Six Reasons Why Chinese Green Tea Is The Best
November 20th, 2009
In the Chinese green tea qualified buyers can find the best in the world. Here's why:
Vast Geography
China is the third largest country in the world, comparable to the surface with which the United States of America. Green tea is in southern China, where the subtropical climate and fertile soil for the cultivation of tea are ideally grown.
The best Chinese green tea is usually in areas of outstanding natural beauty, such as West foundLake, Huang Shan, or He Mei Shan, where tea was cultivated for thousands of years.
Many of these high-quality green teas are naturally organic. There is simply no need to use spray pesticides and fungicides.
Imperial History
Nothing characterizes the long history of Chinese green tea as much as Gong Cha, or imperial tea. The development of Gong Cha was so tragic, as it will ultimately be glorious.
When Gong Cha was in the Tang Dynasty introduced toAround 700 AD, imposing stricter standard was high. No longer just a medicinal tonic, was a Chinese green tea intergral part of the daily life of the imperial court.
Emperor Song Wei Zhong was the most important tea drinkers of his generation. While more than 1000 years Gong Cha system quickly restored tea makers keep up to date with the changing tastes demanded from the imperial court.
Selective harvesting
The best Chinese green teais out of the bud and the adjacent two leaves. They are the purest: they contain the most nutrients and the least pollution.
These tender shoots, as a tea rinses, are the most beautiful, healthiest and most delicious. They are the richest in polyphenols, which contains all the antioxidants, and the sweet and fresh taste of theanine, which calms and soothes the mind.
The younger the leaves, which contains fewer pollutants. According to some sources, the ripe, old leavesmay contain 10 to 20 times more fluoride than the young leaves of the same tea plant
A kilogram of top grade Chinese green tea that contains as many as 100,000 tea rinses. Pickers only a few days at a time of harvest the leaves.
Sophisticated Firing
The long history of Chinese green tea, it offers time to experiment with many processing techniques.
Unlike black tea, green tea is made with minimal ChineseProcessing. A process called firing – - applies heat to kill the enzymes and arrest the oxidation or fermentation.
Traditionally, the Chinese uses three firing process vapors: pan-frying and baking. Japanese Tea uses only steam.
Pan Pan was the most popular method in China. It was more preferable than steam for two reasons: it is faster to cook, steam pan, and it suggests chestnuty an intense aroma and flavor.
Baking can be done with either coal orElectric oven. It is more than pan-frying preferred if it is important that the shape and texture, such as when making floral infused green tea to get.
Many Chinese green tea are produced using combination of pan-frying and baking, so that the benefits of each method used.
Major varieties
The varieties of Chinese green tea anywhere in the world is quite unique.
Chinese green tea expert Mr. Hai-Gen Si are an estimatedare as many as 676 varieties of famous green tea (Cha Ming) in China today. His sample includes only the most prestigious tea, where written records exist.
Low Cost Of Living
In China, most leaves are still hand-picked, the higher quality harvests. Many of the top grade teas are still hands out, allowing tea masters to optimize their process to adapt better to the quality of individual leaves.
Knowledgeable tea drinkers find thebest of the best in the land of dragons. The low cost of living in China often results in affordable prices for many kinds of tea.
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