Green Tea All you need to know Natural Herbal Remedies

Green Tea All you need to know Natural Herbal Remedies

Learn about Green Tea All you need to know Natural Herbal Remedies.




Green tea is a type of tea that is made from Camellia sinensis leaves and buds that have not undergone the same withering and oxidation process used to make oolong teas and black teas. Green tea originated in China, and since then its production and manufacture has spread to other countries in East Asia.

Several varieties of green tea exist, which differ substantially based on the variety of C. sinensis used, growing conditions, horticultural methods, production processing, and time of harvest. Although there has been considerable research on the possible health effects of consuming green tea regularly, there is little evidence that drinking green tea has any effects on health.




The tea fields in the foothills of Gorreana, Azores Islands, Portugal: the only European region other than Georgia to support green tea production.

Tea consumption has its legendary origins in China during the reign of Emperor Shennong.

A book written by Lu Yu in 618–907 AD (Tang dynasty), The Classic of Tea, considered important in green tea history. The Kissa Yojoki (喫茶養生記 Book of Tea), written by Zen priest Eisai in 1211, describes how drinking green tea may affect five vital organs, the shapes of tea plants, flowers and leaves, and how to grow and process tea leaves.





Steeping, brewing and serving

Four small white bowls of tea

Four varieties of green tea prior to brewing

The color of green tea brewed for 3 minutes at 90 °C (194 °F)

Steeping, or brewing, is the process of making tea from leaves and hot water, generally using 2 grams (0.071 oz) of tea per 100 millilitres (3.5 imp fl oz; 3.4 US fl oz) of water (H2O) or about 1 teaspoon of green tea per 150 ml cup. Steeping temperatures range from 61 °C (142 °F) to 87 °C (189 °F) and steeping times from 30 seconds to three minutes.

Generally, lower-quality green teas steeped hotter and longer while higher-quality teas steeped cooler and shorter, but usually multiple times (2–3 typically). Higher-quality teas like gyokuro use more tea leaves and are steeped multiple times for short durations. Steeping too hot or too long results in the release of excessive amounts of tannins, leading to a bitter, astringent brew, regardless of initial quality. The brew’s taste is also affected by the steeping technique; two important techniques are to warm the steeping container beforehand to prevent the tea from immediately cooling down, and to leave the tea leaves in the pot and gradually add more hot water during consumption.




Polyphenols found in green tea include epigallocatechin gallate (EGCG), epicatechin gallate, epicatechins and flavanols, which are under laboratory research for their potential effects in vivo. Other components include three kinds of flavonoids, known as kaempferol, quercetin, and myricetin. Although the mean content of flavonoids and catechins in a cup of green tea is higher than that in the same volume of other food and drink items that are traditionally considered to promote health, flavonoids and catechins have no proven biological effect in humans.

Green tea leaves are initially processed by soaking in an alcohol solution, which may be further concentrated to various levels; byproducts of the process are also packaged and used. Extracts are sold over the counter in liquid, powder, capsule, and tablet forms, and may contain up to 17.4% of their total weight in caffeine, though decaffeinated versions are also available.



Health effects

Numerous claims have been made for the health benefits of green tea; but human clinical research has not found good evidence of benefit. In 2011, a panel of scientists published a report on the claims for health effects at the request of the European Commission; in general they found that the claims made for green tea were not supported by sufficient scientific evidence. Although green tea may enhance mental alertness due to its caffeine content, there is only weak; inconclusive evidence that regular consumption of green tea affects the risk of cancer or cardiovascular diseases, and there is no evidence that it benefits weight loss.

A 2020 review by the Cochrane Collaboration listed some potential adverse effects including gastrointestinal disorders; higher levels of liver enzymes, and, more rarely, insomnia, raised blood pressure, and skin reactions.




Research has shown there is no good evidence that green tea helps to prevent or treat cancer in people.

The link between green tea consumption and the risk of certain cancers such as stomach cancer and non-melanoma skin cancers is unclear due to inconsistent or inadequate evidence.

Green tea interferes with the chemotherapy drug bortezomib (Velcade) and other boronic acid-based proteasome inhibitors, and should be avoided by people taking these medications.



Cardiovascular disease

Observational studies found a minor correlation; between daily consumption of green tea and a 5% lower risk of death from cardiovascular disease. In a 2015 meta-analysis of such observational studies; an increase in one cup of green tea per day was correlated with slightly lower risk of death from cardiovascular causes. Green tea consumption may be correlated with a reduced risk of stroke. Meta-analyses of randomized controlled trials found that green tea consumption; for 3–6 months may produce small reductions (about 2–3 mm Hg each) in systolic and diastolic blood pressures.

A separate systematic review and meta-analysis of randomized controlled trials found that consumption of 5-6 cups of green tea per day was associated with a small reduction in systolic blood pressure (2 mmHg), but did not lead to a significant difference in diastolic blood pressure.


Glycemic control

Green tea consumption lowers fasting blood sugar but in clinical studies the beverage’s effect on hemoglobin A1c and fasting insulin levels was inconsistent.



Drinking green tea or taking green tea supplements decreases the blood concentration of total cholesterol (about 3–7 mg/dL); LDL cholesterol (about 2 mg/dL), and does not affect the concentration of HDL cholesterol or triglycerides. A 2013 Cochrane meta-analysis of longer-term randomized controlled trials (>3 months duration); concluded that green tea consumption lowers total and LDL cholesterol concentrations in the blood.



A 2015 systematic review and meta-analysis of 11 randomized controlled trials found that green tea; consumption was not significantly associated with lower plasma levels of C-reactive protein levels (a marker of inflammation).



Potential for liver toxicity

Excessive consumption of green tea extract associated with hepatotoxicity and liver failure. In 2018, a scientific panel for the European Food Safety Authority reviewed the safety of green tea consumption over a low-moderate range of daily EGCG intake from 90 to 300 mg per day; and with exposure from high green tea consumption estimated to supply up to 866 mg EGCG per day. Dietary supplements containing EGCG may supply up to 1000 mg EGCG and other catechins per day. The panel concluded that EGCG and other catechins from green tea in low-moderate daily amounts are generally regarded as safe; but in some cases of excessive consumption of green tea or use of high-EGCG supplements, liver toxicity may occur.



In 2013, global production of green tea was approximately 1.7 million tonnes; with a forecast to double in volume by 2023. As of 2015, China provided 80% of the world’s green tea market; leading to its green tea exports rising by 9% annually, while exporting 325,000 tonnes in 2015. In 2015, the US was the largest importer of Chinese green tea (6,800 tonnes); an increase of 10% over 2014, and Britain imported 1,900 tonnes, 15% more than in 2014.


Growing, harvesting and processing

Hand-rolling green tea after steaming

Green tea, processed and grown in a variety of ways, depending on the type of green tea desired. As a result of these methods, maximum amounts of polyphenols and volatile organic compounds retained, affecting aroma and taste. The growing conditions broken down into two basic types; those grown in the sun and those grown under the shade. The green tea plants grown in rows that are pruned; to produce shoots in a regular manner, and in general are harvested three times per year.

The first flush takes place in late April to early May. The second harvest usually takes place from June through July; and the third picking takes place in late July to early August. Sometimes, there will also be a fourth harvest. The first flush in the spring brings the best-quality leaves, with higher prices to match.

Green tea, processed after picking using either artisanal or modern methods. Additionally, Sun-drying, basket or charcoal firing, or pan-firing common artisanal methods. Oven-drying, tumbling, or steaming are common modern methods. Processed teas, known as aracha, stored under low humidity refrigeration in 30- or 60-kg paper bags at 0–5 °C (32–41 °F). This aracha has yet to refined at this stage; with a final firing taking place before blending, selection and packaging take place.

The leaves in this state will re-fired throughout the year as they are needed; giving the green teas a longer shelf-life and better flavor. The first flush tea of May will readily store in this fashion until the next year’s harvest. After this re-drying process, each crude tea, sifted and graded according to size. Finally, each lot will blend according to the blending order by the tasters and packed for sale.



Import of radioactive Japanese tea

On 17 June 2011, at Charles de Gaulle airport in Paris, France; radioactive cesium of 1,038 becquerels per kilogram measured in tea leaves imported from Shizuoka Prefecture, Japan as a result of the Fukushima Daiichi nuclear disaster on 11 March; which was more than twice the restricted amount in the European Union of 500 becquerels per kilogram. The government of France announced that they rejected the leaves, which totaled 162 kilograms (357 lb).

Furthermore, in response, the governor of Shizuoka Prefecture, Heita Kawakatsu, stated: “there is absolutely no problem when they [people] drink them because it’ll dilute to about 10 becquerels per kilogram when they steep them even if the leaves have 1,000 becquerels per kilogram;” a statement backed by tests done in Shizuoka. Japanese Minister for Consumer Affairs and Food Safety Renhō stated on 3 June 2011 that “there cases in which aracha [whole leaves of Japanese tea] are sold as furikake [condiments sprinkled on rice] and so on and they are eaten as they are, therefore we think that it is important to inspect tea leaves including aracha from the viewpoint of consumers’ safety.”

Also, in 2018, the US Food and Drug Administration; updated its import status on Japanese products deemed contaminated by radionuclides; indicating that tea from the Ibaraki prefecture removed from the list by the Government of Japan in 2015.



10 Proven Health Benefits of drinking Green Tea





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