Good green tea varieties

Probably, green tea is the richest in varieties. If oolong, for example, were clustered in only two provinces in the south of China, and pu-erh is produced only in Yunnan, then green tea ranks first in terms of prevalence. And of course, when they say "Chinese tea", the first thing that comes to mind is green tea. What varieties of green tea are there today and which are the best?

Green tea varieties and non-varieties

Let's separate marketing first. Probably, for a person who is not immersed in tea, there is no difference between "Emerald spirals of spring" and "Dreams of a Geisha" in terms of the creativity of the name. At the same time, Bi Lo Chun "Emerald Spirals of Spring" is a varietal tea, and the dreams of sultans and geishas are marketing.

What does varietal tea mean? This is a tea grown from a special type of bush, in a certain region and produced according to its own technology. Everything is like with wine and vineyards. If one of these parameters does not correspond to the standard, then the tea does not have the right to be called by that name. So, tea Long Jing "Dragon Well" can be called only the tea that is obtained from the leaves from certain bushes grown in the province of Zhejiang. Tea grown from the same bushes, made in the same way, but not in another province.

Moreover, the state protects the names of teas on a geographical basis - Xi Hu Long Jing can only be tea that is grown on plantations near Lake Xi Hu. Long Jing grown elsewhere cannot be called Xi Hu. Why is everything so difficult? Because the climate and geography greatly affect the quality of tea, its taste. On the shore of the lake there are some conditions, in the mountains they are different, and on the plains there are still others, and all this creates different types of tea. Xi Hu is the tastiest and most expensive Long Jing, and therefore, under this name, a dishonest producer can sell tea for more than it costs.

And when you take ordinary sencha, which is harvested by hundreds of tons from industrial plantations and diluted with pieces of fruit and flavors, you get all the creative splendor that can be observed in some tea shops - the dreams and dreams of sultans, geishas, ​​dragons, monkeys, samurai, phoenixes and others. eastern fauna. Who exactly comes up with these names, we do not know.

Teas rolled into rings and balls are not varieties either. Usually this is all a way of increasing the cost of raw materials, marketers call it "improving consumer properties." The so-called "blooming" teas, when a flower appears from a ball in a glass, are not for drinking at all, but for admiring the process. I put it on the table like flowers - and you admire it. Initially, this was exactly the point, and drinking this tea is like taking a sip of water from a vase.

Which green tea is best?

In general, of course, this is the one that you personally like. And so - in China there is a list of "Famous varieties". He often corrects, some go there, some go out. These teas won prizes at industry exhibitions, were presented as state gifts. That is, these are truly outstanding teas, the best of the best.

Long Jing (Dragon Well)

What is famous for: tea number 1 in China. Almost a symbol of all green teas. Recognized as almost the country's cultural heritage, received a huge number of awards, presented on behalf of the head of state, has been known since the 8th century. 18 bushes have survived to this day, from which the variety originates. A stunning floral scent with hints of chocolate, the scent of sun and spring. Sweet, full-bodied taste. Perfectly invigorates, tones up.

Huang Shan Mao Feng "The Fuzzy Peaks of the Yellow Mountains"

What is famous for: in the 1980s it was an official government gift. Very pronounced freshness in taste and aroma, with light floral nuances. Relaxes, refreshes.

Bi Lo Chun "Emerald spirals of spring"

What is famous for: tea-number-two in China after the "Dragon's Well". It grows among fruit trees on plantations near Dongting Lake, Jiangsu Province. Small, coiled tea leaves covered with white pile. Very graceful, delicate, soft, sweet. Floral aroma and fruity taste. Strongly relaxes. When brewing in glassware, you can observe the dance of the villi - a very spectacular sight. A characteristic feature of this tea is the incredible lightness that appears during tea drinking.

Tai Ping Hou Kui "The leader of the monkeys from Hawken"

What is famous for: gold at the Panama Pacific Exhibition in San Francisco, in 2004 was named the "King of Green Teas". Intoxicating floral aroma, thick soft taste with tobacco notes.

Liu An Gua Pian "Pumpkin Seeds"

What is famous for: 8 times won prizes at national and world exhibitions. It was presented on behalf of the party to foreign delegations. Very delicate, soft, light, almost feminine tea. No astringency. One of the sweetest green teas.

Meng Ding Gan Lu "Sweet Dew from Meng Ding Peak"

What is famous for: tea growing on one of the sacred Taoist mountains - Meng Ding, at an altitude of about 1500 meters. The manuscripts say that gan lu (sweet dew) types of teas were known as early as the Han Dynasty (2nd century BC - 1st century AD). It has a delicate aroma and fruity taste. Very delicate and light elegant tea.

Zhu Ye Qing "Freshness of Bamboo Leaves"

What is famous for: grows on mountain plantations surrounded by monasteries. Already in the era of the Tang dynasty, tea was supplied from here to the emperor. Has a fresh aroma, tart taste with a sweet aftertaste. Perfectly refreshes. A separate pleasure is to watch the dance of tea leaves, which stand vertically in a glass and then lower, then rise back.

There are a huge variety of green tea varieties in the world. Each of them has its own unique qualities. Some are delicate in taste, others are tart, some have a pungent odor, others floral. However, this variety allows you to choose a tea that will really please you personally.

By taste, green tea varieties can be divided into:

• Refreshing taste (Kukicha, Buncha, Sencha);
• Astringent taste (Chun Mi, Shen Puer, Gunpowder);
• Floral Spicy (Mao Feng, Pan Long Ying Hao);
• Floral delicate (Bi Lo Chun, Lung Ching);

China, in general, is amazing in terms of tea. It is not only the birthplace of tea - all the unique recipes, harvesting, processing and preparation technologies were invented there.

The tea leaves are rolled, fried, fermented, pressed into plates, crushed into powder, rolled into a ball shape, tied up to form a flower. This gave rise to thousands of teas, some of which are still unknown to experts.

In China, each province produces completely different tea, depending on the technologies traditionally originated in them. Moreover, their quality is determined by 8 standards.

6 classic varieties of Chinese green tea:

Chun Mi is one of the main tea exported by China. He was the first to come to Europe and it is his tart taste that Europeans associate with real tea. It's strong, cheap, no additives or flavors.

Gunpowder - got this name because of the leaves, twisted into small balls resembling a shot, crackling at high temperatures. In fact, it is the most popular green tea in the world. It is strong, tart, with a very pleasant aroma.

Longjing - it has a very delicate floral taste and aroma, which is why it was awarded the title "Imperial Tea". It is an elite type of tea, although its price is quite affordable.

Tocha is one of the most healing green teas. Recommended for diets and other situations of fasting of the body. It can be green and black.

King Ding - has a strong aroma and pleasant spicy taste. Most often, it is used for holidays and other celebrations.

Mao Feng - he has a soft, delicate and even sweetish floral taste. Helps relieve stress and escape from the hustle and bustle.

In short, green tea is tea that undergoes slight fragmentation, or oxidation. That is, from one plant, or rather from its leaves and buds, different types of drink can be obtained during processing.

Different types of manufacturing give the tea leaves a completely unique color, aroma and taste. The quality of tea is also influenced by factors such as the growing conditions of the bushes and the peculiarities of the assembly process.

Initially, in the culture of the countries of the East, green tea was in the first place in terms of consumption; it came to the West at the beginning of the twentieth century and gradually gained widespread use and popularity.

Chinese green tea

Since ancient times, Chinese teas were considered the drinks of high-ranking officials and the imperial court. Now it is China that supplies the market with the main rare and elite varieties of green tea.

Xihu Longjing... Leader of the top ten teas from China. Its name, which in translation from Chinese means "Dragon Well", he received in honor of the source, which is located in the city of Hangzhou.

His tea leaves are flat, have a dark jade shade. Pressed by hand. After brewing with water at a temperature not exceeding 80 degrees, it is infused for 3 minutes. The result is a bright yellow color. The taste of the tea is soft, with a mild-tart aftertaste and sweetish aftertaste. Some connoisseurs compare the aroma of such a drink with the smell of an orchid.

Gunpowder... In the translation of the name of tea there is an English word "gunpowder" because of its peculiarly prepared leaves, which curl and resemble pellets.

The infusion from it turns out to be honey-yellow in color, the originality of taste is felt in a light note of dried fruits with sourness and smoke. When brewing, you can observe how tea leaves "explode" under the influence of hot water and this is a very interesting sight. The shape of the leaves of this tea allows it to be stored longer than all other varieties. In Asia, it is used daily, adding honey, sugar, lemon or mint to taste.

Bilochun translated means "Spring of the green snail". "Spring" - denotes the time at which tea leaves are harvested, green is the tea itself, and a snail is a type of tea leaves, originally twisted like a snail shell. Its difference is a very strong aroma of flowers and a pronounced fruity taste. The leaves from which it is made are so small that there are up to 14,000 of them in a kilogram of the finished dry product.

Yoon Woo, or "Cloudy fog". The name of this tea hints at the place of its growth - high in the mountains. The aroma of the drink is somewhat reminiscent of fried seeds. The taste is sweetish nutty. This variety is the most capricious in storage. It is best to use a refrigerator for this purpose. It requires a very short brewing period of only 3 seconds. If this is not observed, it becomes unnecessarily tart and very bitter.

Huangshan Maofeng the first word in the name of this elite drink comes from the mountains where it is grown. Their peaks, covered with forest, resemble fluff, hence the second part of the name, which means "Fluffy Peaks" when translated.

It is harvested in early spring, and young leaves and buds of this tea are also covered with fluff. The teapots of this unusual tea are called "bird tongues" for their shape, and the color is compared to "gold and ivory" for the original overflow of yellow, white and green.

Fragmentation is performed on the day of collection. The taste is sweet with hints of nutty, the smell resembles a flower.

Japanese green tea

Unlike other countries, Japan only produces green tea. This country uses an unusual method of preparing tea leaves using steam, which gives it an unusual flavor that gourmets can immediately recognize. Japanese teas also differ from Chinese varieties in a darker tea color.

Septemberthe most common tea in Japan. Selected leaves are obtained from two collections - in May and July. The shape of its tea leaves is commonly called "spider legs". When dry, this tea has a rich woody aroma. The color of the infusion is light green. The taste is slightly sweet with a slight hint of bitterness, in addition, there is a moderate astringency. Suitable for Japanese national cuisine.

Midori Thani... The blend is made from a blend of various Japanese teas, including Senya. It was created for Europeans during a special rise in fashion in Japanese culture. The spicy-nutty smell of this greenish infusion with herbaceous peach notes cannot but please the true connoisseur.

Gyokuro. The literal translation means "Pearl Drop". This is a rather expensive type of tea that is harvested in early spring. A feature of its cultivation is that the bush is shaded twenty days before collection with the help of special devices. This allows you to reduce the amount of tannin in the tea, which gives it a bitter taste. Therefore, real gourmets in this tea will immediately appreciate the softness and sweetness with a fresh aroma.

By their appearance, tea leaves are like needles. It should be brewed correctly, with boiling water cooled to 60 degrees.

Bantea... It is considered an inexpensive variety. Harvested late, consists of large and hard leaves and stalks on the same bushes where september was harvested.

Ryokutia... The birthplace of the drink is the island of Kyushu. Has a herbal-citrus aroma. The taste is reminiscent of berry. It is brewed at a temperature of 70 degrees for no more than two minutes. Suitable for continuous use.

Matcha... Green tea powder, which is used not only in traditional ceremonies, but also as an additive to desserts and ice cream. When collecting, shading is used, as well as for gekuro, but during manufacture the leaf is left in a straightened form, after which the veins and stems are removed and ground into the smallest powder. This processing method produces a highly concentrated beverage.

Georgian green tea

The first material for planting green tea was brought to Georgia in the 16th century.

There are about twenty trade varieties of the drink in this country. In terms of their taste, they can easily compete with their Chinese and Japanese counterparts. The most elite varieties of green Georgian tea are recognized as “Bouquet of Georgia», «Extra», №115 and №125.

Pressed tea in the form of bricks is also produced in Georgia. This form allows it to be stored and transported for a long time without losing its taste.

Indian green tea

It should be noted that in India, green tea never gained much popularity among the indigenous people. However, a small amount is grown in the northern part of the country.

This tea has average and lower quality indicators. It is mainly intended for export to poor countries bordering India and for the tourism business.

Ceylon tea

Ocean Pearl... This is a large leaf tea from Ceylon.Its leaves are not very curled and unfold beautifully when brewing. The color of the finished drink is honey-gold. Its taste is tart, the aroma is floral.

Green Saucep... A kind of green large leaf tea with original impregnation with exotic fruit extract. The tea leaves have an amber color. Thanks to its fresh taste, it perfectly quenches thirst, especially in hot weather.

Millions of inhabitants of the planet Earth drink tea every day. But for some reason, we, immigrants from the Soviet Union, have nostalgic memories of that very black tea "with an elephant", about samovars and bagels, about a tart, bitter brown drink. Even now, most Russians prefer black (aka red) tea, while they refuse green.

But in vain. After all, good green tea is a real treasure. In China, Japan and India, it is valued much higher than other varieties. All thanks to the amazing benefits and more subtle effect that low-fermented varieties give.

GREEN TEA IN CHINA, JAPAN, GEORGIA, INDIA, SRI LANKA

Green tea from China

Celestial Empire is considered to be the birthplace of tea camellia: here they began to drink tea more than 4 thousand years ago. When the Chinese say the word "tea" they mean exactly green. China is the world's main supplier of elite and rare green varieties. Four green teas are among the top ten Chinese varieties.

We will talk about the types and features of Chinese green tea a little later. In the meantime, the most valuable representatives of other countries.

In Japan

And in Japan, only green varieties are produced. And the technology is quite unusual: the tea leaves are exposed to hot steam, which gives the tea an unusual, specific taste and a darker color of the infusion. And here is a list of varieties worthy of special attention of connoisseurs:

• September. The production volume is about 2/3 in Japan. A classic tea, outwardly it looks like thin needles of a rich green color. Its aroma is woody, the taste is sweet with a slight bitterness.
• Gekuro. It translates as "pearl drop". This is a rarer and more expensive tea. Raw materials for it are collected strictly at the beginning of spring. 20 days before harvesting, tea bushes shade, which reduces the concentration of tannin in the leaf. Thanks to this, a more delicate and sweet taste, devoid of bitterness, is achieved.
• Matcha. Exotic tea powder, which is not only brewed, but also added to desserts. The steamed leaves are cleaned of stems and veins, and then ground into powder. Despite its strange appearance, there is nothing chemical in it. A small pinch is enough for brewing: the concentration of this tea is very high.
• Gemmaitya. It is a mixture of senti and fried rice. Previously, only poor Japanese drank it: rice increased the satiety of the drink, and with the addition of salt, such tea was something of a first course. Now everybody drinks gemmaitya.

In Georgia

Georgian tea plantations are one of the northernmost in the world. Here green tea was first produced in the 16th century. Now there are several dozen varieties, which are classified by numbers: from 10 to 125. The higher the number, the better the tea. The best of the numbered ones is # 125, but there are varieties that are even more appreciated, for example, Extra and Bouquet of Georgia.

In the country of the mountains, green tea is often produced in the form of bricks, just like Chinese pu-erh tea. So it is stored longer, retaining its useful properties.

In India

But in India, light varieties have not taken root among the locals. Small volumes are produced in the north of the country: mainly for sale to neighboring states.

In Sri Lanka

Ceylon tea ... How much quality lies in this combination of words. Ceylon (the old name of Sri Lanka) produces large-leaved, elite varieties of green tea. The product with the romantic name "Pearl of the Ocean" stands out among them. It has a tart floral taste, rich and very intense. Ceylon tea with sausepa extract, an exotic fruit, is also interesting, illuminating and bright.

HOW IS GREEN TEA PRODUCED? From collection to packaging

The purpose of green tea production is to prevent leaf oxidation during the first stage of processing. Whereas black is fermented immediately after harvest.

There are so many varieties of green tea, there are so many unique recipes for their production. With all this diversity, several main stages can be distinguished that underlie it.

Collection of raw materials

The raw materials for green tea are young flushes (from English - shoots), shamrocks. Most often, the collection begins in early spring, but the exact time depends on the specific variety. There are strict rules for collecting tea. For example, some varieties require leaves collected at a strictly defined time of the day, when there is no precipitation and the established temperature regime is observed.

Steaming: 2-3 minutes

The goal is to prevent oxidation of the sheet and make it elastic to shape. Tea is steamed in special devices that generate hot steam (about 95-100 degrees). The leaf is placed in the equipment: just 2-3 minutes is enough for the tea to acquire new properties necessary for subsequent drying.

Drying: 10-15 minutes

After steaming, the leaves are dried at a humidity of 60-62%, a temperature of 90-95 degrees. Objective: to reduce the moisture content for the next stage - curling. Drying of the sheet is carried out in special devices.

Twisting: 60-80 minutes

In the process of twisting, the surface of the sheet is damaged and juice is released from it. If black tea is rolled intensively and for a long time, then for green tea, one or two drying is used. To do this, it is placed in special rollers.

Drying in the oven

Final drying takes place in special ovens. Purpose: final dehydration of the sheet. As a result, the moisture content drops to 2-5%, the raw material acquires a darker olive color.

Packaging

It all depends on the standards in force at a particular plant or private farm. Often one batch is sorted into several categories according to the quality of raw materials: for example, large-leaf categories 1, 2, 3, small-leaf categories 2 and 3. The inferior quality tea is in the form of crumbs. It is the large leaf that is highly valued by lovers of green varieties: it gives a more aromatic, bright, rich infusion.

WORLD OF CHINESE GREEN TEA

Green tea is a Chinese national drink, the record holder for popularity among residents. The Celestial Empire is the birthplace of tea in general, and green tea in particular. The first mention of him in historical sources falls on the 1st century AD, during the reign of the Han dynasty. It was at this time that the hieroglyph "cha" appeared, which initially looked like this - "荼".

For centuries, Chinese green tea was only available to the imperial family and courtiers. The Celestial Empire remains its main producer to this day. But red varieties are less popular here.

In China, tea drinking is a ritual, a ceremony that came to us from Buddhist monks and has much in common with meditation and other spiritual practices. There is no doubt that it was green tea that was the first drink for ceremonies and first appeared in China.

Historians have established that the flowering of tea culture falls on the 7-10th centuries. Initially, green tea was used as a medicine. Many literary sources speak of the high value of tea in China: poems and treatises have been written and are being written about it, Confucius's aphorisms have survived to this day, who considered it the best drink "to relieve fatigue and pacify the spirit."

Taste and aroma

The most delicious thing about sugar-free green tea is the sense of your own superiority. I don’t know exactly whose words these are, but I’m sure this person has never tasted real Chinese green tea. It is pleasant to drink it not only because of the realization of the high benefits, but also because of its delicious, exciting taste that can transport you to another dimension.

“A tea bouquet is like an expensive wine.It cannot be repeated, the secrets of its preparation are available only to the author. "

Caitlin Turner

For all the variety of varieties of Chinese green tea, each of them has similar notes: floral, herbal, refreshing and delicate.

Early tea (spring) often has a lighter aroma and sweet taste, and summer and autumn varieties have a peculiar bitterness and astringency. The infusion has a green hue: from light green to emerald green.

The best varieties of Chinese green tea: TOP 5

Is it realistic to list and taste all the varieties of this limitless variety of tea? Unlikely, but why not aim for it? And you should start with the charming five of the brightest and most popular.

1. Mao Feng... This is a real gem of the mountainous regions of Anhui province. This tea is one of the ten most popular varieties in the world. It is harvested in early spring, when the first leaves are just beginning to bloom on the bushes. Processing of tea begins on the day of collection: thanks to this, the infusion does not lose its aroma and freshness. The final stage of production is drying the leaves in ovens. Mao Feng's aroma is clear, pronounced, its taste is transparent and light.

2. Ku ding... The name of tea is translated from Chinese as "bitter tear". But such a sad name has nothing to do with its energy and aroma. The piercing taste is tart, even slightly bitter, but fragrant notes favorably emphasize this bitterness. Ku Ding is a real healing source. It removes toxins from the body, normalizes blood pressure, lowers cholesterol, and helps to lose weight. It has been noticed that a freshly brewed infusion helps to quickly eliminate a hangover.
3. Longjin... This representative wins the hearts of men and women, amateurs, connoisseurs and beginners who are taking their first steps in acquaintance with the Chinese tea culture. The harmonious, sophisticated taste is saturated with floral, herbaceous shades, but the notes of roasted pumpkin seeds come to the fore. Longjin is great as a refreshing, invigorating, everyday drink. It raises the mood and tunes in to the creative wave.

4. Zhu Ye Qing. "Freshness of bamboo leaves ”- this is how its name is translated from Chinese. This invigorating green tea has a sunny, delicate, sophisticated taste with nutty and meadow notes. Labor-intensive production and careful selection of raw materials (ideally even young leaves are used) put Zhu Ye Qing in the elite of green varieties. This tea is for connoisseurs, lovers of elegant and sophisticated notes.
5. Bi Lo Chun.Tea with a poetic name, which translates as "emerald spirals of spring", distracts from the usual rhythm with its unique aroma. The raw materials for it are tender young buds and leaves. Tea bushes grow among fruit trees: coincidence or not, the taste of Bi Lo Chun is filled with fruity and floral notes, light honey notes.

COMPOSITION AND USE

Are there foods in the world that have been studied as thoroughly as tea? I doubt. It would seem that its chemical composition has been studied from and to, but until now scientists from different countries do not calm down and find more and more new properties characteristic of certain varieties.

Analysis of the results of tea research showed that green Chinese tea contains 5 main components that have a beneficial effect on the human body.

5 components of green tea for health

• Vitamins. We will not go into long listings: it is enough to compare the concentration of vitamins in tea and other products. For example, vitamin P in one of its mugs is 4 times more than in an orange, A is 6 times more than in carrots, and vitamin E is practically the same as in walnuts.

Impressive?

• Microelements. Drink 1-2 cups of fresh green tea daily, and say no to dietary supplements and minerals. Even during processing and fermentation, all useful substances are preserved in the leaf: fluorine, iodine, potassium and calcium, magnesium and even gold (albeit quite a bit).Such a rich composition more than compensates for the lack of these substances in the body, and this is an excellent prevention of many diseases and loss of strength.
• Tannins. These are polyphenols, which are stored in green varieties twice as much as in dark ones. They have a beneficial effect on the skin and digestion, which are interconnected in themselves.
• Amino acids. Green tea contains 17 amino acids, mostly glutelins, but there are also water-soluble albumin. During processing, the content of the latter increases by 10%. By the way, green tea contains more proteins than black. Among the tea amino acids there is glutamine, which actively restores the emotional background, reduces nervous tension.
• Alkaloids. Taine, caffeine, theobromine, theophylline - we owe them to them for a mild, but sustained vigor and revitalizing effect after drinking a glass of fragrant infusion.

Invigorating green tea: about tea caffeine

For some reason, many people think that black (red in Chinese) tea invigorates more than green tea. And this is a mistake: try to drink it at night, and you will be convinced of it. The reason is the higher content of alkaloids in it, including caffeine.

“So caffeine is bad!” - many will say. Let's make some adjustments: only "coffee caffeine" (sorry for the tautology), which causes tachycardia, can cause harm, and if you overdo it, you can cause temporary clouding of mind and nausea. Greens are high in theine, a type of caffeine. It acts much softer, giving a steady, but not sharp vigor, which does not entail a breakdown.

Thus, by replacing coffee with tea, you get the vigor you need, avoiding bad side effects. However, we still do not recommend drinking green varieties at night.

Theine content depends on the specific variety, place of growth, production technology, collection time. On average, one cup contains 60 to 85 mg of this alkaloid.

Benefit and harm

The benefits of green tea are much more than the potential harm. To feel it, it is enough to drink 1-2 cups of high-quality and properly brewed drink daily.

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