|
Green Tea
Green tea leaves come from the camellia sinensis plant, and are steamed, baked,
or pan heated to prevent oxidation, keeping the leaves green (as opposed to
black tea, which is fully fermented, producing black leaves). Green tea retains
important antioxidants - among them the highest known amounts of epigallocatechin
gallate (EGCG), one of the most important antioxidants - that are lost in oolong
and black teas when they are fermented. Green tea has been a common drink in
the Eastern world for centuries and is growing in popularity in the Western
world due to its beneficial properties.
Green tea contains antioxidant properties as well as a wide variety of vitamins
and minerals. Polyphenols are phytochemicals found in high concentrations in
green tea that have been associated with heart disease and cancer prevention.
EGCG is the most powerful catechin, a type of polyphenol, making up 10-50% of
the total catechin content in green tea, with antioxidant activity 100% more
potent than vitamin C. A cup of green tea provides up to 10-40 mg of polyphenols
and has greater antioxidant activity than a serving of broccoli, spinach, carrots,
or strawberries. Flavonoids are plant pigments, the brightly colored chemical
constituents found in most fresh fruits and vegetables, found in green tea and
are believed to protect against infection. Through the production of polyphenols,
the camellia sinensis plant may convert theanine, an amino acid that produces
tranquilizing effects in the brain, into catechins (providing anti-oxidant benefits),
however, leaves harvested at certain times of year may be higher in theanine,
producing anti-stress benefits.
A cup of green tea is soothing for both mind and body, and can rejuvenate,
relax, and heal. The antioxidant properties in green tea may reduce risk of
cancer, fight viruses, lower high blood sugar, lower blood cholesterol, and
fight bacteria.
Green tea was discovered when in 2735 BC, a leaf from the camellia sinensis
tree blew into Chinese Emperor Shen Nung’s cup of boiled water. The first book
about tea, written by Lu Yu in 780 AD, describes the camellia sinensis plant,
cultivation, and brewing techniques. The famous Japanese tea ceremony, known
in Japan as Cha no yu, was created when Sen no Rikyu, a man in Japan in the
late 15th century, devised etiquette for how green tea should be prepared.
Until the 1960s, 90% of tea plants in Japan were grown from seed. Nowadays,
more than 80% of tea plants grown in Japan are cultivated from clones. Tea production
in Japan is most prevalent south and west of Tokyo, making up 44% of all tea
grown in the country. Nearly all teas cultivated in Japan end up as green tea
with almost no oolong or black tea being produced. Japanese tea is generally
known as O-Cha.
|
