Tea for thealthy

The health effects of tea have been examined ever since the first infusions of Camellia sinensis about 4700 years ago in China. The legendary emperor Shennong claimed in The Divine Farmer's Herb-Root Classic that Camellia sinensis infusions were useful for treating conditions including tumors, abscesses, bladder ailments, and lethargy. The possible beneficial health effects of tea consumption have been suggested and supported by some studies, but others have found no beneficial effects. The studies contrast other claims, including antinutritional effects such as preventing absorption of iron and protein, usually attributed to tannin. The vast majority of studies have been of green tea; however, some studies have been made of the other types of tea derived from Camellia sinensis, such as white, oolong, and black tea. Green tea has been claimed[2] to be helpful for atherosclerosis, LDL cholesterol, cancer, inflammatory bowel disease, diabetes, liver disease, weight loss, neurodegenerative diseases, and even halitosis.
Green tea is now not just for drinking, especially after several studies showed it’s benefits for health. The latest finding is the use of green tea to protect eyes from glaucoma disease and other eye disorders.
Is any other food or drink reported to have as many health benefits as green tea? The Chinese have known about the medicinal benefits of green tea since ancient times, using it to treat everything from headaches to depression. In her book Green Tea: The Natural Secret for a Healthier Life, Nadine Taylor states that green tea has been used as a medicine in China for at least 4,000 years.
Today, scientific research in both Asia and the west is providing hard evidence for the health benefits long associated with drinking green tea. For example, in 1994 the Journal of the National Cancer Institute published the results of an epidemiological study indicating that drinking green tea reduced the risk of esophageal cancer in Chinese men and women by nearly sixty percent. University of Purdue researchers recently concluded that a compound in green tea inhibits the growth of cancer cells. There is also research indicating that drinking green tea lowers total cholesterol levels, as well as improving the ratio of good (HDL) cholesterol to bad (LDL) cholesterol.
To sum up, here are just a few medical conditions in which drinking green tea is reputed to be helpful:
• cancer
• rheumatoid arthritis
• high cholesterol levels
• cariovascular disease
• infection
• impaired immune function
The secret of green tea lies in the fact it is rich in catechin polyphenols, particularly epigallocatechin gallate (EGCG). EGCG is a powerful anti-oxidant: besides inhibiting the growth of cancer cells, it kills cancer cells without harming healthy tissue. It has also been effective in lowering LDL cholesterol levels, and inhibiting the abnormal formation of blood clots. The latter takes on added importance when you consider that thrombosis (the formation of abnormal blood clots) is the leading cause of heart attacks and stroke.
Links are being made between the effects of drinking green tea and the "French Paradox." For years, researchers were puzzled by the fact that, despite consuming a diet rich in fat, the French have a lower incidence of heart disease than Americans. The answer was found to lie in red wine, which contains resveratrol, a polyphenol that limits the negative effects of smoking and a fatty diet. In a 1997 study, researchers from the University of Kansas determined that EGCG is twice as powerful as resveratrol, which may explain why the rate of heart disease among Japanese men is quite low, even though approximately seventy-five percent are smokers.
Why don't other Chinese teas have similar health-giving properties? Green, oolong, and black teas all come from the leaves of the Camellia sinensis plant. What sets green tea apart is the way it is processed. Green tea leaves are steamed, which prevents the EGCG compound from being oxidized. By contrast, black and oolong tea leaves are made from fermented leaves, which results in the EGCG being converted into other compounds that are not nearly as effective in preventing and fighting various diseases.
Based on researchers’ analysis, it is known that catechins, the main antioxidant in green tea, effectively maintains eye health. Catechins contain vitamin C, vitamin E, lutein, and zeaxanthin. Tests on a laboratory mice showed these antioxidants can be absorbed by the lens, retina, and other tissues in the eye.

It is said that drinking Japanese Matcha tea blesses one with a feeling of tranquility, good health, happiness and a long life. Matcha first began its rise in the popular Japanese culture through Zen Buddhist Ritual in the 12th Century. By the 13th it has also been embraced by Samurai Warrior Culture, and thus the foundations of the tea ceremony were laid.
Many people are surprised to discovered that matcha comes from the same plant as black and green tea (Camelia Sinensis), and is the world’s most nutritious know natural beverage.
When you drink Matcha tea, you are actually eating the leaves, fueling your body not only with it’s natural caffeine (which provides an invigorating 6 hour energy boost with no crash), but also with the nutrients inherent in the beverage.
What are the nutritional elements in Matcha? Vitamins A, B1, B2, B6, C, E, K, Thiamin, Riboflavin, Niacin, Calcium, Magnesium, Iron ,ZINc, Copper, Protein, Fibre, Antioxidants, Beta Carotene, Chlorophyll and other trace elements in minute quantities.
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