Green tea represents the purest and most fundamental flavor of tea—and it is the richest in catechins.

To stop the natural fermentation (oxidation) of tea leaves, the crucial step after harvest is a process called “kill-green.” This step involves applying high heat to deactivate the enzymes in the leaves, preserving their natural color and original flavor.

In Taiwan, green tea production primarily uses two types of kill-green methods:

• Pan-firing: Tea leaves are stir-fried using large woks or machines. This method tends to result in some nutrient loss, and the finished tea often has a darker color and a more bitter or astringent taste.
• Steaming: High-temperature steam is used to quickly halt oxidation. This method preserves more nutrients, and the resulting tea has a bright, vibrant color and a fresh, clean flavor.

At Sanyu Tang, we use the steaming method—similar to that used in Japanese matcha production—to process our green tea. Crafted by a tea factory with over 60 years of expertise, our green tea retains a traditional green tea character, but offers a lighter, refreshing, and subtly sweet brew.