Green Teas

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Green tea is a true tea, made with leaves from the camillia shrub (camilla sinesis). Green tea has a long history of use to benefit a variety of health concerns.  In the 16th century European explorers reported that the hot medicinal drink was used to relieve fever, headache, stomach ache and joint pain. Since that time the amazing benefits of green tea has been expanded. Current research shows that green tea may help with:

  • Cardiovascular health
  • Blood sugar regulation
  • Immune system support
  • Antioxidant properties
  • Enhances metabolism,
  • May control bad breath
  • Weight Management

Health Benefiting Compounds In Green Tea

Polyphenols are a powerful antioxidant that is associated with benefiting cardiovascular health.  Green tea boasts an extremely high concentration of this health benefiting antioxidant. Have you  have ever noticed the slight astringent, bitter taste of green tea?  This aspect is attributed to polyphenols.

Catechins- Catechins are a category of polyphenols. In green tea, catechins are present in significant quantities, more specifically; epicatechin (EC), epigallocatechin (EGC), epicatechin gallate (ECG) and epigallocatechin gallate (EGCG).  EGCG makes up about 10-50% of the total catechin content and appears to be the most powerful of the catechins – with antioxidant activity about 25-100 times more potent than vitamins C and E. A cup of green tea may provide 10-40mg of polyphenols and has antioxidant activity greater than a serving of broccoli, spinach, carrots or strawberries.

Tannins- Are a group of simple and complex phenol, polyphenol, and flavonoid compounds bound with starches. They have astringent properties and contain variations on gallic acid.  All tannins act as astringents, shrinking tissues and contracting structural proteins in the skin and mucosa.

Green teas contain 6 times more antioxidants than black teas.

How Green Tea Is Produced   

Camellia Leaves are spread out on floors or racks and allowed to wither for a few hours. The leaves are then heated to remove moisture and to stop the oxidation process. The next step is to dry the leaves until a small amount of moisture remains.

Green teas have long been enjoyed for their health-giving qualities  as well as their unique and often subtle flavor. amusingly the aroma and taste can be quite different from one another. The color of the liquor can range from a bright jade green to a pale yellow and is best when consumed without any additions.  

References:
https://www.healthline.com/nutrition/top-10-evidence-based-health-benefits-of-green-tea#2.-May-improve-brain-function 
https://www.ncbi.nlm.nih.gov/pmc/articles/PMC2855614/ 
https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6412948/ 
https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3365247/