Green teas

Green teas are obtained from the Camellia sinensis shrub, which today grows in Asia, Africa and even in Europe.

There are many types of green tea and each of them has its own specific taste and aroma and even color. The most famous are Gunpowder, Japanese Sencha, Matcha, Bancha, Long jing, Hui Ming, Hojicha, Rain Flower, Yu Lu, Da Fang, Genmaicha, Karigane. In some countries, tea brewing is a real ceremony, such as in Japan.

The drink made of green tea leaves has many valuable properties. It contains a large amount of biologically active compounds and nutrients such as purine alkaloids (theine), amino acids (theanine), lipids, certain amounts of vitamins such as C, E, A, K, from the B group. We also find here macro- and microelements such as potassium, calcium, magnesium, aluminum, manganese, iron, selenium, fluorine. But above all, phenolic compounds (polyphenols) are important, the most of which are life-giving catechins, strong antioxidants.

Theine (a form of caffeine) has a stimulating effect, i.e. it accelerates heart rate, increases metabolic rate, improves concentration, reflexes, reduces drowsiness, improves mood. Green teas prevent tooth decay, heart and circulatory system diseases, atherosclerosis, and the development of glaucoma. They have diuretic properties.

In Europe, we usually brew them at a temperature of 60-80 ° C for 2-4 minutes. Good quality tea can be brewed two or three times. In the Far East, they burn for a short time, about half a minute, and then 3-5 more times, each time about ten seconds longer. But in Europe, about 1g of leaves per 100ml of water is usually used, and in Asia as much as 3-5g.