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Contents
Japanese Green Tea
Discover the benifits of drinking Japanese green tea.
Getting familiar with catechins
Did you know that green tea has the highest presence of catechins among all teas?
Catechins are a type of plant derived polyphenol which possesses antioxidant properties. Recent studies have revealed that the catechins contained in green tea may have a number of health benefits such as anti-aging and antibacterial effects.
Drink tea for a longer life
Japan leads the world in average live expectancy with the average age for women being 85.99 years (2008). Japan has held this ranking for more than 20 years.1 One factor that helps contribute to a long life span is green tea. Japan also leads the world in the per capita consumption of green tea - the average Japanese consumes about 650g (22.9oz) of tea leaves each year.
Many proverbs passed down from ancient times in Japan refer to the benefit of drinking tea: “Drinking tea each morning spares you from disaster and brings happiness,” “If you leave your home in the morning without drinking tea, you should go back and drink it even if you have already gone 16 miles.”
In recent years, studies have shown that the greatest benefit from green tea comes from a polyphenol called catechin.
Rich in nutrients
How can you benefit from catechins contained in green tea?2 According to extensive research at universities around the world and advances in scientific analysis, details of the possible health benefits are being revealed. The main benefits are as follows:
■ Anti-aging
The antioxidant effect of the catechins helps slow the aging process.
When active oxygen is produced in the body in harmful environments such as stress, exposure to ultraviolet rays and excessive sporting activity, it damages normal cells (accelerating the aging process) catechins help prevent this damage.
■ Weight management
Drinking catechin-rich green tea with meals helps to moderate the absorption of fat into the body and in turn may aid in weight loss.
■ Antiviral and antibacterial
Research has shown that catechins may inhibit the activities of influenza viruses and germs and protect your body from a broad array of diseases. Gargling with tea can even help prevent colds.
Findings show that catechins also prevent cavities and may inhibit the growth of certain cancers. However, more research is needed to confirm these findings.
The secret to a sweeter cup of catechins
So how do we extract the benefits of the catechins while savoring the refreshing taste of Japanese green tea?
Catechins are actually slightly bitter in taste and make up 15-30% of dry Japanese green tea leaves. Japanese green tea is produced by traditional methods in which raw tea leaves are steamed and heated. This makes the flavor of Japanese green tea quick to leach out in hot water compared to the green tea of China or India.
If you brew Japanese green tea in boiling water like the average black tea, it will become too bitter and astringent. The secret of making good Japanese green tea is to brew it using slightly lower water temperatures. Boil water then cool it down for a few minutes to 140 - 180°F. This will bring out the natural sweetness inherent in green tea and you will enjoy the milder taste.
How to brew Japanese green tea
- Boil water in a kettle and pour it into an empty teapot.
- Empty the hot water from the teapot into teacups.
- Add the recommended amount of tea leaves to the teapot and pour in the hot water from the teacups. The hot water should have cooled down to the appropriate temperature to brew your tea.3
- Brew tea for 45 seconds to 1 minute and pour into teacups.
Do not leave the tea leaves in the water for an extended period of time. This will cook the leaves and result in bitter tea.
Usually you can brew Japanese green tea twice and still get a nice flavor. A moderate amount of the tea’s components will leach out in the first brew so you can use hotter water for the second brew and still achieve a clean, refreshing flavor.
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[1] Average life expectancy for women is 80.4 years in the United States (2005) and 77.2 years in Mexico (2006).
[2] The pleasant bitterness of cacao and chocolate also comes from catechins. Basically there are four types of catechins: epicatechin (EC), epigallocatechin (EGC), epicatechin gallate (ECG) and epigallocatechin gallate (EGCG.) . When catechins are oxidized and polymerized, they are transformed into theaflavins and thearubigins, which are the sources of aromas and/or the red color specific to black tea and oolong tea.
[3] If you pour hot water into a teapot at room temperature, the hot water will cool approx. 20°F each time. If you transfer the boiling water twice—first to a teapot and then to teacups—the water will cool to an ideal temperature around 170°F. These temperatures are estimates, and will vary depending on the season and the ambient temperature.
LUPICIA Fresh Tea Magazine
LUPICIA Fresh Tea Magazine is published every month by LUPICIA, purveyor of fine teas from around the world. LUPICIA Fresh Tea Magazine provides you with the latest tea information and hopes to introduce different cultures of the world through tea, offering you many pleasant surprises and new discoveries.
