Green Tea - Nature's Miracle Health Drink

Green tea is made from the leaves of the Camellia Sinensis plant and from unfermented or lightly fermented leaves, which helps to preserve the natural compounds found in the tea leaves. Green tea (using brewed tea leaves) has an earthy, light, grassy flavor and provides the body with several vitamins, minerals, and antioxidants. It is best to drink pure green tea without preservatives or other artificial flavors.

“Camellia Sinensis” or Green Tea is rich in Catechins, which are antioxidants. The best variety originates from tea farms in China and Japan, especially those protected from pesticides. The production of green tea involves steaming or pan-frying the leaves to prevent fermentation, then drying and rolling them to produce the finished tea leaves. This process helps preserve the natural compounds in the tea leaves, including antioxidants called catechins, which are responsible for many of green tea's health benefits.

China is the birthplace of green tea and it's still a major producer today. Some of the most famous Chinese green teas include Longjing (also known as Dragonwell), Bi Luo Chun, and Mao Feng. Chinese green teas tend to have a delicate, floral flavor profile.

Sri Lanka produces several varieties of green tea, including Gunpowder and Hyson. Sri Lankan green teas have a bold, slightly smoky flavor and are often used in blends.

Japan produces high-quality green teas, including matcha, sencha, and gyokuro. Japanese green teas are typically steamed during production, which gives them a distinct flavor profile that is grassy, vegetal, and slightly astringent.

Japanese high-grade teas are delicious and contain large amounts of polyphenols, flavonoids (catechins which are also immune system boosters), and natural vitamins and minerals. Catechins destroy free radicals. Green tea also has carotenoids, chlorophyll, polysaccharides, natural vitamins C and E, manganese, potassium, and zinc, all essential to your health.
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1. POWERFUL EFFECTS OF GREEN TEA

Teas have potent effects on cholesterol levels in the bloodstream and your health in general. Green tea, in particular, can also help in battling cancer. In Japan, it was discovered that drinking ten or more cups of green tea daily delays the onset of cancer by some nine years among women and about three years in men. Pure green tea is 100 times more effective than vitamin C from other sources and 25 times better than vitamin E from other sources.

Numerous studies have been conducted in Japan and other countries to investigate the potential cancer-fighting properties of green tea. Some of these studies have suggested that regular consumption of green tea may be associated with a reduced risk of certain types of cancer, including breast, prostate, and lung cancer.

A study published in the American Journal of Epidemiology 2006 found that women who drank five or more cups of green tea per day had a significantly lower risk of developing breast cancer than those who drank less than one cup per day. Another study published in the Journal of the National Cancer Institute in 2009 found that men who consumed the most green tea had a lower risk of developing advanced prostate cancer.

2. WHY IS FIRST-HARVEST GREEN TEA SUPERIOR?

First-harvest green tea, also known as "spring tea," is often considered higher quality than later harvests. This is because the first flush of tea leaves typically contains the youngest, most tender leaves with a more delicate flavor and aroma. First-harvest teas taste better and retain more polyphenols and vitamins than second and third-harvest teas.

The timing of the first harvest can vary depending on the region and the specific tea variety, but it typically occurs in the early spring when the new growth of tea leaves emerges from the dormant winter buds. During this time, the tea plants generally peak in flavor and nutritional content, and the tea leaves are picked by hand to ensure the highest quality.

The first harvest begins in late April or May and produces the highest quality green tea leaves. Slow growth during the winter months causes the leaves to contain more nutrients. There are typically 1 or 2 more harvests during the summer. The leaves gathered in April-May have up to three times the amount of L-theanine than what is produced in the later harvests. This accounts for the sweet and mild flavor of the leaves gathered early in the year.

3. GREEN TEA CAN EMPOWER YOUR IMMUNE SYSTEM

Green tea and other natural food supplements carry micronutrients that feed your immune system and strengthen your body cells. Green tea contains compounds known to have immune-boosting properties, which may help support overall immune system health. For example, green tea contains a group of antioxidants called catechins, which have anti-inflammatory and immune-boosting effects.

In addition, green tea also contains a specific type of catechin called epigallocatechin gallate (EGCG), which has been shown in some studies to have antiviral and antibacterial properties. EGCG may help to prevent the growth and spread of viruses and bacteria in the body, which can help to support the immune system's ability to fight off infections.

When the immune system becomes more robust, tissue and cell repair is enhanced so the body can heal. It is not the food supplement that heals but the empowered immune system.

In the 16th century, European explorers found that tea, especially green tea, was used to treat fever, headache, joint pains, stomachaches, and other health ailments. According to modern nutritionists and herbal medicine experts, green tea can help prevent high blood pressure, cancer, diabetes, heart disease, skin diseases, and lung disease. It delays the aging process. It eliminates distress by refreshing your mind and body.

Note: Despite our best efforts to create a balanced diet, some nutritional gaps can always be closed through supplements to promote health.

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