Green tea recipes
Green tea is heat-treated by steam to prevent the leaves from fermenting. After picking, the leaves are withered (an initial drying stage), then heat-treated, dried and packed. Green tea is delicate and pale, preserving some of the flavour and aroma of the fresh leaves. It is never drunk with milk or lemon.
Buyer's guide
Varieties of green tea include:
Jasmine tea 鈥� a pale, floral green China tea mixed with dried, night-blooming jasmine flowers. It鈥檚 widely served in Chinese restaurants to be drunk with the food.
Gunpowder 鈥� a Chinese green tea with a dry, quite sharp flavour, so-called because the leaves curl up into 鈥榞unpowder balls鈥� and unfurl when hot water is added.
Formosa Oolong 鈥� a pale-golden aromatic tea that鈥檚 a cross between green and black tea. It鈥檚 best drunk without milk, sugar or lemon.
