Related article: The 9 best detox tea and their benefits.

Types of Green tea.

Japanese green tea and Chinese green tea, both of which differ in the steaming process.

While Japanese farmers steam the freshly chopped leaves, Chinese green tea farmers choose to fry the leaves, flatten them and dry them.

For this reason, Chinese green tea leaves are usually stiffer, compared to Japanese green tea leaves.

And back to the subject at hand, although many people say they don’t like green tea, the reality tends to be very different.

Most of the time they’re just drinking green teas that don’t suit their tastes.

This way, with some advice and an occasional taste test, most people end up finding green teas that they adore.

Bancha tea.

It has a long leaf, is about strong flavor and intense aroma. It contains low amounts of theine.

You can take it as they do in Japan, cold or it is also taken hot.

Kukicha tea.

It is known as the 3-year-old tea because its branches must remain on the plant for at least 3 years.

This tea has a very characteristic aroma. It is sweet and creamy in taste. Ideal for breakfast and dinner.

On the other hand, it does not contain theine so you can take it at any time of the day, even before sleeping.

This tea is an alkaline food and balances acidity levels in the body; It has a large number of vitamins and is rich in calcium.

Matcha tea.

Japanese tradition dictates that tea is measured with a bamboo spoon, called shashaku, and poured into a bowl of hot tea, known as Shawan.

But it really is not necessary so much ritual and with a spoon, it will be enough to add the matcha powder in a cup with hot water and ready.

The powder of this tea can be sprinkled on other foods such as smoothies; in the same way, you can prepare a latte and its intake is very beneficial since matcha contains proteins, vitamins A and C, fiber, and iron.

It helps fight bacteria, viruses, and fungi.

Gyokuro tea.

Of Japanese origin, it translates ÔÇ£jewel dew or dew jadeÔÇØ this is because of the pale green color when taken in an infusion.

The leaves of this tea are very rich in theanine, which produces a characteristic flavor and has the benefits that it is a good diuretic.

Helps you not to fatigue, that is, it is a good stimulant and improves your ability to concentrate.

Take it hot and enjoy its benefits.

Hojicha tea.

This tea is composed of a mixture of large leaves and stems that have gone through a charcoal roasting process.

Its flavor is intense, it is low in tannins and theine.

It can be taken in the afternoons accompanied by a plate of Asian food.