GREEN TEA 3505 is made from the same plant, camellia sinensis, as every other kind of tea, including black tea, oolong tea and pu’er. What makes it different is the way it is picked and processed. Chinese green tea is most commonly cultivated in Zhejiang Province, though varieties grow across all of China, even as far north as Shandong Province in Laoshan Village.

Usually, green tea is cultivated on tea plantations or gardens in more mountainous terrain at higher altitude. It grows in rows of bushes kept at about knee to waist height. The farmers of Laoshan Village cut their bushes all the way to the ground every few years to let the soil rest, and prevent too much large leaf and bark from developing.

Green tea is picked in the early spring. In Yunnan, picking can happen almost year-round in the tropical climate, while in traditional Zhejiang province where Dragonwell Green tea grows, picking starts in April. Most tea picking in China is still done by hand, with skilled farmers collecting the leaves in baskets. In Japan and elsewhere, some high quality green teas are still hand picked, but many are processed by machine. Hand picked green tea tends to be sweeter and less bitter because the leaves are not broken as much during picking and processing.

After picking, green tea is allowed to wither in bamboo baskets in air-circulated rooms, or in some cases, to sun-dry. After withering reduces the moisture of the leaf, the tea is steamed, or wok fired, then pressed flat, twisted or rolled final pressed flat, curled, or twisted and finally the tea is dried and vacuum sealed for distribution.

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