The History of Green Tea

Green tea is made from the unoxidized leaves of the Camellia sinensis plant. In order to preserve the green quality and prevent oxidization, the leaves are plucked, faintly withered and then immediately cooked.

Green tea is widely considered one of the healthiest beverages on the planet next to water. This is because it contains significantly higher concentrations of chlorophyll, polyphenols and antioxidants than other teas. Some of the health benefits reputed to green tea include improved brain function, lower risk of cancer and fat loss. Many of our customers who have had cancer love our green teas, especially our Pomegranate Rose and Strawberry Stunner and our Recovery Green Tea.

There are two ways of growing green tea, sun grown and shade grown. The leaves are harvested three times a year, with the first flush producing the highest-quality leaves. Unlike black tea, the heating process varies drastically by region, as well as by tea maker. Two of the most common methods used to manufacture green teas are steaming and pan firing.

Deep Steaming:

The method most commonly used to manufacture Japanese green teas. It results in a bright green infusion.

Pan Firing:

In China on the other hand, tea makers roast their green teas in a pain or wok to nuetralize the natural enzymes. The Leaves are then dried, resulting in a pale green color.

Matcha: If you’ve experienced or heard about Japanese tea ceremonies, then you’ve most likely heard of matcha. Made from Tencha leaves that are ground up into powder, rather than being rolled like most teas, this tea is prepared by whisking it with hot water in a ceramic bowl.

Matcha has a natural sweetness, due to high levels of amino acids in the tea. The better the quality of matcha tea, the sweeter and deeper its flavor. Matcha is also gaining popularity as a cooking ingredient and has been used in Acai Bowls, brownies, smoothies and other delicious treats.

Gyokoro: If you’re looking for the most treasured and sought-after tea in Japan, try Gyokoro. Also known as Jade Dew Tea, this variety’s leaves are rolled into a thin, needlelike shape. In the last few weeks before Gyokoro leaves are plucked, growers shade them to intensify their color and flavor. Sencha: This is the most common green tea from Japan, making up over 80 percent of the tea produced there. Made from leaves that are steamed and rolled into long, skinny strands, it's also the base for many of Grey & Bash Tea's custom crafted blends which you can find below.

Gunpowder: This tea gets its name from the way its leaves look. Gunpowder tea leaves are hand-shaped into small spheres that look oddly similar to gunpowder. Expect a nice, brisk and smoky flavor. Longjing or Dragonwell: These teas have distinctive flat, smooth, sword-shaped leaves and a pan-fired, toasty taste.