The plant grows only in warmer climates, at altitudes up to 2000 meters, the higher it is, the better the quality of tea, that is, the better the taste.
Manufacture of green tea consists of the following: leaves are picked, after they are picked, leaves are rolled a little, and after rolling they are dried (so called, fried). Drying (frying) is very important because it destroys all active enzymes in leaves so that they can’t be oxidized. To prevent the oxidation is very important for a reason that longer oxidation increases the caffeine level. Also, longer oxidation destroys many substances that are beneficial to our organism. Finished leaves are olive greenish color.
The origin of green tea is unknown, that is, lost in antic history. According to the legend, green tea was first discovered by Chinese emperor Shen Nung. Legend says that the emperor in one of many hunting trips, after getting tired from hunting stopped to boil some river water. Accidentally because of wind a few leafs fell in the boiling water and blurred the water. Emperor Shen-Nung was curious and could not resist, not to try this liquid of god and to him unknown smell. Emperor was thrilled with this refreshing beverage, and he was especially charmed by the disappearance of fatigue. This is how green tea came to be, a tea that conquers the market and world today, which is quite reasonable due to its extraordinary healing property for which many people don’t know.
First description of preparing green tea and plants was made by Chinese poet Lu Yii in 780. He also developed a preparation method of the tea in which the leafs were grinded down to a fine powder with which a refreshing beverage was made.
Green tea as black tea comes from the same plant. This is a evergreen tropical plant of Latin name Camellia sinensis. Camellia sinensis is a platn with solid, leathery elliptical leafs and white flowers.
The biggest influence on the green tea beside climate, altitude and soil has the preparation procedure.
English classification of green teas:
- Gunpowder (representatives FORMOSA GUNPOWDER, GUNPOWDER TEMPLE OF HEAVEN),
- CHUN MEE is representatives of a group of most quality teas made from leaves with smallest surface.
- Natural leaf (representatives: LUNG CHING (China) and in Japan as Senchba)
- Matcha is a specific form of whipped tea, turned to powder, today in use mainly in Japan for tea ceremony CHA NO YU.
Classification of green tea is done according to broken and whole leaves and according to the size.
Broken leaves are classified as fanning, orange and dust (used for filter bags)
Entire leaves are classified as Flowery Orange Pekoe, Orange Pekoe and Pekoe.
Preparation- and preservation of green tea
When we talk about preparation of green tea, we should mention that there is no one recipe that applies for all teas. How the preparation will look like depends on various factors such as: type of tea, harvest, crop…
- Heat the water until it boils
- Leave the water to stay for 1 minute. It is not recommended to pour warmer water than 80 ͦC over green tea. If the water is to hot it destroys mineral ingredients and gives it bitter taste, while if the water is too cold it does not dissolve properly which gives it watered down taste.
- Put 1 bag in one cup. If the tea is no in bags then put two small spoons of tea mixture in one cup.
- Pour water in a cup.
- Leave the cup for about 5 minutes.
- After 5 minutes you can start to enjoy drinking this tasty and above else healthy beverage.
More quality leafs we can use multiple times, but with every consequent time the water should be warmer.
True taste of green tea is best tasted if it is used without additives.
It is not recommended to drink it sweetened because tea then does not have a healing property. Diluting the tea with milk reduces the effect of thiamin. That is why real connoisseurs drink green tea without additives.
If you don’t like the taste of green tea you can prepare it with ginger and lemon or with honey.
On sale we find it in the form of a tea: in filter bags, or fry leafs, while concentrate can be found in the form of pills and various capsules, as an extract for adding to meals, as a spice, than as tea without caffeine for people that consume it in large quantities a day or for those that are more sensitive on smaller amounts of the same.
The thing is to use green tea in its true leaf like form as a entire leaf. By packaging leafs in bags for commercial sale, leafs a torn apart and lose very healthy ingredients and their taste is degraded.
The quality of green tea is identified by the way it is preserved. Pay attention to the packaging when buying green tea. Buy tea in aluminum bags filled with nitrous, and not vacuumed, and avoid buying tea in paper bags and other packaging that let air through and allow contact with of tea with air. Even the best and most expensive tea in the world does not have a good taste if it is badly preserved.
There are containers for keeping tea that are hermetically sealed, made from glass, porcelain or even tin boxes. It is recommended to keep green tea in such containers.
It very important that the green tea is kept in smaller containers because smaller amount of air enters and the oxidation in smaller (considerably reduces the quality of green tea).
The most important is to keep tea in a cold, dry and dark place a further away from strong smells, for example, moisture. Therefore kitchen is not a suitable place for keeping green tea.