Green Tea

GREEN TEA - sought-after for thousands of years

Green teas – unlike black teas – are not fermented. In the production process of green teas, following the wilting, various heating methods are used to prevent fermentation, e.g. steaming (Japanese method) or roasting (Chinese method). Many high-quality varieties of Japanese green tea are shed-grown teas, meaning their leaves grow more slowly and thus contain more enriching nutrients and flavours. In China, the oxidation process of tea is interrupted with pan roasting. This also gives the tea a fine touch of roast aromas.

The tea thus retains its green leaf colour, which can range from a light, silvery green to a deep, dark green. Depending on the variety, the flavour varies from bitter to pleasantly sweet and aromatic.

Green tea is well-known for its anti-oxidant properties that have a positive effect on cell aging. Traditional Far Eastern medicine considers green tea to be a cure for many physical and psychological ailments. Today we know that this highly prized effect is due, not least, to the combination of its active ingredients, caffeine and catechin. This ensures that it is primarily the mind which is stimulated, and not circulation.

For this tea we recommend a brewing temperature of 80° to 90°C, for some sorts (e. g. Sencha) even lower. Please boil the fresh water shortly and let it cool down before pouring it over the leaves. Infusion time is 1 to 3 minutes. The rule of thumb is: the better the tea, the lower the water temperature and the longer the brewing time. Green Tea can be brewed up to three times. You should however not let the leaves dry out in the meantime. As per the Japanese saying: "The first infusion is as bitter as life, the second one as strong as love and the third one as mild as seniority". Many tea lovers particularly prefer the second and third infusion. But this, too, is a question of preference and tips on this subject fill many a guidebook.