The world is abuzz with excitement about the healthy “new” green tea, which turns out to be the oldest, and most original, tea. In fact, it is still green tea, that fresh and light brew, that is consumed by more people throughout the world than any other kind of tea.

Green tea is not oxidized at all, barely processed via steaming or air drying so that the leaves are flexible to twist into long elegant shapes or rolled into balls for scenting or not, or left as they are plucked; flat, sweet, and flavorful.

BEST SOURCES OF GREEN TEA
Although any tea can be processed as a green, the premier sources for green tea are China , Japan , and Sri Lanka . Consider China’s Long Jing (Dragonwell) or Pi Lo Chun for a light, sweet taste or Chun Mee, those eyebrow-shaped curves of nutty sweetness or the seminal scented green tea of China, jasmine redolent with the fragrance of this night-blossoming flower. Or, consider the floral essence of Taiwanese oolongs with the sweetness of green in the favored pouchongs, or the crispness of Ceylon in the new clean-tasting greens from Sri Lanka .

Adding other flavors to green tea elevates it to a fun category of beverage, especially with mint or Earl Grey’s bergamot or pure lemon or lime. Perfect hot or iced, green tea is as delicious as it is healthful. Study after study has shown that green teas (and all tea) fight disease with loads of anti-oxidants, and helps lower blood pressure, build up teeth and bones. A small amount of caffeine (theine) acts both to energize and relax.

BREW AT LOWER TEMPERATURES
How you brew green tea is very critical to its enjoyment. Unlike blends or blacks, green tea is brewed with under boiling water, from 165º to 185º F. and for shorter periods of time, from thirty seconds to two minutes, usually less. Use the finest spring water available to further enhance the delicacy of taste and fragrance for your green tea experience.