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Best Organic Green Tea in Dubai
Bai Cha Jinggu is translated as "white tea from Jinggu", and the name of the tea itself, written in hieroglyphs on the package, is Moonlight Shine (Yue Guang Bai).
This organic green tea, grown at an altitude of 1,600 meters, offers a delicate and luminous infusion, ideal for lovers of natural and refined teas.
The thick and dense infusion envelops you in aroma and a bright taste with a languid herbal note.
A jewel of Japanese tea. Organic Gyokuro, a famous shaded tea, reveals a bright green infusion rich in umami and subtle melon and pistachio notes.
This is a legendary green tea. The ivory leaves have an intoxicating floral aroma. The smooth taste, with natural notes of flowers and melon, leaves a refreshing aftertaste.
This Korean green tea, lightly toasted, is perfect for lovers of gourmet and refined flavors.
An exceptional green tea from East Africa, grown in the Kiru region of Kenya, on slopes offering fruity aromas and incomparable depth.
Ingredients: green tea China Yin Xiang, white tea China Silvery Needle, green tea China Sweet Osmanthus, white tea Ya Bao.
Fresh flushes reveal a bouquet of herbal flavors with nutty, floral and berry notes.
encha, the emblem of Japanese green teas, offers a clear and vegetal infusion with delicately sweet and herbaceous notes.
The famous Chinese white tea opens into a velvety yellow-pink infusion with light hints of peach and floral nectar in the aftertaste.
Green tea from Cantata: classification, production, brewing, properties
General information
In the Cantata assortment, green tea (lui cha, 緑茶) occupies a special place. It is a product of heat stabilization of fresh Camellia sinensis leaves without fermentation, followed by drying. We offer more than 1,500 varieties of green tea - depending on the region of cultivation, agricultural technology, time of harvesting and method of heat treatment. The main production regions are China, Japan, Korea, Vietnam. In Asia, green tea makes up more than 70% of the total consumption - and we are proud to provide you with the best samples.
At Cantata, we select tea based on the most important parameters: leaf morphology, twist density, enzyme inactivation method (steam treatment or roasting in a kettle), residual moisture level and degree of extractability.
Processing technology
Collection
Our green tea is collected in several stages throughout the year:
- First collection (April-May) — the most valuable in terms of chemical composition.
- Second — from June to July.
- Third and fourth — late summer and autumn, used to create simpler and more affordable varieties.
Withering
Immediately after collection, the leaves undergo a withering stage. This is necessary to increase the plasticity of the tissues, prepare for fixation and prevent mechanical damage during rolling.
Fixation (Sha Qing)
Fixation is a key stage in the deactivation of oxidation enzymes (polyphenol oxidase and peroxidase). We use two main methods:
- Steam fixation (Japanese technology),
- Roasting in a boiler (Chinese technology), sometimes combined with the initial stage of rolling.
This stage allows you to avoid fermentation, preserve chlorophyll and form an aromatic profile.
Twisting
Twisting gives the tea leaf shape, increases density and the ability to be extracted repeatedly. Our collection includes different types of twisting: needle, spiral, sickle, granulated (guntin).
Drying
Residual moisture is reduced to 2-4% using infrared or convective drying. This is necessary to stabilize the biologically active components.
Brewing methods
Static extraction
- Proportion: 2 g per 200 ml,
- Water temperature: 65-85 ºC,
- Brewing time: 1-3 minutes.
Suitable for cups, teapots, French presses.
Steeping (tipod, gaiwan)
- Proportion: 4-5 g per 100 ml,
- Water temperature: 70-85 ºC,
- Brewing time: from 5 to 60 seconds,
- Possibility of 5-7 steepings without loss of taste and aroma.
Pour-over brewing
- Proportion: 4-5 g per 200 ml,
- Water temperature: 70-85 ºC,
- Contact time: minimal - extraction occurs at the moment of pouring water.
This method is especially suitable for teas with a high rolling density.
Organoleptic profile
Cantata green tea retains L-tannins, chlorophyll and theanine without undergoing fermentation. You will feel:
- Floral and herbal notes (linalool, geramacrene),
- Slight saltiness (glutamate and aspartate),
- Sweetish aftertaste due to saccharides and young pectins.
Biological effect
Green tea is not just a drink, but a functional element of a healthy lifestyle:
- Diuretic effect: essential oils and theine stimulate the kidneys,
- Neurostimulation: theanine and caffeine increase concentration,
- Pain relief: relief of headaches and muscle spasms,
- Cardiotropic effect: normalization of blood pressure and reduction of cholesterol,
- Antimicrobial effect: catechins suppress pathogenic flora,
- Metabolism: acceleration of oxidative processes, activation of lipolysis.
Limitations in use
- Gastroprotection: not recommended on an empty stomach due to high acidity,
- Nephrotoxicity: contraindicated in kidney diseases,
- Hypotension: vasodilation is possible, moderate consumption is recommended.
Cantata green tea is a technically standardized product with high biological activity and a delicate aroma. Its characteristics depend on processing technologies, leaf shape and brewing method. By choosing the right brewing method, you will reveal the full strength and depth of taste, preserving the active substances.