Green Tea

Health Benefits* of Green Tea

Green tea has been featured recently in many health related stories as it shows promising health benefits in many studies. Green tea comes from the leaves of the white-flowered tea plant, Camellia sinensis, a bush native to Asia. The health benefits on green tea seems to come from less processed (than black tea) green tea leaves than contain rich sources of antioxidants, which protect the body’s cells from damage and fight diseases. The antioxidants in green tea have been linked to cancer prevention, decreased risk of stroke, heart diseases, and lowered blood cholesterol.

Catechin, a phytochemical, is the main component in green tea and is present in higher amounts than in grape juice and red wine, which are also believed to reduce the rate of heart disease. Green tea contains four main catechin substances: catechin (EC), epicatechin gallate (ECg),  epigallocatechin (EGC) and epigallocatechin gallate (EGCG). Epigallocatechin gallate (EGCG) is the one most abundant catechins in tea. EGCG as an antioxidant is about 25-100 times more potent than vitamins C and E.

Recent research suggests that antioxidants in green tea play a role in reducing the negative effects of bad cholesterol, lowering triglyceride levels and increasing the production of good cholesterol. They have also been shown to inhibit excessive blood clotting which may help against heart diseases and stroke. Further evidence has suggested that green tea plays a role in prevention of age-related and brain degeneration diseases, such as Parkinson and Alzheimer’s. Its antioxidant properties are thought to reduce free radical damage and the breakdown of neurotransmitters.

Green tea’s rich supply of antioxidants may also play a key role in the prevention of various cancers, like breast, colon, stomach, and lung cancer. They suppress the formation and growth of potent cancer-causing agents. While the potential anti-cancer properties of green tea look promising, they are also complex and not yet completely understood.

Another interesting benefit of green tea is its effectiveness in preventing dental decay. It inhibits the growth of oral bacteria, which can help to fight cavities. When used as a mouth rinse, green tea reduced plaque and the incident of periodontal disease.

One cup of green tea provides 10-40 mg of polyphenols and has antioxidant effects greater than a serving of broccoli, spinach, carrots, or strawberries.

A 6-ounce cup of green tea contains 8-30 mg of caffeine. That’s much lower than coffee, which has 40-110 mg per cup, or black tea, which has about 25-110 mg. If you would like to remove some caffeine without buying a decaffeinated green tea, pour a little hot water over a tea bag and dump the water out before making your cup of tea.

How to serve green tea

Green tea is a perfect accompaniment for Japanese food. It is also healthy drink which may be served any time of the day, warm or cold. The secret of making the most flavorful green tea is to use hot, but not boiling water. Use bottled or good (clean tasty) tap water and boil the water for a few minutes. Then remove the kettle from heat and let it rest for a few minutes. Warm the tea pot and cup with hot water and pour the water out. Use about 1 table spoon of tea in the tea pot (green tea requires less tea leaf than traditional English black tea) and pour warm water. Steep the tea for 3 minutes to ensure all the antioxidants to leak into the tea. You may also use tea bags in a cup to brew green tea. If you use a tea pot, pour up to a third or half cup of tea at a time in each serving cup first. Once you pour some tea in all the cups, return to the first cup and fill up. This ensures even strength and consistent flavor in each cup.