Green Teas-steamed
Production:
Leaves are withered and steamed (optional) for less than a minute to neutralize the natural enzymes. Then the leaves are rolled or pressed and dried.
Leaf Style:
Steamed Green tea is primarily (but not exclusively) associated with Japan. Japanese green teas tend to have straight, narrow and flat leaf, irregular sized. These are usually cut into pieces (at plucking) rather than whole. Select leaves are stone ground into fine powder to make matcha, the tea used in chanoyu, the Japanese tea ceremony.
Cup Characteristics:
Fresh, bright green color, often grassy tasting, some with a roasted chestnut flavor and aroma.
Production Area:
Japan
Additional facts:
5-10% caffeine content of coffee
Health Benefits:
Assist with lowering cholesterol levels, Assists with lowering blood sugar levels, Suppresses aging, Good for digestion, Assists with cavities and gingivitis, Good for skin, Fights Virus, Detoxifying
Brewing Instructions:
1.5tsp per 8 oz. water and steep for 2 minutes
Water temperature around 175 degrees (hotter water will burn tea)