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Green Tea is “the” Tea. It is where the story began some 5,000 years ago. Since then, it has been present for the rise and fall of empires, the sparking of revolutions and the founding of epoch-making civilisations. It has served as a bedrock for countless societies around the world, and indeed continues to inspire, all the while tasting wonderful. You can learn more below or, simply, browse our selection.
Legend has it that an ancient Chinese Emperor named Shennong was the man Who Discovered Green Tea. He had fallen asleep under an unknown tree with a cup of boiling water by his side. When he awoke, he found that leaves had dropped into his drink and had started infusing. Shennong decided to try it and almost immediately fell in love with his creation. But what is Green Tea made of?
The Green Tea plant (Camellia sinensis) is, in fact, the same place you get Black, White and Oolong Tea. The difference between each variety happens at the factory. Loose Green Tea, in particular, undergoes only minimal processing, though slightly more than White Tea. Its lack of oxidation is the deciding factor that ensures it retains its natural character when brewed.
It nevertheless remains vital to note that there are several types of Green Tea, each unique in its own right. There are fundamental differences between Matcha Tea and Green Tea dubbed “standard,” for example, as there are differences between standard Green Tea and Gunpowder Tea. It might sound somewhat confusing on the surface, so please allow us to explain in greater detail.
What we call “standard” or “regular” Loose Leaf Green Tea is where the leaves remain largely intact following their time at the factory. Matcha, on the other hand, involves workers grinding the leaf into a powder that is extraordinarily high in antioxidants. Then there is Gunpowder Tea, as mentioned above, which uses whole leaves rolled into small, round pellets. And we’re barely scratching the surface.
Jasmine Tea is another variety, a Flavoured Green Tea scented with jasmine flowers for a floral delight to the senses. Moroccan Mint Tea is similarly flavoured but with Peppermint Tea. There is even a type that uses the stem and stalks of the plant instead of the leaves, a Japanese Tea called Kukicha. The possibilities are almost endless, particularly when you buy from us.
The differences don’t stop at processing techniques. Should you be wondering, “What does Green Tea taste like?,” you’ll likewise need to be aware of distinct qualities from type to type. Regular Green Tea, as a rule of thumb, tends to boast grassy, floral, vegetal or herbaceous notes. Meanwhile, Matcha is astringent in flavour, and Jasmine Tea, perhaps unsurprisingly, is flowery and sweet.
You can alter flavours yourself by including additions such as a dollop of honey, a slice of lemon, a few leaves of Peppermint Tea and more. This prompts the question, “Do you put milk in Green Tea?” Most people would consider it sacrilege to do so, but the choice is yours. Be experimental, by all means. Try new things. Make mistakes - discover Green Tea’s full potential.
Caffeine is a stimulating chemical compound found in around sixty plants. One such plant is Camellia sinensis, meaning you can expect there to be Green Tea Caffeine in your morning cup. We return briefly to the processing of the leaves because oxidation influences the amount of caffeine within. Black Tea is the most processed type and, as a result, has the most with 45-mg per serving.
Next is Oolong - known as the “in-between” Tea - with 35-37-mg. That’s when we get to Loose Leaf Green Tea with around 30-mg. Finally, there is White Tea, the least processed type, with 15-mg. The bottom line is that if you want a moderate energy boost but don’t wish to be overpowered, you’ve chosen well here. But there’s still more your new favourite brew can offer.
The effects of caffeine are one thing. EGCG in Green Tea is another. The term stands for Epigallocatechin gallate, an antioxidant capable of improving your life in small yet significant ways. Antioxidants work on a molecular level to combat free radicals in the body, which, in turn, are the product of harmful oxidative stress. When left unchecked, free radicals wreak havoc on the body.
But antioxidants counter their influence, resulting in the reduced risk of developing a multitude of chronic conditions from type-2 diabetes to cardiovascular disease to even, potentially, cancer. A recent meta-analysis of thirteen observational studies found that participants who drank the most Green Tea had a 28% lower risk of coronary artery disease. Other evidence is even more positive.
According to a study published in the Journal of Research in Medical Sciences, the Benefits of Green Tea extend to your waistline. It turns out that the infusion boosts the metabolism of fat cells, enabling the body to burn fat quicker and more efficiently. This leads to periods of exercise producing better, more noticeable results. Just don’t expect it to do all of the work for you.
You know the facts. All that’s left now is to learn how to make Green Tea. There are a couple of considerations before getting started, namely the brewing temperature and times. Once the kettle has boiled, you should leave it for a short while to cool so as not to burn the leaves. And try not to let it infuse for any longer than three minutes to avoid it tasting bitter. The instructions are as follows:
1, Place Loose Green Tea in a Filter or Infuser.
Both aea Accessories are available online or in-store.
2, Put the Kettle on and Let it Cool.
Aim to get the temperature between 70°C and 90°C.
3, Pour in Water to Begin Steeping.
It’s time to start brewing the Tea.
4, Allow it to Infuse / Steep.
Between one and two minutes will provide the best flavour.
How to Serve: Can you put milk in Green Tea? You can. But we wouldn’t recommend it. We instead suggest trying honey or lemon. Alternatively, serve without additions.
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