Drinkers of green tea on a regular basis may have a lower risk of developing heart disease and certain types of cancer, according to some evidence that has emerged over the course of the last few decades as a result of the many scientific and medical studies that have been conducted over the course of those decades on green tea to determine the scope of its long-promised health benefits. A green tea extract that contains polyphenols and caffeine has been shown to induce thermogenesis and stimulate fat oxidation, boosting the metabolic rate by 4 percent without increasing the heart rate. This is despite the fact that drinking green tea does not raise the metabolic rate enough to produce immediate weight loss. However, this extract has been shown to induce weight loss.
Consumption of tea is said to have begun in China more than four thousand years ago, according to folklore. In most of Asia, including China, Japan, Vietnam, Korea, and Thailand, green tea has been consumed as a beverage as well as used as a method of traditional medicine for a variety of purposes, including preventing bleeding, assisting in the healing of wounds, regulating body temperature, lowering blood sugar levels, and promoting digestion. Green tea consumption may have beneficial effects on the body’s five important organs, most notably the cardiovascular system. Because of its medicinal properties, other tea may reduce the negative effects of drinking alcohol, serve as a stimulant, treat blotchiness, slake thirst, relieve indigestion, treat beriberi illness, avoid weariness, and improve urinary and brain function.
Processing and cultivation of green tea may take many different forms, and these forms are determined by the specific sort of green tea that is sought. Because of these processes, the highest possible levels of polyphenols and antioxidants are preserved, resulting in the largest quantity of green tea’s health advantages. There are two primary categories that may be identified among the growth conditions: those that are grown in the sun and those that are grown in the shade. The green tea plants are normally harvested three times a year and are cultivated in rows, which are then trimmed in order to produce shoots in a consistent way at regular intervals. The first flush occurs somewhere between the end of April and the beginning of May. The second harvest typically takes place from June through July, while the third harvesting occurs somewhere between the end of July and the beginning of August. There is also the possibility of a fourth harvest occurring sometimes. It is the first flush in the spring that gives leaves of the highest quality, which also delivers costs that are proportionately higher.
Green teas that have been processed and given the name “aracha” are kept in paper bags weighing 30 or 60 kilogrammes and refrigerated at temperatures ranging from 0 to 5 degrees Celsius (32 to 41 degrees Fahrenheit). At this point, this aracha has not yet undergone the refining process, which will be followed by a final fire, after which mixing, selection, and packaging will take place. Because the leaves will be refired throughout the year according to demand, the green teas will have a longer shelf life and a greater taste than they would otherwise have. The tea from the first flush, which occurs in May, will keep well in this manner until the harvest the following year. Following this further drying step, the crude tea will be re-screened and categorised based on its particle size. At last, the tasters will combine each lot in the sequence specified by the blend order, and then each lot will be packaged up for sale.
Identification of green tea
The quality of green tea has great differences, according to the appearance of green tea, tea water, and leaves to identify.
- Fresh green tea and old green tea
The appearance of fresh green tea is fresh green, glossy, with a strong tea aroma. Tea water is green jade, has a clean aroma, orchid flavor, and chestnut flavor, the taste is sweet and mellow, leaves are tender green. The appearance of old green tea is the grayish dull, low aroma. Tea water is yellow in color, tastes mellow, but tasty is not brisk, leaves are yellow and less bright.
- Spring tea, summer tea and autumn tea
Shoots of spring tea are fat and bold, dark green color, the clause is tight. Tea rich in flavor, the taste is mellow and thick; the leaves are soft and light. Clause of summer tea is coarse and loose, mixed color, bud wood clear. The taste of tea is astringency, the bottom hard, leaf vein exposed, mixed aeruginous leaves. Autumn tea form is tight and fine, tea water is a light color. The aroma is light.
- Mountain green tea and peace green tea
Clause of Mountain green tea is a heavy body, the color is bright green, fragrance lasting, strong taste, leaves are soft. Clause of peace green tea is thin, color is yellow-green. The aroma is plain and thin. Taste is pure and mild, leaf quality hard, leaf vein exposed.
Brewing instructions for green tea
Green tea consumption and there is no uniform standard, depending on the size of tea, tea types, and each preference. In general, when brewing green tea, the ratio of tea and water is roughly 1:50 to 60. Rigorous assessment of tea, green tea is brewing 3g tea 150ml water.
Green tea consumption mainly affects the taste of tea, is entirely determined by their individual habits. Beginners can try different dosages to find the concentration of their favorite tea. Brewing time should not be too long, vacuum cups should not be used for brewing green tea. Tea should not be too strong, do not drink green tea overnight.
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