Green Tea

 Content and Benefits:

Green Tea is the most researched tea. It has anticancer properties and reduces cholesterol. There are many vitamins and minerals retained in green tea. It is known as a slimming drink because it speeds digestion and helps decrease excess body fat. It leaves the drinker feeing cool and refreshed. There are some powerful antioxidants in green tea that fight viruses, slow aging, and have an overall beneficial effect on health. The catechins in green tea destroy free radicals. (Free radicals are highly reactive molecules that can damage the body at the cellular level leaving the body susceptible to cancer, heart disease, and many other degenerative diseases.)


Green tea is harvested to retain the newly plucked leaf freshness and does not go through oxidation. As soon as the leaves are picked they are either steamed or pan-fried to stop the oxidation. They are then rolled or twisted into different shapes. There are many shapes to choose from: flat, spiral, pine needle shape, tiny balls, and large spheres. After the leaf is shaped, it is fired for further drying. Most green tea is produced in China, Taiwan, Japan, and India. A powdered version, matcha, is used in Japanese tea ceremony. Japan also produces gen mai cha, a mixture of green tea and toasted rice. Japan only produces green tea and the tea leaf is greener and brighter in color than green teas made elsewhere. The flavor of Japanese green tea is also usually stronger and very high in vitamin C.

Make It Right:

Use about 1-2 heaping teaspoons per 6 oz of water. The water should be heated to a boil and then taken off the heat. Let it stand a moment until the bubbling stops before pouring it over the tea. Cover. Green teas steeping time varies. It depends on the type of green tea but the time varies from 1 – 5 minutes. The best way to figure this out is by taste. Green tea should not taste bitter. If it tastes bitter then you have burnt the leaves by steeping too long. Water Temperature: 160-175 degrees


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