Ceylon Green Tea is a type of tea produced in Sri Lanka, known for its fresh, delicate flavor and numerous health benefits. Unlike Ceylon Black Tea, which is fully oxidized, Ceylon Green Tea undergoes minimal oxidation, preserving its natural green color and more subtle flavor profile.
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Ceylon Green Tea Refreshing and Healthful
What is Ceylon Green Tea?
- Tea Type: Ceylon Green Tea is a minimally oxidized tea, which means it retains much of its natural green color, fresh taste, and beneficial compounds.
- Origin: Like Ceylon Black Tea, Ceylon Green Tea is grown in various regions across Sri Lanka. The country’s unique climate and terrain contribute to the distinctive characteristics of its green tea, which can vary depending on the altitude and region where it’s cultivated.
- Varieties: The flavor and quality of Ceylon Green Tea can vary depending on the altitude and specific region in Sri Lanka where it is grown:
- Low-grown (up to 600 meters): Generally more robust and full-flavored.
- Mid-grown (600-1,200 meters): Balanced in flavor, with a medium body.
- High-grown (above 1,200 meters): Lighter, more delicate, and aromatic.
Flavor Profile
- Taste: Ceylon Green Tea has a fresh, clean taste that is often described as grassy, vegetal, or slightly nutty. It is typically lighter and more delicate than black tea, with a refreshing aftertaste.
- Low-grown: More robust and slightly astringent, with a strong vegetal flavor.
- Mid-grown: Balanced, with a medium body and subtle sweetness.
- High-grown: Light, delicate, and aromatic, often with floral or fruity notes.
- Aroma: The aroma of Ceylon Green Tea is fragrant and fresh, often with hints of grass, seaweed, or flowers.
- Color: When brewed, Ceylon Green Tea typically produces a pale yellow or light green liquor, depending on the variety and steeping time.
Production Process
- Harvesting: The tea leaves are hand-picked, usually selecting the young, tender leaves and buds, which are essential for high-quality green tea.
- Withering: The leaves are withered slightly to reduce moisture content, making them more pliable for the next stage.
- Steaming or Pan-Firing: Unlike black tea, green tea leaves are quickly steamed or pan-fired shortly after picking to prevent oxidation. This process helps to preserve the green color and fresh flavor of the tea.
- Rolling: The leaves are then rolled into various shapes, such as twisted or curled, which can influence the flavor and brewing characteristics of the tea.
- Drying: After rolling, the leaves are dried to lock in the flavor and make the tea shelf-stable.
- Sorting and Grading: The dried leaves are sorted and graded based on size and quality, with various grades available, including whole leaf, broken leaf, and fannings.
Health Benefits
- Rich in Antioxidants: Ceylon Green Tea is high in catechins, a type of antioxidant that helps protect the body from oxidative stress and supports overall health.
- Boosts Metabolism: Green tea is known for its metabolism-boosting properties, making it a popular choice for those looking to manage their weight.
- Improves Brain Function: The combination of caffeine and L-theanine in green tea can enhance brain function, improving focus, alertness, and mood.
- Supports Heart Health: Regular consumption of green tea has been linked to lower cholesterol levels and improved heart health, reducing the risk of cardiovascular diseases.
- Aids in Detoxification: Green tea is often praised for its detoxifying properties, helping to flush out toxins from the body and support liver health.
Brewing Ceylon Green Tea
Serving: Ceylon Green Tea is best enjoyed plain to fully appreciate its delicate flavors. It can also be enjoyed iced or as a base for flavored green teas, such as those with jasmine or mint.
Water Temperature: Use water that is slightly below boiling (about 75-85°C or 167-185°F) to brew Ceylon Green Tea. Boiling water can scorch the delicate leaves and result in a bitter taste.
Steeping Time: Steep the tea for 2 to 3 minutes. Over-steeping can lead to a bitter flavor.
Quantity: Use one teaspoon of green tea leaves per cup (200 ml) of water.
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