Green tea

“ In general, tea may be classed as green or black, this difference in color depending upon the age of the leaf, and largely upon differences in the curing process. Green tea is made from the young leaf, and after picking is dried immediately by artificial heat, being constantly stirred for about an hour, in which time the leaves twist and curl. For black tea the leaves are allowed to wilt and ferment, before they are rolled and heated ”

“ After all, then, genuine green tea is, as might reasonably be conjectured, an article less artificial than black. There is, at the same time, too much foundation for the suspicion, that the green teas so much patronised in Europe and America, are not so innocently manufactured. Mr Fortune witnessed the process of colouring them in the Hung-chow green-tea country, and describes the process. The substance used is a powder consisting of four parts of gypsum and three parts of Prussian blue, which was applied to the teas during the last process of roasting. ”

“ And there are a vast number of sensible people in the same category. If your guest is a votary of green tea, have it made for her, in time for the essence of the leaves to be well drawn forth. It is no compliment to give her green tea that is weak and washy. And do not, at your own table, be so rude as to lecture her upon the superior wholesomeness of black tea. For more than a century, green tea was universally drunk in every house, and there was then less talk of nervous diseases than during the reign of Souchong,—which, by-the-bye, is nearly exploded in the best European society. ”

“ Green tea.The manufacture of green tea is comparatively little prosecuted in India. In Europe, the demand has greatly fallen away, and, though the consumption is considerable in the United States, the supply is principally drawn from Japan, where its preparation is extensively practised. The manufacture as carried on in the North-Western Provinces resolves itself into a rapid piling and drying of the leaf. Without permitting the leaves to wither after gathering, they are, if free from moisture, at once by exposure to a brisk heat sweated and softened for rolling. ”

“ Royle, there are only two gatherings of the leaves of green tea in the year; the first beginning about the 20th of April, and the second at the summer solstice. “The green tea factors universally agree that the sooner the leaves of green tea are roasted after gathering the better; and that exposure to the air is unnecessary, and to the sun injurious.” The iron vessel in which the green tea is roasted is called a kuo. ”

“ Should the leaf be intended to be cured as green tea, the fermenting process is omitted and some other processes applied, but in India very little green tea is manufactured. Many people still cherish the antiquated belief that black and green teas are grown upon different varieties of the tea-plant, which is quite a mistake, the difference being merely one of preparation. ”

“ Many persons have imagined that the peculiar effects of green tea upon the nerves after drinking it, as well as its color, are owing to its having been fired in copper pans, which is not the case, as no copper instruments are used in its manufacture; but these effects are probably due to the partial curing of the leaf, and its consequent retention of many of the peculiar properties of the growing plant. The bloom upon the cheaper kinds of green tea is produced by gypsum or Prussian blue ”

“ The one wanting quality is the strength, sometimes, by-the-bye, the flavour is a little different. It may have the greenish, greyish blackish leaf (though generally the green leaves are distinct from black ones, the Tea thus being composed of greyish blackish leaves with a few green ones intermixed) , always has the pale liquor, generally the greenish infused leaf; but sometimes it is sadly intermingled with black leaves, as it is a Tea whose flavour is frequently burnt out, though its weakness and green appearance are no doubt often caused by deficient firing. ”

“ New crop teas are the best. Japan teas come in June, and Chinese later, say in July and August. Many prefer a mixture of green and black tea for family use, and retail dealers often have the knack of so blending the two that the excellence of each is enhanced. Such a combination has less effect upon the nerves, and is less expensive than good green tea, while it may be more delightful in flavor than either black or green tea alone. ”

“ This particular tea, which looks as harmless as our own importations of the leaf, is a very insidious beverage, as an American lady soon found out after taking some of it late at night. She declared, after drinking a small cup before retiring, she did not close her eyes in sleep for a week. We do not know the name of the brand of tea, and are glad of it; for we live in a section where the women are especially curious.
But the drink of the people at large in Japan is green tea, although powdered tea is also used, but reserved for special functions and ceremonial occasions. ”

“ Although it now seems somewhat generally agreed that both green and black teas are made from the leaves of the same plant, yet the various writers on the subject are at considerable variance as to the mode in which the difference of appearance is brought about. Some assert that the black being the natural colored tea, the beautiful green tinge is given to the green tea by means of substances used for the purpose of dyeing it; while others hold that the green hue depends entirely on the method of roasting. ”

“ Green tea constituents show various biological and pharmacological activities, such as anti-carcinogenic, anti-metastatic, anti-oxidative, anti-hypertensive, and anti-hypercholesterolemic activities [2] – [3] . The chemical components of tea vary according to species/cultivar, environment, growth, storage conditions, and leaf quality [4] . In most cases, the quality and bioactive functions (i.e., the health promotion effects in human and animal models) of tea are defined by their specific compositions. ”

“ Subsequently when green tea became an article of foreign trade it was discovered that this new departure was grown and made in the more northern provinces of Chekiang and Anhwei. To the black tea botanists gave the scientific name of Thea Bohea because largely grown on the range of hills of that name. The latter was designated Thea viridis from the comparative greenness of its leaf. But the plants have now long been known to be of one and the same description, though Chinese rarely make both kinds of tea, black and green, in one district. ”

“ To particularize further, and yet generalize at the same time, we will say here that the Tea plant or tree is greatly modified in hardiness, in height, in size of leaf, and in the quality of the leaf for a beverage, by soil, by moisture, tillage, and climate. Some soils and some climates develop a tea plant decidedly more suitable for a green tea than for a black tea, and vice-versa. The Formosa Oolong, with its natural flowery fragrance is a product of a peculiar soil, said to be a clay topped with rich humus. ”

“ IDENTITY OF BLACK AND GREEN TEA. Green and Black Tea are produced from the same plant, though the botanists were long at issue about this matter. The idea of green tea being dried upon copper is proved to be a popular fallacy, for the tea would be flavoured and spoiled in the process ”

“ It must be admitted that inexperienced judges of the pure leaf, upon their first purchase are surprised at the colour of the leaf. They pronounce the black Tea to be dark brown, and the green Tea, a dark olive. The exquisite flavour of the “supreme59 beverage” at once opens their eyes to the truth. No doubt it is reassuring to be aware that a Firm which, by common consent of their customers, consistently and persistently act up to their business formula, “Always good alike,” find meet reward in a yearly augmentation of their business ”

“ Green tea, they first remove from the green leaf, imparts very little flavor or scent to its infusion. In some Oolong Black teas, and in some Ceylon Black teas, these oils are highly developed and are very fragrant. In the black Souchongs and Congous they have again been altered by treatment, but are no less perceptible, and to many, are quite as agreeable. Although constituting only one-half to one per cent. by weight of the dried leaf, these oils are all-important to the trademan and to the consumer. ”

“ The scenting greatly modifies and improves the flavor, however, without adding any pernicious or deleterious substance to the tea.
Consumers not accustomed to using these varieties erroneously imagine, from the dark color of the leaf and liquor, that they are much stronger and more exciting than that of the Oolong or Green tea sorts. While the contrary is the case, it requiring one-third more leaf of corresponding quality to yield an infusion of equal strength than of Oolong or Green tea sorts. ”

“ Tea and coffee were originally met with among nations whose diet was chiefly vegetable.
Considerable discussion has taken place regarding the tea plants; some say that there is only one species; others that there are two or three. Mr. Fortune, who visited the tea districts of Canton, Fokien, and Chekiang, asserts that the black and green teas of the northern districts of China are obtained from the same species or variety, known under the name of Thea Bohea. Some make the Assam tea a different species, and thus recognise three: T. Cantoniensis or Bohea, T. Viridis, and T. Assamica. ”

“ The only gleam of truth latent in so manifestly absurd an assertion being that the Celestials invariably drink the pure Tea, not that which has undergone artificial preparation for those outer barbarians, the English consumers, it being an admitted fact that they prepare Tea “to order,” and can by the aid of mineral facing-powder transform black Tea into green, or green Tea into black at pleasure. ”

“ Green tea, when strong, acts very powerfully on some constitutions, producing nervous tremblings and other distressing symptoms, acting as a narcotic, and in inferior animals even producing paralysis. Its exciting effect upon the nerves makes it useful in counteracting the effects of fermented liquors, and the stupor sometimes induced by fever." And again, tea "lessens waste," and diminishes the quantity of food required; "saves food; stands to a certain extent in the place of food, while at the same time it soothes the body and enlivens the mind." ”

“ The leaves are smooth, shining, of a dark green color, and with notched edges; those of the Thea Bohea, the black tea, being curled and oblong,—while those of the Thea viridis, the green tea, are broader in proportion to their length, but not so thick, and curled at the apex. The plant flowers early in the spring, remaining in bloom about a month; and its seeds ripen in December and January. According to Chinese authority, tea is grown in nearly every province of the empire; but the greater part of it is produced in four or five provinces, affording all that is shipped from Canton. ”

“ The teas exported are of three principal classes—black tea, green tea, and brick tea. Cultivation.In cultivation, the young plants are not ready for picking till they are three years old, by which time they should be well established, throwing out young shoots or “flushes” with vigour and profusion. It is these tender shoots, with leaf-buds and expanding leaves, which alone are gathered for tea manufacture, and the younger the leaf-bud the better is the quality of the tea. According to Chinese statements there are four gatherings of leaves in the year. ”

“ He says, from his experiments, "it appears that green and bohea teas are equally bitter, strike precisely the same black tinge with green vitriol, and are alike astringent on the simple fibre. From this exact similarity in so many circumstances, one should be led to suppose that there would be no sensible diversity in their operation on the living body; but the fact is otherwise: green tea is much more sedative and relaxant than bohea; and the finer the species of tea, the more debilitating and pernicious are its effects, as I have frequently observed in others, and experienced in myself. ”

“ Green tea undoubtedly possesses very active medicinal properties; for a very strong decoction of it, or the extract, speedily destroys life in the inferior animals, even when given in very small doses. ”

“ Judging a sample of Tea by feeling or pressing in the hand is more applicable to the curled, twisted or Black Tea sorts than to the rolled or Green Tea kinds. For instance, if the leaves of the former make so tested be really choice, they will be found smooth, crisp and elastic in the hand and capable of resisting a gentle but firm pressure without breaking. But if the leaves be old and sapless they will be found tough and chaffy to the touch, very brittle, breaking easily and crumbling under the same conditions. ”

“ It has a perfect bouquet and flavour. Green tea, beloved by our grandmothers and still a favourite with some connoisseurs, has proved to have so much theine, the element of intoxication in tea, that it is forbidden to nervous people. Tea saves food by its action in preventing various wastes to the system. It is thus peculiarly acceptable to elderly persons, and to the tired labouring-woman. ”

“ Thea viridis.—This is the China tea plant, whose native country is undetermined. All kinds and grades of the teas of commerce are made from this species, although probably it has some varieties. Black and green teas are the result of different modes of preparation; very much of the green, however, is artificially colored to suit the foreign trade. The finest teas do not reach this country; they will not bear a sea voyage, and are used only by the wealthy classes in China and Russia. The active principles of the leaves are theine and a volatile oil, to which latter the flavor and odor are due. ”