Green tea, with its rich heritage and refined elegance, offers a journey of sensory delight and wellness. At iLOLA Tea, we craft our green tea with precision and artistry, ensuring an unparalleled experience in every cup. In this exploration, we delve into the intricate world of green tea oxidation, the diverse types of green tea, the art of tasting, and the nuanced caffeine content that defines this exquisite beverage.

The Role of Oxidation in Green Tea:

Oxidation is a natural chemical process that occurs when tea leaves are exposed to oxygen, significantly impacting their color, flavor, and aroma. Unlike black and oolong teas, which undergo extensive oxidation, green tea's oxidation is intentionally halted to preserve its fresh, green qualities. This meticulous control of oxidation is what gives green tea its signature light, grassy notes and vibrant green hue.

iLOLA Tea’s Oxidation Control:

 At iLOLA Tea, we masterfully halt oxidation through rapid heating methods like steaming or pan-firing immediately after harvesting. This process preserves the tea's natural freshness and vibrant color, ensuring a luxurious and healthful tea experience.

Types of Green Tea: A Spectrum of Elegance

1. Sencha: Sencha is Japan's most popular green tea, known for its fresh, grassy flavor and vibrant green color. It undergoes steaming, rolling, and drying, resulting in a delightful balance of sweetness and astringency.
2. Matcha: Matcha is a finely ground powder made from shade-grown green tea leaves. It is celebrated for its intense flavor, rich umami, and vibrant green color. Matcha is whisked into a frothy beverage, making it a key component of traditional Japanese tea ceremonies. 3. Dragon Well (Longjing): Originating from China, Dragon Well is renowned for its flat, jade-green leaves and smooth, chestnut-like flavor. It is pan-fired to halt oxidation, resulting in a tea that is both refreshing and mellow.
4. Gyokuro: Gyokuro, a shade-grown Japanese tea, is prized for its deep, sweet flavor and rich umami. The shading process enhances the chlorophyll and amino acids in the leaves, producing a luxurious, full-bodied tea.
5. Bi Luo Chun: Bi Luo Chun, also known as "Green Snail Spring," is a Chinese green tea with tightly rolled leaves that resemble snail shells. It offers a delicate, floral aroma and a sweet, fruity flavor.

Tasting Green Tea: A Sensory Journey

The Art of Tasting Green Tea

Tasting green tea is an art that engages all the senses. Here are the key elements to focus on:

1. Aroma: Inhale deeply to appreciate the tea's fragrance. High-quality green tea will have a fresh, vegetal, or floral aroma.
2. Appearance: Examine the leaves for their color and shape. Premium green teas, like those from iLOLA Tea, will have vibrant green leaves with a uniform appearance.
3. Flavor: Take a sip and let the tea wash over your palate. Notice the balance of sweetness, astringency, and any subtle notes of umami, nuttiness, or floral undertones.
4. Mouthfeel: Pay attention to the texture and body of the tea. High-quality green tea should feel smooth and satisfying, with a lingering, pleasant aftertaste.