Here is a guide on how to make Green Tea. We have compiled everything you need on how to make green tea at home naturally. Other things you can find here in this article is how to make green tea powder at home, how to make green tea with tea bag, how to make green tea from fresh leaves, how to make green tea with honey as well as how to make green tea without tea bags.
Green tea is a type of tea that is made from Camellia Sinensis leaves and buds. Camellia Sinensis is a special kind of plant. It is also called “tea plant” because it is the most important ingredient in the process of tea production.
Brief History of Green Tea
This plant was first discovered in 2737 B.C.E by a Chinese Emperor. While he was drinking a hot cup of water one day, blossom from the Camellia Sinensis also called the tea plant fell into his cup of hot water and then flavored his drink with the unmistakable taste of tea. He immediately called and told his guards to find the tea and hence green tea was discovered. There is also another Chinese story that is totally different from this story.
Although the tea plant flourishes in tropical climatic conditions like China, hence so much credit is given to the Chinese for the origination of the green tea.
Types of Green Tea
There are 10 different types of green tea. These types of green tea differ based on their mode of processing, mode of harvest etc.
Sencha is the most commonly drunk type of green tea by the Japanese. This type of green tea is grown in direct sunlight and tends to be harvested on the first or second flush of leaves. Once the leaves are harvested, it is steamed. Steaming begins with the youngest leaves at the top of the plant. The leaves are then dried out and rolled immediately after the steaming process.
One of the health benefits of this tea is the high presence of Vitamin C content, which is used as a key treatment of common cold and boosting of the immune system.
Gyokuro and Sencha have similar production process, except that about three weeks prior to harvest, the tea leaves are hidden from sunlight.
The leaves tend to endure photosynthesis when removed from sunlight. There are strong-flavored amino acids in the plant, hence giving Gyokuro its fuller taste. This particular tea plant also contains large amounts of caffeine and chlorophyll which as we know are ingredients that stimulate the brain and nervous system.
Just like the Gyokuro tea, Tencha is removed from the sunlight three weeks prior to the harvest, and then steamed, air-dried and removed of vines and stems.
The major difference between Tencha and Gyokuro is that after it is harvested and cultivated, Tencha does not go through the process of rolling. Tencha tea is great for energy-boosting and metabolism. It is good to drink before and after exercise to awake the body.
The Matcha green tea is simply ground up Tencha. After the process of shading, harvesting, and steaming, the leaves are air-dried and then ground into powder to be brewed.
This bright green powder when mixed with hot water provides are very high amount of nutrients for rejuvenating the body.
Funmatsucha is basically known for its cheap price and bitter flavor. The difference between Funmatsucha and Matcha is that Funmatsucha endures more photosynthesis, giving this tea a much more bitter taste. This type of green tea has as many antioxidants compared to normal green tea. Antioxidants act’s as a great agent to fight against common cold, headaches, and illnesses.
Konacha tea is made up of small bits of leaves that are filtered out during the processing of Gyokuro or Sencha. This tea is cheap since the leaves have to be filtered out in bits of other types of green tea, and does not have to be cultivated itself. Konacha is a very strong tea with a great aroma.
Sincha is a very unique type of green tea because it is usually harvested during the first flush of a plant. It is a first harvest tea.
Fukamushicha is a tea that contains leaves from the Gyokuro, Kabusecha, Sencha and Bancha processes that are already deeply steamed, providing a deeper brew. This coloration of the brew is due to the removal of moisture and oxidation.
Kukicha also known as the twig tea is a type of green tea that is made with stem and twigs and not leaves like the other types of green tea.
This tea is lightly fragranced and flavored. The fragrance and flavor provide relaxation and allows one to wake up feeling ready and refreshed to take on the day’s task.
Bancha tea happens to be the second harvest tea after the first flush has been taken. Bancha leaves are harvested in three specific periods. These periods vary between the month of June and the month of October.
The bitterness that comes from the Bancha tea exceeds that of the other types of green tea. This bitterness is a result of a high fluoride present in its leaves.
Ingredients for Making Green Tea
Ingredients for making green tea differ as there are two options we would need to take into consideration before brewing.
These options are Tea Bag option and Loose Tea Leaves option.
The ingredients are as follows;
- Tea bag or loose tea leaves (Depends on the option you want)
- Tea infuser
- Glass cup (Avoid plastic and aluminum as they can alter flavors)
I recommend that for whichever option you try to use, make sure to purchase high quality.
Preparation of Green Tea
The process of tea production can also be called brewing because it involves the extraction of nature’s goodness present in this leaves.
How to make Green Tea with Tea Bag Option
Pour two glass cups of clean water into a kettle and leave to boil. I recommend that you avoid using tap water or any other form of water with excess treatment because this could in turn alter the particular fragrance and flavor we want from the tea bags.
It is also important that we know that green tea leaves are very sensitive to the temperature of the water we are to use. So, we are expected to boil our water to about 175 to 185 F. You might be asking, how am I to know when the water gets to within 175 F to 185 F? Am I to get myself a freaking thermometer? Obviously, you do not need a thermometer. The simplest way to achieve 175 F to 185 F is first, allowing your water to boil up to 212 F (which happens to be the degree of boiling water). Once the water starts boiling heavily, you remove the heat and allow the hot water to sit for 45 to 60 seconds. By that time, the temperature of the boiling water is expected to have dropped.
After you have allowed the water to sit for 45 to 60 seconds, turn it into a cup having a tea bag in it. You are expected to leave it for 3 to 5 minutes. We suggest you leave it for 3 minutes. This is called Steeping. The hot water soaks the tea bag and this directly impacts the flavor. Once the 3 minutes is over, take out the teabag and your green tea is ready to be consumed. You can decide to add some other spices or sweeteners for your own unique cup of green tea.
How to make Green Tea with Loose Tea Leaves Option
The process of brewing the tea bag is similar to that of the loose tea in the sense that you maintain the same temperature varying from 175 F to 185 F. Take 1 teaspoon of loose tea leaves and put into your teapot. Then pour your hot water and seal the teapot immediately so as the preserve its natural content. Allow it to steep for another 3 to 5 minutes then pour your green tea into your cup. Ensure that you pour your brewed tea through a tea infuser so as to gather up all the loosed tea leaves. This loosed tea leaves can be used to brew tea again.
Some Health Benefits of Green Tea
I. Green tea may help you lose weight and burn fat.
ii. Green tea may help you prevent cardiovascular disease.
iii. Green tea may help you prevent diabetes.
iv. Green tea may help you reduce bad breath.
v. Green tea may protect the brain from aging.