The main difference between green and black tea arises through the production process. Ceylon black tea comes from Sri Lanka, which was formerly known as Ceylon. Indian black teas are often named after their growing region, making them easy to identify. In India, black tea is produced in the Assam, Darjeeling and Nilgiri regions. Most Chinese black teas feature whimsical names such as Fairy Branch, which do not indicate which region it was grown in. In China, black teas are cultivated in the Anhui and Yunnan provinces. Black teas mainly come from three tea-producing countries: China, India and Sri Lanka. Just like green tea, black tea is made using the leaves of the Camellia sinensis plant. Green tea's ability to make your feel alert and awake is more steady than coffee without any spikes and plunges in energy. This chemical offers increased awareness and mental acuity without the jittery side effects of caffeine. Green tea leaves have a chemical compound known as l-theanine. Green tea is often recommended as a substitute for coffee, but this isn't just because it contains caffeine. Green tea contains between 25 to 35 milligrams of caffeine with the exception of matcha green tea, which contains between 40 and 60 milligrams of caffeine. This tea offers a rich body and satiny feel with savory and sweet flavors. Gyokuro is the most exported green tea from Japan and features an emerald green color. This tea packs a punch when it comes to health benefits since it contains all the antioxidants and chemical compounds found in green tea leaves. Matcha is a green tea powder that contains the entire leaves of the tea plant. The most popular types of Japanese green tea include matcha green tea and Gyokuro. Tea leaves are harvested by machines rather than by hand. Japanese green teas contain high concentrations of amino acids that lend an umami flavor to the tea. Green tea leaves are grown in the shade in Japan to help preserve chlorophyll that gives these teas a vibrant green hue. In Japan, producers prefer to steam dry the tea leaves rather than pan fry them like their Chinese counterparts. The leaf pellets expand when steeped in boiling water, resulting in an infusion of bold, slightly minty flavors. This tea was first produced by the Tang dynasty and it is one of the few Chinese green teas that are steamed, not pan fired. Tea artisans gently shape the green tea leaves into small pellets that mimic the look of gunpowder grains. This tea is popular at high-level events and was the tea served to Richard Nixon in 1972 during his historic visit to Communist China ( 1).Īnother popular green tea is gunpowder green tea. Long Jing green teas is a jade color when brewed, features a nutty and vegetal flavor and offers a smooth finish. The harvest for these tea leaves takes place for less than one month each year. Long Jing green teas land at the higher end of the quality and price spectrum. The most popular type of Chinese green tea is Long Jing, also known as Dragonwell. After drying, the leaves are styled and prepared for packaging. For Chinese green tea, the leaves are almost never steamed. Some producers dry the tea leaves using just the sun, while others pan fry them. Green tea leaves are then dried in a variety of artisanal methods. Typically, tea makers hand harvest only the youngest leaves and buds to prepare green tea. Chinese Green TeaĬhina is the largest producer of green tea with tea gardens that stretch from the coast and the highlands to the mountains. In general, there are two main subsets of green tea-those that come from China and those that come from Japan. The region in which the tea plant is grown, the amount of rainfall the plants receive and the different artisanal production processes can all contribute to unique flavor profile and green tea types. There are thousands of factors that impact the flavor, taste and type of green tea. In Asia, tea consumption and production is an art form.
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |