Green Tea- A Hype or a Super Food?

Green tea has been used in traditional Chinese medicine for centuries to treat everything from headaches to depression. The leaves are supposedly richer in antioxidants than other types of tea because of the way they are processed. Green tea contains B vitamins, folate (naturally occurring folic acid), manganese, potassium, magnesium, caffeine and other antioxidants, notably catechins.

Green tea frequently makes the cancer-preventing super foods lists due to the anti-cancer effects of green tea and green tea extracts found in laboratory research.

It contains antioxidants called catechins that may slow down the growth of cancer cells. In laboratory studies, catechins stop free radical damage to cells and reduce the number and sizes of tumours. The most commonly studied catechins, called epigallocatechin-3-gallate (EGCG), may cause cancer cells to die, rather than grow and spread.

But it's important to go beyond petri dishes, test tubes, and lab animals - to really be a superfood, some human research is necessary. Two large human studies found that people who drank more tea were also at a lower risk of developing certain cancers. But another study showed no correlation between green tea consumption and the incidence of cancer.

Whether green tea prevents cancer or not, it still may be good for you. The antioxidants may help to protect your cells from free radical damage, and some studies indicate green tea may boost weight loss - at least a little bit.

Green tea and black tea both come from the same plant called Camellia sinensis. Black tea is made when the leaves are allowed to ferment. Green tea leaves are steamed or heated immediately after picking to prevent fermentation. Since they're harvested and processed more quickly, they contain more of the polyphenols than black tea leaves.

There are many brands of Green tea available in grocery stores, coffee shops, and specialty stores. Some brands are sold in individual tea bags, which makes them easy to prepare. Just place a teabag in a cup, add hot (not boiling) water, steep for two minutes or so, and then remove the bag. There's very little mess and no waste because you brew each cup individually.

Tea bags are convenient, but the quality differs from brand to brand. You can buy loose leaf green teas for an unbeatable flavour. It's not difficult to prepare loose leaf tea at home as long as you have the right equipment.

You can buy a variety of green teas at our website The Tea Trove and enjoy your super food- rather super drink!

The Ten Famous Chinese Teas

There are hundreds of varieties of tea that are produced in China every year and enjoyed by people all over the world. Some of the most expensive green teas and yellow teas come from China, and are acquired by tea connoisseurs are high prices.


There are several opinions as to which the best teas from China are, but a list of The Ten Great Chinese Teas gives us an understanding of which teas to pick:

Longjing tea or Dragon Well tea, is a variety of pan-roasted green tea from the area of Longjing Village near Hangzhou in Zhejiang Province, China. It is produced mostly by hand and renowned for its high quality, earning it the China Famous Tea title. Like most other Chinese green tea, Longjing tea leaves are roasted early in processing (after picking) to stop the natural oxidation process, which is a part of creating black and oolong teas.

Biluochun is a famous green tea originally grown in the Dongting mountain region near Lake Tai, Jiangsu, China. Also known as Pi Lo Chun, it is renowned for its delicate appearance, fruity taste, floral aroma, showy white hairs and early cropping. The name Biluochun literally means "Green Snail Spring". It is called so because it is a green tea that is rolled into a tight spiral, resembling snail meat, and is cropped early spring.

Huangshan Maofeng tea is a green tea produced in south eastern interior Anhui province of China. The tea is one of the most famous teas in China and can almost always be found on the China Famous Tea list. The tea is grown near huangshan (Yellow Mountain), which is home to many famous varieties of Green Tea.

Junshan Yinzhen is a Yellow tea from Junshan Island of the Hunan Province in China.

Keemun is a famous Chinese black tea. First produced in late 19th century, it quickly became popular in the West and is still used for a number of classic blends. It is a light tea with characteristic stone fruit and slightly smoky notes in the aroma and a gentle, malty, non-astringent taste reminiscent of unsweetened cocoa.

Da Hong Pao (Big Red Robe) is a Wuyi rock tea grown in the Wuyi Mountains. It is a heavily oxidized, dark oolong tea. Da Hong Pao can sell for up to US$1,025,000 per kilogram or US $35,436 per ounce. In recent years, a number of companies have invested in preserving the interest in this tea and other so-called "artisan" teas, which typically are of very high quality and have rich histories as is true with Da Hong Pao.

Lu'an Melon Seed, also known as Lu'an Leaf, is a green tea from Lu'an City, Anhui Province, China. Lu'an Melon Seed Tea's name is derived from the shape of the processed tea leaves, which are flat and oval and resemble a melon seed. Unlike most green teas which use the new buds in making tea, Lu'an Melon Sea Tea uses the second leaf on the branch.

Tieguanyin is a premium variety of Chinese oolong tea originated in the 19th century in Anxi in Fujian province.

Taiping houkui tea is grown at the foot of Huangshan in Taiping County, Anhui. The tea has been produced since the beginning of the 20th century and is produced around the small village of Hou Keng. It's renowned for its "two knives and one pole": two straight leaves clasping the enormous bud with white hairs.

Xinyang Maojian tea is a green tea produced in Xinyang, Henan. Xinyang Maojian is one type of green tea that originally was produced in mid China.

The Conditions for Tea Cultivation

Loose leaf tea is one of the most popular beverages in all of India. It was introduced by the British to Darjeeling and Assam and soon began to be cultivated all over India. loose leaf tea cultivation requires certain conditions that are not easy to achieve. Most tea gardens are located in hilly areas as more often than not, these are the areas that are found most suitable for tea cultivation. 

Tea requires a moderately hot and humid climate. Climate influences yield, crop distribution and quality. Therefore, before cultivating tea in a new area, the suitability of the climate is the first point to be considered.

Rainfall is a huge contributing factor to the quality of the loose leaf tea crop. The amount of rainfall a place receives is not as important as its even distribution. The average annual rainfall in North East India ranges from 2000-4000 mm. In the North East India, the rainfall distribution is not even. The excess rainfall in the monsoon months of June-September causes drainage problems. The average monthly rainfall during November to March is less than the loss due to evaporation and the resulting soil moisture deficit affects tea bushes. If this dry spell persists for a longer period, tea plants suffer heavily and crop goes down in spite of having sufficient rainfall in the monsoons. Thus, adequate rainfall during winter and early spring is crucial for high yield.

Temperature affects tea yield by influencing rate of photosynthesis and controlling growth and dormancy. In general, the temperature range within 13°C and 28-32°C is perfect for growth of tea. Maximum ambient temperature above 32°C is unfavourable for optimum photosynthesis more so if it is accompanied by low humidity. In the tea belts of this region, the average winter minimum temperature (Dec-Feb) remains below 12°C and there is hardly any growth during this period. Flushing commences from March with the rise in temperature. Winter dormancy however is the result of interaction of short day length and low temperature. Low temperature causes slower growth and low yield in the hill district of Darjeeling in comparison to the plains of Dooars and Assam.

Day length influences growth and dormancy in tea bushes. When days of less than 11hours and 15 minutes duration last for at least six weeks tea bushes become dormant. Hence the length of growing season decreases with increasing distance from the equator. Seasonal dormancy appears from around 18° North and South latitudes. In the Northeast India (25°-27°N latitude), the tea bushes remain dormant during the winter season for about 3 months on account of the combined effects of short days and low temperature.
Tea grows well on high land well drained soils having a good depth, acidic pH in the range 4.5 to 5.5 and more than 2% organic matter. Shallow and compacted sub-soils limit root growth. Tea plants growing on such soils are liable to suffer from draught during dry period and water logging during the rainy months. There should not be any hard pan or concretions in the subsoil within 2m depths. The depth of ground water table should not be less than 90 cm for good growth of tea. Catchment planning is required for improved soil and water management practices in a tea estate for which land survey designed to identify all major and minor topographical features needs to be carried out.

The Popular Tea Growing Regions of India

Tea as a beverage is extremely popular all across India. When the British brought tea to India, they did so with the intention of demolishing the Chinese monopoly over tea production. However, the beverage gained popularity and very soon it became a household drink. The first teas were planted and cultivated in Darjeeling and Assam, and after their success, the tea industry grew and teas began to be cultivated all over north-east India and southern India. Today ten distinct tea producing regions can be identified in India.


Darjeeling: Darjeeling has been growing the Chinese variety of the tea plant since 1841. But unlike other regions that grow this variety, the environment of Darjeeling has a unique and magical effect on the tea bush. Tea from Darjeeling is sold at very high premiums in the international market because of its Muscatel flavour. This flavour cannot be replicated in tea across any other market and this is why Darjeeling tea has a geographical indication (GI) status that is protected across the world. Plantations in Darjeeling are situated at altitudes between 600 metres and 2,000 metres above sea level. The region gets adequate rainfall and the location of the plantations at these altitudes across steep slopes ensures excellent drainage. The soil, the intermittent clouds hovering above the mountains and the bright sunshine – all contribute to the exclusive Darjeeling flavour.


Assam: The state of Assam is home to the single largest contiguous tea growing region in the world. The region goes through extremely humid summers and heavy rainfall from March to September. Tea plantations in Assam grow the Camelia Sinensis var Assamica variety of the tea plant. Assam is the only region globally where tea is grown in plains, and also the only other region apart from Southern China, which grows its own native tea plant. Tea from Assam has a rich, full bodied, deep-amber liquor with a brisk, strong and malty taste, making it ideal for the early morning cup. Second flush orthodox Assam teas are extremely popular for their distinctive taste and bright liquor. Orthodox Assam teas have been registered as a geographical indication (GI) in India.


Dooars and Terai: The first plantation in Terai was named Champta, and it was set up by James White in 1862. Subsequently, the Dooars region saw its first tea plantation in the form of Gazeldubi. In Dooars, the Assamese tea plant was found to be more suitable. Today, Dooars and Terai have a combined annual production of 226 million kg of tea, which accounts for around 25 per cent of India's total tea crop. Tea from Dooars is described as clear, black, and heavy. The first flush has a fresh virgin flavour, good brightness and fragrance while the second flush is more brisk. Terai tea on the other hand is known for its spicy and slightly sweet taste.


Kangra: The Kangra district in Himachal Pradesh was deemed as a potential tea growing region by Dr Jameson in 1829, following a feasibility survey. He brought in Chinese tea plants from Almora and Dehradun and had them planted at Kangra, Nagrota and Bhawarna. Tea is now cultivated across an area of 2,063 hectares in Kangra and Mandi districts. Due to the favourable natural climate that's free of pests and insects, tea is grown organically in the Kangra valley. The Kangra region is famous for its range of green (Hyson, Young Hyson and coarse grades) and black teas (Pekoe, Pekoe Suchong, Coarse teas and Fannings) with their exquisite flavours.


Nilgiri: In 1823, John Sullivan, who was then the British Collector of Coimbatore, built his stone house in Ootacamund. Initial experiments for tea cultivation commenced in the Ketti Valley in 1853, and commercial production was first undertaken in the Thiashola and Dunsandle Estates in 1859. Nilgiri tea is named after the Nilgiris, or Blue Mountains. The weather conditions provide Nilgiri teas with a characteristic briskness, exceptional fragrance and exquisite flavour. The liquor is golden yellow in colour, provides a creamy taste in the mouth and has notes of dusk flowers. Nilgiri tea has also been registered as a GI in India, and around 92 million kg of this tea are produced every year – around 10 per cent of India's total tea production.


Annamalais: Today, the Annamalais, a range of hills with altitudes from 900 to 1,600 metres between Kerala and Tamil Nadu, have around 12,000 hectares under tea cultivation. The tea from Annamallais generates a brisk and bright golden saffron liquor in the cup. It has a strong flavour and a medium to high tone fragrance with biscuit to floral notes.


Wayanaad: The first tea plantation was set up over a few acres at the New Hope estate in Ouchterlony Valley in 1874. Tea from Wayanad is medium toned with a clean fragrance and produces an earthy reddish, full bodied liquor in the cup. The liquor is light on briskness and mild and mellow with biscuit notes.


Karnataka: The state is the coffee hub of India, but also produces around 5 million kg of tea every year. Teas from Karnataka produce a golden ochre liquor with a fair amount of briskness and body. They have a simple, balanced character and are medium toned.


Munnar: Tea was first grown in Munnar by A H Sharp in the 1970s. Tea from Munnar produces a golden yellow liquor with strong body, refreshing briskness and a hint of fruit. It has a clean, medium toned fragrance.


Travancore: Coffee production was started by J D Monro in 1862, and tea production started two years later. After the dreaded leaf disease began to hit coffee plants in 1875, the focus shifted rapidly towards tea cultivation. This tea has medium fragrance with reddish liquor and yellow tinge.