Significant differences in the effect of green tea varieties
Apart from the green tea plant forms and stores the various groups of substances in varying amounts to the various components (buds, leaves, ribs, and stems). So have buds and young leaves much more catechins, caffeine and certain bitter than older leaves. They are also considered noble, better tasting and more valuable. Also note that green tea can be harvested several times a year. The first harvest this case has the most minerals and special nutrients that have accumulated since the last harvest last year. It plays a big role in how often a tea garden and its plants harvested in "exploits". Good qualities reap only twice, special qualities only once per year. Especially organic farming should be even less often harvested, so best just once a year, because the plant grows slower here, more power is required. Many high quality tea farms in Japan anyway just put small amounts of pesticides, so that it may often not be necessary or sometimes even detrimental for consumers to buy organic products in good faith. Another aspect is that later crops grow faster and in turn train more catechins. The youngest leaves of the third harvest, for example, have so many specific catechins. These is also the shading of certain Japanese teas before harvest (Gyokuro, Tencha, matcha). This results include a higher content of amino acids, while it less bitter substances (catechins) are formed.
The force as a noble green teas, such as the Japanese varieties Gyokuro and high quality Sencha is made from the buds and young leaves of the first harvest. Shincha is the very first harvest of the year and only the most tender buds and leaves collected. Bancha consists of coarse, older leaves and Kukicha or Karigane mainly from the stems of the plant. Benifuuki is a hybrid of the Var. Assamica and the Var. Sinensis and trains especially methylated catechins. Accordingly, these types of green tea and other ingredients have a significantly different effect. In addition, different cultivation practices and production methods also provide for other ingredients.
Despite the high water solubility but do not go all the substances of green tea in the kettle on, such non-water-soluble vitamins. As the green tea can be eaten but basically as a whole sheet it is to take advantage of a large part of the daily consumption in the form of ground green tea, or matcha namely Micro Cha.
If you want to enjoy all of the effects and ingredients listed above and achieve a specific effect in certain diseases, so it is worth the different varieties targeted manner and to know their background. A good overview can be found in the preparation of green tea for health .
Effect of taking forms: infusion, powders, capsules / extract
Traditionally, the green tea is mostly good water solubility of its ingredients in the form of a tea infusion drunk. The so-called Uji Sencha or method was developed in Japan early, the leaves more unlocks by a particular rolling process after the harvest and the ingredients makes available. Most green tea in Japan are processed by this method. Another very traditional preparation is in the form of fine grinding the tea leaves for the production of tea powder.
The powder produced from the variety tencha and sometimes called Gyokuro Matcha .
Except Matcha is also still the Benifuuki powder with because of its health effects allergies and stress on metabolism. In addition to these forms for several years, there is also green tea extract in capsule or powder form. The goal here is as high concentrations of the much-discussed catechins to provide.