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Green tea is the virgin of tea manufacturing, the least processed, the freshest, and the youngest. Low in caffeine, high in antioxidants and vitamin C, this grassy tea boasts a whole cocktail of health-giving constituents; their health benefits are the subject of a great number of medical studies. Green teas, for centuries the beverage of choice in Asia, are rapidly gaining popularity in the western world. Its natural aroma and widely acclaimed health benefits make green tea appealing to both the tea lover and previously non-tea drinker. Due to our own personal appreciation for green teas we are striving to offer an ever-growing selection of very rare varieties of green teas in many forms, including many Michigan-grown ingredients in our blends. The aroma of these teas surpasses even the best black teas in subtlety and complexity. When preparing green tea, it is important to use water below the boiling point and to carefully observe the recommended infusion time to avoid bitterness. We recommend following our brewing instructions given with each tea. The production of Green Tea The intent during the production of green tea is to preserve the healthy, natural and active substances of the fresh leaves so they may be released into the cup at the time of infusion. After plucking, the green leaves are spread out in the hot air to wither. Once they have become soft and pliable, they are traditionally pan-fried in woks to keep their green color, or rolled, twisted or balled into a desired shape and then repeat pan firing is completed, to prevent the leaves from oxidizing as it occurs during the production of black tea. |
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