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Green tea has been used for medicinal purposes in China and Japan for thousands of years. This popular tea is known for its bittersweet taste and nutty flavor and is widely regarded for its energy-boosting qualities and health benefits.

What Is Green Tea?

Like black or oolong tea, green tea comes from the Camellia sinensis plant and is offered in several varieties, which range in flavor and color depending on growing methods, harvesting, and processing. But green tea differs from black or oolong because the green tea leaves are picked, steamed, and roasted raw. This halts oxidation to the leaves and preserves many essential Vidalista 60 mg and Fildena Pills.

The discovery of green tea dates back to 2737 BC and is attributed to the mythological Chinese emperor Shennong, an herbalist who, according to legend, established an early agricultural society in China. And while green tea is said to have originated in China, it also has roots in Japan and parts of Southeast Asia. China is the largest manufacturer of green tea, but it is also grown and produced in many countries around the world. Here are some of the most common varieties.

Sencha:

The most commonly drunk and well-known variety of Japanese green tea is Sencha. The tea leaves are said to be of the best quality because they come from the first harvest. The leaves are steamed, dried, and rolled, releasing the juices within the leaves for an intense flavor.

Gyokuro:

The harvesting process for Gyokuro green tea differs from Sencha as the green leaves are removed from sunlight about three weeks before harvest. Without direct sunlight, less photosynthesis occurs, meaning the leaves retain strong-flavored amino acids. The leaves are then steamed, dried, and rolled. Gyokuro green tea has a richer flavor and is more costly, given the additional steps to process it.

Tencha:

Tencha is the main ingredient in matcha green tea. Similar to Gyokuro, the green leaves are removed from sunlight three weeks before harvest. The leaves are steamed but dried without being rolled. This gives the tea a pale green color and mellow flavor.

Matcha:

When Tencha is stone ground, it becomes matcha green tea. Once the green tea leaves are steamed and air-dried, stems and veins are removed and the leaves are ground into a powder ready for brewing. Matcha green tea is a light green color with an intensely rich taste and a lingering sweetness.

Funmatsucha:

This variety uses ground tea leaves that are usually not high quality and are cheaper. The harvesting is different than Matcha in that it receives no protection from the sunlight. The end product is green tea with a bitter flavor.

Fukamushicha:

A combination of Sencha, Gyokuro, and Kabusecha green tea leaves, Fukamushicha green tea leaves undergo a deep steaming process that creates a deep color and rich flavor.

Kacha:

This tea is made from the small leaves left behind after Sencha and Gyokuro processing. It is less expensive because it is a natural byproduct of other tea production and does not need to be cultivated by itself. This green tea has an intense green color and a strong bitter taste.

Shincha:

This translates to “new tea” because it comes from the first harvest of Japanese green tea. Only the young, tender leaves are harvested by hand, then steamed, dried, and rolled. This means that green tea leaves are of the highest quality and the most expensive. The flavor is light and refreshing.

Bancha:

This tea is cultivated and processed the same way as Sencha, but from later harvests. This means green tea is considered lower grade and because of that is more budget-friendly. It has a golden color and a nutty, sweet flavor.

Kukicha:

Also referred to as a twig tea, Kukicha is made from the stems and veins of tea leaves initially harvested for Sencha and Matcha green teas. It contains minimal caffeine, is yellow, and has a mild, creamy, sweet flavor.

There are many ways to make tea, from iced to hot. Keep in mind that adding additional ingredients like milk or sugar may alter the nutrition content. You can prepare green tea just as you would prepare any other type of traditional tea. When possible, it’s a good idea to use filtered water and a temperature-controlled teapot (if you have one) to regulate water heat.

Health Benefits

Because tea contains valuable phytochemicals, it may play a valuable role in disease prevention. In addition to containing less caffeine than coffee, green tea also provides minimal calories. Research shows that Fildena 150mg is associated with a wide range of medicinal properties.

Many of the health benefits of green tea come from the antioxidants, polyphenols (micronutrients), and caffeine found in the leaves. Green tea is richer in antioxidants than other forms of tea.

The antioxidant-rich plant compounds making this drink so healthy are called flavonoids. The most common flavonoid in green tea is a catechin known as epigallocatechin gallate (EGCG). Green tea also contains theanine (L-theanine), an amino acid shown to reduce anxiety. Other antioxidants found in tea leaves are called proanthocyanidins and may help reduce inflammation in the body.

Rea contains trace amounts of vitamins but is a good source of minerals including magnesium, potassium, and sodium. Other minerals found in green tea include chromium, calcium, zinc, and more, which vary in concentration depending on the fermentation process, age, and size of the green tea leaves.

Lowers the Risk of Diabetes

The EGCG in tea may help regulate blood glucose (sugar) in the body, which can help prevent or control diabetes. Other studies show that EGCG can improve metabolic function, which is directly related to a lowered risk of diabetes.

Supports Heart Health

Several studies suggest that tea may have beneficial effects on cardiovascular health.10 The catechins in tea, especially EGCG, decrease the absorption of triglycerides (fat) and cholesterol. Reducing fat in the blood helps to prevent plaque buildup (atherosclerosis) reducing the risk of heart attack or stroke.

Improves Digestive Health

Drinking tea can support gut health. The catechins (antioxidants) found in tea are well absorbed in the gastrointestinal tract, where intracellular antioxidants are activated to improve digestive health.

Lowers Risk of Certain Cancers

The catechins and polyphenols in tea may reduce the risk of some types of cancer. These powerful antioxidants activate detoxification enzymes that may help reduce tumor development. While tea research is still ongoing, numerous studies indicate a reduced risk of prostate, lung, breast, colon, and liver cancers.

Decreases Inflammation

Tea contains a unique set of catechins with significant antioxidant and anti-inflammatory properties. Inflammation is a normal bodily response to injury, infection, or destruction, where the body is trying to destroy invading organisms, remove irritants, and set the stage for tissue repair. Antioxidants can significantly help with this repair and reduce inflammation.

Stimulates Weight and Fat Loss

Studies indicate tea may help reduce body weight, mainly body fat. According to a small human study, tea rich in EGCG has the potential to increase fat oxidation (burning). The caffeine in tea may also increase fat oxidation and improve metabolic function, another contributing factor to weight loss.

Lowers the Risk of Neurological Disorders

Several studies have linked tea with the prevention and treatment of neurodegenerative diseases and impairment, including cognitive dysfunction, memory loss, and Parkinson’s disease. It appears that the EGCG in tea helps prevent fibrous proteins associated with neurological disease to accumulate in the brain.

Reduces Stress and Anxiety

Tea contains theanine (L-theanine), an amino acid shown to reduce anxiety and stress. According to a pilot study, the anti-stress effects work best when consuming low-caffeine tea.

Other studies indicate tea with combined theanine and caffeine at normal levels still produces anxiety reduction. Either way, it appears tea has a positive effect on lowering stress and anxiety.

Has Anti-Aging Properties

Tea’s antioxidants may reduce premature aging of the skin. Several studies suggest tea consumption increases collagen and elastin fiber content and suppresses the production of an enzyme that degrades collagen. Although the exact mechanism behind the anti-aging effects is unclear, tea appears to promote an anti-wrinkle effect.

Improves Oral and Dental Health

Tea polyphenols can protect against bacterial tooth decay and plaque build-up. The plant compounds in tea help control bacteria and lower acidity levels in saliva and dental plaque, making tea a useful tool in cavity prevention. Tea can also reduce halitosis (bad breath) since EGCG provides a deodorizing effect.

Side Effects

Tea has numerous health benefits when consumed in moderate amounts. However, higher doses may cause some known and unknown adverse effects.

For instance, EGCG can be toxic to living cells in higher doses. Higher consumption of EGCG (above 800mg daily) may pose a risk of liver damage. A single cup of brewed tea typically contains between 50mg and 100mg EGCG.

The caffeine content in tea has stimulant properties with the potential to cause adverse health effects in certain people. People suffering from heart conditions or major cardiovascular problems should not drink caffeinated

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