The green scene

It doesn’t taste of much, but has a lovely fresh flavour that speaks of new grass, spring foliage and bright sunny days spent half asleep in a hammock under a shady tree. It is about energy and rejuvenation, even as it tells the story of peace, serenity and ease. Green tea is a story of contradictions…and of good health. It is a tried and trusted route that the Orientals – particularly the Chinese and Japanese – have taken for generations to maintain healthy skin, hair and digestive systems.

Today the scientific basis for green tea’s virtues are better understood. Studies are being carried out to establish the link between the beverage and decreased incidence of cancer, heart disease and degeneration of tissues – particularly in the skin. It is used as a beauty aid, to prevent body odour and slow the appearance of signs of ageing; in fact, it has been found to be 20 times more effective than Vitamin E in this aspect! And the leaves are being experimented with by master chefs the world over to produce gourmet creations that tickle the palate and the brain alike.

Green tea is, in essence, the same as black tea, but has leaves that are steamed instead of being fermented, thus preserving the polyphenols or antioxidant compounds that do most of the magic. These chemical molecules are responsible for ‘mopping up’ free radicals in the body – which are what cause skin damage due to sunlight, age, pollution and various other factors. But green tea is an acquired taste, especially for a nation that thrives on ‘cutting chai’, black tea boiled vigorously with milk and sugar to a thick, rich consistency and a tannin-heavy tang. To make green tea, a few leaves are steeped in just-boiled water to a pale green colour and drunk hot; the residual leaves can be chewed as a mouth freshener! When iced, the tea is an ideal facial spritzer and eye soother, when used hot, a fabulous antiseptic, and warm, as a foot wash.

All the rage in restaurants today is green tea ice cream, a delicately coloured and flavoured sorbet-like dessert that refreshes the mouth and soothes a calorie-assaulted digestion. It is simple to make – in its most basic form, maccha (powdered green tea leaves used in the Japanese tea ceremony) is mixed in with vanilla ice cream. Well steeped green is a delicious addition to a cheese dip, added drop by drop until the prefect consistency is obtained. A subtle flavour results, that leaves guests guessing!