Best Organic Green Tea in Dubai

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:

1. First collection (April-May) — the most valuable in terms of chemical composition.
2. Second — from June to July.
3. 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.