The Production Processes of Japanese Green Tea (Nihon Cha) Posted on 10 Oct 23:07 , 0 comments

The oxidation enzymes cause the oxidation of catechin that is contained in the tea leaves. The oxidation of catechin is usually refered to as fermentation and it is this process that gives Black tea its reddish color and it is also during this stage that the flower like aroma of Oolong tea is born.

The difference between Japanese Green Tea (Nihon Cha) on one hand and Black tea and Oolong tea on the other is that the oxidase (oxidation enzyme) is not allowed to function in the case of Japanese Green Tea (Nihon Cha).