All About Green Tea

Here's the news: green tea is good not only for brewing. Get to know him more closely and use it safely not only for the purpose.

If you ever went to a decent tea shop, you probably noticed that there are about one million kinds of green tea sold there. Despite the fact that they all "grew up" from one bush of camellia Chinese (Camellia sinensis), the final taste and aroma of the drink depend on where the leaf that floated in your cup grew, and what was done with it before he got there .

Six months from the time of production are kept stocks of antioxidants in green tea.
All About Green Tea

Green tea, unlike black and oolong tea, is not fermented, so it contains much more useful, tasty and beautiful antioxidants of catechins. Especially recommend epigallocatechin gallate (EGCG), which increases attention, enhances resistance to ultraviolet radiation and reduces the risk of certain types of cancer.

An interesting fact is that in Asia green tea is not only drunk, but is also added to food. Not only because of the taste and health benefits, but also because it increases the rate of fat burning, and this is the third reason to include it in the diet. We also believe that green tea is an excellent natural ingredient, flavor and color. Therefore, let us tell you what the six popular varieties of this drink differ from each other and how to prepare them correctly.


Leaves in production are rubbed into powder, which you drink from the cup along with the decoction. Thanks to this you get more antioxidants than from other varieties of the drink. One cup of tea match on the content of different "utilities" equated to ten cups of ordinary green tea (!). This drink contains a lot of chlorophyll, for which it was beautifully nicknamed "jade".
Taste: full of herbal.
Recipe: add a teaspoonful of powder to a smoothie cocktail or sprinkle with vanilla ice cream. A noble bitterness will set off the sweetness of dessert.


In 1920, the Japanese decided to fry the stale tea and see what would come of it (do not throw away the good). So horseradish variety appeared unromantic. The leaves are fried or baked until they turn brown and give away most of the caffeine contained in them.
Taste: nutty, with a haze.
Recipe: mix any fruit juice and icy gadzich tea in a 1: 1 ratio. This cocktail contains almost no caffeine, so even children can drink it in liters. In addition, gedzicha will dilute the sweetness of the juice and reduce its calorie content.

The Well of the DragonThe Well of the Dragon

It is better to cook this variety in glassware to admire how the tea leaves elegantly turn into leaves and buds. And do not forget that the drink contains vitamin C, amino acids and a whole bunch of catechins, and therefore has rejuvenating and cleansing properties.
Taste: soft, chestnut.
Recipe: cut freshly cut fresh leaves, mix with olive oil. Scrunch this piece of baked chicken and immediately eat it. The tea ingredient of the dish will relieve your body of toxins and toxins.


The Japanese drink it more often than other drinks and are lovingly called "spider paws". When brewing, it stains the water in a golden green color, and the tea leaves look like long and thin legs of a spider - you can not imagine anything more beautiful! Sencha is perfect for almost any dish. At the same time, drink it preferably without sugar, to feel a sweet aftertaste. This tea can be brewed two or three times, but the best taste - after the first brew. Refreshes and quenches thirst, so it is suitable for gatherings in the heat.
Taste: soft, sweet.
Recipe: whisk in a blender 300 grams of forest berries, 1 teaspoon of honey, a sprig of mint, 1 tablespoon of lemon juice. Add a cup of brewed strained cold sencha tea.
Kokeicha, "tea from sticks"

Kokeicha, "tea from sticks"Kokeicha, "tea from sticks"

It is done in a cunning way - from the stems of a tea bush with the addition of sea water and algae - and is considered more refined than a leaf drink. Rich in iodine and trace elements, it contains a lot of fluoride. The Japanese even use a powder of kokeich tea for cleaning their teeth.
Taste: light, soft, with woody notes.
Recipe: Prepare the marinade for fish or seafood (mix the juice of a couple of lemons, 6 tablespoons of white wine, a pinch of nutmeg, salt, pepper and finely chopped dill) and add a couple of teaspoons of the kakeich tea. This "spice" is most like "halibut and scallop. Their sweetish taste, seasoned with tea with a barely perceptible shade of algae, becomes more balanced.


In production, the tea leaves are first fried in a pan, and then rolled into balls. Now this is basically an automated process, but the most expensive types of ganpowder are still folded manually. The common name for this tea was given to the English (gunpowder in translation from English - "gunpowder"), the Chinese call it more romantic - Pearl.
Taste: rich, tart.
Recipe: with gankpoderom well prepare the famous Moroccan tea. For three servings take 1 tablespoon ganpaudera, 10 sprigs of mint (preferably fresh), 2 tablespoons of sugar. Pour it all boiling water, drink in a pleasant company and understand why Moroccans drink this drink from morning till night.


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