The discovery of Green tea was made accidentally, when in 2740 B.C. the king of China stumbled upon green tea which leaves into his cup of hot water. Because of having property of curing many illnesses, green tea has become one which is equal to king, green tea has been used for various purposes. Green tea consumption has its origin in China of more than 5,000 years ago. Green tea has been used as both a beverage as well as a medicine. There is a book called “Book of Tea”, which was written by Zen priest Eisai in 1191, tells the positive effect of Green tea on the five vital organs. A book known as "Tea Classic" or "Cha Jing" which was written by Lu Yu in china which is considered as one of the most important data in the history of green tea. It was written in the period of 600 to 900 AD and the book explains exactly how and where one can enjoy a fine cup of green tea. Volume 1 explains the shapes of tea plants, tea leaves, tea flowers, and also reveals how to grow tea plants and process tea leaves. In volume 2 the book explains the dosage and method required for individual physical ailments.
There is variety of ways for processing and growing Green tea which depending on the type of green tea desired. The ultimate result of these are retaining of maximum amounts of antioxidants and polyphenols which in turn leads to more number of green tea benefits. The growing conditions are two 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 are generally harvested three times in a year. The first harvest takes place in April to May. The second harvest takes place from June through July, and the third picking takes place in July to August. Processed green tea is stored under low humidity refrigeration at 0-5°C (32-41°F). This processed green tea has yet to be refined at this stage, followed by final firing which takes place before blending, selection, and packaging. The leaves in this state will be re-fired throughout the year as they are needed, which will lead to the longer shelf life of green tea and better flavor. This is followed by re-drying process, sifting and grading according to size. Finally blending is made to occur leads to package and sale.
Process of making a cup of tea is known as Steeping. It is also referred to as brewing. Generally 2 grams of tea in 100ml of water, or about 1 teaspoon of green tea in 5 ounce cup, should be used. For high-quality teas, more than this amount of leaf is used. Green teas of higher quality can be steeped 2 or 3 times. The hottest temperatures are 81°C to 87°C water. The coolest temperatures are 61°C to 69°C. The lower-quality green teas are exposed to hotter and longer, while higher-quality teas are exposed to cooler and shorter. Exposing green tea to very hot leads to bitter brew, this is because teas have higher quantity of tannin which is released at very higher temperature. Tea leaf should be left in the vessel which is followed by adding hot water as the tea is drunk until the flavor degrades.
