Types, Benefits, and Method of making Green tea
Green tea is made from the Camellia sinensis plant. The leaves of this plant are used to make not only green tea but also other types of tea such as black tea but green tea is most effective on human health. Green tea is rich in antioxidants and beneficial polyphenols. To produce green tea, the fresh leaves are steamed immediately after plucking, so that green tea can be manufactured. This process preserves health-promoting natural polyphenols, at the same time, more catechins are found in it than black and oolong tea, which is a type of antioxidant.
Consumption of green tea provides protection from many dangerous diseases such as cancer etc. It improves the digestive system, mental health, and heart health. The temperature of the body is also kept under control by its consumption. Green tea is considered very beneficial in reducing weight and also has a positive effect on diseases related to liver, type 2 diabetes, and Alzheimer's, etc. Green tea was used in traditional Chinese and Indian medicine to control bleeding.
Types of Green Tea
There are different types of green tea according to production, cultivation, and time of harvest. The main types are as follows-
It is the most widely consumed and well-known type of green tea. It is manufactured by a known process in which tea is prepared by drying the leaves in the sun or by steaming.
Fukamushi, which means "long-boiled", is a type of green tea that is boiled longer than sencha. Since in this process the leaves are completely exposed to the heat of the steam. Hence, they become powdery and the taste of the tea increases and the colour becomes dark green.
It is grown in shade rather than full sun and is different from sencha. About 20 days before picking these tea bushes are covered with cloth or reed screen.
About a week before this green tea is picked, cubuscha bushes are covered with a cloth to protect them from sunlight.
It is also a type of green tea that is made from old tea leaves.
Benefits of Green tea
Green tea is beneficial for the brain-
Healthy blood vessels are needed for our brain to function properly. According to a Swiss study, people who regularly drink green tea have improved brain function. The bioactive compounds present in green tea have a positive effect on neurons which can reduce the damage caused by diseases such as Alzheimer's and Parkinson's. Therefore, drinking green tea is beneficial to increase the memory power of the brain and to avoid mental diseases.
Green tea is beneficial in preventing hair loss-
Drinking green tea is beneficial to reduce hair problems because some powerful antioxidants are found in it which helps in strengthening the hair by reducing the problems. Green tea contains vitamin B (panthenol) which reduces the problem of split ends and also makes the hair soft.
Green tea reduces weight-
Consuming one cup of green tea daily reduces body fat (especially in the abdomen). It reduces the amount of body fat, body weight, and waist fat. In addition, the catechins present in green tea generate heat in the body which helps in burning extra calories. Green tea is beneficial for weight loss by helping to increase the body's metabolism. Green tea contains caffeine and a type of flavonoid called catechins which is an antioxidant. Catechins help break down excess fat while both catechins and caffeine help in keeping the body fit by increasing the energy in the body.
Green tea is an effective remedy for diabetes-
Green tea helps in maintaining stable blood sugar levels in people suffering from diabetes. Compounds such as polyphenols and polysaccharides present in green tea are useful for both types of diabetes. Green tea increases the production of insulin in the pancreas. It regulates blood sugar levels and absorbs glucose in people suffering from type 1 diabetes. In type 2 diabetes, persistent increases in blood sugar often lead to complications in the eyes, heart, and kidneys. Green tea inhibits this growth. Thus, drinking green tea is extremely beneficial for diabetic patients.
Green tea is helpful in reducing bad cholesterol-
Green tea effectively lowers the bad cholesterol in the blood. It also improves the ratio of bad cholesterol and good cholesterol and lowers the level of low-density lipoprotein (LDL) cholesterol i.e. bad cholesterol for the body. Along with this, it helps in increasing the level of high-density lipoprotein (HDL) i.e. good cholesterol for the body. In addition, green tea keeps the arteries clean which reduces the risk of having a heart attack or stroke.
Green tea is a home remedy for high blood pressure-
Regular consumption of green tea reduces the risk of high BP. Blood pressure is usually caused by angiotensin-converting enzyme (or ACE). Angiotensin-converting enzyme (or ACE) is produced by the kidneys. Many medicines are available in the market as ACE inhibitors to control blood pressure but green tea acts as a natural ACE inhibitor and controls blood pressure.
Green tea is helpful in preventing cancer-
Researchers believe that green tea has high levels of polyphenols which helps to kill cancer cells and stops them from growing. However, how green tea affects cancer cells is not yet fully understood. A laboratory animal study conducted by the National Cancer Institute found that the polyphenols in tea can prevent tumour growth and help reduce damage caused by ultraviolet rays.
How to make Green Tea-
- Boil water first.
- Add a teaspoon of a leaf or a teabag to one cup.
- Then pour boiled water directly into this cup.
- Stir the tea once.
- Cover the teacup for one and a half to two minutes.
- Keep in mind, the tea can become bitter if left for more than two minutes.
- After this strain the tea or remove the teabag.
Side effects of Green tea
- Due to the caffeine content, excessive consumption of green tea can cause insomnia, upset stomach, vomiting, diarrhoea, and frequent urination in some people.
- Green tea contains tannins. Therefore, drinking green tea before eating can cause stomach pain, nausea, or even constipation.
- The catechins in green tea can cause a decrease in the absorption of iron from food.