Green tea is a type of tea made solely with the leaves of Camellia sinensis that has undergone minimal oxidation during processing. Green tea originates from China and has become associated with many cultures in Asia from Japan to the Middle East. Recently, it has become more widespread in the West, where black tea is traditionally consumed. Many varieties of green tea have been created in countries where it is grown. These varieties can differ substantially due to variable growing conditions, processing and harvesting time.
Over the last few decades green tea has been subjected to many scientific and medical studies to determine the extent of its long-purported health benefits, with some evidence suggesting regular green tea drinkers may have lower chances of heart disease and developing certain types of cancer. Green tea has also been claimed as useful for "weight loss management" - a claim with no scientific support according to medical databases such as PubMed.
Chinese tea
Hunan Province
Junshan Yinzhen (Silver Needle tea), known as one of the ten most famous Chinese Teas, is one variety of White Tea. It is also known as a silver needle tea as is Bai Hao Yinzhen tea. It is cultivated on Junshan Island, Yueyang City, Hunan Provice.
Zhejiang Province
Zhejiang is home to the most famous of all teas, Xi Hu Longjing, as well as many other high-quality green teas.
- 龙井 Longjing
- Hui Ming
- Long Ding
- Hua Ding
- Qing Ding
- 珠 Gunpowder
Jiangsu Province
- 碧螺春 Bi Luo Chun
- Rain Flower
- Shui Xi Cui Bo
Fujian Province
Hubei Province
- Yu Lu
Henan Province
- 信阳毛尖 Xin Yang Mao Jian
Jiangxi Province
- Chun Mee
- Gou Gu Nao
- Yun Wu
Anhui Province
Anhui Province is home to several varieties of tea, including three Chinese famous teas. These are:
- 大方 Da Fang
- 黄山毛峰 Huangshan Maofeng
- 六安瓜片 Lu'An Guapian
- 猴魁 Hou Kui
- 屯绿 Tun Lu
- 火青 Huo Qing
- Hyson
Japanese green teas
Green tea ( 緑茶 , Ryokucha ? ) is ubiquitous in Japan and therefore is more commonly known simply as "tea" ( お茶 , ocha ? ) . It is even referred to as "Japanese tea" ( 日本茶 , nihoncha ? ) though it was first used in China during the Song Dynasty, and brought to Japan by Myōan Eisai, a Japanese Buddhist priest who also introduced the Rinzai school of Zen Buddhism. Types of tea are commonly graded depending on the quality and the parts of the plant used as well as how they are processed. There are large variations in both price and quality within these broad categories, and there are many specialty green teas that fall outside this spectrum. The best Japanese green tea is said to be that from the Yame ( 八女 , yame ? ) region of Fukuoka Prefecture and the Uji region of Kyoto. Shizuoka Prefecture produces 40% of raw tea leaf.
By origin
- Bancha ( 番茶 ? , coarse tea)
- Gyokuro ( 玉露 ? , Jade Dew)
- Kabusecha ( 冠茶 ? , covered tea)
- Kamairicha ( 窯煎茶 ? , pan-fried tea)
- Kukicha ( 茎茶 ? , stalk tea)
- Matcha ( 抹茶 ? , powdered tea)
- Mecha ( 芽茶 ? , buds and tips tea)
- Konacha / Gyokuroko ( 粉茶・玉露粉 ? , gyokuro and sencha dust)
- Sencha ( 煎茶 ? , broiled tea)
- Tamaryokucha ( 玉緑茶 ? , lit. ball green tea)
By process
The following tea are usually made from the same kind of teas. Otherwise, origin is mentioned. For example: SenchanoAracha ( 煎茶の荒茶 ? , raw sencha) and GyokuronoAracha ( 玉露の荒茶 ? , raw gyokuro) .
- Genmaicha ( 玄米茶 ? , brown rice tea)
- Hōjicha ( 焙じ茶 ? , roasted tea)
- Aracha ( 荒茶 ? , raw green tea)
- Fukamushicha ( 深蒸し茶 ? , long steamed green tea)
- Organic
Other green teas
- Green tea from Ceylon
- Kahwah
Brewing
Generally, 2 grams of tea per 100ml of water, or about one teaspoon of green tea per 5 ounce cup (150ml), should be used. With very high quality teas like gyokuro, more than this amount of leaf is used, and the leaf is steeped multiple times for short durations.
Green tea brewing time and temperature varies with individual teas. The hottest brewing temperatures are 180°F to 190°F (81°C to 87°C) water and the longest steeping times 2 to 3 minutes. The coolest brewing temperatures are 140°F to 160°F (61°C to 69°C) and the shortest times about 30 seconds. In general, lower quality green teas are steeped hotter and longer, while higher quality teas are steeped cooler and shorter. Steeping green tea too hot or too long will result in a bitter, astringent brew for low quality leaves. High quality green teas can be and usually are steeped multiple times; 2 or 3 steepings is typical. The brewing technique also plays a very important role to avoid the tea developing an overcooked taste. Preferably, the container in which the tea is steeped or teapot should also be warmed beforehand so that the tea does not immediately cool down.
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Unless specifically decaffeinated, green tea contains caffeine. Normal green t
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