{"id":5773,"date":"2026-09-28T10:30:00","date_gmt":"2026-09-28T10:30:00","guid":{"rendered":"https:\/\/itea.co.il\/wp\/he\/?page_id=5773"},"modified":"2026-10-07T08:09:14","modified_gmt":"2026-10-07T08:09:14","slug":"green","status":"publish","type":"post","link":"https:\/\/itea.co.il\/en\/blog\/green\/","title":{"rendered":"All colors of tea: Green tea"},"content":{"rendered":"
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Green tea is a minimally processed Chinese tea valued for its fresh flavour and naturally occurring compounds, including catechins such as EGCG. Early heating \u2014 sha qing, or \u2018kill-green\u2019 \u2014 arrests oxidation and preserves the character of the leaf. Hot green tea also has a long tradition as a summer drink. This article explores its processing, the stories behind Longjing and iTea’s approach to transporting and storing fresh tea. Historical health claims mentioned in the original should not be read as guarantees of medical benefit.<\/p><\/div><\/div>

Tea in the summer heat: why hot green tea can feel refreshing<\/h2>

A good cup of tea is comforting on a cold winter evening. Less familiar to many of us is the custom of enjoying a warm cup during the heat of summer.<\/p>

This custom is well known in China and Central Asia, where hot green tea has long been enjoyed in desert regions. A warm drink can stimulate sweating, and evaporation may help cool the body when conditions allow the sweat to evaporate. Its effect depends on the surrounding temperature, humidity, clothing and individual circumstances; tea is not a substitute for adequate hydration and protection from heat.<\/p>

\u2018Kill-green\u2019: stopping oxidation and preserving the leaf’s character<\/h2>

Green tea undergoes very little oxidation. Soon after picking, the leaves are heated to stop enzymatic oxidation, a traditional process Chinese tea makers call \u2018kill-green\u2019 (sha qing<\/em>, \u6740\u9752).<\/p>

This helps preserve the green colour of the fresh leaf and the lively notes of grasses, flowers and spring freshness in its flavour and aroma. Like white tea, green tea undergoes relatively few processing stages, retaining many naturally occurring leaf compounds.<\/p>

Tea and heart-health research: understanding a historical claim<\/h2>

Green tea contains polyphenols and other compounds that have attracted considerable scientific interest.<\/p>

The original article refers to a five-year study discussed by the American Heart Association and describes an association between tea drinking and survival after a heart attack:<\/p>