Issue link: https://read.dmtmag.com/i/491377
STiR tea & coffee industry international 33 Green tea's health halo In most countries, tea traders are strictly controlled by government regula- tions as to what they can and can't say on their packs and websites about the health benefits of tea. However, the media has kindly spread the message, and consumers have, almost by osmosis, absorbed the news. This has undoubt- edly been the most helpful and powerful force in growing the tea market over the past 10 years or so. And green tea seems to have benefited the most from all the press interest and is now thought of by many as the most beneficial. When discussing the reasons for the change in green tea consumption pat- terns, tea businesses around the world say that they have seen the same trends. Spanish retailer Per Sundmalm of Tea Shop said, "Green tea has always been known for its significant amount of antioxidants but now we see that there's interest also for its supply of vitamins, minerals and polyphenols, or its diuretic effect." In the U.K., Twinings tea buyer Philippa Thacker said, "Sales of green teas continue to rise slowly and more consumers seem to have a bet- ter understanding of what green tea is and its association with antioxidants as there have been numerous articles on this subject. There is still a buzz around the health benefits of green tea, meaning that black tea has less association with health. Some consumers are green tea purists who relish the dry notes associated with this brew; others are drawn to the drink by the health story but need to ease into the taste by choosing a flavored variety of which we have plenty! The newest of these are our 'Sweet greens' with flavors such as salted caramel, gingerbread and caramelized apple." Also in the U.K., Jennifer Wood of Canton Tea Company, has found that: "There is more interest and excitement now around what green tea has to offer and there is a perception that green and white teas carry the highest levels of antioxidants, ergo they have more health-giving properties. In terms of health, people often buy matcha as it is marketed purely as a health kick since it's known to be packed with antioxidants." In Germany, Christian Draak of Mount Everest Tea has also seen sales of matcha increase and said its success "is based on positive news cover- age about its supposed health benefits", but also recognizes that its versatil- ity as an ingredient in matcha-lattes, frappes, confectionery, and baking has aroused growing interest. Also in Germany, Lynn Hazelwood of The Eng- lish Tea Store in Stuttgart, has found, "Black teas are definitely perceived as less healthy than green, but more healthy than coffee. With the Japanese and more expensive Chinese teas, it's all about taste; with the lower-priced organic green teas, it's more about health. The famous German author, Atilla Hill- man, recommends matcha to supplement a vegan diet. The producer of our house-brand matcha, based just outside Uji, is experiencing far more orders than ever before. The European market is really growing and despite having 100 matcha mills working around the clock (each one producing 30g an hour) he's struggling to keep up with demand. We have a steady flow of matcha customers and due to its popularity it was even worthwhile for us − a very small business – investing in our own branded labels." Leo Kwan's ice & fire technique of brewing Taiping Huokui China Jasmine Dragon Phoenix Pearls from Oxalis in the Czech Republic A model 6010 microwave dryer built by Ochiai Cutlery MFG in Kikugawa, Japan. Popular Green Teas Long Jing, Jasmine Pearls, Mao Jian (China), Pouchong (Taiwan), Pi Lo Chun Spring Green Snail (China), Bancha, Sencha, Genmaicha, Matcha, Gyokuro, (Japan). Taiping Houkui (China), and Ko- rean Green (South Korea) GREEN TEA Green teas are processed to stop oxidation and cap- ture the green appearance and flavor of the leaves. Al- most as soon as the leaves have been plucked, heat is applied to kill the enzymes that would otherwise allow oxidation to take place. Heat can be applied in hot dry woks, pans or panning machines, or by passing steam through the fresh leaves. The teas are then rolled to develop the flavor, then dried and sorted into different grades ready for sale. A revolutionary method of making green teas us- ing microwaves and infrared light was developed in the 1990s in Japan (and the machines are now also manufactured in China). The microwave oven is used to reduce the water content in the tea, after it has been steamed and rolled, from around 9% to 1-2%. An infra- red heater then roasts the tea in a large rotary drum that avoids any overheating and discoloration of the leaves and gives the tea a sweet, roasted aroma with bright fresh green notes. The teas have reduced levels of caffeine and less astringency. A slightly different process invented in 2011 in Australia introduces an extra step to the microwave processing. After the traditional steaming, cooling, rolling, and drying, the 'aracha' (raw tea) is ground down into smaller pieces measuring from 0.1 to 3 mm, mixed with water, stored for two days, then roasted in the microwave until the leaves begin to brown.