Tea – The name we give to the beverage made by steeping processed leaves, buds or twigs of the tea bush, Camellia sinensis, in hot water for a few minutes. Black Tea, White Tea and Green Tea are all from the same plant, and the difference in taste and appearance is due to the different grades of leaf, and the varying processes that the harvested plant goes through before it is sold.
Green Tea – the dried leaves of the Camellia sinensis plant. There are many grades and types of green tea, and the different parts of the plant that are used give the tea a different name. Organic Green Tea is predominantly from Japan. Take care when brewing green tea, the water should not be absolutely boiling, If the water is too hot, or you leave it steeping for too long, it will become bitter. Recently there have been many studies into the health benefits of green tea, and it is becoming increasingly popular around the world. Green tea is high in antioxidants, and also contains vitamins such as Vitamin B, C and E. Green tea can assist in the reduction of high blood ressure and high sugar levels, and can assist in controling cholesterol levels. Green tea contains caffeine, around 40-50mg per cup.
Organic Sencha: meaning ” Common tea ” is the most popular green tea. There are many grades of Sencha – Sencha can be astringent, cloudy with a very grassy aroma – or sweet tasting, clear liquor. Harvested green tea leaves are steamed to prevent oxidation and then dried. When brewing sencha, try adding a slice of organic ginger root to the cup or pot; this prevents the tea from becoming bitter, even when strong. A premium delux green tea is available from Cocoro; the elegant tea is described as the champagne of their exclusive range. When brewing Sencha, use water that is around 80°C and steep for around 1.5 minutes.
Organic Kukicha: A tea made from the stalks and stems of the plant, which are steamed before drying. A smooth tasting tea with a toasty flavour and fresh green aroma. Kukicha has a slight taste of rooibos. For best results, steep in boiled water that has cooled, (around 70° – 80° C) for three minutes. Kukicha is a popular tea in the macrobiotic diet. It is high in antioxidants and is low in caffeine.
Organic Genmaicha: Green tea combined with roasted brown rice. Sometimes referred to as popcorn tea, as some of the brown rice pops like popcorn when roasted. This is a delicious nutty tasting tea, the rice balancing the green tea’s astringency. It has a chestnut, smoky flavour, and is low in caffeine. To brew, the water should not be quite boiling, and should only be steeped for a short time 1-3 minutes or less.
Organic Bancha: The second harvest, of the larger, more mature leaves later in the season. The leaves are larger than Sencha, and the flavour is more mellow. Bancha is often less expensive than the higher grade Sencha, and as it has a low caffeine content, is good for children. Bancha should be brewed for around 3 minutes with water that is around 80°C.
Organic Powdered Green Tea: made by grinding the fresh leaves, stems and stalks of the tea plant. Used in the Japanese tea ceremony, as well as being an ingredient in more modern recipes such as sweets, green tea ice cream, green tea lattes, soba etc. Powdered green tea can be made into a rich velvety tea.
(Check out the Cocoro Japanese Tea range at Ripe – premium Organic tea sourced directly from the grower in the lush mountains in Shizuoka. http://www.cocoro.com.au/Greentea.html )
White Tea – made from the fine, pale tips of new growth on the Camellia sinensis plant, both leaves and buds are picked. This delicate harvest is then steamed to prevent oxidation, and then dried. White tea is pale in appearance, and contains buds, which have a slightly higher level of caffeine than the older leaves used in green and black teas. To brew white tea, around 1 and a half teaspoons of tea should be used per cup, and water should be boiled and cooled a little (80°C) before adding to the tea. Steep for around 4-5 minutes.
Black Tea: The leaves of the tea plant are wilted, then processed, unlike the more delicate green teas. Black tea is generally stronger in flavor and contains more caffeine. Black tea is the most common of all teas, and makes up around 90% of global tea consumption. There are many varieties of black teas, you can read more about them on Wikipedia click here to read the entry on Black tea.