Best Types Of Green Tea For Health
Green tea has many types, categorized in many ways. Aroma and flavor is based on the cultivation and processing of green tea. While green tea is thought of primarily as a Chinese product, green tea is grown in other places such as India, Japan as well. Let’s take a look at a few different types of green teas.
Chinese Green Tea Types
The best Chinese green teas are thought to be those picked in early spring at the time of the Qing Ming festival, which takes place on April 5th of the solar calendar. There are many types of Chinese green teas. Some of them are listed below.
After the Snow Sprouting
Among the first tender sprouts available after the winter snows, these leaves produce a delicate tea with a fresh green scent.
Grown in mainland China, these teas include the famous Pi Lo Chun and Tai Ping Hou Gui.
Chun Mei (Precious Eyebrows)
A name reflecting the fact that these springtime leaves are twisted into small curved shapes like lovely eyebrows. This high-grown tea from Yunnan province should be brewed lightly to produce an amber liquid with a wonderful aftertaste reminiscent of plums.
With a fresh green taste, this is the favorite green tea of mainland China. The highest grade of this tea, Qing Ming, is named for the opening spring festival when the finest teas are picked.
Each pearl unfurls into three or four leaves that yield a lovely golden aromatic brew.
A combination of buds and young green leaves rolled into balls reminiscent of gunpowder shot (hence its name), these also unfurl when infused. To test the freshness of gunpowder tea, pinch or squeeze a pellet. If fresh, it will resist; if stale, it will crumble. Two excellent gunpowder teas with a sweet, grassy taste are Gunpowder Pinhead Temple of Heaven and Gunpowder Temple of Heaven.
Guzhang Maohan (Mao Jin)
These tea leaves from the Yellow Mountains of Anhui province produce a darker brew with a sweet, smoky flavor.
Pan Long Yin Hao:
From Zhejiang province, this tea, a repeat winner in tea competitions conducted by the Chinese Ministry of Agriculture, is described as “a complex brew of multiple flavor notes.”
Po Lo Chun
Which translates to “Astounding Fragrance,” aptly describes this slightly sweet yellowish tea with a lovely aftertaste.
Grown near the border between Fujian and Zhejiang province, this tea is roasted in a large wok to produce a nutty, sweet flavor. Yunnan Green Needle: a pleasantly astringent clean-tasting tea made from delicate green buds.
Organic Green Tea
An organic product is one that is grown without the use of pesticides and same goes for tea as well.
The two most respected organic tea farms are in India: the Oothu Tea Estate, the first organic tea farm in the world, and Makaibari Tea Estates, which follows Rudolph Steiner’s principles of harmony with nature through organic, sustainable methods of agriculture.
When you drink green tea, you are doing your body a huge favor by providing it with many healing elements. When you choose an organic green tea, you are doubling the health effects because organic teas are grown without pesticides and are all-natural.
For many people, this is very important. It’s even a lifestyle that they feel must be strictly adhered to. So, make sure that if you want an organic green tea that it is completely organic and grown in ways that make you comfortable as a health-conscious human being!
Indian Green Tea Types
An organic green tea grown in Assam, India’s most plentiful tea district. Assam teas are renowned for their hearty taste and “strength” in aroma and body.
Ambootia Tea Estate
A Darjeeling district organic green tea that produces a light, fragrant cup.
Makaibari Tea Estates
A multiple award winning Darjeeling green tea, flavorful but light.
Grown at high altitutes in the spectacular range of the Nilgiris, India’s Blue Mountains, these green teas are exceptionally fragrant and sweet.
Japanese Green Tea Types
The best quality green teas are grown in the farmlands of Shizuoka and Uji in Japan. Here are some varieties that you may want to look at:
An earthy brown tea with an astringent taste made from roasted green tea leaves, bancha should only steep two to three minutes or it will become bitter.
A lightly roasted bancha tea with a nutty flavor. A good nighttime choice as it is very light and low in caffeine.
About 75% of the green tea harvested in Japan is Sencha, making it the most commonly consumed green tea in Japan. Sencha is especially rich in vitamin C and provides a clear rich yellow-green liquor that is grassy sweet and cleanly astringent.
Made from a higher quality leaf than bancha or houjica, sencha is often called “guest tea.” The most delightful sencha is Sencha Sakuro, a spring green tea scented with cherry blossoms. Another cherry-scented sencha to try is Spiderleg Sakuro whose longer, more “spidery” leaves produce a rich flavorful bouquet.
Made from sencha mixed with genmai (puffed brown rice), this tea may be made from lower quality second harvest sencha but can also be found made from premium first-leaf sencha. The rice supplies a slightly nutty taste. Some tea retailers also add a pinch of matcha to the blend, giving it a vibrant green color.
The highest quality Japanese green tea, gyokuro has been called “history, philosophy and art in a single cup.” For three weeks before the spring harvest, gyokuro leaves are shaded from direct sunlight, leading to a slower maturation that enhances the leaves’ content of flavenols, amino acids, sugars and other substances that provide green tea’s health benefits, aroma and taste. Intensely green and sweeter than sencha, gyokuro leaves can serve as the base for matcha-the silky chartreuse tea powder used to make chanoyu, the tea of the Japanese tea ceremony.
Matcha differs from gyokuro in that the leaves are not rolled. After steaming, they are immediately and thoroughly dried, after which they are called tencha. Tencha is then ground into the superfine powder known as matcha. Use about two level teaspoons of matcha to ½ cup water and whip into a thick, invigorating brew, wonderful as an energizing morning tea or before exercise.
In Japanese, “shin” means new and “cha” means tea. Shincha is literally “new tea” as it consists of leaves very lightly steamed immediately after harvesting. Shincha, which is only sold from May through July, is a highly aromatic tea with the aroma of freshly picked leaves. Because it is quite perishable, only a very small percentage of the tea harvest is processed as shincha; most of the leaves are used for sencha.
Also known as the river willow, Yanagi is the result of falling rubbing materials that started out flat and formed into various folds. Because of their shape, which looks like a willow leaves after rubbing, that’s where the name of Yanagi comes from. It has a flavor that is less lingering and smoother than Sencha. When relative to Sencha, Yanagi leaves are obviously longer.
Using a high temperature, overweight leaves are toasted. After roasting, Hoji0cha has a very distinct little that is identifiable from afar. The leaves are deep brown, and after fermentation, the liquid appears like black beer. Preparation of Hoji-cha is important to preserve the fragrance even after brewing. A big pot of earthenware is used with a huge amount of tea leaves inside it.
Also known as powdered tea, Konacha is considered to be the most tasty and delicate green tea. With its fair size, anyone will enjoy its wonderful taste and appealing fragrance. Agari is another word given to Konacha, which is drunk with Sushi and is very popular in the Kanto region.
Once you’ve got your green tea, the next step is to enjoy it!
These sorts of green teas are usually drunk on the basis of the nutritious quality that drinkers may gain from or occasionally, purely because of the scent and flavor.