Green tea is known as the oldest of all tea categories originated from China, however, the production of green tea has spread through Asia and other parts of the world. China and Japan are historically the largest consumers and producers of green tea. Tea was brought to Japan in the 9th Century by Buddhist monks who took back the beverage from travels to China.

WHAT IS GREEN TEA?

Green tea is an unoxidized tea, immediately after the leaves are picked, tea leaves are pan-fried or steamed. This stops the activity of the oxidase, thus the colour of leaves stay green. Japanese green teas known as gyokuro, matcha and sencha are made with a steamed process, and most of the Chinese green teas are made with a pan-fired process.

HOW IS GREEN TEA MADE?

Manufacturing Green tea is a fine art. These are the steps taken:

1. 1. Withering to reduce the leaves water content
2. 2. Application of heat to stop oxidation
3. 3. Rolling or pressing to develop flavour
4. 4. Drying to reduce water content to 2 to 3 percent
5. 5. Sorting into different grades
   
   

HOW DOES TERROIR INFLUENCE GREEN TEA FLAVOUR?

While tea historically has been grown in China, India and other Asian countries, nowadays tea is grown in many places all over the world, even the UK. Each tea’s distinct characteristics and flavours are fundamentally influenced by terroir.

Terroir in tea is the understanding that the character of an individual tea is influenced by more than just the genetic make-up of the plant or the processing methods used. Every tea has a unique character because of its growing location, altitude, topography, local ecosystem, climate, weather and even microorganisms living in the soil.

THE PRIMARY COMPONENTS OF TERROIR

1. Soil

Wild tea trees can reach height up to 10m, and its roots grow deep and are very absorbent, so soil is one of the most significant factors to ensure that the tea plant gets all the essential minerals to its growth. Minerals like nitrogen, potassium, magnesium are critical for development of the taste and aroma of the tea plant as they influence the green tea flavours.

2. Climate

Climate has a significant impact on the survival of the plant as well as development of aroma and flavour. Sunlight, rain, ocean mist, heat and cold, all affect tea leaves differently. Even the orientation of the tea plant and their exposure to sunlight will influence the taste and aroma of a cup of tea.

In Nilgiri, Southern India in late January and February temperatures can drop as low as -7C but daytime sunshine is very strong and can warm air to 20C. At night, frost settles on the bushes and burns the leaves, damaging the plant, usually 20% of the leaves will be lost, however tea leaves that are harvested from the other plants that have not been severely affected are known as “frost teas” with very special, spring freshness and smooth sweetness.

3. Altitude

Elevation is directly related to weather. At higher elevation it tends to be cooler and misty, this shading effect slows the growth of the tea plant. Slow growth concentrates the flavours and aromas in tea leaves meaning sweeter and aromatic tea will grow in these high mountain regions. This slow growth leads to a smaller harvest but higher demand.

4. Latitude

Tea is a perennial plant so the proximity of the tea growing location to the equator has a direct influence on weather and climate. Tea plants that grow in gardens on or very close to the equator flush all year, so in countries like Kenya, Malawi, Colombia etc. new leaf shoots are collected throughout the year, and the tea character will vary only a little.

Tea bushes that grow north or south of the equator are affected by seasonality. Tea plant goes dormant in colder months and flushes vigorously in the summer heat and heavy rain. Dormancy is highly favourable for the production of good quality tea.

5. Ecosystem

Local ecosystem is also important when thinking of terroir. A mountain covered in flowers is going to impart floral elements to a tea simply through absorbing the aroma in the air over time. Pine, moss, mushrooms and flowers are common local influences, these are found most often in wild-picked tea since the tea trees will be growing adjacent to other plants.

6. Human component

A skilled tea producer can develop agricultural and processing methods that create a specific set of flavours in their teas. Tea has been cultivated and drunk for thousands of years. For example, historically in China each growing region has slightly different processing techniques that shape how its teas will taste. These skills are passed down generationally.

CLASSIC GREEN TEA FLAVOURS

Classic green teas are distinguished specialty teas from specific regions in China, Japan or India. They are not blended with other ingredients and have specific production methods that create unique flavours.

• Gyokuro, Japan

Gyokuro is shaded before harvest for approximately 21 days. Reduction of light increases the level of chlorophyll, caffeine, L-theanine that gives gyokuro tea a smooth, sweet umami taste.

• Genmaicha, Japan

Genmaicha tea has a green tea base, usually sencha, with added roasted grains of brown rice. Genmaicha has great balance between grassy green flavours from green tea and the toasted nutty flavour from the roasted rice.

• Green Sencha, Japan

Sencha can be made from tea leaves grown in full sunshine or shaded and there are different styles of sencha teas, depending on steaming time. Green Sencha is a tea with rich grassy vegetal flavours. Sometimes, this tea can be blended to create unique flavours, such as with our Oriental Sencha.

• Matcha, Japan

Similar to Gyokuro, tea plants meant for matcha production are shaded for approximately 21 days before harvest. After picking, the teas are steamed, dried, separated from the stems, cut into smaller segments and ground to powder.

• Hunan Green, China

Hunan’s mountainous landscape and warm yet temperate climate ensure quality high-grown Chinese Green Tea. Hunan green tea consists of a small, wiry green leaf with a slight curve. Such is its unique appearance, in fact, that many in China call it "eyebrow tea".

• Longjing Dragon Well, China

Also known as Longjing Dragon Well, is a variety of pan-fried green tea from Hangzhou, China’s Zhejiang Province. The first harvest for Long Jing tea is picked just before the Qingming festival that falls in the first week of April. It’s known as the ‘Pure Brightness Festival’, which marks the arrival of spring. Long Jing tea is known for the flat shape of dried leaf and nutty, fresh vegetal aroma.

FLAVOURED GREEN TEAS

Flavoured green tea - a delightful fusion of flavours that has been captivating tea enthusiasts worldwide. We explore the captivating world of flavoured green tea, researching its origins, varieties, health benefits, and why it has become a favourite among tea connoisseurs.

It is believed that the concept of flavouring teas originated in ancient China, where various herbs, flowers, and fruits were added to enhance the taste and aroma of teas. Over time, this practice evolved, giving rise to a diverse range of flavoured teas we enjoy today.

Newby teas are celebrated for their unparalleled flavour, skillfully crafted to capture the essence and character of their source with uncompromising precision.

Our dedicated tea masters trial thousands of cups before creating bespoke blends, stimulating the senses.

• Green Lemon

A traditional Japanese style, Green Lemon tea combines the delicate flavour of young, needle-like leaves and wonderfully citrusy lemon pieces. This natural fusion of verdant green tea and bright dried lemon delights at any time of day. Newby's refined blend unveils a subtle fragrance reminiscent of freshly cut grass, paired with a zesty yet gentle flavour profile.

• Earl Green

A lighter option compared to the beloved classic, Earl Green blends high-quality green tea with the comforting yet zesty essence of bergamot orange, delivering a truly satisfying flavour experience. One of Newby’s bespoke blends, Earl Green tea is a sublime example of how green tea’s defining features can be enhanced and enjoyed using pure natural ingredients.

• Linden Flowers Green Tea

Celebrated for its herbal flavour and abundant health benefits, Linden Flower & Green Tea reveals sweet lavender undertones. With our invigorating blend of Green Tea & Linden Flowers, prepare for a truly revitalising experience.

If you want to explore more flavours, we recommend trying our Green Tea Assortment which encases 20 green tea bags as well as our Jasmine Blossom teabags, one of our best selling teas.

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