Chinese Green Tea
Green tea is
the oldest (dates 5000 years
ago) and most admired beverage in Asia,
particularly China, Japan, Vietnam and even Georgia. This
type of tea also enjoys large popularity in Islam countries
where it is forbidden to consume fermented drinks according
to Koran (green tea belongs to the group of non-fermented
teas), and in Jewish culture that regards tea as kosher
food.
In Europe, the infusion of green tea hasn’t won equal
appreciation because of its bitter, herbal aftertaste. Yet,
today, when healthy food and natural medicine are in vogue,
green tea with its many health-affecting qualities wins over
more and more devotees also in Europe. Green tea can for
example fight heart diseases and digestive disorders,
stimulate circulatory system, lower high cholesterol, reduce
risk of cancer, strengthen teeth and bones, help to
concentrate, relax.
Production
All six basic types of tea come from the
same tea plant; the differences are determined only by
method of processing (whether the fermentation takes place
or not). When making green tea, freshly plucked leaves are
first dried out, then steamed or pan fried which stops the
fermentation process. Rolling by hand and drying in hot air
follow. Omitting the oxidation (fermentation) process allows
leaves to preserve green colour, almost natural aroma and
much higher vitamin C
contents than in other types of tea.
Processing
Through proper processing technology, this non-fermented tea
remains green and has nearly all medical properties of fresh
tealeaves. A well-prepared green tea brew is
yellow-green in colour, very aromatic,
delicately herbal in flavour with both sweet and bitter
hints.
While brewing all kinds of tea, also
green, one has to bear in mind the old Chinese principle
“… tea gives back everything
it has, if it gets all it needs.” Particular
attention should be therefore paid to the quality of water
(spring or filtrated water is recommended), the amount of
leaves put into kettle, water temperature and brewing time.
In order to make excellent green tea,
remember not to pour boiling water over it, as over black
and red teas. Instead, it should be brewed in hot but not
boiling water – 60-85ºC.
In case of stronger and firmly flavoured varieties of green
tea, water should have temperature of 75-90ºC, while
delicate ones - 60-75ºC. The use of boiling water will
result in yellowish, turbid infusion with bitter and acrid
taste. Brewing time for green tea is
3-4 minutes. Don’t forget the
universal rule when preparing tea –
tea brewed shorter than 3 minutes has stimulating
properties, longer than 3 minutes –
relaxing. One teaspoon of leaves per cup is recommended.
Green tea is the principal variety drunk
in China and Taiwan. The production and consumption
surpasses the amounts of any other part of the world. This
type has the largest variety of brands that both look
different and have different flavours, aromas and quality.
Some are aromatised, mainly with jasmine and lotus flowers,
which makes the number and diversity of available brands
even greater.
Currently, a total of
600 000 tonnes of green tea
are produced in the world yearly; a green
tea tycoon, China provides 75% of the entire output.
Chinese tea is exported to over 80
countries around the globe, mainly to Morocco, former
Commonwealth of Independent States, Japan and USA.
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