Gunpowder – the Chinese also call this “Pearl Tea”. The tea resembles tiny gunpowder pellets. When water is added, the little pellets or pearls unfurl. This one stays freshest longest. Hyson – This has a very pungent taste, and has thick, yellow-green leaves twisted into thin and long shapes. Dragonwell – This variety is very popular in China. It tastes mellow and has a light green flavor. The leaves open to reveal a bud when water is added. Agarwood - mild traditional green tea taste. Make sure you use whole leaf tea vs tea made from the wood which is illegal to purchase. Pi Lo Chun – In Chinese this name translates to “Green Snail Spring”. A rare tea, the little rolled leaves look like snails. Owing to the fact that the tea bushes are grown amid orchards, this tea tends to have the flavors of plums, peaches, and apricots embedded in the leaves. Matcha – This is powdered green tea leaves. It appears a bright green when water is added. Gu Zhang Mao Jian – This tea only uses the silvery-tipped young leaves picked within a set 10 day period during spring. While darker than other green teas, it has a smooth and sweet taste. Sencha – This is a common Japanese green tea. Jewel green matcha is a good choice for those who find other green tea too “grass” tasting. [5] X Research source Gen Mai Cha (genmaicha) – This is sencha tea leaves mixed with fire-roasted rice. The taste is savory and earthy. Also Japanese in origin. Gyokuro – This Japanese green tea has leaves that look like pine needles, with a sweet and smooth taste. The tea looks green. Hojicha – A tea with large, unrolled leaves. It tastes nutty.
Green tea should only be brewed in ceramic, clay, china, glass, or stainless steel teapots. Do not use plastic or aluminum teapots. [6] X Research source
For high grade tea such as “gunpowder” types, steeping time may be as few as 10 seconds on first brew. You can reuse the leaves several times, steeping slightly longer with each batch. It is advisable to allow the leaves to rest for a few minutes after the first two brews so as not to burn or overwork them. Always time the brewing and taste the tea rather than relying on color changes. Some green teas turn dark quickly but are not ready, while some stay light but are ready sooner than you may think.
In addition, Chinese green tea connoisseurs will also use a snifter cup to enhance the tea drinking experience. These cups are much smaller in diameter but longer in length to allow the scent to waft into the nostrils as you sip out of your main cup.
