Green Tea

Green Tea or Camellia sinensis, Theaceae, has been under long term study. This herb when made into a tea is one of the most widely consumed beverages in the world, second only to water. Most (over two thirds) of the Chinese population consumes it daily. In various parts of Asia, mainly China, India, and Japan, tea drinking has become a central part of the culture. Tea ceremonies are oftentimes considered sacred. Furthermore, many Americans consume this beverage. Traditional Chinese medicine has recommended green tea for headaches, body aches and pains, digestion, depression, immune enhancement, detoxification, as an energizer, and to prolong life.

The benefits of green tea are mainly known as preventative. Most of the effects are linked to the fact that green tea contains polyphenols, which are a compound called flavonoids. This compound is found in many fruits, vegetables and other types of herbs. Green tea is high in antioxidants. This herb also contains volatile oils, vitamins, minerals, and caffeine, but as mentioned above, the active constituents are polyphenols, particularly the catechin called epigallocatechin gallate (EGCG). The polyphenols are believed to be responsible for most of green tea’s roles in promoting good health. The polyphenols in green tea have also been shown to lessen the risk of cancers of several sites, stimulate the production of several immune system cells, and have antibacterial properties, even against the bacteria that cause dental plaque.

Green, Black and oolong teas all originate from the same plant, Camellia sinensis. The difference between the three exists in the way in which the herb is processed. Green tea is simply the dried leaves of the plant. Black and oolong teas are fermented or processed. The more any food or herb is processed the more of a detrimental effect it has on our health. With this knowledge, you can choose for yourselves, which is healthier for the body.