Japanese green tea is more bitter and deeper green color. Often Chinese green tea is brownish. (tea bags) Does the Japanese greener tea contain more antioxidants (due to less oxidation or different storage methods)?
Related posts:
Why is Chinese green tea not green like Japanese green tea? Is it less fresh or more oxidized?
February 27th, 2008 · 2 Comments
Tags: Green Tea
More Tags: Wu Long Tea and Health Wu yi tea Tea and Health Online Tea Shopping Stash tea Tazo tea Green Tea White Tea Oolong Tea Tea Book Black Tea Herbal Tea Tea Set Adagio Green Tea Tazo Green Tea PierMall Green Teas Adagio White Tea Ceylon Chinese White Tea FooJoy Gourmet Black Tea Set Taylors of Harrogate Yorkshire Gold loose leaf tea
2 responses so far ↓
1 theriddle // Feb, 2008
It's because Chinese green tea is dryed and heated.
2 C♥in♥Jland // Feb, 2008
♥What a coincidence! My Thursday night English students discussed this topic for an hour yesterday! They are all green tea lovers/drinkers and wanted to try to explain the difference to me.
All teas come from the same plant: the Camellia sinensis. What sets Japanese green tea apart from the others is how it is processed.
Instead of beginning with a drying process, Japanese green tea is made by immediately steaming freshly picked tea leaves. This prevents fermentation and is thought to inactivate potentially harmful enzymes while leaving the healthy antioxidants intact.
These antioxidants, called polyphenols, account for the asserted medical benefits of green tea.
The BEST green tea I have had while living in Japan is the brand "Fuji Green Tea" from Shizuoka Prefecture. My students always give me this tea as a gift. I LOVE it!♥
Leave a Comment