People have been drinking green tea for thousands of years, Part of what makes green tea so beneficial for you is its high concentration of polyphenols, a powerful antioxidant. These polyphenols, found in Organic green tea extract, help maintain your metabolism while you lose weight. The antioxidants in specially extracted green tea not only have a beneficial effect on weight loss, they help neutralize free radicals, which damage cells, and help prevent coronary artery disease, high cholesterol, diabetes, liver disease and cancer. Below are a few steps to help you make perfect cup of green tea.

making green tea taste

Prepare special green tea


Step 1: Temperature. Green tea requires “Goldilocks” temperature water: neither too hot nor too cold. If the temperature is too hot, then the tea can become bitter. If too cold, it reduces the polyphenols (as well as taste and flavor) released into the brew, So some time green tea smells bad. ┬áThe water for brewing green tea should be between 165-170 degrees, so under boiling temperature. Temperatures any higher and the polyphenols will start to dissipate. If you don’t have a thermometer, you can tell the water’s temperature by looking at the bubbles. When the water is near 160-170 degrees, small bubbles will float to the top. A good rule of thumb is that the bigger the bubbles, the higher temperature of the water.

Step 2: Water. Use cold, fresh water when brewing green tea. Cold, fresh water has more oxygen than boiled water, which helps to provide a better, cleaner taste. For loose leaf teas, add one teaspoon of tea per 6 oz of water. If you are using an infuser teapot for multiple cups, you can throw in an extra teaspoon for a little extra flavor.

Step 3: Time. Proper brewing time for green tea is between 2-4 minutes. (Black teas can be brewed a little longer for optimal taste – up to 5 minutes or longer.) Your more expensive, higher-end green teas should be brewed on the lower end of the range, whereas lower quality teas you may want to brew longer for better taste.