Green tea Benefits & Information

Latin Name

Camellia sinensis

Origin

China

Parts Used

Leaves

Traditional Use and Health Benefits

Sencha green tea is made from the leaves that are directly exposed to sunlight during growing. It is a Japanese green tea, and it is made from the Camellia sinensis leaves. There are many types of Japanese green tea made, with different grades and different parts of the plant being used. Sencha is the 2nd to highest quality of Japanese green tea, and the most common green tea drank in Japan.
 

Green tea has become popular in the west in recent times and many studies have been carried out on its health properties.
 
The phyto-chemical that seems to be giving green tea its health properties is the 
anti-oxidant, catechin polyphenols. This anti-oxidant is rich in green tea and it has been linked to reducing the risk of heart disease. 

 
Green tea is to the Japanese as red wine is to the French. Both contain powerful anti-oxidants, and both have been linked to their nations low statistics of heart disease. It is known to lower cholesterol, prevent cancer, reduce inflammation associated with Crohn's disease. It has been also known to reduce inflammation of the liver in Hepatitis and inflammation of the joints associated with arthritis. 
 
Green tea has also been known to increase metabolism and fat oxidisation, which can aid with weight loss or weight control.

Typical Use

Green tea is made with 1 teaspoon of loose green tea leaves to 1 cup of hot water, it is steeped for a couple of minutes only then drunk. Then 3-4 cups can be drank per day.

Folklore and History
Green tea drinking began in China over 4000 years ago. Its medicinal properties were thought to be wound healing, body temperature regulation, blood sugar balancing and as a digestive. It was also thought to have balancing and healing properties on the five vital organs, especially the heart.    It became the tea of choice across Asia, Japan, Taiwan, Vietnam, Korea and Thailand.   Green tea
Constituents

Sencha green tea contains polyphenols, catechins (the most abundant being epigallocatechin) carotenoids, tocopherols, ascorbic acid, minerals- chronium, manganese, selenium, & zinc.