Lu Cha

Lu Cha

Lu Cha (绿茶)

Also known as Green Tea and 绿茶.

Lu Cha is a category of tea that has undergone heating, typically through steaming or pan-frying, to halt oxidation.

Name

  • 绿 (pronounced in Mandarin): means green.
  • (pronounced Cha in Mandarin): means tea. 

Flavor

Lu Cha is known for it's light, nutty, and subtle vegetal aroma. Pan-frying, the most common method of production in China today, is largely responsible for this flavor profile and distinguishes it from steamed varieties. There are said to be thousands of types of Lu Cha in China alone, so one must speak rather generally about a class of teas that includes such great variety.

A word of warning: while steamed teas (such as Japanese Sencha or Gyokuro) are commonly described in English as "grassy," I have found that this term can be somewhat offensive in Chinese contexts, where a grassy note might be an indicator of low quality tea. Instead, it is better to praise the nuanced, nutty flavors of Chinese teas rather than any sharp or grasslike notes, regardless of your personal taste preferences.

Production

Producers make Lu Cha in five steps:

  1. Xian Ye (鲜叶): We start with fresh leaves. Gathered from the plant, they look like another other fresh-plucked leaf at this stage.
  2. Wei Diao (萎凋): Producers spread out the leaves and allow them to wither, reducing the amount of water in the leaves and making more pliable.
  3. Sha Qing (杀青): Also known as "Kill Green", this step involved adding high heat to the leaves, which stops the oxidation process. 
  4. Rou Nian (揉捻): Producers roll the leaves, breaking cell walls and releasing flavor compounds. This step also reduces the moisture content, which prepares the leaves for the final step.
  5. Gan Zao (干燥): Drying. A final blast of heat dries up any remaining moisture, making it shelf stable and ready to be sent to drinkers.

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