- prepared in such a way as to preclude the oxidation of green leaf polyphenols
- dominated more by the aroma than by its effect on the taste buds - good green tea has a fresh, leafy, grassy aroma
- also rich in vitamin C as well as is a low stimulant
- linked to weight loss, though this hasn’t been proven
- high in Vitamin C and B2 (this helps to formulate red blood cells) and it contains only moderate amounts of caffeine
- proven to be good for you, it rids the body of toxins and reduces cholestrol and can boost the metabolism
- an effective remedy for rheumatoid arthritis, cardiovascular disease, and certain immune deficiencies
- a key element in achieving and maintaining good health
- no more expensive than other speciality teas,
- made from unfermented tea leaves, the oxidation of catechins is minimal, so they can function as antioxidants
- also sold in liquid concentrate and in powders
- the best food source of a group called catechins
- not the first product to move from specialty foods stores into the mainstream thanks to its alluringly healthy image
- made up of a class of chemicals called catechins, the most abundant of which is EGCG
- an ancient beverage that's enjoyed for both its simple, soothing taste and for its notable health benefits
- loaded with the compound epigallocatechin gallate (EGCg), a powerful anti-oxidant
- usually brewed using 1 to 2 teaspoons of the dried tea in a cup of boiling water or is steeped for 3 to 15 minutes
- prepared from unfermented leaves, the leaves of oolong tea are partially fermented, and black tea is fully fermented
- also available flavored with mint, various fruits, jasmine flowers, or roasted rice
- not fermented, hence its active constituents are not changed at all and it retains its natural herbal qualities
- not the first product to move from specialty foods stores into the mainstream thanks to its alluringly healthy image
- solely responsible for reducing pancreatic cancer risk
- consumed primarily in China, Japan, and a few countries in North Africa and the Middle East
- known for its high content of vitamins and minerals
- widely consumed in Japan, China, and other Asian nations and is becoming more popular in Western nations
- prepared from unfermented leaves, the leaves of oolong tea are partially fermented, and black tea is fully fermented
- often lauded for the many amazing health benefits that it touts
- the finished leaves are very similar to the natural leaves from a tea bush
- the nonoxidized, unfermented product of the leaves from the evergreen plant, Camellia sinensis
- known for its high content of vitamins and minerals
- made from leaves steamed and dried, while black tea leaves are withered, rolled, fermented and dried
- the finished leaves are very similar to the natural leaves from a tea bush
- not fermented, hence its active constituents are not changed at all and it retains its natural herbal qualities
- one of the most popular herbal supplements in the world
- known for its flat-leaf appearance, pleasant jade-green color, and roasted nutty taste
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