Green Tea
“Green teas have an extra step in their creation. The withering or oxida-
tion process is stopped and the enzymes in the leaf are fixed in their state
by exposing them to heat, typically through pan-firing, steaming, or bak-
ing. This is what stops the leaf from darkening and keeps the tea green,”
according to Le Maistre-Matthys.
There are many different types of green tea. Generally the top leaves
are chosen for sencha. Hojicha is roasted and then chilled in processing.
Kabuscha is grown in the shade. Genmaicha is a blend of green tea and
toasted rice. Sincha is one of the first harvested in the season.
When it comes to what makes green tea unique, Sebastian Pole, co-
founder of Pukka Herbs says, “A good quality green tea is sweet and
smooth with the wonderful ability to lift your energy and allow clarity
to reign supreme. Along with its potent levels of antioxidant polyphenol
catechins (like EGCG), it’s highish levels of L-theanine induce a suitable
flow of alpha waves – inducing a meditative-like state of focused calm.”
In addition, since green tea is only lightly oxidized, it has a higher Vita-
min C content than black tea.
Steep: 2-3 minutes in water just under boiling (170-185 F).Oolong Tea
Oolong represents a small percentage of the world’s tea. It’s process puts
it somewhere between the lightly oxidized green tea and the darker black
tea, because it is partially oxidized. This gives oolong its distinct flavor
palate. Its color can vary and it is said to have some of the health benefits
of both green and black teas.
Steep 2-3 minutes in water just under boiling (170-185 F).Black Tea
Of all these different types of tea, black tea is the most oxidized or fully
fermented. This process creates the specific polyphenols that are respon-
sible for the distinct characteristics and benefits of black tea.
Black tea is the base for chai masala, the Indian spiced drink. Some of
the typical herbs the make up the masala include cinnamon, cardamom,