Loose green tea has seen a significant surge in popularity in recent years. While bagged black tea was the standard in Europe for a long time, loose black tea had been gaining ground for a while, and now, for several years, green tea has also been finding its way into European living rooms.

Green tea gained popularity due to the increasing number of studies on the beverage that began to emerge from the 2000s onward. Green tea contains a wealth of compounds that are beneficial for our health. These studies primarily highlight the abundance of antioxidants. The polyphenols in green tea can inhibit inflammation and fight cancer cells. Additionally, EGCGs — or epigallocatechin gallates — have caught the attention of researchers. They appear to be the primary reason for green tea’s numerous benefits. But the research doesn’t stop there; evidence has been found of green tea’s positive impact on various brain functions, its potential protective role against breast cancer, prostate cancer, and colorectal cancer, and it also seems that green tea can boost metabolism, potentially aiding weight loss.

So, how does green tea differ from other teas, like black or white tea, for example? Fundamentally, all “true teas” are the same since they all come from the same plant: the Camellia Sinensis, or commonly known as the Chinese tea plant. The main difference lies in the post-harvest processing. Black tea is fully oxidized (with an oxidation percentage of 100%), while green tea is not oxidized (with an oxidation percentage close to 0%). For green tea, the bud and the first two leaves of the tea plant are harvested. The art is to heat the leaves quickly to halt the oxidation process, either by steaming or wok frying them. Japanese green tea is typically steamed, resulting in a vibrant green color, while Chinese green tea is usually wok-fried, giving it a more green to light brown hue.
How do you best serve loose green tea?

Start by selecting a high-quality loose green tea. The quality is paramount not only for flavor but also because lower quality green tea often contains higher levels of fluoride.
Weigh your tea leaves. While there are various methods for brewing loose green tea, according to the traditional Western method, you would use roughly 2 grams per cup or 12 grams per liter, steeping for just a few minutes. In contrast, the Chinese Gong Fu Cha method requires more green tea leaves and involves a very short steeping time.
Place the loose green tea into a tea infuser, filter, or tea bag to steep.
Preferably use bottled or filtered water for the best quality brew.
Heat the water to between 70 and 80 degrees Celsius (158 to 176 degrees Fahrenheit).

Green tea is the most consumed tea in China, the birthplace of tea. With hundreds of production methods and at least as many cultivars, the variety of green teas is vast. At Thee.be, we make it our mission to introduce our audience to as many different types of loose green tea as possible. The flavor profiles vary significantly, ensuring there’s a suitable green tea for everyone, and offering a variety to complement specific dishes.