For centuries green tea has been the beverage of choice in Asia. Its natural aroma and widely acclaimed health benefits make green tea appealing. In making green tea, the leaves are neither fermented nor withered. The freshly picked leaves are rolled and dried quickly to stop them from going brown. The leaves are then sorted and graded. Green tea is a brilliant digestive aid. It is high in natural antioxidants, which flush the toxins boost the immune system, and help to prevent cancer. Its high in vitamins C and B and fluoride, and research suggests it may be helpful in preventing heart disease and cancer. It also lowers blood pressure, fights gingivitis and cavities, and helps regulate blood sugar levels. Studies show green tea aids in detoxifying the body, regulates blood sugar, and promotes healthy teeth, skin, and bones. The flavored and scented green teas are all premium natural fresh green teas leaves with fruits, flowers, or spices added.
Sweet and mellow green tea leaves naturally scented with fresh jasmine blossoms picked in the morning when the blossoms are closed and added to the tea in the afternoon when they are about to open. Well balanced with a lovely floral scent. The perfect marriage of green tea and jasmine.
Steep tea for three to five minutes. If you are using black tea, water should be boiling before it is poured. For oolong tea, it should be slightly cooler (190 210 oF), and for green tea the water should be cooler still (180 oF). Green tea tastes bitter if overheated or over steeped. Tea contains far less caffeine than coffee. Black tea usually contains about half the caffeine of coffee, green tea only one-sixth. Tea can be decaffeinated by discarding the first pour of hot water over the tea after one minute.
Its the processing that decides what type of tea is produced, with variations in the procedure determining whether a tea is green, oolong, black, or variation such as a blended or flavored tea. Green tea is the least processed of all the tea types. For black tea, the plump, moist, and freshly picked leaves are spread out on vast trays in an airy, shaded area for up to twenty-four hours to wither. As the moisture evaporates, the leaves shrivel until they are ready for the next stage, rolling, where they are rolled and twisted lengthwise by huge rotary machines or, in the case of fine teas, rolled by hand. Rolling starts the process of oxidation, known as fermentation, when the leaf turns a coppery color. Its during fermentation that the classic characteristic of the individual teas develop, and generally the longer the fermentation, the deeper the flavor. To stop the fermentation, the leaves are fired-heated to dry and give them their distinctive color. The process of withering, fermentation, and firing take great skill. The moisture content of the leaves varies daily. Under or over estimating any one of these stages can soil the tea.