Green tea is much more than just a refreshing drink tea, it offers many health benefits of good as well. The Chinese and Japanese have enjoyed green tea’s healing qualities for thousands of years, but it was not until recently that scientific research has proven the health benefits of drinking green tea.
All teas (green, black, and oolong) are harvested from the same plant (Camellia sinensis). The method of processing creates the different types. Green tea contains the highest content of various antioxidants (polyphenols), which has been shown to be beneficial in the fight against certain cancers, help to lower cholesterol and blood pressure, to prevent food allergies, to reduce the risk of flu and infections and reduce the effects of aging. Vitamins C and E and beta-carotene are also common in green tea. Enough to reduce fluoride found in green tea, the formation of plaque and bacterial infections in the mouth. The caffeine found in green tea is about one-quarter to one eighth that of coffee and less than a can of cola, but varies with the infusion.
Green teas are as varied and unique as wines. Its uniqueness is based on the growing region, season the weather, time of harvest and the type of processing. Many varieties are in several stages. Some exotic teas are picked only one day a year! The majority of green teas from Japan, China or India to come. The processing of the tea varies between different regions, so this is just a basic overview. The finest teas come from the aromatic, young, top two leaves and the unopened leaf bud of the plant. After picking the green leaves are wilted in the hot air to spread. Once they are soft, they are traditionally cooked in a wok pan. In Japan, they can be subdued. This prevents the leaves from oxidizing (fermentation) as for black tea. The leaves are then rolled to their durability, their characteristic shapes: twisted, curly or balled, and as a means of increasing the release of natural substances and flavor when steeped to regulate. The last step dries the leaves by burning. This stabilizes the natural aromas and flavors and preserves the green color. The goal of processing the tea leaves in green tea is to get healthy, natural and active ingredients.
Sometimes, flowers are brought to the tea leaves during the drying to a soft floral aroma of the tea to convey, such as the popular green tea jasmine.
There are hundreds of different green teas, most of which never reach the United States are some of the more common green teas:
Some of the exotic and expensive green teas have such interesting names such as: White Monkey Paw, Dragon Pearls, Lucky Dragon, Jasmine Dragon Tears and Bird Nest.
So, for those of you who have tried green tea and just do not care for the taste, give him a second chance. Green tea requires a faster brewing time from most teas, it may not hold bitter taste. Use about one teaspoon of tea per cup of water. Bring your water to just boiling or cooking and get five minutes before pouring in the tea. Green tea has only a brewing time of 1-2 minutes before the tea leaves from your cup or teapot. Adjust the amount of tea and length of brewing beer to your taste. The tea leaves can be used for actual re for a second cup of tea, only about 20 seconds to brew more. Green tea can be brewed with other herbs such as ginger, peppermint, lemon balm or jasmine flowers to change the taste yet still reap the health benefits.
Take a few minutes for a cup of broth of this ancient healing tea and look at life as your body enjoys the gentle health benefits.
A wonderful place to find organic green tea, is Mountain Rose Herbs.
