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GREEN TEA

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Green tea  绿茶 [lù chá]
 

  1. Appearance
The tea leaves are mostly light green, jade green or dark green before brewing. The tea soups have different colors depending on the different types of green tea and water temperatures. These vary from light yellow, light green, golden, dark yellow to light red. The leaves are straight to curly according to the production process and leaf type.
 
  1. Taste
People who drink green tea experience the taste as extremely fresh and bit grassy, even a little bit bitter in his sweetness.
 
  1. Features
Green tea is unfermented (0%).  New buds are used as starting material. By using this method most of the natural substances are contained/ preserved (in comparison to fresh leaves dry leaves only lose 50% chlorophyll and 15 % of the tea polyphenol and caffeine).
 
  1. Functions / Benefits
-improves brain function
-increases fat burning
-improves physical performance
-lowers the risk of various types of cancer
-lowers the risk of Alzheimer’s and Parkinson’s
-less dental problems and risk of infection /reduces dental problems and lowers the risk of   infection
-lowers the risk of type II Diabetes
-reduces the risk of cardiovascular disease

 
  1. Brew temperature    
Green tea is brewed at a temperature of 80 - 100°C.
A general rule that can be applied is that the better the leaves are in quality, the lower the temperature that is needed to brew the tea.
   
Tips: never poor boiled water directly onto the thealeaves. It’s better to submerge the leaves in a little bit of cold water and to poor the hot water on the side of the teapot.

 
  1. Main types
You can find fried green tea, baked green tea, sun-dried green tea and steamed green tea.
 
  1. Famous varieties
Long jing, Bi luochun, Huangshan Maofeng, Lushan Yunwu, Liu An Guapian, Meng Ding, Taiping Houkui, Junshan Yinzhen, Guzhu Zisun, Xinyang Maojian, Ping shuizhu, Xi Shan, Yandang Maofeng, Huading Yunwu, Yongxi Huoqing, Jingting Luxue, Emei  Erui, Duyun Maojian, Enshi Yulu, Wuyuan Mingmei, Yu Hua, Mogan Huangya, Wushan Gaimi, Putuo Fo.


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