Benefits of Organic Green Tea

7 PROPERTIES OF ORGANIC GREEN TEA

Although it is true and scientifically proven that the properties of green tea are multiple, that is why we associate drinking green tea as a healthy habit. Green tea has antioxidant properties and nutrients of great value for our bodies. It is also important to know more in-depth the contraindications and the recommendations of the experts when consuming it.

However, there is confusion in the varieties of green tea and in the way it is prepared. This will significantly influence the characteristics of the benefits of green tea.  

It is important to know how are the processes for the elaboration of the different types of tea. All teas (black, green, blue, red) come from the same plant, Camellia Sinensis. The difference between black tea and green tea is in the process that its leaves undergo to prevent them from oxidizing and taking that dark color of black tea. The process used to stop fermentation is exposing the harvested leaves to heat. In Japan, they use steam and in China in pans where they roast the leaves.

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HISTORY OF GREEN TEA

Over hundreds of years, green tea has been cultivated by different countries. The beginning of the history of green tea dates back to China. Specifically in the areas of Sichuan and Yunnan. Yunnan province is recognized as "the place where tea is born." According to legend, tea was discovered in China in 2737 BC. The emperor at that time, Shen Nung, was resting in the shade of a camellia tree when a camellia leaf fell into his cup of hot water. The taste of this mixture was delicious to the emperor. From that moment, over hundreds of years, the custom of drinking tea became entrenched in Chinese culture.

During the Tang Dynasty, the consumption of tea became more noticeable. Another historical reference was the document written by Lu Yu, who made a very complete document describing the tea ceremony. The book "Tea Classics" in Lu YU marked an important antecedent in the culture and origin of green tea. Lu Yu described how to properly brew a cup of green tea, how it is served, the correct cultivation methods, and medicinal properties. 

STEAM COOKING TECHNIQUE

In turn, the Tang Dynasty witnessed the beginning of tea ceremonies and it was during this time that the steam from tea leaves began in China. Steaming the tea leaves stops the oxidation process and allows the young leaves of the tea to remain green and prevents them from darkening. 

This process achieved a better quality of the tea. Originally the tea would have been made from dried leaves, then it would have been pressed into a cake so that the tea could be transported without damaging it. Currently, Pu-erh can be purchased pressed like the traditional pressing method.

In parallel and towards the 18th century, Japanese tea producers introduced similar processes of using steam to stop the oxidation process and keep the leaves green. With its consequent unique and delicious taste and smell. In turn, the Chinese began to roast and bake tea leaves, always in order to stop their oxidation process. Currently, the most common methods of producing green tea involve steaming or cooking Camellia Sinensis leaves.

CAMELLIA SINENSIS

All types of tea that we know, white, green, blue (Oolong, black, red (Pu-erh), come from the leaves of Camellia Sinensis. Camellia sinensis grows mainly in Asia, the Middle East and Africa. There are two varieties Camellia sinensis native to China and also found in Japan and Camellia Sinensis Assamica, native to India. Sinensis Sinesis has smaller leaves, grows in colder climates and is generally used for green or white tea. While Assamica It has larger leaves, grows in more temperate climates, and its leaves are used for black teas. 

HARVESTING GREEN TEA Green tea leaves are harvested three to four times a year, in cycles determined by the level of leaf growth. Each growth level span is determined by its location, climate, and region where the Camellia Sinensis plant is grown. The first buds, called Sencha, new tea, provides a light, light-colored and floral tea (harvested between March and April) the second bud will be in May and June, the flavor is stronger and fruity and the color slightly darker than the Sencha. The third section of harvest takes place between September and November and is dark copper in color with a stronger flavor. 

The greener leaves, most of which come from the spring harvests, are called Sencha and the more mature leaves of the Camellia Sinensis plant, which are usually harvested towards the summer, are called Bencha (hence the different types of tea) 

In Japan, except for some very exclusive superior teas, the harvest is done by mechanical methods and the leaves are refrigerated while they are classified and are subjected to the process of steaming.

In the traditional methods of harvesting and processing green tea: once the green tea leaves are harvested to prevent oxidation, they are steamed (Japanese method) or roasted in pans (Chinese method), this fact that manages to maintain their green color. And then the sheets are pressed, rolled, or twisted before being dried and packed. The steaming or roasting process maintains the intense green of the leaves, and this will create herbal teas that range from pale yellow to more greenish in color.

VARIETIES OF GREEN TEA

The different types of green tea that we currently find on the market differ in quality and taste depending on the place of cultivation, the climate, the geographical location and the collection and drying process. The plant from which green tea comes is the same as Camellia Sinensis for other teas. 

JAPANESE GREEN TEAS

The process that takes place in Japan once harvested green tea leaves are steamed. High-quality Japanese green tea varieties are teas that are grown in the shade to make the leaves grow more slowly and concentrate more nutrients and aromas. 

The most consumed variety is Sencha. Sencha is grown in direct sunlight, while other Japanese teas like Gyokuru, Matcha, are grown in the shade. 

The steaming to which the leaves are subjected, in turn, varies due to the different intensities of temperatures: Asamushi, light steam, Chumushi, medium steam and Fukamushi steamed several times. 

Following the steaming process, the leaves are dried, rolled and shaped to sum up the juices and add even more flavor to the green tea.

Matcha: it is a variety of extra-fine ground green tea in which the leaves of Sencha Sincha tea are used (first shoots and shading one month before harvesting). Marcha tea has a rich plant flavor. Used for Japanese tea ceremonies. Very rich in nutrients and antioxidant substances, it is considered a superfood. Currently, many dishes are made with Matcha tea as the main ingredient (desserts, ice cream, smoothies, etc.) 

GYOCURO:: considered in Japan as the highest quality green tea. A few weeks before being harvested, the plant is covered to hide it from the sun. Thus obtaining a tea with a mild flavor and a delicate aroma. The sheet is wound in the shape of a needle. It is one of the highest quality teas. Its color is intense green and its flavor is sweet and delicious. A great delicate mix.

BANCHA: It is considered the "least refined" green tea, since it is harvested leaves and stems included, and comes from a late harvest towards the end of the season. However, its flavor is strong, depending on the infusion time it can be more bitter than the rest of green teas. Bancha is a tea very rich in catechins and therefore with a high level of antioxidants. As it is a large leaf tea, its caffeine content is lower than that of smaller leaf teas. 

HOUJICHA KUKICHA roasted and smoked, with a slightly spicy flavor. Ideal as a dessert infusion. 

KUKICHA, a green tea that is extracted from the stems of green tea. Depending on what variety of green tea those stems are, it will be the quality of theKukicha. It is a green tea with less amount of caffeine. 

GENMAICHA Fine Japanese sencha that is roasted with rice grains, achieving a smooth and balanced flavor. 

CHINESE GREEN TEA Unlike the oxidation process of green tea in Japan, in China instead of steam they use a wok-type pan. And the goal of this process is to stop the oxidation process. In terms of taste, Chinese green teas have a darker green color than Japanese green tea, its taste is more roasted.

CHINESE GREEN TEA VARIETIES

GUNPOWDER té is it collected when their leaves are rolled form small balls that open to the mixing with hot water. It is the most widespread green tea in the West, its flavor is herbal that resembles “gunpowder balls”. Gunpowder organic tea is made with a unique production method. Currently the most selectGUNPOWDERteascome from artisans who roll one to join the sheets. Currently, it is also carried out in a mechanical process. Gunpowder granules soften with water and provide a light herb infusion. 

GUNPOWDER TEMPLE OF HEAVEN: itis our variety of green gunpowder tea, dark leaf, rigorously rolled. Soft and delicate flavor. This type of tea is the most consumed in China. This tea can be infused more than once. 

CHUN MEE BIO: classic organic green tea, grown in Southeast China. It is rolled by hand to create a "gorgeous eyebrow" shape hence its fame. The leaves are twisted. Produces a bright yellow color with a fruity flavor. 

SENCHA BIO GREEN TEA: Our Sencha BIO large leaf green tea comes from China. In a cup, it achieves a bright yellow infusion with the refreshing aroma of pure green tea. It is of certified biological production. With these leaves and other ingredients like citronella or cut ginger, you can create your own mixes. With a lot of flavors and very healthy. One of our Sencha Bio green teas combines several ingredients to achieve an exquisite blend. We also have it in the decaffeinated version. 

SENCHA GREEN TEA WITH POMEGRANATE, MINT, AND GINGER: combines ginger, goji berries, pomegranate, rose petals. A blend of enveloping, soft, delicate, and friendly flavor. 

GREEN TEA PREPARATION

Green tea leaves are tender leaves that can burn easily if the water temperature is not right. It is recommended that it does not exceed 80º and the infusion time is between 1 to 2 minutes. If the temperature is too high, the leaves burn and result in a bitter and astringent taste.

Place in the infuser a quantity of green tea leaves equal to one teaspoon. Pour the hot water into the cup, then submerge the infuser, so that the water gently soaks the green tea leaves. Infuse for 1 to 3 minutes and remove the infuser. If you want to obtain a tea with a more concentrated and astringent flavor, you can leave it for a few more minutes. 

HEALTH BENEFITS

It is scientifically proven that green tea has antioxidant and anti-inflammatory properties, stimulates the immune system due to its high content of vitamin C and E. Due to its antibacterial properties, it prevents cavities 

Green tea has a high content of polyphenols, among the most important catechin. They possess antioxidant properties neutralizing the action of free radicals. Therefore drinking green tea during the day strengthens our defenses. 

The infusion time and the quality of the leaves influence the quantity of polyphenols. 

Hydrates and quenches thirst

Has relaxing properties 

RECOMMENDED DAILY ALLOWANCE

As it is a caffeinated tea, green tea is preferable to drink in the morning until lunchtime. Meals can also be accompanied by a cup of green tea. The concentration of the polyphenols will depend on the quality of the tea and the infusion time (the longer it is infused 6-8 minutes, the more catechins). A 200 ml cup of green tea contains around 35.50 mg of caffeine.

CONTRAINDICATIONS

Green tea contains caffeine and it is important to keep that in mind. Therefore, among its negative effects, it can cause nervousness, irritability, insomnia, anxiety. It is also not recommended for people with hypertension or heart disease. Drinking green tea in excess can alter the assimilation of iron and calcium.