Common Questions About Green Tea

Here are some answers to the most frequestly asked questions about green tea.

Q: Is there a way of telling which tea is good?

There is no better way than to sample teas yourself. Some tea shops, sch as ITO EN in Manhattan, provide in-house tea experts you can consult. Even if tasting the tea is not possible, you can ask to see and smell the leaves. High-quality teas are dark green and should be tightly rolled, thin, and firm, with a good aroma. To test the quality, put some leaves in your mouth and bite to judge the sweetness, astingency, and flavor.

Q: Are pesticides used in cultivating tea in Japan? Is there a problem with residual chemicals?

Japan’s regulations regarding harmful pesticides are probably the severest in the world. Both the Food Sanitation Law of the Ministry of Health, Labor, and Welfare and the safety standards in the Agricultural Chemicals Control Law of the same ministry prohibit the use of harmful pesticides. Farmers cultivate safe and tasty tea by avoiding all unnecessary spraying of chemicals. In addition, organic cultivationis spreading and the use of pesticides is decreasing.

Q: Is there much caffeine in tea?

Yes, there is. Most people know from their own experience that drinking tea keeps them awake. Caffeine stimulates the central nervous system (including the brain cells) and the muscular system, thereby improving blood circulation, which in turn helps the body recover from fatigue. The kind of tea most effective for this is gyokuro, which has a high caffeine content and is therefore an ideal drink when working or studying. Gyokuro is said to be three times as effective as black tea in this respect.

Q: Is it true that medication should not be taken with tea?

Yes, it is best avoided. The caffeine in tea can either weaken or strengthen the effects of medication. For example, painkillers, tranquilizers, and sleeping pills are less effective when taken with tea, and the effect of headache pills and cold remedies may be increased to an undesirable extent. Moreover, tannin combines easily with iron, so the effectiveness of hematinics needed by people suffering from anemia, as well as of medication for digestive ailments, will decrease if taken together with tea.




Q: Is tea really effective against constipation?

Yes. Tea helps to relax the intestines, making it effective for constipation caused by changes of environment, such as when traveling, rather than chronic constipation due to lack of vegetables, fibers, and so on. For people who suffer from constipation or who experience stress-related stomach problems, such as before taking examinations, a cup of green tea will have a calming physical and mental effect.

Q: Why is hojicha served in hospitals in Japan?

Hojicha contains less caffeine and tannin than other types of tea, which means it does not counteract the effectiveness of medicines. It also contains a relatively large amount of vitamin P, which strengthens the walls of blood vessels and also helps in post-operative healing, particularly with patients who run the risk of strokes due to high blood pressure. Another benefit of hojicha is that it prevents halitosis and refreshes the mouth.

Q: What does the Japanese prover “Don’t drink overnight tea” mean?

“Overnight tea” refers to tea made from leaves left in the pot from the previous day. There are two reasons for not reusing the leaves. First, the protein in tea, if left for long periods at a high temperature, fosters the growth of mold. Second, the tea might upset your stomach because of the tannin remaining in it. It is best to start the day with tea that is freshly made.

Q: Is tea goood for hangovers?

Yes. Tea’s detoxification potential counteracts the effects of alcohol, which is why drinking tea has been regarded as a traditional antidote for hangovers. The moderate stimulation provided by the caffeine settles the mind and helps the body recover from fatigue, and vitamin C helps the function of caffeine. Two or three cups of the first serving of gyokuro or sencha will be best because they contain a lot of both caffeine and vitamin C.

Q: Which contains more vitamin C – citrus fruit, spinach, or tea?

People usually believe that, among natural produce, oranges, lemons and spinach have the highest concentration of vitamin C, but that honor actually belongs to sencha, 3 and 1/2 oz (100 g) of which contains a little more than five times the amount of vitamin C in a lemon and a little under three times the amount in spinach. Moreover, the vitamin C in green tea is retained as the steaming process kills the oxidizing enzyme that would otherwise destroy the vitamin C.

Q: Why is the first tea of the season regarded as something special?

The first tea of the season refers to the first tender, immature leaves and needle-shaped shoots that are picked soon after they appear. They are highly valued becaused they are picked by hand. This first tea is bright in color and has a refreshing aroma.

Q: Why does the tea served in sushi restaurants seem so flavorful?

The tea served at sushi restaurants has a distinctive flavor and aroma, and is drunk between servings of different types of fish and shellfish to refresh the palate. The restaurants use konacha (tea powder), which is what is sifted out in the processing of sencha or gyokuro. It is reasonably priced in Japan and is gradually becoming popular in homes as well.

Q: Can strong tea upset your stomach?

Yes, that is possible. Tea of normal strength functions in various ways, such as stimulating the stomach and encouraging the secretion of the gastric juices necessary for digestion. It iwll not damage the stomach. However, strong tea can overstimulate the stomach because of the tannin and caffeine. You should avoid drinking tea that is so strong and thick that the bottom of the teacup is obscured. People with weak stomachs are advised not to drink tea when they are hungry.

Q: Is there any difference between Japanese green tea and green tea f rom China and other countries?

All tea plants come from one species of tea plant. However, there are many subspecies of the plant. The flavors and colors of Japanese green tea, Chinese oolong tea, or black tea are the result of different processing methods that control the degree of fermentation.

After the tea leaves are plucked, the tannin gradually starts to oxidize, which causes the leaves to ferment. To halt that process, green tea in Japan is steamed or roasted to produce unfermented tea. Semifermented tea, such as oolong tea, is roasted before complete fermentation has occurred. Black tea has undergone complete fermentation.

Q: What is the best way to store tea?

Tea readily absorbs water and is easily affected by heat and temperature, so it should be stored in a cool, dry place. The refrigerator is ideal, but be sure that the tea container has a tight lid to prevent the tea absorbing smells from other items.

If the tea is stored in a refrigerator or greezer for a long time, the smell of hte tea may permeate the refrigerator. Thus, it is better to buy tea in small quantities, purchasing only the amount that you will drink in the near future. Before storing, the tea should b e well wrapped in plastic.

Q: What is “benifuki” tea and can it really reduce allergic symptoms?

“Benifuki” is a type of tea made available in 1993 by the National Agricultural Research Organization of the National Institute of Vegetable and Tea Science in Japan. A substance called “methylated catechin”, which reduces allergic symptoms, was discovered in the tea catechins responsible for the astringent component in tea. Benifuki tea contains more of this substance than other teas and demand for it is expected to increase.

Q: Is there a good way of removing tea stains?

Tea vessels become stained over time, but a kitchen cleanser or bleach can remove the stains. However, the patina of tea stains that develops on some porcelain utensils over years of use is regarded as desirable. In China, in particular, this patina is cherished becuase it shows that the vessels have been used with care for a long time.