Which processing method is characteristic of Japanese green teas, differentiating them from most Chinese green teas?
Answer
The immediate steaming of the leaves post-harvest to halt oxidation.
The fundamental divergence in the initial processing of Japanese versus Chinese green teas lies in the method used to stop enzymatic activity after the tea leaves are plucked from the *Camellia sinensis* plant. Japanese producers employ a technique known as *satsuma-sei*, which involves steaming the leaves right away. This steaming locks in the bright green color and preserves high levels of chlorophyll and umami components. Conversely, most Chinese green teas are typically pan-fired, a process that introduces different chemical changes, often resulting in nuttier or toastier flavor notes.
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