green tea

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green tea

green tea

An evergreen with an endless supply of tea! Use the young new leaves. Either boil the leaves for 15 seconds or freeze them for 30 minutes, then dry them for later use as tea. Green tea is very high in antioxidants that help protect cholesterol in blood from oxidating and forming free radicals. Green tea is a better antioxidant than either oolong or black tea. These are actually all the same plant, Camellia sinensis. The difference is that green tea is unfermented. Oolong is partially fermented, and black tea is fully fermented. The fermentation process destroys many of the antioxidant polyphenols. White tea, is are also from the C. sinensis plant, but contains the baby leaf buds. Green tea is known for its anti-cancer properties from the antioxidant and antiviral nature of the polyphenols. Green tea also helps with weight loss due to both the xanthines (caffeine, theophylline, theobromine) that act as thermogenics (increases temperature through the increased burning of body fat) and suppresses appetite. Also contains theanine, which has calming action on the body and counters the stimulant action of the tiny amount of caffeine in the plant. Take green tea by itself because it contains substances that can render other herbs or medications useless to the body, including what you eat. Green tea can hinder the absorption of nutrients into the body. Contains tiny amount of flouride, so take a break once in a while. An alternative antioxidant tea to consider is red tea (rooibos, honey bush)...a mild, slightly sweet tea with antioxidant properties 30 times greater than green tea, and very low in polyphenols, so it will not interfere with other herbs or medications. Rooibos is also anti-cancer.

Green Tea


a variety of tea. Green tea gives a light greenish-yellow infusion with a strong aroma and a rather bitter, astringent taste. In the manufacture of green tea, dry-curing and fermentation are eliminated, which accounts for its distinctive properties. In comparison with black tea, it has a higher stimulating effect on the human organism. Green tea contains from 12 to 18.6 percent tannin and about 1.5 percent caffeine. In the USSR, it is used mainly in the Middle Asian republics.

References in periodicals archive ?
Green tea catechins have demonstrated a variety of physiological effects including anti-atherogenic, hypo-cholesterolaemic, antioxidative and hypo-triglycerolaemic.
Talking to reporter, Medical Expert from Poly Clinic Hospital, Dr Sharif Astori said excessive use of green tea which contained caffeine might have bad impact on people health.
It s really important that we not only delivered these two very important health benefits, but also developed the best tasting green teas to address the taste issue some consumers have with green tea.
Being high in antioxidants and often containing ingredients like ginger, green teas have been used in Chinese medicine for centuries and are generally believed to be good for you.
Representing about one third of the global tea production today, green teas range from hand-picked premium terroir and high quality leaf teas to industrial mainstream products like gunpowder, chunmee, and mass market senchas, for bulk and tea bags.
Studies of large populations have found that drinking at least 2 to 3 cups of green tea daily is associated with a reduced risk of cardiovascular disease, certain cancers, and type 2 diabetes.
This is an addition to its existing range of Green Tea, Green Tea and Lemon, Green Tea and Mint.
The category is enjoying much NPD activity, especially with flavoured green teas.
Throughout China and Japan, green tea is considered a staple beverage.
Scientific research on the health benefits of green tea is expanding exponentially, with more than 1,500 articles published in prestigious journals over the last five years alone.
Nicole Ramirez, a barista at Coffee Bean and Tea Leaf in Valencia, says two of her best-selling items are a specialty green tea and a seasonal holiday tea.
Green teas should brew for two minutes and 45 seconds, after which the tannin (a chemical compound that supplies astringency) starts to release its bitter flavor.