Which Green Tea to Choose

Types of tea and their properties - which tea is the most healthy and delicious?

Great question! The fact is that there are a lot of varieties of tea that we combine in the category of "green tea". According to the Chinese tradition, which is increasingly penetrating into our Palestines, there can be attributed actually green tea, white tea, yellow and turquoise, it is oolong, it is also oolong. Surprisingly, as a great tea country (in terms of gross tea consumption, we take third place after countries with a billion people – India and China), Russia has an extremely low culture of consumption of this magic drink, “a cure for a hundred diseases” … As the group sings the actual name "CHAIF": "We dilute it all week in our teapot, and there is no name for the drink that we drink."

But in order. We will return to the culture of tea leaves (it’s the technology) in due time, but now about the choice. It is important to keep in mind two fundamental aspects: 1) What you want from tea (the choice of varieties depends on it) 2) What signs (external and indirect) you should pay attention to when buying.

The first question is the most capacious. So, "I want what?". The fact is that tea is a plant that has died, wilted, or, to put it scientifically, fermented. This means that the biologically active substances in the tea leaf and vegetative bud were oxidized under the influence of enzymes, as well as external conditions: temperature, humidity, their combination and combinations. The stronger the conversion (fermentation), the more caffeine-like alkaloids (theins) in tea and the more dense and rich in heavy notes the aroma and taste of their infusion. The earlier the fermentation process is stopped (the sheet is cauterized, dried in the sun or in an oven, steamed – using one of these methods), the more amino acids and vitamin C, PP, etc. in the tea present in the form of a scale of fermentation – depending on the intensity. At one end – low-fermented teas (fermentation degree 3%) – actually green, the oxidation processes in which were stopped almost immediately after the collection of leaves and buds. The most famous: Xihu Longjing, Dongting Bilochun, Luan Guapian, Xinyang Maojian, Huanshan Maofeng, Taiping Houkou. With these teas, it makes sense to start acquaintance with the category – they are less capricious when brewing (especially Longjing and Maofeng) and forgive distortions with the temperature of the water (in no case boiling water!), Which are inevitable for a beginner. Next on the scale are white and yellow teas. The degree of fermentation is slightly higher than that of green: 3-5% for white and 5-7% for yellow. The idea of ​​white tea is to keep the leaf intact and bring to the drink its living essence and aroma. A distinctive feature of their appearance is a white cannon, covering young leaves. White tea is a leader in vitamin content, it has less caffeine and can be drunk in the evening and in the morning. Yellow tea is richer in aroma; its infusion has a more pronounced taste. Both are best brewed at a temperature of 66-85 degrees (depending on the particular variety) in a guyvan or a glass cup, although it is also possible in a ceramic teapot – a matter of taste. The most fermented “green” tea at the end of the scale (50%) is oolong or oolong, a group of semi-fermented …

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