Green Tea Introduction

Green Tea

Tea from the HangZhou Tea Museum.

Right away I noticed that it would be really difficult for me to just post my notes and expect everyone to read and understand them. So I decided to break up my notes on green tea and deliver them to you in sections with some description, possibly some full sentences. So far I have four sections within green tea: Green Tea Processing, Determining Quality Green Tea, Brewing Green Tea, and My Experience in Hangzhou.

For those of you who just want my notes I will still post a raw copy of my notes, along with links to related posts, in the notes page.

I feel green tea is something that most Americans have heard of. They have tastes and experiences they can relate to quicker and easier. For example, someone may have had some green tea when they had a sore throat. My goal with these posts are to produce a high level overview of Green Tea. You will probably notice that I can add a lot more to each section and I can. I just want this to be sort of general and for green tea.

Please take a look at the following posts and let me know how you feel about them. Should I add more detail to a certain area? Is there something you totally disagree with? Should I add a step? You tell me.

Hopefully by the end of the week I will produce a solid lesson plan for green tea!


3 thoughts on “Green Tea Introduction

  1. Pingback: Green Tea Processing: Picking, Oxidation, and Shaping | MurphCha

    • Pat,

      Thanks for stopping by.

      You and the Tea Institute gave me a lot of tea knowledge. So I gotta put it to good use.

      I’ll let you know when I officially release the blog. Right now I’m just testing out a few things out.


      – Merv


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