Oxidation is the chemical process that is easiest to observe by looking at a dried tealeaf’s colour. The greener the leaf, the less oxidized it is. Like a cut banana turning brown, the tea leaf turns brown as it oxidizes.
White and Green teas are the least oxidized (as apparent in the light and green colour of the leaf and infusion). Black teas are the most oxidized (as you can see in the dark colour of the leaf and deep crimson-brown of the infusion).
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Author's Name: 婷芝 Cathy
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That’s it the tea production process is complete – you’ve made Green Tea! Put the kettle on and look forward to your first homegrown/ homemade cup of tea.
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If using an oven, place the rolled leaves on a baking tray in a preheated oven at 100C for 10-12 minutes and turn them halfway through. Once again
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First, you need to select the leaves for harvest. In the spring and summer, you should notice a fresh ‘flush’ (a harvest in terms of tea is a
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