The Tea plant originated in China and over the centuries as its popularity increased it was introduced throughout Asia and into Western cultures by Turkish traders. Green Tea is produced from a plant known botanically as Camellia Sinensis and comes in three forms: green,black and white.
The different kinds of tea differ due to the process of drying. For example, Black tea leaves are allowed to ferment, GreenTea leaves are only partially fermented, White Tea uses only young buds and are again only slightly fermented.
The parts of the evergreen shrub used for the process of making Green Tea is the leaf bud and the two adjacent young leaves. These teas are purchased in dried leaf form.
Japanese Matcha Green Tea on the other hand, is purchased in its ground form, is produced from all parts of the plant and uses only older established trees. Japanese Green Tea is considered the best quality Green Tea on the market and contains more antioxidant properties than other Green Tea.
Research shows that the chemical compounds found in Green Tea called polyphenols especially catechins convey remarkable health benefits for the cardiovascular system, liver detoxification, bloodflow, anti-oxidant status, weight loss thermogenesis and brain and nervous system health.
THE CHEMICAL COMPOSITION OF GREEN TEA
- Polyphenols and Catechins – antioxidants, thermogenic for fat burning
- Caffeine – increases sympathetic nervous system activity, energy, stamina, alertness and the basal metabolic rate (metabolism)
- Theanine (amino acid) – works on the Alpha, Beta and Theta brainwaves to bring about calmness and relaxation to the brain and nervous system while keeping the brain alert. Increases concentration, learning abilities and attention span while decreasing anxiety and central nervous system tension
- Lignan – antioxidant properties