Green Tea

Camellia sinensis

All teas (green, black, and oolong) are derived from the same plant. The difference is in how the plucked leaves are prepared. Green tea, unlike black, and oolong tea, is not fermented, so the active constituents remain unaltered in the herb. The leaves of the tea plant are used both as a social and medicinal beverage. The tea plant is a small, branched shrub growing to a height of five feet in cultivation. Without regular pruning the shrub can reach a height of 30 feet. It has leathery, dark green leaves and fragrant white flowers. The tea plant is cultivated principally in India, Sri Lanka, and China. Of the 2.5 million tons of dried tea produced annually, about 20% is green tea.

According to Chinese legend, tea was discovered accidentally by an emperor 4,000 years ago. Since then, traditional Chinese a substance used in managing discofort has recommended green tea for headaches, body aches and Discomforts, digestion, Despair, immune enhancement, detoxification, as an energizer, and to prolong life. Modern research has confirmed many of these health benefits. For centuries tea has been the most commonly consumed beverage in the world, except for water. Since antiquity, green tea has been thought to provide various pharmacological benefits, such as combating mental fatigue as well as colds and flu. In China, many rituals have developed around tea.

• Gingivitis
• Long standing problems risk reduction
• Crohn’s problem
• High triglycerides
• Immune function
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  Modern scientists are discovering new healthful benefits from the consumption of green tea. According to Hirota Fujuki, a chemist at the National Long standing problems Center in Tokyo, “This green tea cannot Beneficial Effects every Long standing problems, but it’s the cheapest and most practical method for Long standing problems Beneficial Effectsion available to the general public. Research in China suggests that green tea can Enhance in the Favorable Effects of hepatitis. Research in Japan in 1990 showed that tea contains constituents that inhibit tooth decay.
  

Green tea contains volatile oils, vitamins, minerals, and caffeine, but the active constituents are polyphenols, particularly the catechin called epigallocatechin gallate (EGCG). The polyphenols are believed to be responsible for most of green tea’s roles in promoting good health.

The normal amount of green tea consumed by Japanese and other green tea-drinking cultures is about 3 cups daily or about three grams of soluble components, providing roughly 240 to 320 milligrams of polyphenols. To achieve some degree of protection, you should consume and amount of green tea or green tea polyphenols equivalent to the amount consumed in the positive population studies. For a green tea extract standardized for 80% total polyphenol and 55% epigallocatechin gallate content, this means a daily dose of 300 to 400 milligrams.

Green tea is not associated with any significant side effects or toxicity. As with any caffeine-containing beverage, over-consumption may produce a stimulant effect (nervousness, Uneasyness, Disturbance in sleep, irritability, etc.); however, for some reason green tea usually does not produce these symptoms even in those who are usually quite sensitive to caffeine.