Green tea

Green tea

Green tea is a type of tea made from the leaves of Camellia sinensis and buds that do not undergo the same wilting and oxidation processes as those used to make oolong tea and black tea. Green tea originated in China, but its production and distribution have spread to many other Asian countries. There are different types of green tea, which differ considerably depending on the variety of C. sinensis used, growing conditions, horticultural methods, working process and conditions. Although extensive research has been conducted on the possible health effects of regular consumption of green tea, there is little evidence that the consumption of green tea has any health effects. Tea consumption has a mythical origin in China during the reign of Emperor Shennong Lu Yu of the Tang Dynasty (618-907 AD), The Classic of Tea (Simplified Chinese: Green Tea Book), written by priests zen Eisai in 1211 describes how Consumption of green tea can affect five vital organs, the appearance of tea plants, flowers and leaves, and how tea leaves can be grown and processed. 

Soaking or brewing tea is made from leaves and hot water, usually using 2 g of tea per 100 ml of water or about 1 teaspoon of green tea per 150 ml of cup. The ambient temperature varied from 61 ° C to 87 ° C and the soaking times varied from 30 seconds to three minutes. In general, lower quality green tea is soaked warmer and longer, while higher quality tea is soaked fresher and shorter, but usually several times (usually 2-3). High quality tea like Gyokuro uses more tea leaves and is soaked several times in a short time. Too hot or too long soaking will release too much tannin, resulting in bitter and bad brew regardless of the original quality. The taste of beer is also influenced by the impregnation technique. Two important points are the pre-soaking of the container to prevent cooling immediately, to keep the tea leaves in the pan and gradually add more hot water during consumption. 

The polyphenols found in green tea include epigallocatechin gallate (EGCG), epicatechin gallate, epicatechins and flavanols , which are currently being studied in the laboratory for their potential effects in vivo.Other substances include three types of flavonoids called kaempferol, quercetin and myricetin. Although the average level of flavonoids and catechins in a cup of green tea is greater than the same amount of other foods and drinks traditionally considered to be beneficial to health, flavonoids and catechins have no proven biological effects on humans. Tea juice is associated with hepatotoxicity and liver failure, green tea leaves are first treated by soaking them in an alcohol solution, which can be more concentrated in varying amounts. Process by-products are also packaged and used. The extracts are sold without prescription in the form of liquids, powders, capsules and tablets and can contain up to 17.4% of their total weight of caffeine. 

Normal green tea is 99.9% water, contains 1 calorie per 100 ml serving, has no significant nutritional content (table) and contains phytochemicals such as polyphenols and caffeine. Despite many claims, the health benefits of green tea for people are under discussion. Clinical research has provided no conclusive evidence of side effects. In 2011, a team of scientists published a report on the health claims at the request of the European Commission: in general, they found that the claims of green tea were not supported by sufficient evidence - agham. However, green tea can promote mental alertness. Due to its caffeine content, there is no weak and surprising evidence that regular green tea is at risk for cancer or cardiovascular disease, and there is no evidence that it contributes to the loss contributions of weight.Cancer, There is no conclusive evidence that green tea helps prevent or cure cancer in humans. In existing studies, it was concluded that there were indications that the benefits were not clearly identified. Certain types of cancer, such as gastric cancer and cancer other than melanoma. 

Observational studies have shown a slight correlation between daily consumption of green tea and a 5% lower risk of dying from cardiovascular disease. In a meta-analysis of these observational studies conducted in 2015, an increase of one cup of green tea per day was associated with a slightly lower risk of cardiovascular death. Consumption of green tea may be associated with a reduced risk of stroke. Meta-analyzes of randomized controlled studies have shown that drinking green tea over a period of 3 to 6 months can slightly lower systolic and diastolic pressure. of blood (each about 2 to 3 mm Hg). A separate systematic review and analysis of randomized controlled trials found that drinking 5 to 6 cups of green tea per day was associated with a slight decrease in systolic blood pressure (2 mmHg) but did not cause a significant diastolic difference .Green tea is processed and grown in different ways, depending on the type of green tea you prefer. These methods maintain the maximum amount of polyphenols and volatile organic compounds that affect aroma and taste. Growing conditions can be divided into two main types - those that grow in the sun and those that grow in the shade. Green vegetable plants grow in rows that are regularly cut into shoots and are usually harvested three times a year. The first rinsing takes place from the end of April to the beginning of May. The second harvest usually takes place from June to July and the third harvest from late July to early August. Sometimes there will be a fourth harvest. This is the first spring rinse to offer superior quality leaves at similar higher prices. 

Green tea is processed using traditional or modern methods. Sun drying, baskets, or charcoal or pan burns are common craft techniques. Delicate drying, falling or theft are common modern techniques. [40] Processed green tea, known as aracha, is stored in 30 or 60 kg paper bags at 0-5 ° C (32-41 ° F) at low humidity. This aracha has not been refined. Before being mixed, picked and packaged, he was finally fired. The leaves in this state are refined throughout the year as needed to give green tea a longer shelf and better flavor. In this way, the first rinse tea of ​​May can be easily stored until next year's harvest. After this drying process, each raw tea has been fixed and sorted by size. Finally, each batch is mixed according to the order of mixing of the tasters and packaged for sale.On June 17, 2011, at Charles de Gaulle Airport in Paris, France, radioactive cesium of 1038 becquerel per kilogram was measured on tea leaves imported from Shizuoka prefecture in Japan following the nuclear disaster of Fukushima Daiichi on March 11 in the European Union with 500 becquerels per kilogram. The French government has announced that it will reject the 162 kg sheet. In response, Shizuoka Prefecture Governor Heita Kawakatsu said, There is absolutely no problem if they drink, because it melts at around 10 becquerels per kilogram when soaked, even if the leaves are 1,000 becquerels per kilogram. 

In China, loose green tea leaves have been the most popular form of tea in China since at least the Southern Song Dynasty. While Chinese green tea was steamed, as it was in Japan, after the start of the Ming Dynasty, it was usually processed in a pan on a dry wok. Other processes used in China today include oven baking, basket baking, machine drying and sun drying. With 1.42 million tonnes, green tea was the most common tea manufacturer in China in 2014; Japan, Sencha green tea, is the most popular form of tea in Japan. The first tea seeds were brought to Japan by the Buddhist monks Saicho and Kūkai in the early 9th century. 


Every Green Tea made in Japan is now green tea , although black tea was also briefly made in the late 19th and early 20th centuries. Japanese tea production is highly mechanized and characterized by the use of modern technologies and processes to improve yields and reduce labor. Due to the high cost of labor in Japan, only the highest quality tea is picked by hand and processed in the traditional way.Korea, according to Gaya's Record, cited in Three Kingdom Memorabilia, the legendary Queen Heo Hwang-ok, a princess of Ayodhya, who married King Suro of Gaya, brought tea plants from India and planted them in Baegwolsan, a mountain of the current changwon. . However, it should be noted that the systematic planting of tea plants began with the introduction of Chinese tea culture by Buddhist monks in the 4th century. The earliest Buddhist temples in Korea include Bulgapsa (Yeonggwang), Bulhoesa and Hwaeomsa. Birthplace of Korean tea culture, the Buddha and the spirits of deceased ancestors are generally offered green tea. The tea culture continued to flourish during the Goryeo dynasty, tea being part of the largest national ceremony. Tea cities form around the temples.

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