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I've been asked by Celia from Leicester how to make green tea.
Well, it's not a lot different from making any other type of tea really.
If you have green tea leaves, then use one teaspoon per cup - much like you would normally.
You can try a sample lesson to help you decide if the Herbal Academy of New England is the right choice for you - follow the link below.
Some people swear by using spring or filtered water. To be honest, I feel that's only necessary if you have really hard water.
Boiling gets rid of most impurities and if you are happy to use cooled boiled water to make baby formula milk in your area, then I think it's good enough to make green tea.
Allow the water to come 'off the boil' slightly - leave about 30 seconds - and pour gently over the leaves. The optimal temperature is around 85C or 185F, but that's a little too technical for me and I just leave the water for half a minute.
Allow to brew for 3 to 5 minutes and then strain into a cup. If you find it really bitter for your taste (which a lot of people do) then leave for just one minute to begin with and build up to three minutes or so over time. It won't affect the properties, you'll just get less but will get time to acclimatise to the taste of tea with no milk. Try a black tea with no milk (if you usually drink that) and you'll see that it's very bitter - it's the same plant Camelia sinensis.
If I'm using tea leaves, I like to use a filter pot, with a plunger, the type you would use for fresh coffee is ideal. I have one just for herb teas (which I include green tea in this category) as the taste of coffee might transfer.
Or you could use a tea strainer, like a little sieve so you don't get the leaves floating around.
Don't be tempted to use a small tea ball - the little wire cages that you can suspend in your cup - if you want to use one of those, make it a very large one so that there is room for the leaves to swirl around.
Sweeten if needed - how to make green tea more palatable
I never sweeten it or add milk - some people like to add honey, so if you need to make it less bitter, try some honey. If you're just starting with green tea, you may find it a little bitter - if that's the case, then dip the end of your teaspoon in the honey and stir it in, which might just be enough to take the edge off the bitterness.
You can use the green tea leaves once more if you want.
As soon as you've finished the tea, plunge the leaves into cold water - or throw a couple of ice cubes into the pot - then strain off the remaining liquid.
Use again, the same day preferably to make a second brewing.
I don't normally do that, but some people say you can - give it a try and if it isn't to your taste, then don't do it again.
If you're using green tea bags, then follow the instructions above, but don't re-use the bags. I put a saucer on top of the cup whilst I'm letting it brew, it keeps the heat in the cup and also prevents any volatile oils escaping.
DIY Garden Mulch
You can reuse your tea bags by storing them up and use them as dressing around the base of your plants.They will act as water retainers as well as mulch and return some goodness to the soil.
Flavors to add:
A slice of lemon or a few mint leaves or a slice of fresh ginger will enhance the flavour of your green tea.
You can make a refreshing cold brew as well by allowing the green tea to brew in cold water for 6-8 hours - use a large jug.
Add some mint leaves, half a juiced lemon and some lemon slices, maybe a few berries sliced to make it really tasty. Serve it in glasses poured over a couple of ice cubes, with some freshly sliced lemon and sprig of mint or basil - it'll be lovely as a refreshing summer drink.
Optimal Storage
Store your green tea in a cool, dark place in an airtight container to keep it fresh. Avoid exposure to light, air, and moisture.
Health Benefits
Green tea is packed with antioxidants which may boost your metabolism, aid in weight loss, and improve brain function. Its calming effect makes it a perfect beverage for relaxation. There are some interesting facts about green tea and its health benefits here, with lots of links to scientific papers that support the claims.
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