Processing
Hand-tossing leaves in a hot iron wok to fix them — the Chinese way of stopping oxidation.
Pan-firing creates the deep, toasty, chestnutty aromas of Chinese green tea. Watching a Longjing master flatten and fire each batch by feel against the inside of a 200 °C wok is one of tea's enduring spectacles.
From the Journal
In 2737 BCE, a few wild leaves drifted into a Chinese emperor's pot of boiling water. The world's most-consumed beverage began with an accident.
by Sameera
Britain's appetite for Chinese tea created a catastrophic trade deficit. The 'solution' was opium — and two wars that broke a civilisation.
by Sameera
Three of Japan's most famous green teas come from the same plant. The differences are everything — and once you know them, you'll never confuse them again.
by Sameera
The wild tea forests of Yunnan are still home to 1,000-year-old trees. A journey to the misty origin of every cup on Earth.
by Sameera
An hour south of Kyoto, a riverbank town has been growing the world's finest matcha for 800 years. A field report.
by Sameera
From bamboo whisks to water temperature — everything you need to know to make café-quality matcha at home.
by Sameera
The Tea List dispatch
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