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What People Are Saying And Quick Facts** About Green Tea:
- an effective remedy for rheumatoid arthritis, cardiovascular disease, and certain immune deficiencies
- made from more mature tea leaves than white tea, and may be withered prior to steaming or firing
- a key element in achieving and maintaining good health
- solely responsible for reducing pancreatic cancer risk
- prepared in such a way as to preclude the oxidation of green leaf polyphenols
- also available flavoured with mint, various fruits, jasmine flowers, or roasted rice
- much more than just a refreshing beverage; it provides many proven health benefits as well
- loaded with catechin polyphenols, especially epigallocatecchin gallate
- made up of a class of chemicals called catechins, the most abundant of which is EGCG
- the best food source of a group called catechins
- high in Vitamin C and B2 (this helps to formulate red blood cells) and it contains only moderate amounts of caffeine
- mostly catechin and forms a key component in its astringent taste
- known for its flat-leaf appearance, pleasant jade-green color, and roasted nutty taste
- the nonoxidized, unfermented product of the leaves from the evergreen plant, Camellia sinensis
- not the first product to move from specialty foods stores into the mainstream thanks to its alluringly healthy image
- not fermented, hence its active constituents are not changed at all and it retains its natural herbal qualities
- dominated more by the aroma than by its effect on the taste buds - good green tea has a fresh, leafy, grassy aroma
- made from unfermented tea leaves, the oxidation of catechins is minimal, so they can function as antioxidants
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Lasted Modified: August 8th, 2008
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