Green tea (lu cha) is made by cooking (or baking) young tea leaves, either in an oven or a specially made wok known as Ding. In China, is dried in an oven or wok fried, In Japan the tea is typically steamed. The baking process helps to maintain the color of the tea, and provides for a fuller flavor and body. Fried green tea is characterized by nutty, sweet and herbal flavors. Steaming (Japanese tea) provides a more vegetal flavor, spinach, seaweed etc, steamed tea can be cloudy. The colder you steep the green tea, the less bitter.
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