Have you heard of Lü cha? It's our Green Tea's Chinese name, and it's a tea with a fascinating history and a whole lot of fans in China and worldwide. In fact, it's the oldest and most diverse type of tea in the country! And here's the best part: green tea is not only delicious, it's also healthy! Packed with nutrients and bursting with a pure, grassy-floral flavor, it's no wonder why it's so popular. You can even taste different flavors like umami, creamy, sweet, and sour depending on the type of green tea you try. China's most delicious green teas are delicate, fresh, and clean.  In addition to its delicious taste, green tea is also known for its numerous health benefits, including aiding in weight loss, reducing the risk of heart disease, and boosting brain function. It's often drunk for its invigorating effect, making it a popular choice for morning or afternoon tea.

How green tea is made?

Green teas are made, like all tea, from the leaves of the tea plant Camellia Sinensis. This debunks one of the most common myths about green tea, that it comes from a different plant or herb and as such is lower in caffeine than black tea. If you are looking for an early morning caffeine hit a green tea will pack as great a punch as any black tea; a strong flavor doesn’t necessarily mean more caffeine. The most critical factors in the manufacture of green tea are preventing oxidation of the fresh leaf and preserving the natural green color. To create exceptional green tea, the fresh leaves must undergo a swift, thorough, and complete drying process. Improper drying methods can result in tea of inferior quality or even render it useless. Leaves that retain excess moisture are susceptible to mold and become unsuitable for consumption. The meticulous and intricate handwork involved in the production of artisanal green tea is an integral aspect, apart from the traditional sun-drying technique. This craft is part-learned, partly inherited, and without it, the tea may taste delightful but lack the visual allure that adds to its beauty.

 TThe perfect brew of green tea

Many people think that they do not like green tea because too often their first taste is of inferior-quality green tea, brewed at too high a temperature and steeped for too long.  Green tea is not necessarily astringent. That being said, however, green tea can be astringent, and some varieties should be astringent, puckeringly so. 

Most of us know our way around a teabag, but preparing a pot of leaf tea is a completely different art form. To get the best out of green tea, the key is to use a high-quality leaf and a lower water temperature. The ideal temperature for brewing green tea is around 80°C, but the perfect temperature may vary based on personal preference. Use between 1 and 2 grams of leaves per 100ml of water, depending on the inherent strength of the tea.  It is important to note that if the water is too cold, the flavor of the tea may not develop properly, and if it is too hot, it may become overly astringent. This temperature extracts all the beautiful sweet notes and will give you a far more delightful drink. If you don't have a kettle with temperature control, you can achieve this by adding 50ml of cold water per 150ml (a teacup) to the teapot before pouring in the boiled water. Another tip is to wait for 5 minutes until the water cools to the required temperature. Green tea goes wonderfully with sweet and savory food – try it with buttery shortbread. In our store, you can always buy the highest quality elite Chinese green tea, handmade in the historical places of its production.

Similar to wine, green tea boasts an extensive array of options, encompassing a vast spectrum of quality and flavor. The realm of green tea knows no bounds when it comes to complexity, diversity, and individuality. With each passing day, tea enthusiasts around the world are presented with an ever-expanding selection, offering endless possibilities to explore. Undoubtedly, the ultimate path to understanding and appreciating green tea lies in the simple act of savoring it.