• WHAT’S SO SPECIAL ABOUT GREEN TEA?

  Filed under Japan Muse, Tea
  May 22

  

  Green Tea is much more than a refreshing beverage; it provides many prove health benefits as well. The Chinese and Japanese have enjoyed green tea’s healing qualities for thousands of years but it hasn’t been until recently that scientific research has proven the health benefits of drinking tea.

  All teas (Green, black and oolong) are harvested from the same plant (Camellia Sinenis). The method of processing creates the different types. Green tea contains highest content of various antioxidants compounds (polyphenols) that have been proven as beneficial in fighting certain cancers, to help lower cholesterol levels and blood pressure, to help prevent food allergies, to reduce the risk of flu and infections, and to reduce the effects of aging. Vitamins C and E ad beta carotene are also prevalent in green tea. Enough fluoride is found in green tea to help reduce plague formation and bacterial infections in the mouth. The caffeine content found in Green tea is about a quarter to an eighth that of coffee ad les than a can of cola but varies with the brewing time.

  Green Teas as varied and unique as wines. Their uniqueness depends upon the growing region, the season’s weather, time of harvesting ad type of processing. Many varieties are available in multiple grades. The majority of green tea came from Japan, China or India. Processing of the tea varies between the different regions so this is just a basic overview. The finest teas come from the most aromatic, young, top two leaves and the unopened leaf bud of the plant. After picking, the leaves are spread out in the hot air to wither. Once they are soft, they are traditionally pan-fried in woks. In Japan, they may be steamed. This prevents the leaves from oxidizing (fermenting) as occurs in black tea. The leaves are then rolled to give them durability, their characteristic shapes: twisted, curly or balled, and as a means to regulate the release of natural substances and flavour when steeped. The final step dries the leaves by firing. This stabilizes the natural fragrances and flavours and preserves the green colour. The objective of processing the tea leaves into green tea to preserve the health, natural and active substances.

  
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