History

All teas were originally grown and enjoyed as green. Much of Asia today, particularly China and Japan, continues to enjoy it this way. Green refers to the color of the leaves that have not been subjected to oxidation, a process that would turn them black. To make green tea, freshly picked leaves are allowed to dry, then are heat-treated to stop any oxidation (also called fermentation). The result is a tea with a shorter shelf-life than its black cousin - an impediment in the days of slow-moving caravans. However, today, with fast communications and transport, it's easy to enjoy the delicate and fresh flavor of green teas, no matter how far from the origin we may find ourselves.

Health Benefits

"Tea leaves are richer than most fruits and vegetables in antioxidant compounds called flavonoids and polyphenoid. These chemicals seem to inhibit tumor growth and may also combat arterial blockage that leads to heart attack and stroke." Newsweek, Oct 98.

"Green tea's caffeine is only one-third that of black tea." Health, Oct 98.

For Best Results

Green teas are best prepared in water that is cooler-than-boiling for about three minutes. To prepare green tea, stop the kettle from boiling when it begins to 'rumble' or let it cool after boiling. Some green teas are very light - and will taste best by using slightly more than the usual one teaspoon per cup.

Mayang Varieties

Sencha - an exquisite Spider Leg green tea made of the finest young and succulent basket-fired leaves.

Dragon well - a mellow finest-grade Lung Ching green tea from the Chinese village of Dragon Well.

Gyokuro - Japan's much prized green tea made solely from tender buds gathered in the very early Spring flush.

Genmai Cha - 'snap, crackle and pop' of green teas, combining tea leaves with popped corn and rice.

Gunpowder - young green tea leaves that are hand-rolled into pellets which resemble gunpowder.

Yunnan - a delicate and light green tea from the oldest tea producing region in China.

Pi Lo Chun - a.k.a. as biluochun, a delicate hand-made tea manufactured from young and delicate spiral-shaped leaves.