Green tea is consumed in Asian countries for thousands of years, but in Europe and America it started to be used only recently. Besides great taste, green tea has a number of properties which makes it recommended for frequent consumption. The composition of green tea there are many substances with antioxidant. Green tea is a type of tea made from a plant known as Camellia sinensis.
By stopping the natural process of fermentation it is different from other types of tea such as oolong tea or black tea come from the same plant. Immediately after picking the leaves are passed through steam, dried and then rolled preventing fermentation.
Green tea composition consisting of essential oils, homocysteine, catechic tannin, amino acids, vitamin C, protein, calcium, fluoride and the like. All these components make green tea an excellent antioxidant, diuretic, stimulating the brain, stimulating the fat burning processes and cancer protective factor.
Green tea is appreciated since ancient times for its beneficial properties. It is becoming increasingly clear to everyone that green tea has a wide spectrum of disease prevention.
Qualities of green tea
1) Green tea prevents cancer – researchers evidence “weight” to support that assertion. Regular consumption of green tea reduces the risk of colon cancer installation, bladder, esophagus, pancreas, rectum and stomach. The compound responsible for this property is epigallocatechin gallate 3 (EGCG), which has an antioxidant 100 times more powerful than vitamin C and 25 times more than vitamin E. It appears that this substance not only inhibit the growth of new cancer cells but they can kill and mature.
2) Green tea lowers LDL cholesterol (the “bad”) cholesterol and increases HDL (the “good”) – those who consume green tea extract may consume more foods with cholesterol without increases in plasma levels of cholesterol.
3) Reduces blood pressure values higher – by reducing the level of angiotensin II, a substance that causes vasoconstriction.
4) Lowers blood sugar – and thus the risk of diabetes. Polyphenols and polysaccharides in green tea that role.
5) Protects the liver against toxic substances (alcohol, chemicals)
6) Helps to maintain healthy mouth – inhibits plaque formation and destroys oral bacteria
7) Boosts immune system function and destroy free radicals that participate in the process of aging
8) Green tea has antibacterial and antiviral properties – recent studies have shown that green tea can prevent the onset of influenza and infectious diarrhea
9) Green tea extract blocks allergic reactions
10) Helps restore electrolyte balance after dehydration
11) Boosts metabolism – which means you burn more calories, therefore it is used in weight loss.
The most common types of green tea
- Longjing (Dragon Fountain) superior variety of tea; is picked and rolled by hand, then dry frying pan. It is one of the most counterfeit teas.
- Gunpowder (Gunpowder) known as zhuchá. The leaves are rolled in the form of granules, similar to the gunpowder.
- Bi Luo Chun (Green Snail Spring) tea very popular, like white tea with floral-fruity taste.
- Chun Mee (Precious Eyebrows): tea more acidic and less sweet than regular varieties.
- Hou Kui (peaceful sovereign monkeys) distinguished by appearance, two straight leaves flanking a large bud with silver hairs.
Japanese teas (ocha):
- Gyokuro (dew drops) most precious Japanese tea. At least two weeks before harvest, the leaves are covered, because sunlight does not diminish tea sweet.
- Matcha tea powder fine powder used in the tea ceremony, and to flavor and color to dishes.
- Sencha tea nefaramitat Japanese, grassy taste from the first and second harvest.
- Bancha tea originated in the third and fourth harvest; has a strong aroma of hay.
Jasmine Green Tea:
- Kukicha tea made from tea twigs and stems. Reminiscent of the taste of nuts and rooibos.
- Tamaryokucha: green tea flavored berries, almonds, citrus and herbs.
- Jasmine Tea and Jasmine Green impregnated with perfume; process originated in northern China and settlement consists of alternative layers of tea and flowers, followed by a second drying of the tea after impregnating and removing flowers.
- Osmathus tea obtained by a method similar to that of obtaining Jasmine tea.
- Tea Vietnamese Lotus Nelumbo nucifera lotus flowers are stuffed with green tea leaves; Such tea is left overnight to come into flower fragrance tea leaves. Another method is baking tea with lotus stamens.
How to prepare green tea
For preparing green tea we need better understand the philosophy and how tea I recommend you read the “Book of Tea” written by Okakura Kakuzo.
Although I’m sure that quite often prepare teas, you should keep in mind that green tea is not prepared in the same manner as any other tea. The best tea is tea fresh (most recently harvested). Also indicated that the infusion of tea made to eat as soon after cooking. The best water for preparing tea is spring water (oxygen-rich) or filtered water with a water filter. It is advisable to avoid the use of still or sparkling water packaged in PET, one can use only if there is no alternative.
In the following we will explain how to prepare green tea:
Water that infuses tea must be around 70 degrees Celsius. You have many ways you can Optina a water at this temperature.
The first method consists in heating the water to boiling and then be allowed to cool for about 3 minutes. The second method involves taking water from the heat just when the first bubbles appear at the bottom water (bottom reaches 100oC), or simply enter a kitchen thermometer in the water and take it off the heat when the reached the right temperature.
Place green tea leaves in water at optimum temperature (a teaspoon to a cup) and then leave to infuse for about 2-3 minutes. To avoid losing their property would be ideal as tea leaves to be kept in a glass jar (or metal food) in a place away from moisture. Leaves can be used for 2-3 infusions, so you can not throw the leaves after you have made the first tea.
We recommend drinking green tea to be fresh after brewing.
Supplements containing green tea extract
Green tea extract has been selected due to its qualities and use of company CaliVita, recipes CaliVita producing the following products:
– Xantho Plus – contains a complex of antioxidants, to fight effectively dosed product that promotes the growth of malignant cells
– Mega Protect 4 Life – maintain and increase the elasticity of blood vessels, strengthens blood cell membrane and avoid installing arteriosclerosis delay undesirable effects of aging
– Smokerade – helps to eliminate the harmful effects of smoking
– Vital A, Vital AB – Multivitamin designed specifically for blood groups A and AB
– Kids Greens – Multivitamin for Children
– Slim Formula – dietary supplement that helps you lose extra pounds
Cautions regarding green tea
- Not suitable for those with predisposition to faintness, gastric hyperacidity, stomach and duodenal ulcer. May produce pain in the stomach area.
- Nursing mothers consuming concentrated tea at night should note that some of caffeine can pass into breast milk thus causing insomnia to kids.
- Hypotensive individuals who consume large amounts of green tea highly concentrated in the first phase voltage may increase slightly, it improves the physical condition, but after a few hours the voltage drops accentuated weakness occurs, reduces the tone of blood vessels.
- People who have problems with calcium as well should not make excess of green or black tea as it contains caffeine.
This is what needs to be known in regard to the available forms of green tea and their uses. Green tea is less processed than black tea and has a much milder flavor. Green tea has many health benefits because it is not fermented and tastes pleasantly fresh and herbal.
Green tea is obtained by stopping the oxidation of tea leaves by drying them immediately after harvesting. The tea is processed within two days after collection. Most greens are stopped by thermo-oxidation. The leaves can be dried by traditional Chinese method of roasting pan or Japanese method of stopping the oxidation of hot steam; These processes destroy the enzyme responsible for the oxidation of leaves.