Greener dte or green dte (Chinese in pinyin a variant dte is to be prepared. The dte sheets are not fermentiert for it like black dte. Because of the other processing for green dte rather the sheets of Thea sinensis (Camellia sinensis) opposite Thea assamica (Camellia assamica) is preferentially, there the more tender sort better for it suitable. Greener dte differs from black dte also in the preparation, in the taste, the contents materials and effects of the Aufgusses.

Production

After withering the freshly picked sheets a short heating up, roasting or absorbing of the dte sheets prevents the fermentation. For this reason almost all active substances contained in the fresh sheet remain; the transformation of contents into flavour materials is prevented among other things. Rolled like the black dte also the green dte, here however only, in order to make the dte sheet free the subsequent treatment supply and the way of the contents materials into the cup.

History

After the dte plant was cultivated for several thousand years in China, developed before 600 v. Chr. this new variant of the processing of dte. The poet Lu has it 780 n. Chr. described in detail. In the same century buddhistische monks (Matcha) brought dte from China to Japan. The work of the Lu introduced a new form of the dte preparation. The dte (seaweed dynasty), pressed to bricks or other forms, now to powder one rubbed and one prepared with cooking water. This preparation should be still refined then in the following Song dynasty, the dte sheets became after absorbing and drying directly in stone mills husbands - origin today still of the dte ceremony common in Japan (see also Matcha). At present the Ming dynasty the dte without previous pulverizing with hot water was then - the this very day valid form of the preparation. In this time (16. and 17. Century) spread the green dte also in Europe.

Contents materials

Contents, taste and effect of the tea depend on the respective quality, which is determined by the components plant, cultivation, harvest and treatment. The content of Gerbstoffen and "“Teein"” (actually Koffein) depends for example on the cultivation area and its climate or the time of picking. Also the composition of the contents materials in the individual sheets of the plant varies: Younger and smaller sheets contain more Koffein than older, larger sheets or Greener dte offers many nutrients, beginning with a high portion of Vitamin C, which is however partly destroyed with the preparation by the heat. From a large number of different contents materials are the following important Vitamine to mention minerals and active substances here: Vitamin A, B, B2, B12, calcium, potassium, phosphoric acid, magnesium, copper, zinc, nickel, carotin, Fluor and not least Koffein and Gerbstoffe. Contains of greener dte normally clearly fewer Koffein (Teein) than black dte. The Koffeingehalt of green dte corresponds to half of coffee depending upon sort and preparation about.

Preparation

Water

An extremely important factor for equally effective as an also aromatic cup of green dte is the water. Even can be made bad for the qualitatively best dte by unsuitable water. One says, the best dte water comes from sources of highly convenient mountain valleys. Teilentsalztes water is ideal. Kalkhaltiges water and such are expressed unsuitable with a too high content of salt, oxidized magnesium or iron. Likewise to avoid one should strongly gechlortes or fluoridated water, as it is usual e.g. in some Mediterranean countries.

To pull leave

In order the valuable contents materials to receive and the dte taste not bitter to let, and/or the desired effect to obtain, one should consider the following rules.

Temperature

The water should gushing hot cooked and then depending upon dte on approximately 50 "°C - 90 "°C to be cooled down. Best one brings to it 1 litre to water to cooking, recasts him into the cold can and leaves it then to 10 - 15 minutes cooling before one the dte sheets adds. Prepares one green dte also to hot water keeps one to one bitter taste, which makes minted some teas almost ungeniessbar. Additionally the high temperature damages the largest part of the health favorable substances in dte.

Duration

The appropriate duration depends not only on the desired effect, but completely substantially on the tea places. High-quality green teas should not pull usually longer than 1.5 - 2 minutes. They become otherwise very bitter. Good Darjeeling may pull Yunnan in no case too long, is rather insensitive here against it (go also ten minute and more - if one forgets a pulling times).

Green teas can be up-poured several times. Here the time is dependent on the Aufguss, for the first Aufguss 1-3 min., for the second and further only 15 seconds., for the last 30 seconds. Usually are, possible for 3 with some sorts also 4 or 5.

Energizing

Since Koffein is well soluble in hot water, in the first two minutes most Koffein is loosened. If one liked therefore that makes lively for the dte, then one lets it pull maximally to three to five minutes and breaks then a pulling off. Thus one receives a Aufguss with much free Koffein.

Reassuring

After approximately 2-4 minutes also the Gerbstoffe of the tea separates in the Aufguss.Soll of the dte thus an effect calming down on the stomach has, must it longer than five minutes pull. After this time the Gerbstoffe begins to bind the Koffein, which makes him bitterer, but the Koffein cannot unfold its effect any longer.

Several times up-pour

The green dte can several times be up-poured, the high-quality the green dte, all the more frequently can one a further Aufguss make. Only in Europe drinks one become green to dte with first up casting and cooking water. The braking effect of the Gerbstoffe itself particularly affects in the second and third Aufguss. The health favorable components separate however to a large extent with the first Aufguss. Thus further is only geschmacklich interesting.

Keeping

Greener dte drying should be stored and in well lockable containers coolly. For the keeping containers from glass, ceramic(s), plastic or porcelain are suitable. The use of metal doses is disputed, which many dte drunkards advise against in principle, because by the metal the taste and the quality of the tea were impaired. The proponents of the metal doses divide this view not and see advantages in the hermetic and dark keeping.

Sorts

The sort wealth at green one dte is very large. e.g.:

• Lung Ching ("“kite well"”) of the west lake
• Biluochun coiled spring"”) of the Dongting mountain
• Maofeng ("“hair treetop"”) of the Huangshan mountain
• Maojian ("“hair points"”)
• Guapian from Liu'an
• Gyokuro ("“noble rope drop"”) shade dte
• White dte
• Kukicha
• Gunpowder

Beside China Japan is a main producer on purifies green dte specialities. In principle these are geschmacklich quite different to the Chinese - in China one loves an easily harshrauchigen taste during Japanese green teas by a rather grass-industrial union-fresh note is characterised. The most well-known sorts within this range are reliably the Sencha, the Bancha, the Kukicha, the Genmaicha and the absolute top quality, the Shincha. The harvest of the latter is always ardently expected in Japan. The dte powder for the Japanese dte ceremony, the Matcha, experiences straight its break-through, there it alternative preparing forms, in Europe how Matcha slat or Matcha ice experiences.

Related links

• Wonder drug of the Green
• Which makes actual greener dte with cancer cells
• Information of the Japanese message

See also: Portal: Meal & drinking, dte

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