CHUNMEE 9371 leaves when plucked are sent to the crude […]
CHUNMEE 9371 leaves when plucked are sent to the crude tea factory where the processing starts. The tea leaves are steamed immediately, and it is an important step because high heat inactivates the enzyme present in tea leaves. If this process is skipped, then an enzyme in green tea leaves changes the components, and oxide of catechin takes place caused by polyphenol oxidase.
Catechins are one of the main components found in tea leaves which is also responsible for the astringent taste of tea. It works as an antioxidant agent in your body when you drink green tea processed with a proper steaming process. The steaming process has the foremost importance as it keeps the taste of tea and the function of catechins in tea leaves which then transfer to tea and you get health benefits.
The steaming process is made just for crude green tea to eliminate the smell of green leaves, generate the aroma of green tea, inactivate enzymes and for easy use later during processing. Other types of teas, such as black tea and oolong tea, have fermentation methods or pan-fried methods to get the desired result and inactivate enzymes.
The steaming process came to Japan a long time ago but gained popularity in recent years due to the large scale export of tea. Japanese monk Kobo Daishi learned this method when he visited China in A.D 804 and introduced it to Japan. Nowadays, the majority of green tea sold has gone through steaming.