Green Tea

Green the

Østerlandsk 1889 Copenhagen has a large selection of tea from all over the world. Our assortment ranges from the finest qualities of pure black, green and white teas to the more traditional pure qualities, flavored black, green and white tea, the house's own mixes, red tea, exciting herbs and fruits, Chai etc. Below you can read more about green tea.

Qualities, origin, etc.
The leaves of the green tea comes from the same plants as the black tea. It is the manufacturing method after the actual picking, which is different from the developing black tea. Green tea is unlike black tea unfermented, which means that the tea is not oxygenated. After fading and drying, the leaves are heat treated so that the leaves are not oxygenated. This impacts the color and taste of the tea. Most green teas have a limited amount of caffeine. The heat treatment means that the leaves are steamed.

Green tea has a high content of Vitamin B and Vitamin C, which causes a cleansing and build-up effect. It is said that green tea makes the blood vessels' walls more elastic and lowers blood pressure. At the same time, green tea has a high content of antioxidants, which protects the body's cells against bad oxygenation. Green tea differs from black tea, as it is completely untreated and therefore possesses the vitamins that the black tea loses during the fermentation process. This is important in connection with the brewing of the tea, where it is important to use between 60-80 degrees of warm water, in order to preserve the vitamins.

JAPAN

Bancha
Aromatic Japanese big leaf green tea. The tea has a strong organic - the characteristic grassy scent, and a strong pleasant taste. In Japan, this tea is often consumed together with food and can therefore also be called the everyday tea of Japanese eating-culture.

Genmaicha
Green tea from Japan with popped whole grain rice and corn. Suitable for e.g. sushi.

Gyokuro HIKI
Our top quality Gyokuro is available in very limited quantities and is considered to be one of the finest green teas in Japan. The tea is thus also called King of Teas. The tea is handpicked and grows close to the Hiki River in the Wakayama district. At least 2 weeks before the tea is harvested, Gyokuro covers the leaves to avoid the sun's rays. This causes an increase in the content of amino acid and caffeine in the leaflets while catechin content is reduced (what makes tea bitter). Gyokuro helps blood circulation, eliminates fatigue and seems revitalizing. This Gyokuro has fine long needle shaped jade green leaves and has a very aromatic and slightly sweet taste.

Matcha
Matcha is the fine green powder used in the traditional Japanese tea ceremony. Matcha is made of the finest top shots from the same tea leaf, which also turns into Gyokuro. Matcha has a rich content of vitamins A, C and E, as well as minerals and polyphenols. It is said that Matcha is even healthier than other thees, as it is the whole leaf of the tea which is consumed. Moreover, it seems to be very invigorating. The taste is soft and round with a light sweetness and fresh aroma.

Preparations for the matcha start several weeks before the actual harvest when teabushes are put in the shade to avoid direct sunlight. This causes the bushes to grow slower and the leaves get a darker green color and cause the production of amino acids, resulting in a sweeter tea. When the leaves are harvested, they are flattened to dry and then shrink and become tencha. Rolling the leaves, on the other hand, results in the fine green tea Gyokuro. Tea-leaves are handpicked in the first fall of the year and hand-sorted afterwards. The tea-leaves are then steamed and dried. The dried tea - Tencha - is then ground to the very fine powder Matcha.

Note that only ground tencha qualifies as Matcha. Other powdered teas are known as Konacha. Matcha has a rich content of vitamins A, C and E, as well as minerals and polyphenols. It is said that Matcha is even healthier than other teas, as it is the whole tea-leaf which is processed and consumed.

According to Japanese studies, the Matcha contains nearly 10 times as many polyphenols and antioxidants as regular tea, twice as many antioxidants than a glass of red wine and about 9 times as much beta carotene as spinach and 4 times as much as carrots.

Matcha cooking
Matcha is measured with a bamboo spoon (chaschaku) and you prepare the tea in a special Japanese teabowl (chawan). Hot water is poured into the bowl and the mixture of hot water and matcha is whipped with a bamboobranch (chasen) until the mixture is foamed. Matcha is consumed directly from the bowl. First heat the bowl with warm water and pour it out. Before use, Matcha should be sifted through a finely squeezed sieve to avoid lumps. Bring 1 teaspoon Matcha into the bowl and add 70 to 80 ml. water. The water temperature must be approx. 60-80 degrees hot. Whip the tea until it foams. The finished matcha must be creamy and have a jade green color. Drink the tea immediately so that the powder does not fall to the cup-bottom. It is recommended to use spring water. In Japan, Matcha is usually a bit colder and, in the winter, a little warmer. For a thinner tea 'Usucha' is cooked, use approx. 1.75 gr. or approximately a half teaspoon matcha and approx. 75 ml. hot water. Usucha gives a lighter and a little more bitter tea. For a thicker tea 'Koicha', considerably more matcha; approx. 3.75 gr. for a serving or 6 teaspoons matcha for ¾ cup of water. Because the result of the mixture is significantly thicker, this requires a slower stirring of the mixture which thus does not foam. Koicha gives a sweeter tea.

Matcha is also a common ingredient in desserts and cakes and has become a popular ingredient in lattes, smoothies, frappés and icecream. The fresh tea powder is whipped together with the water and is extremely ubiquitous. The tea has a very high content of antixodidants and is considered to be one of the healthiest drinks. The tea is sold in airtight cans and is best stored in a cooled environment / refrigerator.

CHINA

Long Jing
Long Jing is a small area in China, where the production of green tea is relatively limited. The tea is often called China's national beverage and is often offered to visiting state leaders. Like most other green teas, the Long Jing tea leaves are pan-burnt to stop the fermentation process. In the world of tea, the term fermentation refers to the drying of the freshly picked leaves, which results in enzyme oxygenation. This oxygenation is stopped by heating or steaming the leaves before they dry out completely. Like other green teas, the Longjing tea leaves are unfermented. When the tea pulls, it gets a jade green color and a gentle clean and full flavor. The tea, which contains vitamin C and amino acids, also has one of the highest concentrations of catechins among the teas; Only white tea is more katechin-containing. Pull for 3 minutes in 80 degrees warm water.

Sencha
A classic mild and soft chinese green tea with long leaves. Also commonly used in mixtures. This Sencha quality is organic.

Bi Luo Chun
This famous green tea, also called Pi Lo Chun, comes from China and is considered by Chinese tea experts as one of the finest green Chinese teas. The leaves are rolled to narrow spirals, and remind a little of conchles - hence the name Bi luo Chun, which means 'Green conch spring'. The tea is known for its delicate appearance, fruity flavor, blooming aroma, visible white down and early cultivation. The tea has a powerful aroma.

China White Monkey Pekoe
This is an exquisite green Chinese tea, which comes from the Tia Mu Mountains in Fujian Province, where the majority of tea harvested becomes Oolongtea. It grows in such highs that the legend says it was picked up by monkeys. The tea is 100% hand picked and picked once a year for the first 2 weeks of the spring harvest month. The tea consists of the two tops and the white shoot. The leaves are beautifully curled and covered in white down. The tea has a creamy and soft aroma with a delicate sweetness resembling cane sugar.

China Jasmin Dragon Phoenix Pearls
Exclusive jasmine beads, hand rolled with large leaves of Chinese green tea, called Dragon Phoenix. Fantastic soft and tasty aroma. Should be brewed with max 60-80 degrees water. Approx. 6 pearls per cup and 8 pearls per mug. Max 80 degrees water! Recommended traction time: 3-4 min.

Gunpowder
A classic in green tea, with leaves rolled like balls. Gunpowder is produced in Zhejiang Province in China. It is said that the tea has got its English name because the tea looks like gunpowder. In Chinese, Gunpowder tea is called zhu cha, which literally means 'pearl tea' or 'pearl string tea'. The tealeaves are first dried, steamed, rolled and dried completely. The finished teadrink has a yellow color, and the taste is thick and powerful like soft honey, slightly smoked with a nice aftertaste, which is a little copper-like. Suitable both clean and in mixtures. It is recommended to use 1 teaspoon loose tea leaves for each 150 ml of water. The ideal hot water temperature for this type of tea is 70 to 80 degrees. At first and second extractions, the tealeaves should draw approx. 1-2 minutes.