Green Tea
Green tea is often lauded for the many amazing health benefits that it touts. However, in Asia, the birthplace of tea, green tea is widely enjoyed not only for medicinal effects, but for the many dimensions of flavor that can be experienced through the different varieties. In China, there are nearly as many varieties of green tea as there are towns.
In this lesson, we'll provide an in-depth look at the most popular of all varieties of tea worldwide, green tea. We'll discuss the growing regions, processing, taste and some interesting historical facts to provide a deeper knowledge of this delicious variety.
Green tea is produced primarily in China and Japan, where it is a celebrated beverage. Types of green tea vary significantly, depending on how the teas are dried, what products are added, and where it is grown.
The Chinese have known about the medicinal benefits of green tea since ancient times, using it to treat everything from headaches to depression. It is these amazing claims that led scientists to study green tea. The results of these studies brought forth a new wave of popularity for green tea that continues to this day.
The secret of green tea lies in the fact it is rich in catechin polyphenols, particularly epigallocatechin gallate (EGCG). EGCG is a powerful anti-oxidant: besides inhibiting the growth of cancer cells, it kills cancer cells without harming healthy tissue. It has also been effective in lowering LDL cholesterol levels, and inhibiting the abnormal formation of blood clots. The latter takes on added importance when you consider that thrombosis (the formation of abnormal blood clots) is the leading cause of heart attacks and stroke.
To date, the only negative side effect reported from drinking green tea is insomnia due to the fact that it contains caffeine. However, green tea contains significantly less caffeine than coffee. Further, because of the way the caffeine in tea is chemically bound, it is absorbed more slowly into the bloodstream delivering a less jittery peak, a longer period of alertness, and no crash at the end.
There are many different varieties of green tea, in that nearly every town that grows green tea gives it their own twist. The more popular varieties of green tea include Dragonwell (also known as Lung Ching), Genmai Cha, Gyokuro, Gunpowder, Hojicha, Pi Lo Chin and Sencha, just to name a few.
In China, traditional hand-making methods are still employed in many places, particularly in the manufacture of the finest green teas. However, in Japan, most green teas are plucked by a machine. One of the more interesting results of this machine-plucked process is a tea called Kukicha. This nutty-flavored tea not only includes the delicate tea leaves, but also the twigs.
Green teas taste best when prepared with water that is cooler (not boiling, 180F) and steeped for one to three minutes depending on the variety. Recommended ratio is one teaspoon per 6 ounce cup of water for the relatively heavy Japanese greens (Sencha) and slightly more for the light Chinese greens (Pi Lo Chun). Remember to use cooler water. Otherwise your tea will taste bitter. If using a kettle, water is ideal when the air bubbles begin to form at the bottom of the kettle.
However, green tea should not only be viewed as a drink chugged solely as a medicine. Many different dimensions of flavor can be achieved through a cup of green tea. Because they differ so greatly in flavor, a trip through the world green tea as sure to provide a delicious journey that will reward your body as well as your taste buds.
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