Green Tea

Green tea has immense health benefits. High quality loose-leaf green tea can prevent many diseases as well as improve various intestinal disorders. IMT Wellness Center has performed extensive research on hundreds of green teas from Asia. The green tea that we use clinically for our patients has been tested at Rutgers University and was shown to carry very high levels of antioxidants.

IMT Green Tea™ is pure Oolong, carefully hand-picked by experienced tea farmers in Taiwan. Hand-picked vs. machine-picked produces a big difference in taste, aroma and nutrition.

• Rich in antioxidants
  
• Boosts brain function and may improve focus, attention, and mood
  
• Supports cardiovascular health and gastrointestinal health
  
• May help promote bone density
  
• Supports the immune system
  
• Promotes the detoxification and elimination of toxins in the body

Recommended Use: Drink 4-6 cups per day of our green tea for a minimum of 1-2 months. Following this period, patients decrease their intake to 1-2 cups per day.

The water used to steep this tea should be about 185-195°F or 85-90°C. Use about 2 teaspoons (3 grams) of tea leaves for about every 5 ounces (150 milliliters) of water. A steeping time of about 3-5 minutes is recommended with more or less time depending on the desired concentration.

As a rough guide, the higher the temperature of the water or the greater the amount of leaves used, the shorter the steeping time should be. The tea leaves should uncurl for full flavor.

For the ultimate enjoyment, a traditional Chinese Yixing teapot is recommended for loose oolong tea. The teapot should be half filled with leaves and initially steeped for 45 seconds to 1 minute with the steeping time increased by an additional 15 seconds for each successive steeping. The leaves may be steeped multiple times

Product Description:

Name: Bamboo Mountain Chinshan Oolong Tea
Category: Jade tea
Oxidation level: Half oxidation
Collection method: Hand picked
Production: Ju san in Taiwan
Altitude: 1700m

Tea is categorized by its oxidation level. There are six levels (precisely from no oxidation to afterward fermentation,):
1. green tea, 2. white tea, 3. yellow tea, 4. jade tea, 5. red tea, and 6. black tea.

IMT Green Tea™ is categorized as Jade tea.

Green tea, which is unfermented tea, remains the most popular tea in Asian countries such as China and Japan. In fact, up until the eighteenth century, it was also the most popular form of tea in Britain as well. Imports of green tea into the United States outpaced black tea until about 1915. Much of the tea dumped into the Boston harbor during the Boston Tea Party, was in fact green tea. Thus, it is unlikely that the harbor turned to a copper color!

About ninety percent of the world's green tea is produced in China. While most of the world's black tea comes from countries such as Sri Lanka (Ceylon), India, Kenya, Indonesia and Argentina, these countries produce little, if any, green tea. Several hundred varieties of green tea are made in China alone. Some of the most popular include Gunpowder, Hyson, Imperial Green, and Gyokuro (Japan). A cup of green tea is generally much lighter than other teas. While Asian cultures have believed for centuries that green tea has properties beneficial to human health, modern science is just now discovering that this may be true.

Manufacture of Tea
Differences between green, black, and oolong teas occur during the processing of the tea leaves.

Plucking
All types are normally hand plucked. Pluckers take only the bud and two leaves, as only young leaves produce good quality tea. Machine plucked tea is usually inferior.

Withering
The next step in manufacturing is withering. Tea leaves are laid out and allowed to wilt for several hours. Leaves are laid out in bamboo trays or in withering beds indoors. Withering reduces the moisture content in the leaves and prepares them for the next step. Withering can be omitted during the production of green tea, but is crucial in black tea manufacture.

Steaming
This process differentiates green tea from other types. After withering, green tea leaves are immediately steamed, baked, or pan heated. This crucial step in green tea manufacture prevents the oxidation (fermentation) of the leaves so that they remain green.

Rolling
Green tea is very often hand rolled, but mechanical rollers are used as well. The rolling process gives the leaves their appearance. During green tea manufacture,
leaves are usually steamed rolled and steamed alternatively. Tightly rolled leaves are an indication of good quality tea.

Firing
Green tea leaves are given a final firing to dry the leaves and ensure no oxidation of the leaves occurs. The firing of leaves is done in ovens.