Tea is the second most consumed beverage in the world. Tea’s flavor, taste, all make its way into one of the top beverages consumed. Tea consumption has its legendary origins in China during the reign of Emperor Shennong.
There are a lot of varieties in Tea and every variety serves its purpose. Coming to Green Tea, it is the healthiest form of tea on the planet.
Green tea is so good for you, it’s even got a few researchers raving.
There is something in the nature of tea that leads us into a world of quiet contemplation of life.
Camellia sinensis is the plant from which tea originates. One more surprising thing is that both black tea and green tea are from the same plant. It is how the processing of leaves takes place that defines how green tea becomes “green” and black tea becomes “black”.
There are about two major varieties of the Camellia sinensis tea plant from which the tea we drink is produced.
1. Camellia Sinensis Sinensis: This is a smaller-leafed variety native to China that is used to make green and white teas.
2. Camellia Sinensis Assamica: This is a larger-leafed variety first discovered in the Assam district of India and has been used to produce strong black teas.
What is Green Tea
Green tea is a tea that is made from Camellia sinensis leaves and buds that have not undergone the same withering and oxidation process used to make oolong teas and black teas. More information regarding the preparation of green tea is ahead.
As you could have noticed, there are many distinct types of green tea itself. It is because it depends not only on the processing method the tea producers use but also on the cultivation practices the tea growers use. A tea’s final flavor likewise depends on the “terroir” or environment we grow the tea in.
Green tea is mainly processed by two methods (i) Steaming and (ii) Panning. Leaf composition with around 80% of fine leaf is preferred for green tea manufacture. Taste of green tea is primarily determined by the choice of clone, time of plucking and cultivation method.
For green tea, we harvest the tea leaves from the Camellia sinensis plant and they are then quickly heated—by pan firing or steaming—and dried to prevent too much oxidation from occurring that would turn the green leaves brown and alter their fresh-picked flavor.
A brewed green tea is typically green, yellow or light brown, and its flavor profile can range from grass-like and toasted (pan-fired) to vegetal, sweet and seaweed-like (steamed). If brewed correctly, most green tea should be relatively light and only somewhat astringent.
Black tea leaves are harvested and allowed to fully oxidize before they are heat-processed and dried. During oxidation, oxygen interacts with the tea plant’s cell walls, turning the leaves the rich dark brown to black color that black tea is famous for, and exclusively altering their flavor profile.
The Japanese style of green tea is marked by steaming, where tea leaves are treated temporarily with steam heat within hours of plucking to both halt the oxidation process and bring out the rich green color of both the tea leaves and the final brewed tea.
The steaming process creates a unique flavor profile that can be described as sweet, vegetal, or seaweed-like. Some Japanese green tea may also be shade-grown during cultivation or roasted during processing, both to create more flavor characteristics. Steamed teas have a fresh grassy aroma which is appreciated for possessing an invigorating flavour. Furthermore, the steaming process takes only 30 seconds to accomplish.
The principal is simple: to cook the plucked leaves with steam as quickly and evenly as possible so as to stop any enzymatic activities in the leaves for subsequent steps of shaping and drying.
2. Pan Firing
The Chinese style of green tea is characterized by pan firing, where tea leaves are heated in a basket, pan or mechanized rotating drum to halt the oxidation process.
The leaves become a little fermented due to the pan-fired method. Also, the pan-fired leaves produce a more toasty taste compared to the vegetal taste found in teas that use the steamed process.
Green Tea Processing: Steaming/Roasting → Cooling → 1st Rolling → 1st Drying (110°C/70°C) → Final Rolling → Final Drying (120°C/80°C).
“It’s the healthiest thing I can think of to drink,” says Christopher Ochner, Ph.D. He’s a research scientist in nutrition at the Icahn School of Medicine at Mount Sinai Hospital.
Green tea’s biggest benefit? “It’s all about the catechin content,” says Beth Reardon, RD, a Boston nutritionist. Catechins are antioxidants that fight and may even prevent cell damage. Green tea is not processed much before it’s poured in your cup, so it’s rich in catechins.
It has been shown that green tea improves blood flow and lowers cholesterol. People who drank green tea had greater activity in the working-memory area of their brains. It has also been shown that green tea has also helped block the formation of plaques linked to Alzheimer’s disease.
Research published in the journal Psychopharmacology suggests that green tea can enhance our brain’s cognitive functions, particularly the working memory. Green tea looks to help keep blood sugar stable in people with diabetes. Because catechins lower cholesterol and blood pressure, they can help protect against the damage a high-fat diet can cause.
An analysis of published studies in 2011 found that consuming green tea, either as a beverage or in capsule form, was linked to significant but modest reductions in total and LDL or “bad” cholesterol.
So, I hope you got to understand the benefits Green Tea have, didn’t you? If yes, I am sure that you would surely like to buy one of our green tea products. You can click the button below and browse various green tea flavors you have.