How to choose a good green tea when buying. What is the most healthy tea for health The most delicious and healthy green tea

Do you still not believe in the magical (read, beneficial) properties of green tea? We hope that we will be able to convince you. And you will drink it at least once a week. And it would be better every day. Because he:

satisfying because it is rich in protein. This feature was noticed by English tea experts working at the royal court. Depending on the variety, it contains from 15 to 25% protein. Perhaps that is why in China and Japan tea leaves are actively used in salads, soups and stews with meat.

has a fat burning effect. British scientists conducted an experiment. The subjects were divided into two groups: in one group, people took dietary supplements with green tea, in the second - a placebo. In subjects from the first group, fat burned 17% faster, despite the fact that the diet and physical exercise were the same. In addition, participants in the "tea" group, improved insulin sensitivity, glucose tolerance and decreased cholesterol.

useful. The leaves of the tea bush contain about 300 compounds. Some of them have not even been explored yet. For example, tea rubigins could not be isolated even at the molecular level. But with the main ones everything is more or less clear.

What is in a cup of green tea?

Caffeine- gently tones, increases physical and mental activity, relieves fatigue, has a slight diuretic effect.

Complex of microelements(potassium, phosphorus, iron, manganese, barium, iodine, nickel, boron, copper ...) - stimulates metabolism, has a beneficial effect on many processes in the body.

Tannins- remove toxins from the body and strengthen the walls of blood vessels.

Theanin is a unique amino acid. In the company of caffeine stimulates the brain.

Catechins- these powerful bioactive compounds are the most valuable thing in tea. They make the walls of blood vessels more elastic, prevent the development of atherosclerosis, reduce the risk of cancer and destroy free radicals. And in the USA, the use of green tea extract for Alzheimer's and Parkinson's diseases is patented.

How to drink green tea?

Green tea is best drunk fresh. Vitamins and proteins in yesterday's tea leaves are not preserved. But a two-three-day infusion is very effective in the treatment of intestinal infections.

The optimal time for tea to infuse is 3-5 minutes. You should not “pickle” the leaves longer, otherwise the drink will become bitter. But in general, there are a great many ways of brewing.

In Japanese. The leaves are ground into powder in a special porcelain mortar, then poured in small portions into a pre-warmed porcelain teapot. Add hot (60ºС) water and whisk the drink with a rice whisk until the consistency of liquid sour cream. It turns out strong and tart. Proportions: 100-120 g of tea leaves per 500 ml of water.

In English. Tea is brewed with boiling water (1 teaspoon of tea leaves per 150 ml of water, 2 teaspoon per teapot. While the drink is infused, 2–3 tablespoons of warm milk are poured into preheated cups and only then tea is added. There is an opinion that milk protein reacts with catechins and neutralizes their benefits.

In Russian. 1 tsp for 200 ml of water. The tea leaves are poured into a warmed porcelain teapot and poured with boiling water about a third of the volume. After a couple of minutes, top up and keep the kettle under a napkin for a while. If the drink is too strong, you can dilute it already in the cup. hot water.

In Chinese. 4–5 g of tea are poured into a special gaiwan cup with a lid and immediately poured with hot water (90–95ºС) to half the volume. Infuse for two minutes (for some varieties - four minutes), pour into a bowl and drink without sugar and seasonings. Then everyone repeats (high-quality tea can and should be brewed 4-5 times). It is believed that this method allows you to get the maximum benefit from the drink.

Important clarification!

Contrary to popular belief, green tea bags are just as good as loose leaf tea. And sometimes even better. The larger the leaves, the more time it takes to useful material moved into the water. Therefore, if you want green tea, but you don’t have time to mess with it for a long time, it’s better to take tea bags. The leaves here are crushed almost into dust and therefore catechins and other valuable compounds will be released to the water faster.

How much tea do you need to drink to...

…increase performance? 3 cups in the morning will provide a dose of theanine that will help you stay focused all day long.

…reduce cholesterol and protect against atherosclerosis? 2 cups a day will reduce the risk by 46% and 4 cups by 69%.

Is it possible to compare green and black?

"I've seen packages that green tea contains 20 times more catechins than black tea," says Dr. Engelhart, chairman of the coffee and tea working group at the German Standards Institute. - If we compare, then not abstractly black and green, but specific varieties. Yes, green tea catechins are indeed biologically more active. But this is far from the only important tea indicator. There may well be more other beneficial substances in black or red tea.”

Shelf life of green tea

Tea does not tolerate dampness, excessive dryness, sunlight, extreme cold or heat. It is best to keep it in a tightly sealed tin in a cupboard at room temperature (17-25ºC). Studies by staff members of the Faculty of Chemistry at St. Petersburg State University have shown that under such conditions, the amount of catechins is preserved even after 5 years. But essential oils disappear over time, so fresh tea is more aromatic and tastier, but not necessarily healthier.

Strong decoction of green tea can be used
as a lotion: it perfectly cleanses and tones the skin

Trips to Southeast Asia have become fashionable, but are still considered exotic and educational. Local culture, cuisine, wardrobe features amaze tourists from different countries. Travelers in China, Japan and Korea have probably come across the friendliness of Asians and their ability to welcome guests. Once in a house, office or entering a restaurant, the first thing that a visitor will notice will be a kind host bringing him green tea.

Northern Europe loves licorice lollipops, England cherishes an afternoon snack at 5 pm, and in Asian countries, many delicacies and sweets are made on the basis of green tea. This tradition goes back many millennia. Green tea is mentioned in ancient tracts that tell about the dynasties of rulers and the development of the tea industry.

Many do not know that green tea is made from the leaves of the same plants as black tea. The difference in color and properties is acquired during their processing. Leaves for black tea wither, ferment and dry longer and more thoroughly than for green tea. As a result, many healing properties they lose.

Green tea better preserves the characteristics of a plant from which the upper leaves and bud have been plucked.

It is prepared quickly after harvesting to prevent the greens from withering and oxidizing. Collected leaves on the same day are steamed for 2-4 minutes. in special apparatus, then the tea is dried for one hour in the sun or in a room designated for this purpose.

By crushing or twisting the leaves, the tea leaves are given the shape characteristic of each type of tea. Then they are finally dried or fried individually or with additives that give the flavor different shades.

Much of the harvesting and production of green tea is done by hand. Most varieties are made from camellia sinensis.

Compound

Green tea contains several thousand substances and compounds that have a beneficial effect on the human body. Nutritionists believe that a cup of this drink is healthier than a dish of broccoli, carrots and other vitamin-rich vegetables.

What does the plant and drink contain?

1. Vitamins. Tea contains vitamins of groups B, A, C, PP. They strengthen the body and increase immunity.
2. Caffeine. This alkaloid stimulates the physical and mental activity of a person. Also, alkaloids have a diuretic and vasodilating effect.
3. Essential oils. The oils give green tea its aroma and rich taste. Women have long understood their benefits for firming skin and restoring hair smoothness.
4. Amino acids. They improve metabolic processes and restore nervous system, and theanine does not allow excess caffeine to enter the bloodstream, due to which it calms the nervous system.
5. Microelements. Green tea contains potassium, copper, iodine, magnesium, necessary for the functioning of the body.
6. Catechins. These substances are powerful antioxidants, slow down the aging of the body, lower cholesterol and burn fat.

After learning about the beneficial substances contained in green tea, it seems that it is time to start drinking only it. To understand what ailments the drink protects best from, a careful study of its properties and determination of the optimal amount of tea drunk per day will allow.

The benefit from it must be significant, and the harm or side effects reduced to a minimum.

For the nervous system

Green tea helps to overcome depression and stress. The amino acids included in its composition have a beneficial effect on the depleted nervous system. In case of strong shocks, it is worth diluting it with milk so that the effect is stronger.

1-2 cups of green tea will help you concentrate better. This is a good tool during exams or force majeure at work. The drink will not only relieve excessive stress, but also improve mood.

For the endocrine system

Iodine is one of a long list of micronutrients found in tea leaves. It directly affects the number of hormones secreted endocrine gland. For diseases endocrine system associated with iodine deficiency, green tea is indispensable. Nevertheless, it should be borne in mind that it will enhance the effect of prescribed drugs, so you will have to strictly observe the daily allowance of tea.

If the metabolism in the body is disturbed so that iodine is in excess, green tea should not be drunk.

Vitamins and minerals concentrated in green tea leaves strengthen the walls of blood vessels. It prevents the formation of cholesterol plaques. Some varieties increase blood pressure. Any strong solution of green tea has the same effect.

A weakly brewed drink, on the contrary, will lower the pressure. With prolonged use of green tea, it can drop too much, causing weakness and dizziness.

Excess fluid in the body disrupts the normal functioning of the cardiovascular system, so the diuretic properties of green tea are very important for swelling.

It also dilates the vessels of the brain, which reduces migraine headaches.

For ear and throat

Any kind of green tea will be an excellent protection against seasonal colds and even viral infections. Catechins are removed harmful substances from the body before they have had time to infiltrate. If a person is sick, a few cups of green tea will keep bacteria from multiplying and speed up recovery. In addition, the drink mobilizes the body's forces required to resist infection.

With a strong solution of tea, rinse the sinuses with rhinitis, the throat with sore throat, and wash the eyes with conjunctivitis.

For digestion

If a person is severely motion sick in a car, it is worth trying to chew slightly soaked green tea leaves at the beginning of the trip. It harmonizes the work of the brain, and unpleasant sensations will recede.

A few cups of strong tea will help with indigestion due to its antibacterial properties. It is indispensable for the digestion of fatty foods or when overeating. Losing weight should drink a cup of green tea before eating, and the feeling of hunger will dull. Thus, it will be easier to reduce the portion.

The drink effectively cleanses the body of toxins and toxins. First of all, this applies to the stomach and intestines. Having established metabolic processes, it will be possible to significantly reduce weight.

In the menu of most diets, along with pure non-carbonated water, green tea is included. According to the reviews of those who are losing weight, the process is much more comfortable with it, as it reduces the feeling of hunger, but the benefits of the drink are not only this.

By replacing juices, coffee, fruit drinks with green tea, you will be able to lose 4-5 kg ​​in a month without hunger strikes. Tea speeds up the metabolic processes of the body, cleanses it and produces a diuretic effect. After a week of drinking the drink, the body will acquire a graceful shape due to the loss of excess fluid.

It must be remembered that a large number of green tea can harm, so you need to drink it in combination with clean water. Adding sugar to tea during the diet is excluded. A fasting day with green tea diluted with skim milk will allow you to feel lightness in your body by the evening.

Potential harm of the drink

The benefits and harms of green tea appear depending on its daily dose and the body's susceptibility. Too much caffeine will disrupt your heart rate and digestive system. Amino acids irritate the walls of the stomach, and a high concentration essential oils harm internal organs.

All negative consequences can be avoided by limiting daily allowance consumption of green 3 cups.

In ancient times, green tea was exclusively medicine. It began to be consumed as a thirst-quenching drink after a long period of time. In China, it is often combined with ginseng root, believing that such a mixture is an ideal remedy for health and longevity.

Contraindications for use

Pregnant women and nursing mothers who have not previously consumed green tea should not include it in their diet. The body is already stressed due to the delicate situation, so it can react negatively to New Product. Green tea will make it work for wear and tear, which is unnecessary during pregnancy and lactation.

The elderly should drink no more than one cup of tea in a few days, as it can harm the joints with gout and. At the same time, it will be an excellent prevention of Alzheimer's disease, so you do not need to completely abandon the drink.

Chronic diseases in severe form are also a contraindication for the use of green tea. Stomach ulcers and gastritis will aggravate, especially if you drink tea on an empty stomach.

People who are too sensitive to caffeine should not drink green tea at night. This will cause insomnia or nightmares, because the brain will continue to work actively. The drink will bring more benefits in the morning, when you need to recharge your energy for the whole day.

Residents of Southeast Asia divide green tea into ordinary, medicinal, high-mountain oolong, ground-aged pu-erh, etc. There are also elite varieties that are expensive even in China, where the largest volume of tea is grown and produced in the world. This is due to their complex manufacturing.

1. For example, the famous pu-erh from the Yunnan region matures for more than 20 years to acquire special medicinal properties.
2. One of the rarest and non-exported to the foreign market is the variety junwu. It is grown on the northern slopes of the mountains in the damp regions of the country. In famous Chinese restaurants, he leads the tea menu.
3. From the pearl varieties of green tea, tourists willingly choose gunpowder. Its tea leaves are twisted into small balls resembling pearls. Their aroma is very gentle and pleasant. A few twisted balls are enough to make tea brewed in a cup strong.
4. The amber color of the infusion is given by the variety maojian. For its production, only the top leaf and bud are harvested. It has not only an unusual shade, but also an exquisite taste.
5. Tochu- Another Chinese variety of tea, which is distinguished by the ability to quickly remove toxins from the body. It is indicated for people who want to reduce body weight.

In Japan, only green tea is produced. The most popular variety is sencha, outwardly resembling coniferous needles. He has a slight bitterness. There are many types of sencha, among them there are varieties of black tea.

Georgian plantations are located north of Asian ones, so fewer plants are grown there, but varieties such as "Bouquet of Georgia" and "Extra" have been known since Soviet times. Until now, depending on the quality of processing, green tea is assigned numbers from 10 to 125. The larger the number, the better the tea.

Rules for brewing and drinking

Each type of green tea has its own culture of brewing. Regular tea is served in cafes and restaurants. There are a lot of varieties of it, and each has a complex name, but Americans and Europeans remember the one they like in the form of tea leaves and aroma.

Most often, jasmine or other dried fruits are added to tea for daily meals. small flowers. Such a drink practically does not affect the pressure, it can be drunk in unlimited quantities. Brew it directly in a glass or cup, throwing half a teaspoon of tea leaves to the bottom and pouring boiling water. True, especially sensitive people can feel light and weak.

In China, the tea ceremony is popular among tourists, when people sit around a table carved from a tree root. The master in front of them brews tea in a teapot and pours it into small cups.

Mostly for the tea ceremony, oolong varieties are used, which increase the tone of the body, but at the same time, pressure. They also contain a lot of caffeine, which can cause insomnia.

The first water used to brew oolong is poured directly onto the table so that the wood gives aroma. Sometimes a second one is also poured out so that the tea completely gets rid of bitterness. Such a ceremony demonstrates the owner's respect for the guests, to whom he wants to serve the most delicious drink.

After the third brewing, green tea is poured into clay cups and offered to visitors. High-quality oolong allows brewing 6-7 times, and its taste remains the same rich.

Green tea with ginseng root is used as prescribed by a doctor. Pu-erh tea is milder in terms of its effect on the body and is better absorbed. It enhances brain activity and slows down aging. When choosing a pu-erh tile, you should pay attention to the absence of voids in it and the specific aroma.

Pu-erh smells like black soil and dried fruits, because elite teas have been ripening in the ground for decades. 7-10 g of pressed tea is enough for 250 ml of water. Putting a piece of tile in a clay or porcelain cup, fill it with a small amount of hot, but not boiling water and soak for about 10 minutes. Then drain the resulting solution and water at a temperature of 90-95 ° C.

Since green tea is a special pride of Asians, they are ready to discuss its properties for hours. Let it be in bad English or Russian, but tea sellers will explain how the selected variety affects a person. They will also open a jar and let you smell its aroma, and then brew a small teapot for testing.

Refusing food is the height of disrespect. You should definitely try a drink from a small cup and thank the owner of the shop.

Often tourists choose "tea" in the form of a flower blooming in a transparent glass of hot water. This is a very beautiful and unusual sight, but Asians look with bewilderment as foreigners drink liquid from a container with a flower. It is quite pleasant in taste, but is intended primarily for decorating the table during a festive dinner or tea ceremony.

Overdried, old tea loses its smell and, having felt the absence of aroma, you should not buy it. Gently refusing, it is better to look for better quality tea.

Conclusion

Some do not believe in the ability of tea or other dried and brewed plants to have a significant effect on a person's condition. Having tried certain varieties of green tea, they will change their minds, because the drink will almost instantly increase or lower blood pressure, have a calming or tonic effect, and also soothe a sick stomach.

With it, you can lose weight and get rid of a cold. The main thing is to be more attentive to the signals given by the body. If he reacts sharply to green tea, you should drink in such volumes that the drink brings only benefits and a good mood.

My name is Julia Jenny Norman and I am an author of articles and books. I cooperate with the publishing houses "OLMA-PRESS" and "AST", as well as with glossy magazines. Currently I help promote virtual reality projects. I have European roots, but I spent most of my life in Moscow. There are many museums and exhibitions that charge with positive and give inspiration. In my spare time I study French medieval dances. I'm interested in any information about that era. I offer you articles that can captivate a new hobby or just give you pleasant moments. You need to dream about the beautiful, then it will come true!

Many choose green tea for its beneficial features: help in losing weight, improving digestion, rejuvenating the body, etc. In addition, when properly brewed, this drink is very pleasant to drink. Good green tea relaxes like a glass of wine, refreshes like a cool shower, and warms like a warm sunny day.

But like wine, green tea comes in a very wide range of varieties, brands and prices. In this article we will tell you which green tea is better to buy, how they differ different types and how to brew this drink in order to get the maximum benefit and pleasure.

Which green tea is best? Important Features

If you are concerned about not only the taste, but also the usefulness of the product, then first of all you should give up bottled and flavored drinks. Only natural green tea, which has undergone a minimum of processing before hitting the counter, contains a lot of antioxidant catechins. For comparison, a 0.5 liter bottle contains only about 15 mg of catechins, in the same volume of flavored tea - up to 45 mg, while regular green tea has an impressive 125 mg of catechins (an average of 25%!).

What else should you pay attention to when buying?

1. Brand and price

The truth is that tea is different from tea, and you should not expect a rich and rich taste from the cheapest brands, no matter how you brew it. Good green tea is much less bitter, and much more sweet and aromatic. As a rule, it is characterized by a certain viscosity and an aftertaste that remains on the tongue for several minutes after a sip.

How is this achieved? The whole thing, of course, is in the manufacturing process.

As soon as the tea leaf is plucked from the bush, it begins to oxidize. Like the fruit of an avocado or banana after being sliced, plucked tea leaves begin to darken and eventually become black tea. To get green tea and retain as many nutrients as possible in it, you need to stop the oxidation process as soon as possible by baking in the oven, languishing and / or steaming the leaves.

How this processing was carried out ultimately decides what taste and aroma the tea you buy will have. This is no less important than the growing conditions, and it is the high quality of this processing that distinguishes the expensive products of world brands.

2. Freshness of green tea

Due to the specifics of its production described above, green tea cannot be stored for as long as black tea. All the time of its storage, it continues to lose nutrients and taste.

If you buy green tea in bulk, try squeezing and rubbing a small amount of leaves between your fingers and smell it - the freshest teas have a grassy, ​​almost sweet aroma.

The shelf life of packaged tea is on average 6 months from the date of packaging. In any case, remember that it retains its properties no longer than 2-3 months after opening. Store it in a dry, dark and cool place.

3. Country of origin

A study published in the Journal of Toxicology in 2013 found that most green teas contain some heavy metals such as lead, arsenic, cadmium and aluminum. Organic green teas tend to contain more lead, aluminum and cadmium than regular green tea, but less arsenic. At the same time, it was noted that teas from China differ most high levels aluminum and lead. Whereas teas from Sri Lanka score very low and teas from Japan score moderately for all four of these contaminants. Thus, Ceylon green tea by far the safest to use.

Choosing a good green tea: 8 best varieties

And yet, Japanese and Chinese tea brands today are much more promoted and popular. Take at least the latest fad of all lovers of healthy drinks - matcha green tea powder.

Let's take a look at the features of the 8 TOP varieties and types of green tea.

1. Japanese Sencha tea

Selected freshly picked leaves are steamed to stop oxidation. As a result, the tea acquires a spicy character and subtle bitterness, which is combined with the aroma of grass, pine needles and melon. Traditional asamushi (lightly steamed) sencha leaves a yellow color and a sweet smell when brewed. A newer style of steaming, fukamushi (heavily steamed), is darker in color and less aromatic, but bolder and richer in flavor. Both of these Japanese green teas are available in a wide range of prices to suit every budget.

2. Longjing or Dragon Well

The most prized, the "Famous Tea of ​​China," Longjing has a mild and sweet aroma with almost chestnut notes. The leaves of this tea are hand-roasted in large woks to stop fermentation, and this careful roasting brings out the rich and refreshing taste of asparagus and pea shoots. Longjing Chinese green tea is also available at various prices. The highest quality product is distinguished by the fact that it was harvested in the spring and has short and dense leaves of a pale green-yellow color, sometimes with a thin layer of fluff.

3. Biluochun

Another popular (and more affordable) Chinese green tea, biluochun has a distinct flavor with a less chestnut and more vegetable flavor that is reminiscent of a dish of edamame, steamed soybean pods. Experts agree that the best biluochun green tea comes from Taiwan, where it has larger leaves and a strong, viscous flavor with hints of pineapple.

4. Gyokuro

To make this Japanese green tea, gyokuro bushes are shaded 3-6 weeks before harvest, which causes them to produce additional nutrients such as chlorophyll and theanine. This gives the tea an exceptional health, as well as an aroma and taste with a hint of seaweed. It is worth noting that this tea has fewer useful catechins, but since they give bitterness, the taste of tea only benefits from this.

5. Laoshan

A good Laoshan green tea from Shandong province has a thick texture and a refreshing spring taste with hints of green peas and creamy biscuit.

6. Houjita

This Japanese tea contains even less caffeine than most other green teas. At the same time, it is characterized by a thick woody aroma, which will definitely appeal to coffee lovers.

7. Genmaicha

Genmaicha is one of the budget options for Japanese sencha tea, supplemented with rice or sorghum for an interesting taste and aroma. This variety does not have the sweetness and viscosity of high-end sencha, but its richer character makes genmaicha a great alternative to coffee in the morning. In addition, it is able to calm the stomach well after eating.

8. Matcha

Despite the fact that this Japanese powdered tea has become fashionable in our country only now, its origin is very ancient. The practice of grinding tea into powder dates back to the Song Dynasty (circa 1000 AD). Today, matcha is made from premium gyokuro-type leaves that are carefully processed to achieve a bitter sweetness and a unique creamy texture. Since this drink loses its beneficial properties very quickly, it is best to store it in the refrigerator. You can also add it to smoothies, desserts, baked goods, and even ice cream.

How to brew green tea correctly?

Good green tea should also be properly brewed. For many varieties there are separate ways cooking, we will give here classic recipe With step by step instructions How best to brew green tea:

1. Heat water to 70-80°C. Note that this is well below the boiling point of water, which is 100°C!

Start by heating the water until it starts to boil but not bubbling. Here its temperature is about 90 °C. Pour this water into an empty teapot and let it heat it up for 1-2 minutes. This will simultaneously lower the water temperature to 80 °C.

1. Pour the water from the kettle into the empty cups. This will cool her down even more.
2. Measure the right amount of dry tea. The average ratio is 0.6 grams of sencha leaves for every 30 ml of water. Divide the volume of your teapot by 30 ml, and then multiply the resulting number by 0.6 g. For example, if the volume of the teapot is 300 ml, then the required amount of tea is (300/30) ml * 0.6 g = 6 g. To measure it, use a teaspoon, where an average of 4 g of tea is placed. That is, in this case, for 300 ml of water, we need 1.5 teaspoons of dry leaves.
3. Pour over hot water from the cups back into the teapot (already with leaves inside) and cover it with a lid. Ordinary green tea is brewed for 1.5-2 minutes. For asamushi tea, the brewing time is about 1 minute, for fukamushi it is from 30 to 45 seconds.
4. Start pouring the tea a little at a time into each cup, moving evenly from one cup to the next. When you have finished pouring, place the teapot with wet leaves so that the lid is only partially covering it. You can then re-brew this tea 2 or 3 more times, reducing the steeping time first to 1 minute and then to 30 seconds.

Good afternoon, dear readers!

About 5 years ago, a friend gave me a beautiful tin with a picture of a dragon and the inscription “milk oolong”, saying that this is the best green tea. I have never been a fan of green tea, therefore, having put the jar in the closet, I completely forgot about its existence, until at one fine moment all the brewing was over at home. It was late, I did not want to go to the store, but I wanted tea. That's when I came across this jar.

Having brewed as recommended in the description, I received a drink of a pale yellowish-green color with a delicate creamy aroma. The taste seemed peculiar and incomprehensible to me. With this feeling, I went to bed. And in the morning I woke up with the realization that this is the most delicious tea I have ever tasted.

Thus began my acquaintance with green tea. I wanted to learn more about this wonderful drink and understand how to choose it correctly.

What is green tea and how is it different from black tea?

It turns out that green tea comes from the same plant as black tea. It's just handled differently. In the process of collecting, a couple of upper leaves are torn off, twisted and withered, after which juice appears on their surface.

From interaction with oxygen, tea leaves begin to oxidize. This process is called fermentation, which is usually expressed as a percentage. The final result depends on its intensity - it will be green tea or black.

In order to stop the oxidation process in time, tea leaves are hot dried at temperatures up to 150 degrees for 15-20 minutes or roasted. For green tea, the traditional degree of fermentation is 3 - 10%, for black - 90 - 100%.

Where is green tea grown and harvested?

China is considered the birthplace of tea, where it began to be consumed as a drink in the 5th century AD. e. and since then carefully keep all tea traditions. Extensive plantations are located on the slopes of the mountains, where the ideal microclimate allows for a rich harvest.

The green tea season is spring and summer. Tea leaves are harvested in China with particular care, taking into account the temperature and humidity of the air, and for some varieties, the time of day.

Tea has been cultivated in Japan since about the 9th century AD. e. And only green, other varieties are not produced. Most plantations are located in the southern prefectures. Tea leaves are harvested different time year, for individual varieties along with twigs.

Sometimes the bushes are shaded with bamboo or straw canopies to limit the process of photosynthesis. This technology is required by some types of Japanese green tea. Leaves are harvested manually and mechanically.

Tea production is quite developed in Sri Lanka. Green tea has been grown here since the middle of the 19th century. Plantations are located in the southern part of the island, high in the mountains. It is usually collected by women. As a result of such a laborious method, elite varieties are obtained that are in demand all over the world.

Since the end of the 19th century, green tea has been cultivated in Georgia as well. A variety of Georgian varieties have been popular since Soviet times. The main plantations are located in the northwest. The mild warm climate allows harvesting from May to September. For green tea, manual assembly technology is used.

How green tea is packaged

After collection and processing, the tea leaf is sorted. The same batch can be divided into large-leaf and small-leaf varieties, as well as tea crumbs. The packages of tea are laid out in special workshops according to strictly regulated technology.

The quality of the packaging depends on the safety of the tea leaves themselves, and their beneficial properties. The container material is the most diverse: wood, metal, glass, foil paper. The standard package volume of loose leaf tea varies from 25 to 250 g, ground tea for filter bags - from 2 to 4 g.

Rating of the world's most popular tea varieties

Chinese green tea

We can talk endlessly about Chinese tea brands, as they are traditionally of excellent quality. The country with the richest tea traditions supplies the whole world with this magical drink and teaches us the culture of tea drinking.

Longjing

Longjing is considered the most popular variety. We can say that this is a national treasure, its history goes back more than 1,000 years. The leaves are flat and even, elongated, have an olive hue and a unique aroma.

The drink that is obtained from it is rich in antioxidants and amino acids, calcium, fluorine and magnesium, vitamins B and C. It invigorates and tones, increases efficiency, and slows down the aging process. It is chosen by true connoisseurs and connoisseurs of Chinese tea.

Chun mi

This most exported variety of Chinese green tea is very popular in Europe. It belongs to the premium segment, but at the same time it is inexpensive, strong, has a tart taste and a bright floral aroma. The crescent-shaped leaves, when brewed, give an amber-colored drink.

Gunpowder

Shiny leaves, twisted into small balls, resemble a fraction. When brewed, the drink turns bright yellow, with a taste of mint, honey and hints of pepper. This is one of the most popular varieties in the world.

Japanese green tea

The Japanese produce green tea mainly for the domestic market. Only a small part of it is exported.

Senya

Sencha is the most widely used green tea in Japan. Pistachio-colored leaves are tightly twisted into the thinnest tubes. When brewed, the drink turns out to be a pale green color with a delicate woody aroma and a sweetish, moderately tart taste.

Gyokuro

One of the elite Japanese varieties. The one whose bushes are shaded three weeks before harvest, due to which the amount of tannin in the leaves is reduced, and the drink ceases to be bitter, acquiring a mild taste and delicate aroma.

matcha

This type of tea is considered exclusively Japanese drink. Tea leaves after special treatment are ground into a powder, which is whipped with a whisk when brewing. Thick foam on the surface of the drink is its characteristic feature. The taste of this tea is unlike any other. To understand what it is about, you must definitely try it. In Europe, this tea is chosen by lovers of the exotic.

Ceylon green tea

Sri Lanka has a rich tradition of organic organic tea cultivation. Large batches of elite Ceylon varieties are distributed all over the world, and the image of a lion with a sword on the packaging guarantees impeccable quality.

Pearl of the Ocean

Such a romantic name is a variety of green large-leaf tea from Sri Lanka. The leaves are not strongly twisted, bloom beautifully when brewed, saturating the drink with a tart taste and exquisite floral aroma.

Green with soursop

This exotic variety is distinguished by the specific processing of the tea leaf. After twisting, fermenting and drying, the leaves are soaked in sausep juice extract. It is such a tropical fruit with fragrant, creamy flesh that ripens on trees about 9 meters high and is widely used in cooking.

The finished drink has a pronounced fruity aroma of strawberries and pineapple, a pleasant astringency and a rich aftertaste.

Georgian green tea

Georgian green tea has a lot of fans. The range is quite rich - about 20 varieties and it continues to expand. In addition to decent quality, Georgian tea has a very affordable price.

Bouquet of Georgia

This is the best Georgian green tea. Assembled mainly by hand and meets international quality standards. For the most complete disclosure of the bouquet of this variety, it is recommended to warm the teapot before brewing.

Green Extra

This large-leaf tea is almost not inferior in taste to the Bouquet of Georgia. The drink is quickly brewed and turns out to be strong, rich, with a pronounced aroma of fresh herbs.

Special varieties of green tea

Separately, it is worth mentioning varieties whose fermentation does not quite correspond to green species.

White

White tea has a degree of fermentation of 3 - 5%. Young buds with white pile and unopened upper leaves are harvested from the bushes. The collected raw materials are only slightly withered and dried almost immediately. As a result of such gentle processing, all valuable microelements and vitamins are preserved in the leaves as much as possible.

The finished drink contains essential oils, polyphenols and has a number of healing qualities:

• neutralizes the harmful effects of ultraviolet rays;
• removes excess fluid;
• speeds up metabolism;
• reduces the risk of developing cancer;
• cleans blood vessels from cholesterol plaques.

White tea belongs to the elite varieties, produced mainly in China. The most popular variety is White Peony.

Oolong

Oolong is a cross between green and black tea. The degree of its fermentation is from 20 to 50%. Oolongs are a family of unique, fragrant, rich teas that can withstand repeated brewing. The most famous representative of this variety is milk oolong.

There is no consensus on its production. It is believed that a characteristic creamy shade can be obtained in different ways:

1. Water the tea bushes with a solution of natural milk. Thus, by the time of harvesting, the leaves are gradually saturated with a slight milky flavor. This is the most expensive way, but the tea in the end is the most healthy and delicious.
2. Soak the collected tea leaves over milk steam. It's cheaper and fast way processing, but the taste practically does not suffer from this.
3. Add artificial cream flavor to tea leaves. This is the most economical and common way, but conscientious manufacturers try to use high-quality raw materials and safe flavors.

Milk oolong is produced mainly in Taiwan. In mainland China, flavored teas are not drunk, preferring the natural taste of natural tea leaves.

Puer

The technology of its manufacture contains a special stage: the leaves processed in the traditional way are pressed into round plates and placed for long-term storage, during which fermentation continues, but with the participation of special microorganisms.

This stage can last from 10 to 30 years, as a result of which Shen Pu-erh acquires a unique aroma and unique medicinal properties:

• stimulates the adrenal glands
• removes heavy metals
• improves digestion;
• stabilizes sugar levels in diabetes,
• relieves fatigue.

Choosing green tea

Choosing the right tea is not so difficult. Let's pay attention to some points.

Color

The color of the tea leaves is important. It can be used to judge the quality of raw materials. It must first of all be homogeneous. All shades of green are allowed, as well as pistachio and olive. There should be no brown and gray blotches, this is a sign of violations of the production or storage technology.

White tea leaves can be very light, with a silvery tint, and oolong tea leaves can be rich green or even emerald.

Smell

If you can smell the tea leaves, this will help you navigate the choice of a quality product. Tea is a shrub that grows on the ground, so tea leaves absorb the aromas of the surrounding nature. Meadow herbs, cherry branches, tree bark, berries, vanilla, orchid, walnut, lotus... The palette is truly limitless.

There is an opinion that real green tea has a subtle smell of fish due to its high protein content. That's a moot point. Tea is a “young” product, ideally it should not be older than a year, and the presence of a fishy smell may indicate a violation of the shelf life.

The sharp smells of fragrances, in particular, jasmine, should alert you especially. Extraneous additives often hide low-grade, cheap raw materials.

High-quality green tea without additives smells like dried herbs, and when brewed, it smells like fresh herbs. Additives only unobtrusively shade the natural aroma.

Leaf size and shape

Tea leaves can vary in shape and size, depending on the variety and maturity of the leaf itself. Large, elongated, with a pointed tip, shorter and stiffer or completely unblown buds - each type of collected leaf has its own purpose.

large leaf

Large-leaf green tea consists of whole oval leaves twisted into spirals or lumps. When brewed, they bloom and take on their original shape.

A whole tea leaf retains natural essential oils better and releases them more fully into the infusion. Choosing large-leaf tea leaves, you get a rich taste and aroma, as well as the maximum amount of vitamins and minerals.

small leaf

In the production of large-leaf tea, waste inevitably appears: fragments of leaves and twigs, leaves that do not fit in size. From such raw materials, small-leaf tea is obtained, which is brewed faster and has a more tart taste.

packaged

After sorting and sifting loose leaf tea, tea crumbs are formed. Part of the leaves that do not fit the large-leaf category in shape and size is crushed and, together with tea crumbs, is used in the production of tea bags.

It is believed that such tea is of low quality. This is not entirely true. Many tea manufacturers use high-quality raw materials for tea bags, and this is immediately felt on the palate.

The program “Test Purchase” conducted its own study of packaged green tea presented on the Russian market. What came of it, see the video.

Where can I buy

In order for the drink obtained after brewing not to disappoint, you should pay attention to the place where you are going to buy tea leaves. After all, proper transportation and compliance with storage conditions at the point of sale are important for preserving all the valuable qualities of the tea leaf.

Specialty stores

To be able to assess the quality of green tea, it is best to buy it in specialized stores where it is sold by weight. Loose brew is easier to see, smell and choose the best one for your taste. As a rule, experienced consultants work in stores who will tell you about the merits of a particular variety and help you make the right choice.

Internet

Personally, I buy tea on AliExpress. Of course, you can’t smell it there, and the description is rather meager, but there is a large selection. When ordering, you need to pay attention to the seller's rating and the reviews that come from different parts of the world. The product description must contain a photo and available packaging volumes.

Good green tea is expensive everywhere, so do not look for budget options on AliExpress High Quality. Before placing an order, see what else the seller has to offer. If, apart from tea, all sorts of things that are not related to the tea ceremony, then it is better to look for another supplier.

The risk when ordering is minimal. Chinese stores selling through AliExpress cooperate with large factories that have certificates and comply with product quality and safety standards.

The delivery is flawless, the package arrives in a secure package, and you can enjoy real Chinese tea straight from China.

Supermarkets

Buying green tea from supermarkets is the least preferred option. In this case, you can only rely on the information indicated on the package. By external signs, it is unlikely that you will be able to choose the right option, since the tea presented on the shelves of supermarkets is usually packaged in opaque boxes. What is there content - remains a mystery until the very moment of brewing.

How to brew green tea

To fully enjoy this wonderful drink, you should brew it correctly and follow a few basic recommendations.

Dishes

Brewing utensils should be earthenware, ceramic or glass. No metal parts are allowed in teapots. The most preferred option is a clay teapot, since clay allows the drink to “breathe”, does not enter into any chemical reactions and provides optimal temperature conditions.

Temperature

Green tea does not require boiling water. Depending on the variety, the temperature of the water for brewing ranges from 65 to 90 degrees. For teas of light varieties and a low degree of fermentation, water of 60 - 65 degrees is enough. For oolongs and pu-erhs, a higher temperature is used - 80 - 90 degrees.

Green tea can be brewed multiple times without loss of quality. This is not only allowed, but also recommended, because from strait to strait, the tea leaf gives off new shades of aroma and taste. When re-brewing, the water temperature is increased by 5 degrees.

Time

In order for green tea to turn into a healthy drink, you need to observe the brewing time. Oolongs and traditional green tea are brewed for 1 minute, white - 3 minutes. Pu-erh, in general, must be handled very carefully, only 30 seconds is enough to obtain the desired degree of tea leaves. If overdone, bitterness will appear.

How to store green tea at home

Once the choice of variety is made, you need to think about the storage of green tea. How to do this so that it does not lose its beneficial properties? Sealed opaque jars made of wood, tin or ceramics are best suited. The lid must be tightly closed so as not to allow foreign odors or moisture to enter.

Tea leaves dry up high temperatures ah, so you need to choose a cool, dark place for storage, away from spices and foods that have a strong aroma.

Conclusion

In recent decades, green tea has become increasingly popular in Europe and America. People strive to lead a healthy lifestyle and choose green tea for its most valuable properties.

This is a whole set of vitamins necessary for our body: A, B, C, PP, and trace elements: potassium, magnesium, zinc, fluorine, and other essential substances: amino acids, caffeine, essential oils, tannin, catechins.

This amazing drink has bactericidal properties, is used to prevent a heart attack, helps protect brain cells from changes caused by Parkinson's and Alzheimer's diseases, improves metabolism, tones. This is far from a complete list.

There are many varieties of green tea. Which one is the best? The one you like, dear readers.

Green tea is one of the most popular drinks in the world. Its history is much longer and more colorful than coffee, and its homeland has been reliably established. Today, the production of this product is carried out in many countries of the world, but China still holds the first place in terms of quality, production volume and a special attitude towards tea drinking.

Varieties and producers

In the store you can buy bagged, small-leaf and large-leaf green tea at a variety of prices. If you focus on the cost, then in Russia you can buy a really high-quality varietal product in the range from 7 to 800 dollars per 100 grams. Moreover, Chinese elite twisted tea is the most expensive, followed by Japanese, Indonesian, Ceylon.

The largest producers, as well as tea plantations, are concentrated in China, both in the south of the country and in the north. Hundreds of types of tea are produced here, from rare and expensive to simple, affordable, designed for everyday use. Good green tea is always large-leafed, and the stronger it is twisted, the stronger the infusion will be, the more delicate the taste and the healthier the drink itself.

Green differs from black in that it almost does not go through the fermentation stage, that is, it does not oxidize under the influence of external factors and its own enzymes. This allows the sheet to keep all the useful components without changing and turning into other compounds. To prevent fermentation, the harvested leaf is slightly dried under natural conditions and later subjected to high temperatures. This can be roasting in the oven, after which the leaves are manually twisted and dried completely.

Depending on the twisting option, teas are distinguished:

• strongly twisted along the sheet;
• strongly twisted across the sheet;
• slightly twisted.

If the sheet is twisted along the axis, it takes the form of twigs, sticks, spirals. This option is very popular in Japan, and a prominent representative is the famous Gekuro and most of its varieties.

Plantations in China have existed for thousands of years.

When the leaf is rolled across, it can resemble balls, scales, and is labeled Gunpowder in China and Sencha in Japan. In China, such teas are also called pearl, and if they contain many tips, they are called golden or imperial. Balls can be of different sizes and shapes, their variety is very large.

Loose-rolled tea is a product that is naturally dried, so it can look like flattened blades of grass. It either does not curl at all, or is slightly wrinkled. The most popular product is called Long Ching.

Leaflets are twisted not only to increase their presentability. This is a way to keep the beneficial components of the tea inside longer and increase the shelf life. Slightly twisted leaves give a weak infusion, delicate, with a slight floral or citrus aroma. Strongly twisted ones are always more saturated, with a rich multifaceted aroma and taste. The color of green tea can vary from light green with a silvery sheen to dark green.

If, with proper brewing, the taste of tea is pronounced herbal, this is a low-grade product. A good and expensive product has a whole bunch of aromas from citrus to floral and light herbal, there may be a natural sweetness and honey flavor.

The most famous varieties

There are many ways in the tea industry to draw attention to a product. This is mainly advertising, beautiful packaging, original slogan. But for many centuries there are those who are in constant demand and love without any popularization.

Xi-Hu Long-Jing - large-leaf green tea from the island of Xihu

Below are the most important varieties of green tea that have received the mark of the best:

• Xi-Hu Long-Jing - Chinese large-leaved from Xihu Lake. Collected and produced since ancient times, today it is divided into 13 varieties, the best of which are the first three, represented by a large content of unblown buds collected in early spring. This tea has the lightest infusion color, which can be emerald green. The taste is very rich, the aroma is dense floral. It is brewed for about a minute and served in clear glasses to enjoy the subtle tinge of the infusion.
• Taiping Hou Kui is a tea that is harvested from a limited number of plantations and only on a sunny day. There are strict rules for the selection of raw materials. This is a tea bud, which is hugged by two young, freshly blossomed leaves of the same size as the bud. Such a product is called tea with sharp tea leaves.
• Bi-Lo-Chun - goes through the stage of manual twisting, from which the tea leaves take the form of small coiled spirals, which are also called snails. Inside the variety, there is a division into 7 sub-varieties, and the lower the type, the weaker the taste and aroma. When brewed, Bi-Lo-Chun gives a light emerald color of the infusion, fresh aroma, thick, rich taste. Fruity notes are felt in its taste. It is also customary to serve the drink in transparent glasses. The largest plantation is located in Jiangxi province.
• Yongwu is one of the most expensive Chinese teas. It is grown on small plantations located on wet and damp mountain slopes, where the sun's rays rarely fall. It goes to the domestic market, therefore it is rare outside the country.
• Gunpowder - tea leaves look like gunpowder balls, refers to pearl teas, is consumed very sparingly, as it has a very dense and rich taste.
• Chan-Mi is the main loose tea in China, the second name is “eyebrow”, which is derived from the shape of tea leaves. It has a classic taste and aroma, mixed with flowers, herbs and citruses.
• Huang Shan Mao Feng is the highest Chinese tea, the tea leaves have a light yellowish color, the taste is sweetish, the aroma is fresh and rich. Tea leaves resemble sparrow tongues.
• Maojian is a large group of teas, the production of which is the upper bud with a leaf. The infusion after brewing acquires an amber color, a delicate taste with a pleasant aftertaste. To get the true Maojiang for 1 cup, you need to take 2 tsp. tea leaves.
• Tien Shan Yin-hao - natural flavored jasmine tea. The infusion is light and transparent, the taste is classic, and the aroma is rich floral.
• Dong Yuang Dong Bai is a light yellow drink with a bright floral aroma and a multifaceted aftertaste.

Chinese teas are considered the most fragrant and delicate in taste. In this country, a huge number of varieties are produced, different in organoleptic properties and unimaginable in shape. Japanese teas are darker in color and less aromatic. The most popular are Sencha, Bancha and Gyokuro. A product from India is considered the lowest grade, although it is in demand due to its affordable price. It can give a slight spicy flavor and aroma.

Beneficial features

Green tea is the most useful due to the content of vitamins, amino acids, essential oils, antioxidants in it. It is rich in fluorine, iodine, zinc, calcium, potassium, and antimicrobial components. It has a high biological activity, which is expressed in the following effects on the human body:

• strengthens the immune system;
• makes vessels elastic and reduces their permeability;
• heals the mucous membranes of the gastrointestinal tract;
• activates mental and physical performance;
• useful for weight loss;
• has an antitumor effect;
• removes toxins, including salts of heavy metals;
• strengthens the skeletal system.

Green tea retains its beneficial properties only when properly brewed. Boiling water is destructive for them. The water temperature should be from 60 to 80 degrees, and the infusion time lasts from 1 to 3 minutes. If the drink is overexposed, it can become bitter due to the high caffeine content. An important ingredient in brewing is water. It must be necessarily soft, spring, so as not to spoil the taste of the drink.

A cup of green drink promotes weight loss

You need to know when is the best time to drink this tea. This time is from morning to 16-18 pm. Green tea is a highly energizing drink, so evening time Not recommended. Pregnant women and children should not get involved in tea.

The best green tea

If we talk about which green tea is better, then this is a product of an early spring harvest with a lot of tips. It is considered the most fragrant, delicate in taste and useful. Such raw materials are always treated with care, excluding the possibility of spoilage, since ready-made tea is expensive and is purchased by people who know a lot about it.

The best green tea is produced in China, and has been doing this for thousands of years. Many works Chinese sages dedicated to the benefits and beauty of the tea leaf. In Russia, 50% of the product sold on the market is purchased in China, the rest in Sri Lanka, Georgia, Vietnam, Japanese varieties are very rare.

1. Greenfield Flying Dragon is a Chinese leaf from a plantation in Hunan. Gives a light color infusion, light floral aroma with herbal notes. Does not have bitterness and astringency;
2. Princess Java Best - inexpensive Chinese with a mild taste, light infusion, good tonic;
3. Ahmad Green Tea - represented by the Chinese variety Chan Mi, which has a mild pistachio aroma. Gives a light infusion with a slight astringency.

When buying tea, you need to pay attention to the completeness of the information provided on the package. It is best to opt for loose teas, which are sold through a network of specialty boutiques. Here you can not only see tea leaves, but also taste the desired variety. It is important to check the timing of tea production, the less time has passed since the moment of collection, the more aromatic and healthy the drink will be, because a long shelf life under the wrong conditions can spoil the taste of the most expensive variety. Buying such tea is even dangerous.

Homemade green tea

In Russia, black and green tea has long been prepared from a wide variety of plant materials. Fireweed was the most popular, although using a similar technology, tea leaves can be prepared from currant leaves, cherries, raspberries, and medicinal herbs. To make your own green leaf tea, you need:

• during the flowering period, collect fireweed leaves;
• spread them on a flat surface in a warm room for several hours so that they wither and lose some of the juice;
• then they are laid out on a baking sheet and sent to the oven for frying to stop the oxidation process;
• after roasting, the final drying takes place, which can be done with or without twisting the leaves by hand.

Store tea in glass or tin jars in a dark cupboard at room temperature. You can add dried currant leaves, cornflower flowers, oregano and other aromatic natural additives to them.