What's Special About
Green Tea?

The secret of green tea lies in the fact it is rich in catechin polyphenols, particularly epigallocatechin gallate (EGCG).

EGCG is a powerful anti-oxidant, inhibits the growth of and even kills cancer cells without harming healthy tissue, is effective in lowering LDL cholesterol levels, and inhibits the formation of blood clots.

Tea began as a Chinese medicinal drink and now as with so many foods and medicines, the Chinese medicinal thoughts are being proven scientifically in modern times.

Today, there is ample evidence that it is good for you as a daily tonic in the interest of preventing or treating a wide range of maladies; including cancer, hypertension (high blood pressure), high cholesterol, premature aging, food poisoning, dental decay and bad breath, and even arthritis.


Green, oolong, and black teas all come from the leaves of the Camellia sinensis plant. What sets green tea apart is the way it is processed.

The leaves are steamed which prevents the EGCG compound from being oxidized. By contrast, black and oolong tea leaves are made from fermented leaves resulting in the EGCG being converted into other compounds rendering it ineffective.

To date, the only negative side effect reported is insomnia due to the fact that it contains caffeine. Thirty to sixty mg. of caffeine in six-eight ounces of tea compared to over one-hundred mg. in eight ounces of coffee.

The flavor of the tea can be described as; fresh, green or grassy, with some varieties having a bit of sweetness to them and some a little stringent.


Studies have shown green tea is good for you.

  • Waistline: November 1999 the American journal of Clinical nutrition published the results of a study at the University of Geneva in Switzerland. researchers found that men who were given a combination of caffeine and tea extract burned more calories than those given only caffeine and a placebo.
  • Rheumatoid arthritis: A study conducted by Cleveland's Western Reserve University concluded that drinking four or more cups per day could help prevent rheumatoid arthritis, or reduce symptoms in individuals already suffering.
  • Breast cancer: Scientist at the Saitama Cancer Research Institute discovered that there were fewer recurrences of breast cancer, and the disease spread less quickly, in women with a history of drinking five cups or more per day.
  • Blocking tumors: Researchers from Sweden reported that the tea blocked the development of new blood vessels in the lungs protecting the likelihood of tumors growing and metastasizing.
  • Anti-oxidant: In laboratory studies using animals, the antioxidant catechins from the tea scavenged oxidants before cell damage ocurred.
  • Blood pressure: scientist observed in two groups of people that drinking moderate amounts of tea each day can help to prevent high blood pressure.
  • Esophageal cancer: In 1994 the Journal of the National Cancer Institute published the results of an epidemioligical study indicating that drinking tea reduced the risk of esophageal cancer in Chinese men and women by nearly sixty percent.


Brewing Green tea

Producing the perfect cup of tea is a tricky process. If not handled properly, those same polyphenols that provide health benefits can ruin the flavor, making the tea taste "grassy".

It's particularly important not to over brew. While it's best to follow the manufacturer's instructions for each variety of tea, here are some general guidelines:

  • Use one tea bag, or 2-4 grams of tea per cup.
  • Fill a kettle with cold water and bring to boil.
  • Allow water in kettle to cool for three minutes.
  • Pour the cooled water over the tea bag and allow to steep for up to 3 minutes. If using a bag, remove the bag.
  • Allow the tea to cool 3 additional minutes.
  • Sit back and enjoy.

The Chinese have known about the medicinal benefits of green tea since ancient times, using it to treat everything from headaches to depression.

Today, scientific research in both Asia and the west is providing hard evidence for the health benefits long associated with tea.

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