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| Closeup of fresh green tea leaves on a tea bush in japan |
As with all teas, green tea comes from the Camellia Sinensis bush. Green tea, along with white tea, contains higher levels of antioxidants than black or oolong teas because it is less processed. Green tea leaves are first steamed, rendering them soft and pliable, while preventing fermentation and colour change. Next, the leaves are rolled and then spread out and fired until they are crisp. Firing involves either hot air being blown on them, or more traditionally, pan frying them in a wok.
As with white tea, there are many health benefits associated with green tea. Green tea contains high levels of polyphenols which neutralize free radicals in the body. Particularily, green tea contains high levels of Epigallocatechin-3-gallate (EGCG). Although free radicals are naturally occurring in the body, environmental toxins such as UV rays, radiation, air pollution and cigarette smoke exasperate their affects. Some scientists believe that free radicals are responsible for aging and health problems, such as cancer and heart disease.
EGCG is a powerful antioxidant which is thought by some scientists to inhibit the growth of cancer cells as well as kill cancer cells without causing damage to surrounding tissues. Some studies have also concluded that it lowers LDL cholesterol and inhibits blood clot formation, which is the leading cause for heart attack and stroke.
Over the years, there have been numerous studies conducted on the effectiveness of green tea in disease prevention. Some of the evidence is confusing as the suggestions range from drinking 2 to 10 cups of green tea per day. For example, a study by Japanese scientists at the Saitama Cancer Research Institute found that amongst women with breast cancer, there were fewer recurrences and it spread less quickly in those who drank 5 or more cups daily. Another Japanese study found that men who consumed 10 cups of green tea per day on average stayed cancer free for 30 years longer than those who drank less than 3 cups per day. Meanwhile, another study at the University of California concluded that you could achieve cancer fighting benefits by drinking only two cups per day. Given the conflicting evidence, a recommended average, based on many studies, is 4-5 cups per day. Certainly though, if you love green tea, you are encouraged to drink more!
There have also been links between green tea and the "French Paradox". For years, researchers were confused by the lower instance of heart disease amongst the French versus Americans despite the fact that the typical French diet is very rich in fatty foods. They then discovered that wine contains reservatol, a polyphenol that limits the negative effects of smoking and fatty diets. A study at the University of Kansas determined that EGCG was twice as powerful as reservatol in reducing these effects, which may explain the low rate of heart disease amongst Japanese men, despite the fact that 75% are smokers.
There are dozens of types of green tea, of which, most come from either China or Japan. At Luxberry, we have chosen to carry many varieties of green tea blends as well as a plain green tea called Gyokuro. Gyokuro is the highest quality Japanese tea. In the past, it has been called "history, philosophy and art in a cup". For three weeks before the spring harvest, Gyokuro leaves are shaded from sunlight. This leads to a slower maturation that enhances the content of flavenols, amino acids, sugars and other substances found in green tea that produce both its health benefits and flavour. Intensely green and sweet Gyokuro leaves can be used to make Matcha, the silky powder used to produce Chanoyu, the Japanese ceremonial tea. Matcha leaves differ from Gyokuro leaves in that they are not rolled. Immediately after steaming, they are thoroughly dried becoming what is known as Tencha. Tencha is then ground into super-fine powder, producing Matcha.
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| Green Tea Farm |
The ideal temperature to brew green tea depends on the grade of tea and time of harvest. Gyokuro, again one of the highest grades, is picked earlier in the spring and will benefit from lower temperature brewing due to its overall higher levels of amino acids. It is best brewed at about 140°F . Meanwhile, spring-picked Sencha tastes best at 160°F - 170°F and summer-harvested Bancha and Genmaicha will exhibit their best flavor with a short infusion at higher temperatures of 170°F - 185°F. Brew times range but green tea is generally steeped for a very short time. Gyokuro is best if only steeped for approximately one minute and the same leaves can be re-steeped two or three times. Chinese green teas seem to take a little longer and taste best if brewed 2 to 3 minutes. All of our teas come packaged with specific brewing instructions to ensure the perfect cup of tea every time!
