Insight
绿茶的味道是什么？
绿茶不是一个味道。烤的中国风格可能像栗子，豆类或温柔烤的味道，而蒸发的风格可能会感觉更绿色，更甜或更海洋。在两者中，所需的杯子平衡了新鲜度，味深度和控制的味。过热的水或长时间注入可以比叶子的安静的气味更快地抽出苦味。
| 个人资料 | 杯子角色 | 用得很好 |
|---|---|---|
| 新鲜 | 草，豆，绿豆 | 酒，果 |
| 子 | 栗子，烤种子 | 米，面包，轻松的 |
| 海军 | 海藻，甜味，甜味 | 海鲜或清晰的 |
| 化剂 | 干燥，快速完成 | 甜水果或无牛奶甜点 |
绿茶有哪些好处？
绿茶提供了催化素，咖啡因和L-theanine，研究表明，一些茶叶成分可能会对短期注意力或情绪产生温和的影响。然而，对于大多数拟议的用途，美国NCCIH表示尚未得出明确的结论。心血管标记的证据是混合的，并且不应该作为癌症治疗，消毒治疗或减肥保证提供制绿茶。
造的绿茶通常与缩的提取物不同。绿茶提取物报告了罕见的肝损伤，并且提取物可以与药物相互作用。
绿茶除了喝酒之外，能做些什么？
绿茶可以作为食材而不是补充剂调味食物。使用1强烈注入米，面包，猎物液，果或糖果；将食品级叶子粉碎成盐或糕点，或使用干叶来香烟鱼类，豆腐或禽类。其颜色和气味随着热量，氧气和时间而消失，因此准备接近服务。
放松的叶子可以用其他植物材料进行堆肥。不要添加塑料包装袋，金属或大型湿，不要把家庭堆肥作为任何工业环境要求的证据。
绿茶怎样做成热饮和冷饮？
先采用温和的首泡，再根据这款茶调整投茶量、水温和时间。若茶汤苦，逐项调整这些变量，比马上加糖更有用。做冰茶时保持器具清洁，冲泡后滤净茶叶并及时冷却；柠檬或姜可用来调味。干茶需密封、置于较凉爽处，避开潮气和强烈异味，才能尽量保存清新的风味。
炒青与蒸青绿茶的表现并不一样。细嫩或破碎的叶片可能较快释出苦味，较结实的卷曲叶片则可能在多次冲泡中逐渐展开。比较样品时，先保持器具、水和投茶量一致，不要仅凭一次泡法断言某种绿茶必然更甜。茶汤放置后颜色变深，也不能单独说明其安全性或咖啡因含量。
入菜时可用滤净的茶汤煮饭、做清汤或糖浆；需要可见茶叶时，才使用符合食品用途的茶粉。柑橘、薄荷和姜会改变味道，但不会把茶变成治疗产品。冷泡茶和已制成的茶汤属于易变质饮品：器具应清洁，茶汤应冷藏，商业保存与销售须符合目的地的食品经营要求。
Why should green tea not be brewed with boiling water?
Boiling water scalds green tea: it pulls out caffeine and catechins so fast that the cup turns bitter and astringent, and it flattens the sweet, savoury taste of the leaf. Brew most green tea at about 70 to 85 °C, using 2 to 3 grams of leaf per 200 to 250 ml, for 1 to 3 minutes.
Let boiled water stand for a few minutes, or pour it into a cool cup first, to bring it down to temperature. Delicate spring teas and Japanese steamed teas prefer the lower end; sturdier pan-fired Chinese greens, gunpowder and Chunmee tolerate the higher end. Good whole-leaf green tea gives two or three infusions, each a little longer than the last.
Boiling green tea on the stove is a deliberate style in parts of North Africa and Central Asia, where gunpowder is brewed strong with mint and sugar. For a plain cup it makes green tea harsh. Drink it plain; lemon, ginger or honey are common additions.
How much caffeine does green tea have compared with coffee and matcha?
An 8-ounce cup of green tea typically contains 30 to 50 mg of caffeine, against roughly 80 to 100 mg for the same cup of coffee, according to the FDA. Matcha usually delivers more caffeine per serving than steeped green tea, because you drink the powdered leaf itself rather than an infusion of it.
All true green tea comes from the tea plant, Camellia sinensis, and contains caffeine; the plant makes it naturally. Decaffeinated green tea is reduced, not caffeine-free. Stem teas such as kukicha and roasted hojicha are generally lower in caffeine; herbal infusions sold as “green” but not made from the tea plant contain none.
Matcha and steeped green tea come from the same plant but are grown and made differently: matcha leaves are shaded before harvest and ground to powder. Because the whole leaf is consumed, a serving of matcha supplies more of everything the leaf contains, including caffeine and catechins. Neither is simply “better”; matcha is stronger, steeped green tea lighter.
Can you drink green tea every day, at night or on an empty stomach?
Healthy adults can drink green tea every day; the practical limit is caffeine, and the FDA cites 400 mg a day from all sources as an amount not generally associated with dangerous effects. Green tea late in the day can disturb sleep in caffeine-sensitive people, and some people feel nauseous drinking it on an empty stomach.
Green tea often feels gentler than coffee in the morning because it has less caffeine and contains L-theanine, which many drinkers experience as calm alertness. Whether it keeps you awake at night depends on your sensitivity and the strength of the cup: move the last cup earlier, brew it lighter, or switch to a caffeine-free infusion if sleep suffers.
If green tea on an empty stomach causes discomfort, drink it with or after food. Plain green tea has almost no calories, so many intermittent-fasting plans allow it, while fasts that exclude all drinks exclude tea too. Pregnancy, some medications, liver conditions and caffeine sensitivity are reasons to agree a limit with a clinician; concentrated green tea extract supplements carry different risks from brewed tea.
What are the benefits and side effects of green tea?
Green tea is a low-calorie drink with caffeine, L-theanine and catechins such as EGCG, but research on weight, heart health, inflammation and digestion is mixed or preliminary, so it should not be treated as medicine. Its realistic side effects are caffeine-related, plus reduced iron absorption when drunk with meals.
Brewed green tea is different from green tea extract: concentrated extract supplements have been linked to rare cases of liver injury, whereas normal amounts of brewed tea have not raised the same concern. At normal intakes, green tea does not dehydrate you; its caffeine content is similar to or lower than black tea, which trials show hydrates as well as water.
Bagged green tea comes from the same plant as loose leaf, usually in smaller broken pieces that brew faster and stale sooner, so it can taste flatter but is not a different drink. Green tea is not alkaline in any meaningful sense: brewed, it is mildly acidic to near neutral, and no drink changes the body’s blood pH.
How do you make iced and cold-brewed green tea?
Cold-brew green tea by steeping about 10 grams of leaf per litre of cold water in the refrigerator for 3 to 8 hours, then strain it; this gives a sweet, smooth, low-bitterness tea. For quick iced green tea, brew it at double strength at about 80 °C and pour it straight over ice.
Green tea is well suited to cold brewing because cold water extracts less of the bitter catechins and caffeine and keeps the colour bright. Keep cold-brewed tea refrigerated and drink it within a day or two. Lemon, mint, ginger or a little honey all suit iced green tea.