Unlike black tea, green teas are not oxidised. Pan fired greens undergo three treatments, roasting, rolling and firing. Roasting kills off the enzymes responsible for oxidization (turning the tea black) and involves heating the leaf to around 100 degrees celcius, at which point the leaves become soft and flexible, ready for rolling. The leaf may be rolled into various shapes: sticks, balls, twists or into the form of a leaf. Depending on the crop quality, leaves can be hot or cold when rolled. Japanese style sencha green teas are manufactured differently, by steaming rather than pan firing.
Green tea flavourings include the addition of various flowers, herbs, fruits as well as natural oils, all designed to create a uniquely satisfying blend.
Green teas are fast gaining recognition for their health-giving properties. The benefits of green tea are said to include helping reduce the incidence of cancer, inhibit the increase of blood pressure and blood sugar, lower cholesterol and kill various bacteria.
Green tea contains a small amount of caffeine.
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