Green tea made from loose leaves has a smooth, sweet taste.

When we lived in Japan, we followed tradition and drank cup after cup of soft, grassy-tasting green tea at every meal, when visiting friends and as part of the Japanese tea ceremony. Only years later did we learn that the brew brims with powerful antioxidants called polyphenols (specifically, catechins), which experts have found can help fight cancer, heart disease and numerous other maladies, including tooth decay.

Green tea contains the greatest amount of polyphenols of the three varieties that come from the Camellia sinensis plant (including black and oolong tea) because the leaves are not fermented. As we discovered in Japan, green tea tastes smooth, sweet and not bitter at all when made from loose leaves. We also learned that the leaves range in quality and price, much like coffee beans, which is why we purchase quality green tea leaves from companies such as Ito En, Upton Tea Imports or Holy Mountain Trading Company. We usually buy what is referred to as “sencha,” a tasty Japanese green tea that can range from readily available to rare.

To prepare it, simply put the loose leaves in a small teapot and add the water just before it boils, since the leaves are delicate. Then let the brew steep for 3-5 minutes to draw out all those antioxidants. Strain it as you serve. We prefer our green tea plain, but you can always add a touch of honey and some fresh grated ginger or fresh lemon juice for added flavor.

What’s your favorite hot tea?

Photo credit: Dusan Zidar

Tags: Camellia sinensis, cancer, Catechin, Chemistry, Chinese tea, Dusan Zidar, Food and drink, Green tea, Health/Medical/Pharmaceuticals, heart disease, Holy Mountain Trading Company, Hospitality/Recreation, ITO EN LTD., Japan, Japanese tea, Medicinal plants, Monoamine oxidase inhibitors, Oolong, Sencha, Tea, Upton Tea Imports