What’s so Special About Green Tea?
Green tea is much more than a refreshing drink tea, but offers many health benefits proven so. The Chinese and Japanese have enjoyed the healing qualities of green tea for thousands of years, but it was not until recently that scientific research has shown health benefits of drinking green tea.
All teas (green, black and oolong) are collected from the same plant (Camellia sinensis). The technique creates several types. Green tea contains the highest content of various antioxidant compounds (polyphenols) that have demonstrated the advantage of fighting certain cancers, to help lower cholesterol levels and blood pressure to help prevent food allergies, to reduce the risk of influenza and infections, and reduce the effects of aging. Vitamins C and E and beta carotene are also prevalent in green tea. Enough Fluoride is found in green tea to help reduce plaque formation and bacterial infections in the mouth. The content of caffeine found in green tea is about one-quarter to one-eighth that of coffee and less than a can of coca cola, but varies with the time of brewing.
Green tea is very different and unique as the wines. Their uniqueness depends on the region growing, the time of the season, time of harvesting and type of processing. Many varieties are available in different degrees. Some exotic teas are harvested only one day a year! Most green teas from Japan, China or India. Transformation of tea varies between different regions so this is just a basic overview. The best tea comes from the most aromatic, young people, the two leaves and leaf buds from the plants closed. After harvesting, the green leaves are spread in hot air to dry. Once they are soft, they are traditionally in a pan in the wok. In Japan, they can be steamed. This prevents the leaves of oxidants (fermentation), as in black tea. The leaves are then rolled to give them time, their characteristic form: twisted, curly or balled and as a means to regulate the release of natural substances and flavor when submerged. The final step is drying the leaves by the fire. This stabilizes the aromas and flavors and preserves the natural green color. The goal of treatment of tea-leaf green tea is to preserve healthy substances, natural and active.
Sometimes the flowers are put on the tea leaves during the drying process to impart a sweet taste flower tea, like the popular jasmine green tea.
There are hundreds of different green teas, most of which never reach the United States Some of the more common green teas are:
Some of the most exotic and expensive green tea have 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 the green tea and just do not care for the taste, give a second chance. Green tea requires a fastest time of the tea more beer to keep it always taste bitter. Use about one teaspoon of tea per cup of water. Bring water to just under a boil and boil and let stand for 5 minutes before pouring over the tea. Green tea needs only once a beer or two minutes before removing tea leaves from the cup or pot. Adjust the amount of tea or beer length according to your taste. Used tea leaves can actually be reused for a second cup of tea, beer for only about 20 seconds longer. Green tea can also be mixed with other herbs such as ginger, mint, lemon balm or jasmine flowers to change the flavor but still reap the health benefits.
Take a few minutes, BREW a cup of tea this ancient healing and contemplate life while your body enjoys the benefits of delicate health.
A wonderful place to find organic green tea is Mountain Rose Herbs.
