Green Tea - For centuries the beverage of choice in Asia, green tea is rapidly gaining popularity in the western world. Its natural aroma and subtle, complex flavor and its widely acclaimed health benefits make green tea appealing to both the tea lover and the green tea novice. Due to our personal appreciation for green teas we are always striving to offer an ever-growing selection of rare varieties.

When preparing green tea, it is important to use water below the boiling point and to carefully watch the infusion time to avoid bitterness. We recommend following our brewing instructions given with each tea.

The production of Green Tea - The intent during the production of green tea is to preserve the healthy, natural and active substances of the fresh leaves so they may be released into the cup at the time of infusion.

After picking, the green leaves are spread out in the hot air to wither. Once they have become soft and pliable, they are traditionally pan-fried in woks. This prevents the leaves from oxidizing (or fermenting) as it occurs during the production of black tea. The subsequent rolling gives the leaves their style -- twisted, curly or balled -- as well as increased durability. Rolling also helps to regulate the release of the natural substances and flavor during steeping. In the final step, the leaves are dried by firing whereby the natural fragrances and flavors are stabilized; the leaves retain their green color. The resulting green teas are high in nutrients and minerals; their health benefits are the subject of a great number of medical studies.

Health Benefits of Green Tea - Through the ages, green tea has been regularly consumed in India, China, Japan, and Thailand. In traditional Chinese and Indian medicine, practitioners have used green tea as a stimulant, diuretic and astringent (to control bleeding and help heal wounds), and to improve heart health. Other traditional uses of green tea include regulating blood sugar, promoting digestion, and improving mental performance.

Over the last few decades green tea has been the subject of many scientific and medical studies to determine the extent of its long-purported health benefits. Early evidence suggests that regular green tea drinkers may have lower risk of heart disease, specifically heart attack or atherosclerosis by preventing the oxidation of LDL Cholesterol, which can consequently reduce the buildup of plaque in arteries.

Green tea contains many antioxidants, including those known as flavonoids that can protect against free radical damage to the brain. Research indicates green tea could be beneficial in reducing inflammation related to arthritis and slowing cartilage breakdown as well as improve bone mineral density in older women. Green tea may help regulate glucose in the body as well as boost metabolism and help burn fat.

Catechins are the major group of polyphenols in green tea, the most important of which seems to be epigallocatechin-3-gallate (EGCG). EGCG helps suppress inflammation and has been widely studied for its reported protection against certain cancers.