EILLES TEE Green tea

For a clear, multi-layered taste experience

THE ORIGINAL TEA

INVIGORATING AND BALANCED

Green tea comes from the same tea plant as black tea - Camellia sinensis. As an unfermented variant, it is considered "original tea" and represents the original form of tea enjoyment. By stopping oxidation at an early stage, the natural ingredients, fresh color and characteristic aroma are largely preserved.

Its history goes back a long way. According to legend, tea was discovered by the Chinese Emperor Shen Nong (Chen Nung) as early as 2737 BC when leaves accidentally fell into his boiling water. Green tea has been an integral part of Asian tea culture for centuries and is now prized worldwide.

It is valued for its invigorating clarity as well as its fine balance of freshness and depth. Green tea has both a vitalizing and balancing effect - a drink with tradition and timeless relevance.

For EILLES TEE, too, green tea has a special significance - as an expression of quality, craftsmanship and international tea culture.

Which plant species are suitable for herbal tea?

When selecting the type of plant, almost anything is possible. The various parts of a plant can be used. If the herbal tea is flavored, it will also be labeled as such. These parts of the plant can be used:

Leaf

(e.g. nettle, dandelion, lemon balm, sage)

Blossom

(e.g. camomile, lavender, hibiscus, mallow)

Fruit

(e.g. fennel, aniseed, juniper)

Bark

(e.g. birch, oak, cinnamon, lapacho)

Root

(e.g. valerian, ginseng, lovage)

Green tea AT A GLANCE

From characteristics to optimal storage

DELICATELY HARVESTED, FINE IN CHARACTER

Green tea in its purest form

"Two leaves and a bud" is the golden rule of tea harvesting. Only the top two young leaves and the tender leaf bud are picked. This careful selection guarantees the highest quality and forms the basis for the fine, elegant character of the green tea.

After withering, the fresh leaves are briefly heated to stop oxidation. Depending on tradition, this is done by roasting in a pan (Chinese method) or by steaming (Japanese method).

The subsequent processing steps such as rolling, drying and sorting largely correspond to the production of black tea.

The result is an infusion that shines in light yellow to greenish shades and impresses with its clear, often slightly grassy to delicately tart aroma.

AWAKE AND BALANCED

The special dynamic

The caffeine contained in green tea is chemically identical to that in coffee - it is the same alkaloid. However, the difference lies in its binding and therefore in the type of effect.

In coffee, caffeine is mainly freely available and is quickly absorbed through the stomach. The effect sets in comparatively quickly and is often perceived as physically stimulating. In green tea, on the other hand, the caffeine is bound to plant tannins. As a result, it is released more slowly and has a more even effect over a longer period of time - especially on the central nervous system.

The result is a gentle, sustained alertness that is often described as clear and focused. It is not without reason that Buddhist monks, for example, traditionally value green tea as an accompaniment to meditation.

It should also be noted that the effect and intensity depend on the type of tea, the dosage and the brewing time. Depending on how it is prepared, green tea can have an invigorating or rather mild and balancing effect.

FRESH IN MANY NUANCES

THE DIVERSITY OF GREEN TEA

Green tea delights with an impressive variety of flavors. Depending on its origin and processing, its aroma spectrum ranges from delicately elegant, slightly floral notes to fresh, grassy nuances and stronger, slightly bitter accents.

The intensity of the infusion is largely determined by the brewing time and dosage. After just two to three minutes, green tea develops a mild, stimulating freshness. As the infusion time increases, it gains depth and expressiveness.

The quantity of tea leaves also influences the result in the cup: the higher the dosage, the stronger and more complex the aroma. Even the volume of the pot or cup has an effect on the flavor development.

The wide range of varieties invites you to discover your own favorite - and to enjoy green tea according to your personal taste.

Discover the diversity of varieties

THE PERFECT TASTE Green tea

How to make it without a bitter note

The preparation of green tea determines the balance, freshness and elegance in the cup. Unlike black tea, green tea does not tolerate boiling water. The ideal water temperature is between 70 and 80 °C - depending on the variety. Water that is too hot can "burn" the fine leaves and bring out unwanted bitter substances.

The guideline is about one teaspoon of loose tea per cup. The infusion time should be two to three minutes. During this time, a mild, clear aroma with a fresh, slightly grassy note develops. Longer infusion times or a higher dosage lead to a more intense, bitter taste.

Fresh water with as little lime as possible supports the pure aroma. A second infusion is even recommended for particularly high-quality varieties - often with surprising new nuances.

The result is a cup of green tea that impresses with its clarity, freshness and finely tuned balance.

Do you have any questions?

We will be happy to help you.

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Which variety should it be?

From China to Japan - characters with origins

Chinese green tea

China is considered the birthplace of tea. In addition to extensive tea gardens, there are numerous smaller farms that cultivate rare specialties. Well-known Chinese green teas such as Lung Ching or Wulu Cha Yantou stand for traditional craftsmanship and a range of flavors from soft and nutty to delicately tart.