Green Tea

Green tea is made from the young leaves of the Camellia-sinensis plant, which are quickly heated after harvesting to prevent oxidation. This process preserves the leaves' natural green color and results in a tea with a fresh, grassy flavor profile. The flavor can range from sweet and mellow to vegetal and slightly bitter, depending on the specific variety and production method.

Origin: Primarily China and Japan
Plant: Camellia-sinensis
Processing: Minimally oxidized

Production Methods:

• Chinese-style: Pan-fired or roasted, resulting in a more toasty flavor
• Japanese-style: Steam-processed, yielding a more vegetal taste

Popular Varieties:

• Sencha (Japan): Bright, grassy flavor with a slight sweetness
• Dragon Well (Longjing, China): Flat, pan-roasted leaves with a chestnut-like flavor
• Gunpowder (China): Rolled into small pellets, with a bold, slightly smoky taste

Health Benefits: Green tea is rich in polyphenols, particularly catechins like epigallocatechin-3-gallate (EGCG), renowned for their potent antioxidant properties. It typically contains less caffeine than black tea and is associated with various potential health benefits:

• Improved brain function and mental alertness
• Enhanced metabolism and potential aid in weight management
• Lower risk of certain types of cancer (though more research is needed)
• Possible reduction in the risk of cardiovascular disease

Preparation: Green tea is best brewed with water between 160°F to 180°F (70°C to 80°C) for 1-3 minutes. Using water that's too hot or steeping for too long can result in a bitter taste.