The Powerful Green Tea

While green tea can trace its roots to China, it has since become a part of many Asian cultures in countries such as Japan and the Middle East. It has recently become quite popular as well in the West, where the traditional tea consumed has always been of the black variety.

Several scientific and medical studies have been conducted on the reputed health-giving benefits of green tea over the last few decades.

This results in wide variations in price and quality, and there are even many specialty green teas that can be found outside of these main categories.

Many of the Chinese Tea Masters insist that boiling water must be used at all times-even with green teas-since leaves of a higher quality can better stand up to higher temperatures. It is well known that steeping green tea at too hot a temperature or for too long will result in a bitter, almost astringent taste for tea leaves of a lower quality. A good way to find out if the tea is of a high quality is by looking at the instructions on the box. Even if the tea is reported of high grade, if the labeling says that boiling water must not be used, the tea is probably not as high grade as you have been led to believe.

Most green teas typically have only a third of the caffeine content of coffee. This caffeine is provided by two caffeine metabolites called theophylline-which is actually stronger than “true” caffeine and theobromine, which is noticeably weaker than caffeine.

Almost every tea is good for circulation, against headaches and depression as is green tea. More health benefits are:

  • Green Tea contains powerful oxidants; They are the main source of health benefits
  • Green Tea does boost mental alertness.
  • The Tea will also boost your immune system to produce more anti-bacterial proteins (a Study in the Brigham and Women’s Hospital showed up to 5 times higher counts).
  • Green Tea will lower your chances of cognitive impairment, lower stress hormone levels and effect diabetes in a positive way.

Tea in its various forms has actually been used in China for almost 5,000 years, where it has served as traditional medicine. It was also used for this purpose in Japan, India, and Thailand, as a means to control bleeding, to help heal wounds, to regulate body temperature and blood sugar levels.