed. Its unique flavour depends on the terroir of its region of origin. Several countries produce green tea around the world, including China and Japan, renowned for their quality green tea and their age-old customs surrounding this drink.
Good to know: how is green tea produced?
The green tea-making process takes place in several stages:
- harvesting the tea leaves;
- withering;
- the “kill-green” stage, intended to stop the oxidation process;
- rolling;
- drying.
Experts will immediately recognise the difference between Chinese and Japanese green tea. How? Japanese tea producers steam the leaves to stop oxidation and preserve colour, flavour and nutrients, whereas Chinese green teas are generally pan-fired. Japanese green teas have a more grassy, vegetal flavour, while those of Chinese origin have earthier, toastier notes.
The criteria that determine a quality green tea
Not all green teas are the same. To determine whether it is a quality green tea, look for the following characteristics:
Tea, a product originating from a terroir
Like wine or mineral water, tea is above all a product of a terroir with its own distinctive characteristics: climate, soil richness, altitude, sunshine... There are as many tea varieties as there are different origins. Over the years, producers have therefore developed tea plants with specific and superior qualities. In addition to the richness of the terroir, they are also defined by a particular cultivation, production and yield method. Everything is done with respect for the plant. This is why the notion of “grand cru” also exists in tea.
The highest-quality and most sought-after teas are generally found on artisanal farms of no more than 10 hectares, allowing producers to remain close to their plantations.
The prestige of tea gardens
Alongside the terroir, the name of the garden where the tea is grown is also a good indicator of its quality. Indeed, some gardens are highly prestigious and renowned! They produce exceptional teas with unique notes and aromas. The Darjeeling Gardens in India are a good example for black tea.
The specialist tea house, a guarantee of quality
The best teas generally come from specialist tea houses, but they are also the most expensive to buy. Be careful: price is not always a guarantee of quality.
The harvest period
Harvesting months are also very important for taste and aromas. Green teas harvested in spring (February-March) are therefore renowned for being the most flavoursome. At Kusmi, we believe there are as many preferences as there are people, so do not hesitate to taste and form your own opinion!
The leaves: colour and appearance
A quality tea will have whole leaves that swell nicely when wet, unlike tea bags containing dust and fragments. Their colour will also provide many indications of the quality of your tea, as well as the flavour you can expect:
• Dark green - dark green sencha leaves indicate extensive steaming and a very pronounced vegetal flavour.
• Bright green - sencha with shinier leaves will have been lightly steamed and will be less grassy.
• Grey-green - teas with dark grey-green leaves are likely to have a bitter taste accompanied by strong astringency.
• Yellow-green - bright yellow-green leaves will produce a pleasant, slightly sweet and toasted tea.
The processing method
There are 2 production processes: the CTC process and the manual method.
• The CTC process involves using machines to process tea leaves. They are cut, crushed and rolled automatically on an industrial scale.
• The traditional method involves fully or partially processing tea leaves by hand. Only the highest-quality leaves are selected in this way. With this process, tea leaves and buds are less likely to be damaged.
Unsurprisingly, it is the sorting and selection stage that determines the quality and price of green tea.
A subtle natural aroma/flavour
Unlike flavoured teas, pure green teas do not release a very powerful aroma. However, a pleasant fragrance will emerge in a teapot preheated to 75 degrees, the ideal temperature for enjoying a quality green tea.
The infusion test
Once infused, a quality green tea has a bright green colour. If it turns yellow or amber, that is rather a bad sign! Yellow tea is simply linked to poor drying of the green tea.
The presence of organic and sustainable labels and certifications
Like other foods, tea also benefits from labels. These certify the organic nature of the tea sold and also attest to the quality of its leaves. For good-quality green tea, Kusmi recommends choosing organic loose-leaf tea. Indeed, certified organic green tea has undergone numerous quality checks, and its production respects the environment and follows strict specifications: no GMOs, artificial fertilisers, chemical pesticides or other substances that could harm the quality and flavour of tea leaves.
Kusmi Tea, sustainable organic green tea & Made in France
Jasmine-scented green tea, mint green tea, plain green tea, rose green tea… Kusmi Tea offers a range of delicious green teas made in our workshops in France. As part of our commitment to sustainable agriculture and a healthy lifestyle, all our products are certified organic.
From the appearance of the leaves to the infusion test, you now know how to recognise a quality green tea. Also discover our buying guide on how to choose your green tea.
A quality green tea makes a lovely gift if you want to treat your loved ones, especially if they are enthusiasts!