Green tea is the oldest type of tea in China, and it is also produced there in the greatest quantities. Many provinces and cities are renowned for their production of green tea, the most eminent provinces being Zhejiang, Jiangxi and Anhui.

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In green tea the leaves are not fermented, so they largely retain the original flavour of tea, which is simple, elegant and enduring. At first sip, green tea may taste a little thin, but after a while it gains a fragrance in the mouth that lingers.

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To make green tea, the methods used are mainly (green) steaming, (green) frying and (green) sun-drying, to remove the moisture in the fresh tea leaves and to bring out their fragrance.

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