What is Green Tea
Green Tea is becoming increasingly popular in the US Tea Market primarily due to the increased media attention about its many health benefits. As a result of minimal processing, green tea retains its natural appearance as well as high levels of the plant's healthy properties. Green tea is rich in EGCG (Epigallocatechin gallate) one of nature's most potent antioxidants.
Green teas palate varies dramatically (grassy and sweet, to nutty and roasted, to grassy and vegetal) due to plant varietal, season of harvest, soil, elevation, weather, cultivation and origin. Each region has its own distinct flavor and aroma. Green tea comes from leaves that are withered and then immediately steamed or fired to halt the active leaf enzymes that would otherwise react with oxygen. In China, this is generally done by roasting or pan-firing the leaves. In Japan, this is usually accomplished by steaming the leaves at a high temperature. During firing or steaming, the leaf is continuously rolled to and fro, creating the unique shape of the leaf (flat and needle-like, wiry and twisted, or pearl shaped). The Chinese style of processing tends to bring out a smooth, aromatic flavor while the steaming process yields a deep vegetal or herbaceous quality-–a characteristic prized in Japanese teas.
Green tea tends to be the most difficult category to brew correctly and can easily go bitter. The finer full leaf teas are less forgiving so a strict 1 – 2 minutes brewing type is critical for obtaining optimal flavor. Its medium to low caffeine content makes it a refreshing and healthy beverage that can be enjoyed throughout the day. Numerous studies showing extensive health benefits tied to drinking 2 to 3 cups a day are making Green Tea a top beverage of choice.
REGION OF ORIGIN
Teas are often classified by their estate or region-of-origin. As with fine wine, different regions produce teas with specific flavor profiles and characteristics.
CHINA
- For centuries the only exporter of tea in the world.
- China exports most of its black teas. Green tea is the preferred variety for local consumption.
- China’s finest teas come from the Yunnan Province.
|
Region |
Tea |
Characteristics |
|
Fujian |
Jasmine Pearl (Green) not exclusive to this region |
Tightly rolled fine green leaves and buds infused with the essence of fresh jasmine blossoms. Sweet, smooth, and clean. |
|
Anhuni |
Gunpowder (Green) |
Dried leaves are rolled tightly to look like small pellets/gunpowder. Soft honey or coppery liquor with an herb-like, smooth yet strong flavor. |
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Lung Ching aka Dragon Well (Green) |
Clear light yellow-green color. Gives well balanced aroma suggesting freshly cut grass and toasted chestnuts. |
JAPAN INSERT PHOTO OF MT FUJI _ in light box)
- 97 percent of teas are consumed locally in Japan.
- Almost half of Japan’s entire tea production is picked in the Shizhuoka region at the foothills of Mt. Fuji- the darker the leaves, the higher the quality.
|
Region |
Tea |
Characteristic |
|
Throughout |
Sencha (Green) |
Pale yellow infusion with light, delicate flavors, reminiscent of freshly mowed grass and sea breezes. |
|
Gyokuro (Green) |
Gyokuro tea leaves are very deep green in color. Its flavor is like seaweed and has a mellow, sweet and full bodied taste. |
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|
Matcha (Green) |
One of the finest teas in the world. Presented in a finely ground powder form. Smooth and perfect balance between aroma, tastes, and vision-has distinctly grassy flavor. |
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Kukicha |
Made from stems and stalks from the leaves of Sencha and Gyokuro, infusion is a pale yellow-green with a clean, sweet, and almost nutty flavors. |
|
Genmaicha |
Mixture of tea and hulled rice kernels. Gives a bright golden liquor with a nutty, slightly savory flavor. |
