Japanese Green Tea. In Japan, green tea leaves are grown in the shade so that the chlorophyll that gives these teas a lively green … The Health Benefits, Effects and Uses of Green Tea Introduction. Tea has been used for medicinal purposes in China and Japan for thousands of years. As a result, green tea tastes more natural than other types of tea. It undergoes the least amount of oxidation. For green tea, the leaves are harvested and then quickly dried before being pan-fried, steamed or fired in an oven. Other countries producing green tea typically take cues from China or Japan and adopt one of these country’s tea production styles. Green, black, and oolong teas all come from the same plant, Camellia sinensis, but are prepared using different methods. This tea is steamed instead of pan-fried and was first introduced by the Tang dynasty. You must also keep in mind that many of the natural benefits of tea are either diminished or inactivated during the fermentation process. After steaming, the leaves are rolled, then spread out and "fired" (dried with hot air or pan-fried in a wok) until they are crisp. Then add rice, water & salt and cook for 8 to 10 minutes in medium flame. (Optional just for topping) Same pan, add bay leaf, cinnamon stick, cloves, cardamom, cumin seeds, green chili & curry leaves and mix it well. In the case of green tea, the leaves are steamed or pan-fried to prevent fermentation, which leaves green tea much lighter in color than black tea. Heat pan, add oil & onion and fry till golden brown and keep aside. Chinese Green Teas—Pan Fired. Green tea is made by briefly steaming the just harvested leaves, rendering them soft and pliable and preventing them from fermenting or changing color. They are rolled and dried again. Green tea is the least processed among the six types of Chinese tea. Green tea, if brewed correctly, will be light-colored and possess a mildly astringent quality. To produce green tea, leaves from the plant are steamed, pan fried, and dried. Limited quantities are produced now because it is too expensive to manufacture. When boiled, the leaf pellets expand and release a bold and slightly minty flavor. Green tea comes from Camellia sinensis leaves. The leaves are withered and then steamed or pan-fried. Green teas are minimally oxidized, whereas black teas are fully oxidized. ... Green tea benefits in neurodegenerative conditions such as cognitive dysfunction and memory loss are becoming apparent. The shorter processing gives green tea a lighter flavor than black tea. Favored in Asia, green teas are known for their health benefits, and offer a wide array of flavors. Add ghee add cashew and roast till golden brown and keep aside. It mainly has the following three steps:Steamed or Pan Fried – Rolling (Rounian) – Drying . They tend to be mild and delicate in flavor with fresh, vegetative qualities. The Chinese style of green tea is characterized by pan firing, where tea leaves are heated in a basket, pan or mechanized rotating drum to halt the oxidation process. Steamed green tea processing is completely mechanical. Soon after cleaning, either a pan-fried method or steaming is undertaken to dry the leaves without too much oxidation, as it would result in the green leaves turning brown and change the unique flavor. While green tea originated in China, it also has its roots in Southeast Asia and is now produced and manufactured in many Asian countries. Pan-fried processing requires more manual labor and time than steamed processing. 2. Green tea is produced when withered tea leaves are pan fried or steamed to prevent oxidation and then shaped and dried to preserve their delicate flavors. The leaves are plucked in the morning, then laid out to wilt.