Green Tea | Shanti Tea Canada

By: Shanti Tea  09-12-2011
Keywords: Green Teas

Green teas originate from China and are minimally oxidized tea leaves. Oxidation is the chemical reaction which starts as soon as the leaved are picked, and is also referred to as fermentation. Shortly after the leaves are picked, they are either pan-fried, steamed, baked, or sun dried in order to halt the oxidation process. This classifies them as a green tea. The region of cultivation, the season, and the method of processing contribute to define the character of specific green teas, while the soil type, elevation, and agricultural practices of the tea garden contribute to the flavor of the tea. It is possible to tell from a sip of tea its exact origin and method of cultivation.  Ask us about creating a signature blend specifically for your customers.

Green teas are best steeped at around 75ºC  to 80ºC.  Water at higher temperatures will burn the tea and result in a very bitter infusion.  Most people who don’t like green tea because of the bitter taste have probably been served burnt tea.  Properly prepared green tea is not bitter at all, and often has a buttery, almond finish and crisp, clear top notes.  Steeping times for green tea should not exceed 2:30 minutes.  Green tea can be re-steeped several times, and in some cases up to 15 times for teas such as Temomicha, a very rare Japanese green tea. 

In a restaurant or cafe setting, the main things to keep in mind is that the green tea must be able to be removed form the cup or tea pot after the first infusion and placed in a saucer or container so that the leaves can be re-used for a second and third infusion.  Leaving the tea leaves in a teapot will result in an extremely bitter second cup of tea.

Keywords: Green Teas

Other products and services from Shanti Tea

09-12-2011

White Tea | Shanti Tea Canada

White teas usually do not undergo any processing whatsoever, and apart from being dried, are the closest one usually gets to steeping the leaves right off the tea plant. In the past they were only consumed by the royal families of China, as white tea is only harvested for 2 to 3 weeks during the year and the supply was always limited.


09-12-2011

Oolong Tea | Shanti Tea Canada

As they represent a wide range of flavors, not green, not black, but in between, oolongs help to expose the new tea drinker to a wide assortment of possibilities, and keeps them coming back for more. Personally, we enjoy this characteristic of the dark oolongs, but for those who do not, a quick 30 second rinse in hot water will tame the flavor.


09-12-2011

Black Tea | Shanti Tea Canada

Black tea is more oxidized, stronger in flavor, and contains more caffeine than the other tea varieties. Black tea is also known as Crimson Tea because of the reddish color of its infusion. Milk takes away the bitterness of black tea and transforms the flavor of the tea. The steeping time depends on whether or not you enjoy milk in your black tea.