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Green Tea is a method of manufacturing in which fresh tea leaves are not allowed to oxidize (i.e. turn black).
This is done via a process called as ‘kill green’ in which the leaves are heat-treated to denature the enzymes responsible for oxidation (polyphenol oxidase and peroxidase).
The ‘kill green’ can be achieved in different ways (steaming, roasting, pan-frying) and this helps in the retention of the green color as well as the grassy, vegetal taste typical to Green Teas.
‘Kill Green’ or Fixation can be achieved in different ways depending on the final character, style and taste of Green Tea that one wishes to make. Japanese style Green Teas generally follow the steaming process whereas Chinese and Taiwanese style Green Teas usually follow the roasting / pan frying process.
Green Teas go through four stages of processing which converts the fresh green leaf into finished Green Tea.
Click here to learn more about each of these processes
Green Tea is best enjoyed when steeped in 80 degree Celsius water for 3-4 minutes.
Green Tea doesn’t do well with boiling as it quickly becomes bitter at high temperatures.
Adding milk to Green Tea isn’t advisable as it can overpower the nuances of the tea as well as diminish it’s considerable health benefits.
The popularity of Green Tea has exploded in the world over the last decade.
The singular health-focused messaging and the concerted marketing efforts tying Green Tea to health has yielded results.
However, Green Tea still trails behind Black Tea in terms of global consumption and popularity due to taste barriers and lower caffeine content.
Green Tea contains EGCG which is well-researched antioxidant that has numerous health benefits including weight loss, anti-cancer properties and lowering risk of heart disease.
There is a high correlation between increased Green Tea consumption and longevity.