Quality green tea supplies your body with energy, is full of antioxidants and stimulates the nervous system. In addition to the positive effects already mentioned, it is also good for memory, increasing performance and maintaining a good mood.
Origin and processing of green tea
The origins of green tea began in China, dating back to 2737 BC. In the last few decades, the popularity of green tea has grown steadily. Most coffee and tea shops offer a variety of green tea drinks, from hot jasmine green tea to iced matcha. In addition to its versatile flavors, many health discoveries occur due to the high amount of antioxidants. The more we learn about this wonderful tea, the more impressive and beneficial it becomes.
The tea comes from the plant Camellia Sinensis. Whether black, green or white, the method of oxidation allowed during the drying cycle determines the color of the tea. Green tea is one of the leaves with a shorter drying time to prevent oxidation. Shorter drying times ensure that the leaves retain their green color. The next step is heating. Heating methods may vary depending on the technique and region. Chinese green teas use the pan method, where the tea is roasted in a big pan or wok, so they have a paler color. The Japanese method consists of deep steaming the teas, which gives them a brighter green color. The last step is to manually roll or twist the tea leaves to squeeze out excess water or sap.
A few favorite types of green tea
Gunpowder - This is the most popular type of Chinese green tea, grown in Zhejiang Province in China. Gunpowder got its name because the tea leaves are rolled up and have a specific taste.
Dragonwell (Long Jing) - Like Gunpowder, this tea grows in Zhejiang Province, China. The tea leaves are flat, have a clear jade shade and have a clean and delicate taste.
Sencha - the most common green tea from Japan and the one that is often considered "everyday tea". This tea is directly exposed to sunlight and processed by the method of boiling (decoction), which gives it a clear grassy taste.
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