Green tea

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This article is about the type of tea. For other uses, see Green Tea (disambiguation).
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The appearance of green tea in three different stages: (from left to right) the infused leaves, the dry leaves,
and the liquid. (Notice that the infused leaves look greener than the dry leaves.)
The tea fields in the foothills of Gorreana, Azores Islands, Portugal: the only European region other
than Georgia to support green tea production.

Green tea
Traditional Chinese

Simplified Chinese

Hanyu Pinyin

lch

Green tea is a type of tea that is made from Camellia sinensis leaves that have not undergone
the same withering and oxidation process used to make oolong and black tea.[1] Green tea
originated in China, but its production has spread to many countries in Asia.

Several varieties of green tea exist, which differ substantially because of the variety of C.
sinensis used, growing conditions, horticultural methods, production processing, and time of
harvest.
Contents
[hide]

1History
2Brewing and serving
3Health effects
3.1Cancer
3.2Cardiovascular disease
3.3Glycemic control
3.4Hyperlipidemia
3.5Inflammation
3.6Mortality risk
3.7Weight loss
3.8Toxicity
4Production
4.1Growing, harvesting and processing
4.2Production by country
4.3Import of Japanese tea
5Green tea by country
5.1China
5.2Japan
5.3Korea
5.4Other countries
6See also
7References

8Further reading
9External links

History[edit]
Main article: History of tea
Tea consumption has its legendary origins in China during the reign of Emperor Shennong.[2]
A book written by Lu Yu in 600-900 AD (Tang Dynasty), "Tea Classic" (simplified Chinese:
; traditional Chinese: ; pinyin: chjng), is considered important in green tea history.
The Kissa Yojoki ( Book of Tea), written by Zen priest Eisai in 1191, describes how
drinking green tea may affect five vital organs, the shapes of tea plants, flowers and leaves, and
how to grow and process tea leaves.

Brewing and serving[edit]

Green tea leaves steeping in a gaiwan

Steeping is the process of making a cup of tea; it is also referred to as brewing. In general, two
grams of tea per 100 ml of water, or about one teaspoon of green tea per five-ounce (150 ml)
cup, should be used. With very high-quality teas like gyokuro, more than this amount of leaf is
used, and the leaf is steeped multiple times for short durations.
Green tea steeping time and temperature vary with a different tea. The hottest steeping
temperatures are 81 to 87 C (178 to 189 F) water and the longest steeping times two to three
minutes. The coolest brewing temperatures are 61 to 69 C (142 to 156 F) and the shortest
times about 30 seconds. In general, lower-quality green teas are steeped hotter and longer,
whereas higher-quality teas are steeped cooler and shorter. Steeping green tea too hot or too
long will result in a bitter, astringent brew, regardless of the initial quality, because it will result in
the release of an excessive amount of tannins. High-quality green teas can be and usually are
steeped multiple times; two or three steepings is typical. The steeping technique also plays a
very important role in avoiding the tea developing an overcooked taste. The container in which
the tea is steeped or teapot should also be warmed beforehand so that the tea does not
immediately cool down. It is common practice for tea leaf to be left in the cup or pot and for hot
water to be added as the tea is drunk until the flavor degrades.

Health effects[edit]
Main article: Health effects of tea

Brewed, regular green tea

Nutritional value per 100 g (3.5 oz)

Energy

4 kJ (0.96 kcal)

Carbohydrates

0g

Fat

0g

Protein

0.2 g

Vitamins
Thiamine (B1)

(1%)
0.007 mg

Riboflavin (B2)

(5%)
0.06 mg

Niacin (B3)

(0%)
0.03 mg

Vitamin B6

(0%)
0.005 mg

Vitamin C

(0%)
0.3 mg

Minerals
Calcium

(0%)
0 mg

Iron

(0%)
0.02 mg

Magnesium

(0%)
1 mg

Manganese

(9%)
0.18 mg

Potassium

(0%)
8 mg

Sodium

(0%)
1 mg

Other constituents
Water

99.9 g

Caffeine

12 mg

Link to Full USDA Nutrient Report

Units
g = micrograms mg = milligrams
IU = International units
Percentages are roughly approximated using US recommendations for

adults.

Regular green tea is 99.9% water, provides 1 Calorie per 100 mL serving, is devoid of
significant nutrient content (table) and contains phytochemicals, such as polyphenols and
caffeine. Polyphenols found in green tea include epigallocatechin gallate (EGCG), epicatechin
gallate, epicatechins and flavanols.[1]
Although numerous claims have been made for the health benefits of green tea, human clinical
research has not provided conclusive evidence of any effects.[1][3][4] 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.[3] Although the mean content of flavonoids and catechins in a cup of green tea is higher
than that in the same volume of other food and drink items that are traditionally considered to
promote health,[5] flavonoids and catechins have no proven biological effect in humans. [3][6]

Cancer[edit]
There is no conclusive evidence that green tea helps to prevent or treat cancer in people. [4][7] A
review of existing studies concluded that while suggestive evidence existed, it did not amount to
a clear indication of benefit.[7]
Daily consumption of black tea (but not green tea) has been associated with a significant
reduction in death from all cancers.[8] There is limited evidence to suggest that green tea
consumption may be associated with a slightly lower risk of esophageal cancer in the Chinese
population, a lower risk of lung cancer in women, and a lower risk of oral cancer in Asian people.
[9][10][11]
A 2015 meta-analysis of nine prospective cohort studies concluded that a high amount of
green tea consumption may be associated with a lower risk of liver cancer in Asian women.
[12]
This association was not seen in Asian men or when one cup of green tea was consumed
daily.[12] Similarly, another analysis of observational data conducted in 2012 suggested that green
tea consumption may have a favorable effect on lung cancer risk. The observed effect was
strongest in those who consumed more than seven cups of green tea daily.[13] A 2011 metaanalysis of epidemiological studies found limited evidence that green tea consumption may be
associated with a moderately reduced risk of liver cancer in Chinese and Japanese people.
[14]
Limited evidence suggests that green tea consumption is not associated with the risk of
developing pancreatic cancer or prostate cancer.[15][16] The link between green tea consumption
and stomach cancer risk is unclear due to inconsistent evidence.[17]
Green tea interferes with the chemotherapy drug bortezomib (Velcade) and other boronic acidbased proteasome inhibitors, and should be avoided by people taking these medications.[18]

Cardiovascular disease[edit]
Daily consumption of green tea has been associated with a lower risk of death from
cardiovascular disease. In a 2015 meta-analysis of observational studies, an increase in one cup
of green tea per day was associated with a 5% lower risk of death from cardiovascular causes.
[8]
Green tea consumption may be associated with a reduced risk of stroke.[19][20][21] A
2013 Cochrane review of randomized controlled trials concluded that green tea consumption for
36 months appears to lower systolic and diastolic blood pressures a small amount (about 3 mm
Hg each).[21][22] Additional analyses examining the effects of long-term green tea consumption on
blood pressure have reached similar conclusions. [23][24][25]

Glycemic control[edit]
Green tea consumption lowers fasting blood sugar but in clinical studies the beverage's effect
on hemoglobin A1c and fasting insulin levels was inconsistent.[21][26][27]

Hyperlipidemia[edit]

Drinking green tea or taking green tea supplements decreases the blood concentration of total
cholesterol (about 7 mg/dL), LDL cholesterol (about 2 mg/dL), and does not affect the
concentration of HDL cholesterol.[21][28] A 2013 Cochrane review performed a meta-analysis of
longer-term randomized controlled trials (>3 months duration) and concluded that green tea
consumption lowers total and LDL cholesterol concentrations in the blood. [21][22]

Inflammation[edit]
A 2015 systematic review and meta-analysis of 11 randomized controlled trials found that green
tea consumption was not significantly associated with lower plasma levels of C-reactive
protein levels (a marker of inflammation).[29]

Mortality risk[edit]
Daily consumption of green tea is significantly associated with a lower risk of death from any
cause; an increase of one cup of green tea per day is linked with a 4% lower risk of death from
any cause.[8] A separate analysis found an increase of three cups of green tea per day was
associated with a lower risk of death from any cause. [19]

Weight loss[edit]
There is no conclusive evidence that green tea aids in weight loss.[30]

Toxicity[edit]
Moderate, regular, and habitual consumption of green tea is safe;[4] however, there are reports
of liver toxicity in humans after consuming high doses (1029 mg/kg/day) of green tea
extract dietary supplements.[31]

Production[edit]
Growing, harvesting and processing[edit]

Hand-rolling green tea after steaming

Green tea is processed and grown in a variety of ways, depending on the type of green tea
desired. As a result of these methods, maximum amounts of polyphenols and volatile organic
compounds are retained, affecting aroma and taste. The growing conditions can be broken down
into two basic types those grown in the sun and those grown under the shade. The green tea
plants are grown in rows that are pruned to produce shoots in a regular manner, and in general
are harvested three times per year. The first flush takes place in late April to early May. The
second harvest usually takes place from June through July, and the third picking takes place in
late July to early August. Sometimes, there will also be the fourth harvest. It is the first flush in
the spring that brings the best-quality leaves, with higher prices to match.
Green tea is processed using either artisanal or modern methods.[32] Sun-drying, basket or
charcoal firing, or pan-firing are common artisanal methods.[32] Oven-drying, tumbling, or
steaming are common modern methods.[32] Processed green teas, known as aracha are stored

under low humidity refrigeration in 30- or 60-kg paper bags at 05 C (3241 F). This aracha
has yet to be refined at this stage, with a final firing taking place before blending, selection and
packaging take place. The leaves in this state will be re-fired throughout the year as they are
needed, giving the green teas a longer shelf-life and better flavor. The first flush tea of May will
readily store in this fashion until the next year's harvest. After this re-drying process, each crude
tea will be sifted and graded according to size. Finally, each lot will be blended according to the
blending order by the tasters and packed for sale. [33]

Production by country[edit]
2006 Green tea production and export (in thousands of metric tons)[34]
Country

Production

Export

China

782.4 (80.8%)

218.7 (83.0%)

Japan

91.8 (9.5%)

1.6 (0.6%)

Vietnam

66.0 (6.8%)

26.0 (9.9%)

Indonesia

20.0 (2.1%)

9.1 (3.5%)

968.1 (100%)

263.5 (100%)

World

Import of Japanese tea[edit]

This section needs to be updated. Please update this article to reflect recent events or
newly available information.
Last update: The most recent information here is now more than five years old. (October 2016)

On 17 June 2011, radioactive cesium of 1,038 becquerels per kilogram was detected at Charles
de Gaulle airport in France in tea leaves imported from Shizuoka Prefecture, Japan as a result of
the Fukushima Daiichi nuclear disaster, which was more than twice as much as the restricted
amount of 500 becquerels per kilogram designated by the European Union, and the government
of France announced that they rejected the tea leaves, which amounted to 162 kilograms
(357 lb).[35] The governor of Shizuoka Prefecture Heita Kawakatsu stated that "there is absolutely
no problem when they [people] drink them because it will be diluted to about ten becquerels per
kilogram when they steep them even if the leaves have 1,000 becquerels per kilogram," which
was a consequence of own examinations of the prefecture.[36] Minister for Consumer Affairs and
Food Safety Renh stated on 3 June 2011, that "there are cases in which aracha are sold
as furikake [condiments sprinkled on rice] and so on and they are eaten as they are, therefore
we think that it is important to inspect tea leaves including aracha from the viewpoint of
consumers' safety."[37]

Green tea by country[edit]

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China[edit]
Green tea is the most popular form of tea in China. Chinese green teas are made from over 600
different cultivars of the Camellia sinensis plant, giving plenty of variety and regional teas.
Chinese green teas are traditionally pan-fired, unlike the Japanese steaming process. Other
processes in China include oven-dried and sun-dried. Due to the different production process,
Chinese teas are said to have a more "earthy" taste than Japanese teas.
Zhejiang Province is home to the most famous of all teas, Xi Hu Longjing (), as well as
many other high-quality green teas.
Longjing
Maybe the most well-known green tea in China; originates from Hangzhou (), the
capital of Zhejiang Province. Longjing in Chinese literally means dragon well. It is panfired and has a distinctive flat appearance. The tasteless frying oil is obtained from tea
seeds and other plants. There are many fake Longjings on the market [38] and in lessscrupulous tea houses around the country.
Huiming
Named after a temple in Zhejiang.
Kaihua Longding
A tea from Kaihua County known as Dragon Mountain.
Hua Ding
A tea from Tiantai County, named after a peak in the Tiantai mountain range.
Qing Ding
A tea from Tian Mu, also known as Green Top.
Gunpowder
This popular tea is also known as zhuch, originates in Zhejiang but is now grown
elsewhere in China. This tea is also the quintessential ingredient in brewing Maghrebi
mint tea, which is brewed green tea with fresh mint.
Jiangsu Province

A plate of Bi Luo Chun tea, from Jiangsu Province in China

 Bi Luo Chun
A Chinese famous tea also known as Green Snail Spring, from Dong Ting. As
with Longjing, inauthentic Bi Luo Chun is common and most of the tea marketed under
this name may, in fact, be grown in Sichuan.
Rain Flower
A tea from Nanjing.
Que She (Tongue of golden altar sparrow)
originate in Jin Tan city of Jiangsu Province.
White Cloud

Camellia sinensis, the tea plant

Fujian Province is known for mountain-grown organic green tea as well as white tea and oolong
tea. The coastal mountains provide a perfect growing environment for tea growing. Green tea is
picked in spring and summer seasons.
Jasmine tea (Mo Li Hua Cha)
A tea with added jasmine flowers.
Mao Feng tea
Meaning "furry peak".
Cui Jian
Meaning "jade sword".
Hubei Province
Yu Lu (zh)
A steamed tea also known as Gyokuro (Jade Dew) in Japanese, made in
the Japanese style.
Henan Province

An example of a Chinese green tea, called Mao Jian.

Xin Yang Mao Jian

A Chinese famous tea also known as Green Tip, or Tippy Green.
Jiangxi Province
Chun Mee
Meaning "precious eyebrows"; from Jiangxi, it is now grown elsewhere.
Gou Gu Nao
A well-known tea within China and recipient of numerous national awards.
Yun Wu
A tea also known as Cloud and Mist.
Anhui Province is home to several varieties of tea, including three Chinese famous teas. These
are:
Da Fang
A tea from Huangshan also known as Big Square suneet.
Huangshan Maofeng
A Chinese famous tea from Huangshan
Liuan Leaf
A Chinese famous tea also known as Melon Seed
Hou Kui
A Chinese famous tea also known as Monkey tea
Tun Lu
A tea from Tunxi District.
Huo Qing
A tea from Jing County, also known as Fire Green
Wuliqing

Wuliqing was known since the Song dynasty. Since 2002, Wuliqing is produced again
according to the original processing methods by a company called Tianfang (). Zhan
Luojiu a tea expert and professor at the Anhui Agricultural University who revived its
production procedure.
Hyson
A medium-quality tea from many provinces, an early harvested tea.
Sichuan Province
Zhu Ye Qing
Also known as Meng Ding Cui Zhu or Green Bamboo
Meng Ding Gan Lu
A yellowish-green tea with sweet after taste.
Baimei Green Tea
Shaanxi Province
Han Zhong Xian Hao
A green tea from the Han Zhong.

Japan[edit]

Japanese green tea

Genmaicha

Aracha

Green tea ( Ryokucha ) is ubiquitous in Japan and is

commonly known simply as "tea" ( ocha ). Tea was
first used in China, and in 1191, was brought to Japan
by Myan Eisai, a Japanese Buddhist priest who also
introduced the Rinzai school of Zen Buddhism. Teas from
Japan may be referred to as "Japanese tea" (
nihoncha ).
?

Japanese green teas are mainly made from Yabukita (

), a cultivar of the camellia sinensis plant. Unlike
Chinese green teas which are pan-fired, Japanese green
teas are steamed giving them a more "vegetative" or
"leafy" taste. The exception is hjicha, a Japanese
roasted tea. Japanese green teas are categorized by the
age of the leaves: young leaves are called sencha[citation
needed]
and the more mature, larger leaves are
called bancha. Types of tea are commonly graded
depending on the quality and the parts of the plant used
as well as how they are processed.[39] There are large
variations in both price and quality within these broad
categories, and there are many green teas that fall
outside this spectrum. Here shows well-known teagrowing districts in Japan; Shizuoka Prefecture(Shizuokacha, the largest yield in Japan), Uji tea ( Uji-cha)
from Uji region of Kyoto Prefecture, Yame (
yame ) region of Fukuoka Prefecture (Yamecha), Kagoshima Prefecture (Chiran-cha).
?

Sencha ( , decocted tea)

The first and second flushes of green tea made from leaves that are exposed directly to
sunlight. This is the most common green tea in Japan. The name describes the method
for preparing the beverage.
?

Fukamushicha (ja) ( , long-steamed green tea)

Sencha, which, in the processing of the leaves, has been steamed two times longer than
usual Sencha, giving it a deeper color and producing a fuller flavor in the beverage.
?

Gyokuro ( , Jade Dew)

Gyokuro is a fine and expensive type that differs from Sencha () in that it is grown
under the shade rather than the full sun for approximately 20 days. [40] The name
?

"Gyokuro" translates as "jade dew" and refers to the pale green color of the infusion. The
shading causes the amino acids (Theanine) and caffeine in the tea leaves to increase,
while catechins (the source of bitterness in tea, along with caffeine) decreases, giving
rise to a sweet taste.[41] The tea also has a distinct aroma.
Kabusecha ( , covered tea)
Kabusecha is made from the leaves grown in the shade prior to harvest, although not for
as long as Gyokuro. It has a more delicate flavor than Sencha. It is sometimes marketed
as Gyokuro.
?

Tamaryokucha ( , lit. ball green tea)

Tamaryokucha has a tangy, berry-like taste, with a long almondy aftertaste and a deep
aroma with tones of citrus, grass, and berries. It is also called Guricha.
?

Bancha ( , coarse tea)

Lower grade of Sencha harvested as a third- or fourth flush tea between summer and
autumn. Aki-Bancha (autumn Bancha) is not made from entire leaves, but from the
trimmed unnecessary twigs of the tea plant.
?

Kamairicha ( , pan-fired tea)

Kamairicha is a pan-fired green tea that does not undergo the usual steam treatments of
Japanese tea and does not have the characteristic bitter taste of most Japanese tea.
?

By-product of Sencha or Gyokuro

Kukicha ( , stalk tea)
A tea made from stems, stalks, and twigs. Kukicha has a mildly nutty, and slightly creamy
sweet flavor.
?

Mecha ( , buds and tips tea)

Mecha is green tea derived from a collection of leaf buds and tips of the early
crops. Mecha is harvested in spring and made as rolled leaf teas that are graded
somewhere between Gyokuro and Sencha in quality.
?

Konacha ( , (coarse) powdered tea)

Konacha is the dust and smallest parts after processing Gyokuro or Sencha. It is
cheaper than Sencha and usually served at Sushi restaurants. It is also marketed
as Gyokuroko ( ) or Gyokurokocha.
?

Other
Matcha ( , powdered tea)
A fine ground tea made from Tencha. It has a very similar cultivation process
as Gyokuro. It is expensive and is used primarily in the Japanese tea
ceremony. Matcha is also a popular flavor of ice cream and other sweets in Japan.
?

Tencha (ja) ( , milling tea)

Half-finished products used for Matcha production. The name indicates its intended
eventual milling into matcha. Because, like gyokuro, it is cultivated in shade, it has a
?

sweet aroma. In its processing, it is not rolled during drying, and tencha, therefore,
remains spread out like the original fresh leaf.
Genmaicha ( , brown rice tea)
Bancha (sometimes Sencha) and roasted genmai (brown rice) blend. It is often mixed
with a small amount of Matcha to make the color better.
?

Hjicha ( , roasted tea)

A green tea roasted over charcoal (usually Bancha).
?

Aracha ( , raw green tea)

Half-finished products used for Sencha and Gyokuro production. It contains all parts of
the tea plant.
?

Shincha ( , a new tea)

First flush tea. The name is used for either Sencha or Gyokuro.
?

Funmatsucha ( , instant powdered tea)

Milled green tea, used just like instant coffee.Another name for this recent style of tea
is "tokeru ocha," or "tea that melts."
?

Reference: https://en.wikipedia.org/wiki/Green_tea