Go Green: Why You Should Be Drinking Green Tea

When you come into The Cultured Cup to shop for green tea, we’ll often ask, “Do you prefer Chinese or Japanese?” Although China was the first to start making tea, both regions have developed distinct styles for great green tea.

Green Tea History Snapshot

Tea was first discovered in China thousands of years ago. The legend is that Chinese Emperor Shennong discovered tea when the leaves of a Camellia sinensis bush fell into a pot of boiling water that he later drank. Tea culture started to spread throughout the Tang Dynasty (618-907). Back then, most tea was consumed in powder form like matcha and was the preferred drink of monks who brought it to Japan. The first instance is found in 815, when the monk Eichuu offered tea to the emperor. It spread widely in Japan during the Kamakura period (1185-1333).

In China, the practice of powdered tea was mainly abandoned in favor of steeping whole leaves during the Yun Dynasty (1279-1368). The Japanese kept drinking tea that resembled matcha until around the 18th century, when sencha was introduced.

Production        

Green tea is gathered from leaf buds and the first couple of young leaves on each branch. The following process varies depending on region and style: Typically, Chinese green tea leaves are allowed to wither and lose moisture. They are pan-fired to prevent further oxidation, and then they are shaped before a final drying method. Most Japanese greens skip the withering step and go straight to applying a steam heat to preserve the most vivid color and allow for minimal oxidation. They are steamed and then undergo primary drying, primary rolling, secondary drying, and final rolling. They are generally shaped over several steps to get the common needle-like shape.

The production method greatly affects the flavor of the finished tea. For example, pan-firing creates a more roasty and nutty profile, while steaming produces a fresh vegetal and umami flavor. The withering step can also account for more floral notes in a tea.

The Bitter Link with Green Tea

Oftentimes, we get customers that shy away from green tea because it is bitter. Actually, most bitterness is caused by improper brewing. Brewing is not a one-size-fits-all with tea. Brewing your green tea like a black will likely leave you with a poor-tasting, bitter cup.

Many subtle flavors of green tea are caused by amino acids that dissolve regardless of water temperature. Astringent components like tannin and caffeine are extracted at hotter water temperatures, so try steeping your tea at lower temperatures (especially true with Japanese greens). And watch those steep times, as most green tea does best at 1–3 minutes!

Health Benefits

The FDA recently announced that tea can be labeled a “healthy” beverage. It is a long time coming, as tea’s many health benefits have been studied for years. Green tea is often linked with the most health benefits due to its retention of more catechins from processing. Some health properties of green tea include:

• One cup (8 oz) of green tea contains about 140–220 mg of catechins. Catechins have been studied for their antioxidant, antimutagenic, and antibacterial properties. They may also aid in regulating blood pressure and cholesterol.
• All tea contains caffeine, which has long been used to keep people alert. Caffeine may also promote blood circulation. Of course, overconsumption can have negative effects. Green tea generally contains ⅓ to ½ of the amount of caffeine as a cup of coffee.
• It contains the largest amounts of L-theanine. This calming compound is linked with brain health. It also causes caffeine to break down more slowly, easing the effects of “jitters” and producing a longer, more sustained focus. Teas that are shade-grown have higher amounts of L-theanine.
• You can absorb about 20mg of vitamin C with each cup of green tea.
• It contains fluoride, which can strengthen tooth enamel and prevent cavities.
• It is a source of healthy minerals like potassium, calcium, magnesium, and iron.
• Saponin, which is responsible for causing the froth in your matcha, has antidiabetic properties and can aid with circulation.
• It contains a trove of water-insoluble components like vitamin E, protein, and dietary fiber, which are best absorbed by eating the leaves of high-quality green tea or drinking matcha.

Green Tea Facts That May Surprise You

• Although matcha powder is widely used as a culinary ingredient, did you know that other green tea types are also good for eating? The brewed leaves of high-grade gyokuros and senchas make for a nutritious and energy-packed salad! Try this recipe.
• Don’t throw it out! You can revive tea that has lost its luster or has become damaged by humidity in storage. Make your own hojicha tea by placing parchment paper in a skillet with the leaves on top. Cook until the leaves are brown and releasing a nice aroma. You can also throw in popped rice, fruits, or nuts to make your own blend!
• Soak fresh fish in chilled tea to get rid of the fishy smell.
• Prevent rust in cast-iron cookware by wiping the pans with used tea leaves that are still moist and wrapped in gauze.
• Treat puffy eyes or dark circles with green tea bags or moist tea leaves.
• Used tea leaves make great fertilizer. Watering plants with leftover brewed tea helps them flourish!