Description

• The human use of the plant, Camellia sinensis, (tea) is variously believed to have originated 4000 to 6000 years ago.
• Three main varieties of tea presently reach the market. They are green tea, black tea and Oolong tea.
• Black tea is the most popular in western countries. It is prepared from the fresh leaves by allowing enzymatic oxidation (or known as "fermentation") to take place soon after picking. Unfortunately, this largely destroys the potential medicinal agents of greatest interest in chemoprevention.
• OOlong tea is only partly oxidized and is less widely used.
• Green tea is prevented from "fermentation" by heating shortly after collection and before drying. This inactivates the enzymes know as polyphenol oxidases and largely preserves the main antioxidants in the tea.
• Green tea is most popular in China, Japan, Noth America, and the Middle East.
• The long and safe consumption of tea, particularly green tea, by humans recommends it as apparently safe to use in reasonable doses.
• Green tea is a complex mixture of many compounds including protein (15%), amino acids (4%), organic acids (1.5%), lignin (6.5%), polyphenol (8-12%), and caffein (2-4%).
• Of the polyphenols, catechin and its derivatives, EGCG (epigallocatechin gallate), EGC (epigallocatechin) and proanthocyanidins are the most important and powerful antioxidants beneficial to human health.
• A cup of green tea contains about 300-400 mg of polyphenols in which EGCG is about 10-30 mg so its intake is substantial.
• Preparing a drink of green tea is easy: measure roughly one teaspoonful of tea leaves to a cup and add boiling water. After 3-5 minutes of brewing the tea is ready.
• Package : 150 g /tin
• Shelf life: a minimum of 2 years.

Usage

• Green tea is the most popular refreshing, relaxing and healthy beverage in the world.
• Green tea contains plenty of substances which improve human health e.g. flavonoids, fluoride and polysaccharides. Green tea is well known in the Far-East as a flu blocker.
• Researchers have investigated green tea as a potential protectant against cancer. A strong inverse effects was found with green tea and esophageal cancer.
• Numerous scientists have provided much evidence of the benefits of drinking green tea that it is now an acknowledged cancer preventive in Japan , China and will possibly soon be recognized as such in other countries.
• Significant evidence also exists that phytochemicals in green tea may play a significant role in treating certain infections, cardiovascular conditions, mouth and dental disease.
• Studies also show the beneficial role of green tea ingredients in lowering low-density lipoprotein cholesterol (LDL-C).
• Usually Chinese and Japanese drink tea before or after meals and as well during meals to balance and improve digestion.
• Green Tea Extract is also available.

References