Green Tea

Green tea is made from unfermented leaves of Camellia sinensis which are pale in color and slightly bitter in flavour that have undergone minimal oxidation during processing. Green tea originated in China, but it has become associated with many cultures throughout Asia. Tea is considered the most consumed beverage in the world behind water. 78% of the tea consumed worldwide is black and only about 20% is green. All types of tea except herbal tea are brewed from the dried leaves of the Camellia sinensis bush. The level of oxidation of the leaves determines the type of tea. Green tea is made from un-oxidized leaves and is one of the less processed types of tea (with white tea the least) and therefore contains one of the most antioxidants and beneficial polyphenols. Green tea was used in traditional Chinese and Indian medicine to control bleeding and heal wounds, aid digestion, improve heart and mental health and regulate body temperature. Recent studies have shown green tea can potentially have positive effects on everything from weight loss to liver disorders to type 2 diabetes. Green tea is considered one of the world's healthiest drinks and contains one of the highest amounts of antioxidants of any tea. The natural chemicals called polyphenols in tea are what are thought to provide its anti-inflammatory and anti-carcinogenic effects. According to the National Cancer Institute, the polyphenols in tea have been shown to decrease tumor growth in laboratory and animal studies and may protect against damage caused by ultraviolet UVB radiation. Green tea consumption is associated with reduced mortality due to all causes, including cardiovascular disease. Studies concerning the relationship between green tea and diabetes have been inconsistent. Some have shown a lower risk of developing type 2 diabetes for green tea drinkers than for those who consumed no tea, while other studies have found no association between tea consumption and diabetes at all. Green tea may promote a small, non-significant weight loss in overweight and obese adults.

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Last date updated on September, 2024