A tea blog that isn't afraid to get wet.
Steaming is predominantly a processing technique used in Japan to stop the oxidation of the enzymes within the leaf. In short, steaming leave stops them from turning brown. Other countries roast the teas; each influences the taste of the tea in their own way. When it comes to steaming, however, the duration of the steam is pivotal in the production. Light, medium, and heavy steaming can result in a light and sweet, to thick and broth-like. You're likely to have only had a heavy steamed tea. If so, you're missing out.