As a part of a tradition dating back thousands of years, Chinese green tea is a staple in many Asian homes. In the culinary tradition of South China, green tea is served with food; elsewhere, it is often presented to cleanse the palate and is served when the meal is completed.

There are many different types of Chinese green tea. Many well-known teas are harvested in the Zhejiang province alone. A very popular variety is Longjing Tea, which is named for its origin in the Longjing area of Hangzhou. For optimal flavor, the leaves are harvested during the first two weeks in the season and picked by hand. When we are served Chinese green tea in Chinese restaurants, it is highly possible we are enjoying this most traditional variety. Grown in the Zhejiang province, the leaves are a curved yellow-green. Another popular Chinese green tea is Long Ding Tea, and is more commonly known by the name Dragon Mountain Tea. It is harvested from March to April of the year.

The Chinese green teas mentioned above are just a few of the varieties available. One should keep in mind that there are many Chinese provinces that grow green tea and like wine connoisseurs, we should appreciate that these teas each have different bouquets and compliment different Chinese cuisine. Unlike our Western idea of “eating on the run,” the tradition of enjoying Chinese green tea is a ritual in itself. Tea preparation and service are done slowly, and the tea is savored. Even if we cast aside all of the touted health benefits, the ritual practice of drinking Chinese green tea might aid our digestion by slowing down our eating habits.