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Chinese Original Green Tea Fresh Leaves
This green tea is produced from freshly plucked leaves harvested at dawn from terraced gardens in the Wuyi mountain range. The leaves are processed within 90 minutes of picking using a low-temperature rolling technique that preserves the natural moisture and volatile compounds. The final product consists of whole, tender leaves with a bright jade-green color, a pronounced grassy aroma, and a smooth, subtly sweet infusion. The leaf structure remains intact, allowing for multiple infusions while maintaining a consistent flavor profile. This tea is supplied in its raw, unroasted form, with a natural moisture content of 5.5–6.2% to support enzymatic activity during storage.
Core Advantages
Freshness & Traceability
- Harvested at first light, processed within 1.5 hours.
- Each batch is tagged with harvest date, garden block, and picker ID.
- Nitrogen-flushed, food-grade foil packaging with oxygen scavenger.
Physical & Chemical Stability
- Low moisture content (≤6.2%) reduces risk of mold or fermentation.
- High chlorophyll retention (≥2.8 mg/g) ensures vibrant green color.
- Total polyphenols: 18–22% (Folin-Ciocalteu method).
Brewing Performance
- Infusion clarity: NTU ≤ 5 (nephelometric turbidity unit).
- Flavor consistency across 4 steeps (decrease ≤ 15% per steep).
- Leaf expansion ratio: 1:3.5 (dry to wet volume).
Supply Chain Integrity
- Direct from cooperative to packing facility – no third-party blending.
- Third-party tested for pesticide residues (EU MRL compliant).
- Packaging in 250g, 500g, and 1kg laminated pouches with one-way valve.
Product Characteristics
- Leaf shape Flat, lanceolate, 2–3cm length
- Surface Glossy, with fine white trichomes
- Liquor Pale chartreuse, bright
- Aroma Fresh peas, chestnut, light floral
- Mouthfeel Soft, with a clean astringent tail
- Aftertaste Sweet, lingering for 30–45 seconds
Application Scenarios
Traditional Brewing
- Gaiwan or yixing clay pot, 85°C water, 3g/150ml, steep 1.5–2 min.
- Grandpa-style in a glass mug – leaves settle naturally.
Food Service & Retail
- Tea shops and high-end grocers – sold in bulk or branded canisters.
- Used as a base for matcha-infused blends or cold-brew concentrates.
Industrial & Ingredient Use
- Extract for beverages, confectionery, or natural flavorings.
- Supplied in 5kg vacuum packs for commercial processors.
Frequently Asked Questions & Resolutions
| Leaves turn yellow after opening | Oxidation due to oxygen exposure. Use within 2 weeks after opening, store in an opaque tin with a tight lid. |
|---|---|
| Brew tastes flat or weak | Increase leaf-to-water ratio to 4g/150ml or extend steeping time to 3 minutes. Water temperature should not exceed 85°C. |
| Inconsistent color between infusions | Allow leaves to fully unfurl before second steep. Use a strainer with larger mesh to avoid trapping fine particles. |
| Packaging bag swollen after arrival | Altitude changes may cause slight bag expansion – this does not affect quality. Open and reseal after reaching room temperature. |
| Foreign particles (stems, insect bits) | Manual sorting removes >99.5% of foreign matter. Occasional stems are natural. Sift through a tea sieve if required. |
Processing & Quality Control
| Plucking standard | One bud with two leaves, hand-plucked before 7:00 AM |
|---|---|
| Withering | Indoor withering for 4–6 hours at 22–25°C, 60–65% RH |
| Fixation | Rotary drum at 260–280°C for 5–6 minutes, then rapid cooling |
| Rolling & shaping | Light rolling (15 min) to preserve leaf integrity, followed by drying |
| Final drying | Two-stage: 90°C for 20 min, then 70°C for 40 min, moisture ≤ 6.0% |
| Sorting & grading | Mechanical sifter (0.8mm, 1.2mm, 2.0mm mesh) + hand-picking |
Storage recommendation: Keep in a cool, dark place (15–20°C) with relative humidity below 60%. For long-term storage (>6 months), refrigerate at 4°C in a sealed container. Avoid freezing as it may damage leaf cells.
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