It is particularly recommended for the arrival of spring.
Tea is the “health” drink par excellence. It brings benefits on all levels: brain, heart, skin, digestion, liver, sleep, blood sugar, stress, tension … This is why today and for centuries, it is the most drinking drink in the world after water. But not all teas are equal. Among the 2,500 kinds of teas that exist, one of them is distinguished by its exceptional quality and its finesse in the mouth.
This noble tea is one of the most popular in Asia and decreed by the Emperor of Japan as “the best green tea in the world” since his first harvest in 1835 because it was cultivated in very specific conditions. It is said that it is “shaded”, that is to say that it is cultivated in the shade for 20 to 30 days before being harvested by hand, exclusively selecting the buds and the first two leaves. This shade technique under openwork canvases reduces direct sunlight over tea plants which decreases photosynthesis, therefore the production of tannins (responsible for tea bitterness) and increases the production of chlorophyll, catechins and amino acids in its leaves.
In addition to bringing a pretty green color to tea, chlorophyll is a natural antioxidant that detoxifies the organism, strengthens immunity and instantly fights against the blows of physical or mental fatigue thanks to its stimulating and invigorating properties. Catechins have beneficial effects on working memory, attention, vigilance and fatigue according to meals, list researchers from the Central Research Institute of Shizuoka (Japan) in a study published in the Revue Molecule. Renowned for its vegetable flavor, slightly sweet and its lack of bitterness, gyokuro tea is a good anti-fatigue ally. It is an essential tea.
His name literally means “Jade pink” in reference to the emerald green color of his infusion and the feeling of freshness that he provides when you drink it. Due to the increased costs linked to the shade technique, this tea is expensive – it takes between 20 and 30 euros per 100 grams – and produces smaller quantities than other green teas. However, it is very easily found in tea stores and in certain supermarkets. It is an “Ichiban-Sha”, a “spring tea” to consume at the moment, in full change in season. For example in the morning to take advantage of its vitalizing and energizing effect. But not in the evening not to disturb sleep. Tea specialists recommend infusing 1 teaspoon (1 g) per 100 ml of water for 2 minutes at “low temperature” (between 50 and 60 ° C).