To make green tea, the leaves are quickly steamed or heated to stop oxidation, the chemical process that causes browning. To make black tea, the leaves are crushed, torn, curled, or rolled and allowed to oxidize before being dried. This additional processing step degrades some of the flavonoids. As a result, black tea has slightly lower amounts of flavonoids than green tea.
There’s a right and wrong way to brew green tea. When brewing green tea, take a little extra care, as boiling water is bad for the precious catechins (tea’s healthy chemicals). Do bring your water to a boil, but let it rest for about ten minutes. Then, pour the water over the tea and brew for about one minute before serving. Of course, the brew time can be made shorter or longer, depending on your taste.
Although numerous claims have been made for the health benefits of green tea, human clinical research has not provided conclusive evidence of any effects. In 2011, a panel of scientists published a report on the claims for health effects at the request of the European Commission: in general they found that the claims made for green tea were not supported by sufficient scientific evidence. Although green tea may enhance mental alertness due to its caffeine content, there is only weak, inconclusive evidence that regular consumption of green tea affects the risk of cancer or cardiovascular diseases, and there is no evidence that it benefits weight loss.
Like gyokuro, matcha is shaded before plucking. The plucked and processed leaf is called tencha. This product is then ground into a fine powder, which is matcha. Because the tea powder is very perishable, matcha is usually sold in small quantities. It is typically rather expensive. Matcha is the type of tea used in the Japanese tea ceremony. It is prepared by whisking the tea with hot water in a bowl, until the surface is frothy. If the water is too hot, the tea may become overly bitter.
One of the biggest buzz words in nutrition, antioxidants are naturally occurring chemical compounds that prevent aging and chronic diseases. Nowadays, a variety of fruits and vegetables are lauded for their antioxidant properties, leading to a host of products with all kinds of claims. But matcha is unparalleled in comparison. Firstly, matcha is packed with exponentially more antioxidants according to the latest innovation in antioxidant research.
contains antioxidants, including polyphenols such as epigallocatechin gallate (EGCG), which can powerfully quench damaging “free radicals,” metabolic byproducts that are chemically reactive and can damage cells. According to a study published in the European Journal of Clinical Nutrition, the polyphenols found in green tea provide six times the radical-quenching potential of those found in black tea.
It’s become such a fashionable beverage that, last summer, the New York Post ran a story about how Victoria’s Secret models were flocking to Cha Cha Matcha, a hipster spot fluent in the preparation of various matcha-based miracle potions. A search for where to get “matcha” in New York, New York on Yelp yielded some 1400 plus results. Even mass market coffee purveyors like Starbucks have made matcha their mantra, with a vast range of offerings to cash in on the craze.