What People Are Saying And Quick Facts** About Green Tea:
- widely consumed in Japan, China, and other Asian nations and is becoming more popular in Western nations
- also used as a flavouring and can be found in anything from ice cream to sweets
- now almost one-third of the specialty tea category
- no more expensive than other speciality teas,
- not the first product to move from specialty foods stores into the mainstream thanks to its alluringly healthy image
- 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
- often lauded for the many amazing health benefits that it touts
- loaded with the compound epigallocatechin gallate (EGCg), a powerful anti-oxidant
- known for its high content of vitamins and minerals
- said to be an aid to digestion after a meal and some claim it helps the complexion as well
- made from unfermented tea leaves, the oxidation of catechins is minimal, so they can function as antioxidants
- known for its flat-leaf appearance, pleasant jade-green color, and roasted nutty taste
- mostly catechin and forms a key component in its astringent taste
- the nonoxidized, unfermented product of the leaves from the evergreen plant, Camellia sinensis
- typically processed within a very short time of harvest
- made from leaves steamed and dried, while black tea leaves are withered, rolled, fermented and dried
- among the agents being tested in new, large-scale, phase III chemopreventive clinical trials
- not classified as a medicine, it does contain medicinal substances
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Lasted Modified: Sept 27th, 2008
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