The older generation will remember with nostalgia black tea in the “package with an elephant” as a symbol of the USSR era. It was Indian, or a mixture of Georgian and Indian tea, and was a welcome purchase for any family. Millions of people drink tea every day. Buying its different varieties, they are looking for the ideal tea for themselves: which one will be the best? Black, maybe green? How to choose when the classification of tea is so huge that it is simply impossible to try everything? A test purchase of the most popular brands will help you rank 2016 and decide on the choice of this tasty, healthy drink.

Black or green tea?

Green and black tea can be obtained from the leaves of one bush. The difference in color, taste, useful properties is achieved by the fermentation time of the leaves.

Green tea undergoes minimal oxidation, due to which it retains a unique set of vitamins and elements.

For black tea, the leaves are subjected to maximum fermentation, which allows you to get a rich color, tart and bright taste of the drink.

Numerous disputes in favor of choosing black or green tea do not have a clear answer. Both drinks can benefit or harm the body.

Black tea is useful because it:

• has a long-term invigorating effect, due to which the work of the brain is enhanced;
• improves blood circulation, promotes cleansing of toxins;
• normalizes the digestive process;
• optimizes the general condition of the body.

However, all the beneficial properties of black tea can turn into harm if consumed excessively or improperly prepared.

Interestingly, green tea appeared in our country almost on a par with black, but it did not gain much popularity. Over time, its supply from China completely stopped. The second wave of green tea coming to the Russian market happened 20 years ago, and now green tea has firmly established itself in the Russian market and found its fans.

Green tea has the following benefits:

• strengthens and supports blood vessels;
• characterized by antibacterial properties;
• has a positive effect on the liver;
• promotes rejuvenation of the body.

A large amount of green tea, brewing it too strong, drinking it at inopportune periods can neutralize all the beneficial characteristics of this drink.

Advice. There is no definite exact answer to the question: which tea is better to drink - black or green? To reap the benefits, it is recommended to consume both of these drinks in moderation.

Russian tea market

The tea market in Russia is represented mainly by multi-brand manufacturing companies:

• the Orimi-trade company produces teas "Princess (Java, Kandy, Nuri, Gita)", Greenfield, Tess;
• Unilever produces tea under the brands Lipton, Brooke Bond, Beseda;
• the company "May" owns the trademarks "May tea", "Lisma", Curtis;
• Sapsan produces tea under the brands Akbar, Gordon, Bernley.

Trademarks are also widely known: Ahmad Tea, Hilltop, Riston, Dilmah, Maitre, "The Same".

How to choose the best tea: selection criteria

When choosing the best tea, you need to digress from the design of its packaging and look at the labeling.

In accordance with Russian GOST, the quality of tea is determined by its grade: bouquet (highest quality), highest grade, first, second and third grade.
International marking is a matrix and includes 10 quality indicators for the texture of a tea leaf and 7 indicators characterizing its properties.

So, the best large-leaf tea will be marked with the letters:

1. F (Flowery) - tea from slightly blossoming buds, the best tea.
2. P (Pekoe) - tea from tea buds and the first two leaves.
3. O (Orange) - tea from young leaves.
4. T (tippy) - exclusive tea from tea buds, the most expensive.
5. G (golden) - tea containing yellow tips (buds).
6. S (special) - tea, exclusive for any characteristic.

In addition to labeling, you should pay attention to the tea material itself:

• brewing for black tea should have an almost black color without gray and brown shades, for green - there should not be leaves of white or bright green color;
• tea leaves should be the same without twigs, dust and tea trifles;
• "wire" (strongly twisted) leaves characterize the degree of fermentation and the quality of tea. For green tea, weak leaf curl is not an indication of poor quality;
• the smell should be pleasant, without foreign odors;
• high-quality tea should be fresh, the best - from 1-2 monthly leaves. Tea material quickly loses its beneficial properties and aroma;
• the packaging must be sealed with an indication of the composition, expiration date, manufacturer in Russian.

All tea sold in the Russian mass market is collected by special machines, therefore, at best, tea labels Orange or Orange Pekoe are presented on the shelves. Tea from tea buds will be exclusive and expensive; it is not widely sold.

Attention! Tea bags are the lowest quality. It is made from the waste of tea production, tea dust. Such a drink will not be useful.

Test purchase: tea rating 2016

Based on the results of the control purchase, a rating of leaf tea was compiled. The ratings were given taking into account the appearance of the tea leaves, based on the aroma, taste, color of the brewed tea, in addition, the compliance of the samples with the compositions and varieties declared on the packaging was checked.

• 1 place. Ahmad tea Ceylon Tea high mountain, grade FBOPF
• 2nd place. Greenfield Golden Ceylon, variety bouquet
• 3rd place. Riston Premium English Tea, premium
• 4th place. Akbar Purple Alexandrite, Grade OP
• 5th place. Dilmah Ceylon, premium
• 6th place. Maisky, the highest grade is declared on the packaging. According to experts, tea corresponds to grade 2. Tea leaves of lamellar structure, not twisted enough

Chai Ahmad is the leader of the test purchase

The first place, according to consumers, belongs to Ahmad tea black leaf tea. This tea has the ability to form a clear, bright-colored infusion, has a pleasant taste and pure aroma. The organoleptic indicators of all samples were on top, the content of harmful impurities was not detected.

According to lovers of green leaf tea, a rating was made taking into account the smell, taste, color of the brewed infusion, as well as the appearance of tea leaves, the presence of impurities.

• 1 place. Greenfield Flying Dragon
• 2nd place. Tess style
• 3rd place. Ahmad tea Green Tea
• 4th place. Princess Java Traditional
• 5th place. Lisma Tonic
• 6th place. Maitre Vert Mountain

Greenfield Flying Dragon tea consumers preferred Greenfield Flying Dragon tea as it has a refreshing, pleasant, mild taste, a clear greenish color and a delicate floral aroma.

Fragrant, tart, the color of dark transparent amber, black tea is able to gather the whole family at the round table. Fresh, soft, light jade-colored green tea will perfectly quench your thirst on a summer day. The traditions of tea drinking in Russia are strong, so the choice of the best tea, whether black or green, is always relevant. With a focus on quality features, labeling, packaging, this choice will be made correctly.

The best tea according to the "Test purchase" version - video

Everyone knows that green tea is an insanely healthy and delicious drink. It has a beneficial effect on the functioning of the heart, blood vessels, has anti-inflammatory properties, and serves as an antioxidant. There are many varieties of green tea, each has its own admirers, all differ in taste, aroma, richness. In stores, you can buy high-mountain Chinese tea of ​​various varieties, but there are many low-grade products on the shelves. So which green tea to choose so as not to be disappointed? Let's try to answer this question.

Green tea contains various beneficial substances:

• Vitamin B1. With its lack, a person feels tired, swelling appears. Vitamin is responsible for sugar metabolism. Matcha green tea has the most of it.
• Catechin. This natural antioxidant is found in the upper young leaves. It is catechins that give the drink its characteristic tea taste. The substance lowers cholesterol levels, prevents the development of cancer, and slows down the aging process. Catechin is used to lower blood pressure and prevent diabetes.
• Vitamin B2. Sencha and Bancha varieties are rich in this vitamin. It is involved in the process of providing cells with oxygen, helps the formation of antibodies in the body. The condition of the skin, hair and nails depends on its amount in the body.
• Vitamin E. This is a strong antioxidant, it reduces the risk of developing a heart attack, and is involved in reproductive processes. Sencha tea is rich in this vitamin.

Varieties of green tea

There are several hundred. To, you need to learn more about each variety. You can list them for a very long time, we will try to describe only the most popular varieties.

Tuo Cha, also called Deer Tea, can be considered the most healing tea. It is indicated for stress, it is used for weight loss, toning up during exhaustion and fatigue.

Chun Mi tea has a rich tart taste. From China it is brought to Europe. They say it's real tea. It does not contain any additives or fragrances. Its cost is very affordable.

Produced from the very tops of tea bushes, consisting of several leaves. Tea leaves are roasted in cauldrons to stop the oxidation process. This tea belongs to the category of elite varieties, it has a delicate floral taste, rich in amino acids and vitamin C. It is sold in vacuum packaging.

Oolong. The most famous and popular variety of green tea. It has an unusual aroma, the leaves have a twisted appearance and smell of cream. Tea has a pleasant taste with hints of ice cream and condensed milk. The drink improves mood, invigorates and tones.

It translates like gunpowder. It got its name because of its shape, reminiscent of a fraction. During heat treatment, small balls of leaves begin to crack. A very popular variety all over the world. Strong, tart, with a pleasant aroma.

Mao Feng tea. Lovers of sweet taste will love it. It helps to get away from the hustle and bustle and relieve stress.

Tea should be purchased only in specialized stores. There you can get detailed advice about each type of tea from managers or consultants of the store. When talking about green tea and how to choose it, there are some important aspects to consider.

Appearance

Green tea can be of any shape: pressed, tied, spiral, flat, etc. It is better to pay attention to the color of the leaves, they should be naturally green without brown and dark spots. If a large amount of garbage is seen in tea (more than 10%), you should not buy such tea, it is stale. It is worth giving preference to large-leaved varieties, the leaves should be whole, not broken, without a large number of cuttings. Loosely twisted tea leaves give a soft, delicate and aromatic drink. Strongly twisted leaves allow you to get a strong tea.

Humidity

External examination can determine the moisture content of raw materials. A few tea leaves should be rubbed between your fingers. If they break easily, then the tea is too dry. If they turn into dust, the tea is old, it has already expired or the storage conditions have been violated. If you store tea in a place where there is high humidity, the tea will be covered with mold, it will be hazardous to health. When pressing with your fingers on tea, too wet raw materials are compressed. The shelf life of tea is two years.

Quality

You should only buy tea that is sold by weight. You need to smell the raw materials. If there is a strong smell of fruit or hay, this indicates poor-quality raw materials. Most often it comes from Ceylon or India. It is not worth using bagged tea at all, the bags contain low-grade raw materials, dust, tea residues, it has no useful properties.

You can check the quality at home. Tea is poured with hot water and after three minutes the result is evaluated. The drink should foam slightly, have a pleasant aroma, and be transparent. The color should be from light green to dark with a yellow tint. Green tea has a pleasant sweet taste. You can drink it without sweetener. If the tea is of poor quality, you will want to add sugar to it.

Price

It should be understood that the cost of real quality tea cannot be low. Even in China, in the producing country, the cost of a kilogram of alpine green tea can be from $200. And the rarest varieties can cost $1,500 for just 50 g. Of course, not everyone can afford such prices, but you can buy good tea at prices ranging from 300 to 1,000 rubles for 50 g.

Summing up the above, we can conclude that it is not difficult to choose, having studied the appearance and quality of raw materials. The variety of green tea is selected according to your own preferences. Some people like the delicate taste of Mao Feng tea, others prefer a strong Gunpowder. It should be remembered that some varieties of green tea are medicinal. It is necessary to take into account the possible harm and contraindications, then the selected tea will give real pleasure.

Probably green tea is the richest variety. If oolongs, for example, crowded in only two provinces in southern 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 exist today and which ones 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, geishas are marketing.

What does varietal tea mean? This is tea grown from a bush of a special variety, in a certain region and produced according to its own technology. Everything, as with wine and vineyards. If one of these parameters does not meet the standard, then the tea does not have the right to be called by this name. Thus, Long Jing "Dragon Well" tea can only be called tea that is obtained from leaves from certain bushes grown in Zhejiang province. 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 the tea that is grown on plantations near Xi Hu Lake. Long Jing grown elsewhere cannot be called Xi Hu. Why is everything so difficult? Because climate and geography greatly influence the quality of tea, its taste. There are some conditions on the shore of the lake, others in the mountains, and others on the plains, and all this creates different tea. Xi Hu is the tastiest and most expensive Long Ching, and therefore, under this name, a dishonest manufacturer can sell tea for more than it costs.

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

Teas twisted into rings and balls are not varieties either. Usually this is all a way of increasing the cost of raw materials, marketers call this “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. Put on the table, like flowers - and admire. Initially, this was 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 enter there, some leave. These teas won prizes at industry exhibitions and were presented as state gifts. I mean, these are really outstanding teas, the best of the best.

Long Ching (Dragon Well)

What is famous for: No. 1 tea in China. Almost a symbol of all green teas. Recognized almost as a cultural heritage of the country, received a huge number of awards, presented on behalf of the head of state, known since the 8th century. 18 bushes have survived to this day, from which the variety originates. Amazing floral aroma with notes of chocolate, the aroma of the sun and spring. Sweet, rich taste. Perfectly invigorates, tones.

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

What is famous for: in the 80s 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 "Dragon Well". It grows among fruit trees in plantations near Dongting Lake, Jiangsu Province. Small, twisted in a spiral tea leaves, covered with white pile. Very graceful, gentle, soft, sweet. Floral aroma and fruity taste. Strongly relaxes. When brewing in glassware, you can watch 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 "Monkey Leader from Hawken"

What is famous for: gold at the Panama Pacific Show in San Francisco, in 2004 was named the "King of Green Teas". Heady 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 gentle, soft, light, almost feminine tea. Without 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. Manuscripts say that tea varieties such as "gan lu" ("sweet dew") were known as early as the Han Dynasty (2nd century BC - 1st century AD). It has a delicate aroma and fruity taste. Very gentle 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 to the emperor from here. It has a fresh aroma, tart taste with a sweet aftertaste. Refreshes wonderfully. A separate pleasure is to watch the dance of the tea leaves, which rise vertically in the glass and then fall, then rise back.

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

By taste, green tea varieties can be divided into:

• Refreshing taste (Kukicha, Bancha, Sencha);
• Tart taste (Chung Mi, Shen Puer, Gunpowder);
• Floral Spicy (Mao Feng, Pan Long Ying Hao);
• Floral gentle (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, collection, processing and preparation technologies were invented there.

Tea leaves are rolled, roasted, fermented, pressed into sheets, crushed into powder, rolled into balls, tied up to form a flower. This gave rise to thousands of varieties of tea, some of which are still unknown to experts.

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

6 varieties of Chinese green tea recognized as classics:

Chun Mi is one of the main teas exported by China. He was the first to come to Europe and it is his tart taste that Europeans associate with real tea. It is strong, cheap, without additives and flavorings.

Gunpowder - got its name because of the leaves, twisted into small balls, resembling 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, because of which it was awarded the title "Imperial tea". It is an elite variety of tea, although its price is quite affordable.

Tocha is one of the most healing varieties of green tea. It is recommended for diets and other situations of starvation of the body. It may be green or black.

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

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

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

Different types of production from one another give the tea leaves a completely unique color, aroma and taste. The quality of tea is also influenced by factors such as growing conditions of the bushes and features 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 wide 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. The leader of the top ten teas from China. It got its name, which in Chinese means "Dragon Well", in honor of the source, which is located in the city of Hangzhou.

The tea leaves are flat, have a dark jade hue. Pressed by hand. After brewing with water with a temperature not exceeding 80 degrees, it is infused for 3 minutes. The result is a bright yellow color. The taste of tea is soft, with a gentle-tart aftertaste and a 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 are twisted 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 watch how the 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.

Biluochun in translation means "Spring of the green snail." “Spring” denotes the time at which tea leaves are harvested, green is tea itself, and 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.

Yun Woo, or Cloud Mist. The name of this tea hints at the places of its growth - high in the mountains. The aroma of the drink is somewhat reminiscent of roasted seeds. The taste is sweet and 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 - only up to 3 seconds. If this is not observed, it becomes excessively tart and very bitter.

Huangshan Maofeng the first word of 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, when translated, means “Fluffy Peaks”.

The collection is made in early spring, and the young leaves and buds of this tea are also covered with fluff. The tea leaves of this unusual tea are called "bird's tongues" for their shape, and the color is compared with "gold and ivory" for the original overflows of yellow, white and green.

Fragmentation is done 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 produces only green tea. In this country, an unusual way of preparing tea leaves with steam is used, which gives it an unusual flavor that gourmets can immediately identify. Japanese teas also differ from Chinese varieties in the darker color of tea leaves.

Senya the most common tea in Japan. Its selected leaves are obtained from two collections - in May and July. The shape of its tea leaves is called in everyday life "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 moderate astringency. Suitable for Japanese national cuisine.

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

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

In appearance, tea leaves are similar to needles. It should be brewed correctly, with boiling water cooled to 60 degrees.

Bantya. Considered an inexpensive variety. It is collected late, consists of large and hard leaves and stalks on the same bushes where septya was harvested.

Ryokucha. The birthplace of the drink is the island of Kyushu. It has a herbaceous citrus aroma. The taste is reminiscent of berries. 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 suitable as an additive to desserts and ice cream. When harvesting, shading is used, as well as in gyokuro, but during manufacture, the leaf is left in a straightened form, after which the veins and stems are removed and ground into a fine powder. This processing method allows you to get a very concentrated drink.

Georgian green tea

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

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

In Georgia, pressed tea is also made in the form of bricks. This form allows it to be stored and transported for a long time without losing its taste properties.

Indian green tea

It should be noted that in India, green tea has not gained much popularity among the indigenous people. However, a small amount is grown in the northern part of the country.

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

Ceylon tea

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

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

Every day millions of inhabitants of the planet Earth drink tea. But for some reason, we, immigrants from the Soviet Union, have nostalgic memories of that same black tea “with an elephant”, about samovars and bagels, about a tart, bitter brown drink. And now, most Russians prefer black (aka red) tea, and refuse green.

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

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

Green tea from China

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

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

In Japan

And in Japan, only green varieties are produced. And the technology is very unusual: the tea leaf is 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:

• Senya. The volume of production is about 2/3 in Japan. Classic tea, outwardly it is a thin needles of 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 in early spring. 20 days before picking, tea bushes are shaded, which reduces the concentration of tannin in the leaf. Thanks to this, a more delicate and sweet taste, devoid of bitterness, is achieved.
• Mattya. Exotic powdered tea, which is not only brewed, but also added to desserts. Steamed leaves are cleaned of stems and veins, and then ground into powder. Despite the strange appearance, there is nothing chemical in it. A small pinch is enough to brew: the concentration of this tea is very high.
• Genmaicha. It is a mixture of sencha and fried rice. Previously, only poor Japanese drank it: rice increased the satiety of the drink, and when salt was added, such tea was something like a first course. Everyone drinks genmaicha these days.

In Georgia

Georgian tea plantations are among the northernmost in the world. Here, green tea began to be produced in the 16th century. Now there are several dozen varieties, which are classified by numbers: from No. 10 to 125. The larger the number, the better the tea. The best of the numbered ones is No. 125, but there are varieties that are valued even more, for example, "Extra" and "Georgian Bouquet".

In the country of mountains, green tea is often produced in the form of bricks, just like Chinese pu-erh. So it is stored longer, retaining its beneficial 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. In Ceylon (the old name of Sri Lanka), large-leaf, elite varieties of green tea are produced. 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 an extract of soursep, 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.

As many varieties of green tea exist, so many unique recipes for their production. With all this diversity, there are several main stages underlying 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 particular variety. There are strict rules for collecting tea. For example, some varieties require leaves collected at a strictly defined time of day, when there is no precipitation and the established temperature regime is observed.

Steaming: 2-3 minutes

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

Drying: 10-15 minutes

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

Stranding: 60-80 minutes

In the process of twisting, the surface of the leaf 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 times drying is used. To do this, it is placed in special roller devices.

Drying in an oven

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

Packing

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

THE WORLD OF CHINESE GREEN TEA

Green tea is the Chinese national drink, the record holder for popularity among residents. Celestial - is the birthplace of tea in general, and green - in particular. The first mention of it 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 originally looked like this - "荼".

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

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

Historians have established that the heyday of tea culture falls on the 7th-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 were written and written about it, the aphorisms of Confucius 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 green tea without sugar is the feeling of superiority. I don’t know exactly whose words these are, but I’m sure this person has never tried real Chinese green tea. It is pleasant to drink it not only because of the awareness of high benefits, but also because of the delicious, exciting taste that can take you to another dimension.

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

Caitlin Turner

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

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

The best varieties of Chinese green tea: TOP 5

Is it realistic to list and try 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 jewel 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. Tea processing 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. The aroma of Mao Feng is pure, pronounced, its taste is transparent and light.

1. Ku ding. From Chinese, the name of tea is translated 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 spring. It removes toxins from the body, normalizes blood pressure, lowers cholesterol, helps to get rid of excess weight. It is noticed that freshly brewed infusion helps to quickly eliminate a hangover.
2. longjin. This representative wins the hearts of men and women, lovers, connoisseurs and beginners who are taking their first steps in getting acquainted with Chinese tea culture. Harmonious, refined taste is saturated with floral, grassy shades, but notes of roasted pumpkin seeds come to the fore. Longjin is great as a refreshing, invigorating, everyday drink. It improves mood and sets you on a creative wave.

1. Zhu Yeqing. " The 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 (perfectly even young leaves are used) make Zhu Ye Qing one of the elite green varieties. This tea is for connoisseurs, lovers of elegant and sophisticated notes.
2. Bi Lo Chun. Tea with a poetic name, which translates as "emerald spirals of spring", knocks you out of the usual rhythm with its unique aroma. The raw material for it are tender young buds and leaves. Tea bushes grow among fruit trees: coincidence or not, but the taste of Bi Lo Chun is filled with fruity and floral notes, light honey shades.

COMPOSITION AND USE

Are there any 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.

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

5 health benefits of green tea

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

Impressive?

• Microelements. Drink 1-2 cups of fresh green tea daily, and say no to dietary supplements and mineral complexes. Even in the process of processing and fermentation, all useful substances are preserved in the leaf: fluorine, iodine, potassium and calcium, magnesium and even gold (though very little). 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 preserved in green varieties twice as much as in dark ones. They have a beneficial effect on the skin and digestion, which in themselves are interconnected.
• Amino acids. Green tea contains 17 amino acids, mainly glutelins, but there are also water-soluble albumins. During processing, the content of the latter increases by 10%. By the way, green tea contains more proteins than black tea. Among tea amino acids there is glutamine, which actively restores the emotional background, reduces nervous tension.
• Alkaloids. Theine, caffeine, theobromine, theophylline - we owe them for a soft but steady vigor and a restorative effect after drinking a cup 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. And this is a mistake: try drinking it at night, and you will see for yourself. 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 with a dose, then temporary clouding of the mind and nausea. The high content of theine in green is a type of caffeine. It acts much softer, giving a steady, but not sharp vivacity, which does not entail a breakdown.

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

Do you still not believe in the magical (read, beneficial) properties of green tea? We hope that we will be able to convince you. And you will drink it at least once a week. And it would be better every day. Because he:

satisfying because it is rich in protein. This feature was noticed by English tea experts working at the royal court. Depending on the variety, it contains from 15 to 25% protein. Perhaps that is why in China and Japan tea leaves are actively used in salads, soups and stews with meat.

has a fat burning effect. British scientists conducted an experiment. The subjects were divided into two groups: in one group, people took dietary supplements with green tea, in the second - a placebo. In the subjects from the first group, fat burned 17% faster, despite the fact that the diet and physical activity were the same. In addition, participants in the "tea" group, improved insulin sensitivity, glucose tolerance and decreased cholesterol.

useful. The leaves of the tea bush contain about 300 compounds. Some of them have not even been explored yet. For example, tea rubigins could not be isolated even at the molecular level. But with the main ones everything is more or less clear.

What is in a cup of green tea?

Caffeine- gently tones, increases physical and mental activity, relieves fatigue, has a slight diuretic effect.

Complex of microelements(potassium, phosphorus, iron, manganese, barium, iodine, nickel, boron, copper ...) - stimulates metabolism, has a beneficial effect on many processes in the body.

Tannins- remove toxins from the body and strengthen the walls of blood vessels.

Theanin is a unique amino acid. In the company of caffeine stimulates the brain.

Catechins- these powerful bioactive compounds are the most valuable thing in tea. They make the walls of blood vessels more elastic, prevent the development of atherosclerosis, reduce the risk of cancer and destroy free radicals. And in the USA, the use of green tea extract for Alzheimer's and Parkinson's diseases is patented.

How to drink green tea?

Green tea is best drunk fresh. Vitamins and proteins in yesterday's tea leaves are not preserved. But a two-three-day infusion is very effective in the treatment of intestinal infections.

The optimal time for tea to infuse is 3-5 minutes. You should not “pickle” the leaves longer, otherwise the drink will become bitter. But in general, there are a great many ways of brewing.

In Japanese. The leaves are ground into powder in a special porcelain mortar, then poured in small portions into a pre-warmed porcelain teapot. Add hot (60ºС) water and whisk the drink with a rice whisk until the consistency of liquid sour cream. It turns out strong and tart. Proportions: 100-120 g of tea leaves per 500 ml of water.

In English. Tea is brewed with boiling water (1 tsp of tea leaves per 150 ml of water, 2 tsp per teapot. While the drink is infused, 2–3 tablespoons of warm milk are poured into preheated cups and only then tea is added. There is an opinion that milk protein reacts with catechins and neutralizes their benefits.

In Russian. 1 tsp for 200 ml of water. The tea leaves are poured into a warmed porcelain teapot and poured with boiling water about a third of the volume. After a couple of minutes, top up and keep the kettle under a napkin for a while. If the drink turned out to be too strong, already in the cup you can dilute it with hot water.

In Chinese. 4–5 g of tea are poured into a special gaiwan cup with a lid and immediately poured with hot water (90–95ºС) to half the volume. Infuse for two minutes (for some varieties - four minutes), pour into a bowl and drink without sugar and seasonings. Then everyone repeats (high-quality tea can and should be brewed 4-5 times). It is believed that this method allows you to get the maximum benefit from the drink.

Important clarification!

Contrary to popular belief, green tea bags are just as good as loose leaf tea. And sometimes even better. The larger the leaves, the longer it takes for the beneficial substances to pass into the water. Therefore, if you want green tea, but you don’t have time to mess with it for a long time, it’s better to take tea bags. The leaves here are crushed almost into dust and therefore catechins and other valuable compounds will be released to the water faster.

How much tea do you need to drink to...

…increase performance? 3 cups in the morning will provide a dose of theanine that will help you stay focused all day long.

…reduce cholesterol and protect against atherosclerosis? 2 cups a day will reduce the risk by 46% and 4 cups by 69%.

Is it possible to compare green and black?

"I've seen packages that green tea contains 20 times more catechins than black tea," says Dr. Engelhart, chairman of the coffee and tea working group at the German Standards Institute. - If we compare, then not abstractly black and green, but specific varieties. Yes, green tea catechins are indeed biologically more active. But this is far from the only important tea indicator. There may well be more other beneficial substances in black or red tea.”

Shelf life of green tea

Tea does not tolerate dampness, excessive dryness, sunlight, extreme cold or heat. It is best to keep it in a tightly sealed tin in a cupboard at room temperature (17-25ºC). Studies by staff members of the Faculty of Chemistry at St. Petersburg State University have shown that under such conditions, the amount of catechins is preserved even after 5 years. But essential oils disappear over time, so fresh tea is more aromatic and tastier, but not necessarily healthier.

Strong decoction of green tea can be used
as a lotion: it perfectly cleanses and tones the skin

So what is the best green tea?

How to choose quality tea

• Firstly, if you want to try not a fake, then immediately exclude tea bags. After such processing, all the useful qualities of the drink are lost. Everything that is sold in filter bags is beautifully packaged tea production waste. People who know a lot about this drink will not buy it in factory-made cardboard or iron packages. It is better to buy green tea only in trusted places and by weight.
• Secondly, the taste directly depends on the area where the tea bushes are grown. The Chinese province called Fujian, which is located opposite Taiwan, is known for the fact that it is in it that an entire production process for the processing of expensive varieties of this plant operates. Green tea really costs a lot of money, but it is worth considering that the air there is very clean, as well as the nature is beautiful and the mountains and much more, which only speaks of an ecologically clean area.

The best tea is produced by harvesting five trees planted in the area no less than 500 years ago. These tea trees grow on the heights of the mountains and therefore, in order to collect leaves from them, it takes a lot of time and effort.

• Thirdly, the product is considered to be of the highest quality if its shelf life is a little more than one month. There is one "but" - you can store it longer, but it will lose its properties. Tea that has already been brewed should not be stored for more than one day.

Therefore, all Chinese drink only fresh brewed tea, because it has not yet accumulated foreign smells and tastes, and it is very beautiful in color.

In fact, the brands of green tea in Japan and China do not differ much. The only difference is the processing method. The most common is the Chinese brand.

Leaves are the main indicator of quality. The leaves should be bright in color (maybe both pistachio-colored and bright green) and beautifully shaped. The leaves should be soft and lively.

In the old drink, they are a little hard and of different shapes, dry and crumble easily. Most often dark or brown shades. It is worth paying attention to the expiration date. Real green leaves are stored for no more than 1-2 years, it is advisable to keep them in a parchment or foil package.

The four best teas by weight

1. Gyokuro. One of the most expensive types of Japanese green tea, it is unusually sweet and invigorates better than coffee (high content of titanium and caffeine). Gyokuro is grown according to special technologies, i.e. it grows in the shade. Its leaves are usually dark emerald in color and have a special oblong shape (similar to spruce needles). The average price for 100 g reaches 800 rubles, but it's worth it.
2. Biluochun Emerald Spirals of Spring. It is grown in the Chinese province of Jiangsu. Due to the fact that fruits are grown near the tea plantations, the leaves of the tea bush naturally absorb the fruity aroma. After drying, it is not subjected to further processing. The leaves are strictly curved. Price from 500 rubles per 100 g.
3. Xinyang Maojian - grown high in the mountains. The drink, in addition to a pleasant and delicate aroma, contains a large amount of vitamin C. Because of this, it is recommended to drink tea infusion in the morning, as it has a very invigorating effect. Its cost is from 340 rubles.
4. Yuquanili "Pearl with a milky smell". This variety is grown in China. It is a product that does not contain foreign additives, has a delicate taste and pleasant aroma, and its milky-vanilla smell is achieved through special processing.

Among the classic varieties of Chinese tea, Mao Feng should be distinguished - it has a mild and sweetish-floral taste. It is recommended for people prone to frequent stress. A variety such as Tuocha is considered one of the most healing.

Ideal for those who regularly diet. Chun Mee is also brought to us from China. This drink is strong and tart, inexpensive and most importantly does not contain any additives.

Lovers of fruity flavors should pay attention to Lung Ching (Longjing). This variety with a delicate floral taste and smell belongs to the elite varieties, it is also called imperial.

The Best Inexpensive Varieties for Tea Bag Fans

Not everyone wants to spend a lot of money on a daily drink, so let's also consider ordinary (bagged) tea. It is now on the shelves a lot, a variety of firms and variations.

But judging by the above signs of quality tea, as well as customer reviews, we can distinguish the following types:

• MaitredeThe "Napoleon". This is the so-called milk oolong. Sold in a can, which allows you to keep its freshness and aroma longer than in cardboard boxes. The leaves are pistachio-colored, have a twisted shape (when brewed, they bloom into almost a whole leaf). The infusion itself is pleasant to the taste, pale straw color. Produced in China.
• Next on the list is Hilltop Gunpowder Green Tea. The material for such a drink is selected very carefully. Those who have been to tea plantations in China claim that these are only the top few petals from each bush. Tea is packaged in a sealed tin (with a beautiful design, suitable for a gift). Its leaves are rolled into balls. At tea ceremonies, they are surprised by its rich taste and amazing aroma.

Tea drinking traditions by season

Chinese people like different kinds of tea depending on the season. For example, in the spring they drink tea collected from various inflorescences of plants, but in the summer they prefer only green teas. Autumn for the Chinese is the time for drinking oolong tea, and in winter they prefer red.

According to the tradition of tea drinking, the Chinese drink the divine infusion, slowly, talking to each other, or thinking about their own. The people of China believe that in this way they will become rich. As for the dishes in which tea is brewed, teapots made of purple and red clay are considered the best.

Every brand is useful in its own way. Even if you have just started to join it, it is worth remembering - it is not the main thing in which place the tea plant has grown, it is important to brew it correctly.

Tips for preparing such a drink can be reduced to the basic rule - never brew a tea leaf with boiling water.

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