Tea Garden - Korea OP Jeju - green tea, 500 g
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Tea Garden - Korea OP Jeju - green tea, 500 g
Green Tea Tea Garden - Korea OP Jeju
500 g
Korea OP Jeju is a rare green tea in organic quality, whose name is derived from the South Korean island of Jeju, which is listed by UNESCO and on whose plantations it has been cultivated since the 9th century. However, its sale did not begin until several centuries later, in 1980. A single batch of leaves of this exceptional green tea with a delicate taste and a sweet finish, which is very similar to the taste of Japanese Sencha tea, can be poured up to four times. How to properly prepare green tea? Information on how to prepare the tea can be found on the back label of its packaging.
Different types and traditions of green tea drinking
In China, freshly picked leaves were used to brew tea in earlier times. In some food-scarce areas, tea leaves were mixed with rice to make a cake, which was then used with herbs, vegetables and pieces of meat to make a nutritious soup. Later, the fresh leaves were steamed and formed into small compressed cakes or tablets, dried and crushed before being added to boiling water.
During the Tang Dynasty between 618 and 903 AD. l. it was common to drink a brew flavoured with onion, ginger, mint, orange pieces or salt. Whisking powdered tea in hot water in 10-12. century was spread by Buddhist priests. Most of the green teas that are imported into Europe come from China and Japan. Chinese teas are dried and shaped immediately after harvesting, such as the classic Chun mee or the small rolled balls of the popular Gunpowder tea.
In Japan, the leaves are steam-treated before shaping and drying. This gives them a more pronounced aroma, sometimes even a fishy taste, and more bitterness if they are basted for more than 2-3 minutes. Traditional Japanese green teas include coarse and stemmy Bancha, dark green Sheikha tea needles, roasted Hojicha and Genmaicha with the typical addition of roasted rice. The expensive Gyokuro and also Matcha (powdered tea for tea ceremony) are somewhat rarer. In Mongolia, green tea cubes are used, which are crushed into a powder and mixed with milk and salt before brewing; in Morocco, green tea is the basis for traditional mint tea with sugar. It is prepared in tall decorated teapots from which the finished brew is poured from a height into small glasses.
Green tea - White tea - Black tea
- Green tea and white tea, like black tea, is extracted from the tea tree, but does not undergo a fermentation process (oxygenation), so no chemical changes occur during production. Therefore, the tea leaves retain their original green colour. In terms of taste, green tea is more bitter than black tea due to its higher tannin content.
- White tea, however, is much more delicate. Vitamins and minerals are preserved without residue. Historically, green tea was said to have been accidentally discovered by the Chinese emperor and healer Shen Yong in 2737 BC. He dropped a few leaves into a container of boiling water, which he drank only boiled for hygienic reasons while resting under a wild tea tree. The first tea imported to Europe (around 1610 by the Dutch from China) was green tea.
- The discovery of controlled oxidation and drying of tea leaves to form black tea followed the need to ensure a longer shelf life needed for transport to Tibet, Muslim countries and later to Europe with the boom of the tea trade.
Ingredients
Korean green tea.
Specifications
Usage
Kind and use
Packaging
Great Tea Garden s.r.o., Veletržní 590/43, 170 00 Praha 7, [email protected], +420739 017 482
Specifications can be changed without notice. Images are for illustrative purposes only.
