Green tea comes from a tea plant native to Asia called Camellia sinensis. Black tea also comes
from this same plant. What makes green tea different, and green, is not the plant used to make the
tea, but how the plant is processed. Green teas are the least processed of commercial teas and the
method used preserves more of the nutrients and health benefits.
Green tea leaves are picked and then immediately fired, a tea processing term which means the
leaves are either steamed or heated. The tea leaves are then dried and prepared for either sale or
further processing. Other teas are picked, dried by a process commonly called "withering", rolled
or broken which induces oxidation, and then dried. Oxidation removes most of the necessary
nutritional values from the tea and then the leaves are dried to halt oxidation. Oxidized teas are
called black teas and most of the tea we drink in the Western hemisphere is considered black tea.
Because of the process used to make black tea, most of the antioxidants that are proven to provide
health benefits are removed which is why green tea, still antioxidant rich, is considered healthier.
Black teas have the characteristic brown color when brewed that many associate with tea. Green
tea, however, has a much lighter hue and flavor due to the minimal processing.
Many people believe green tea to have curative effects. Recent studies indicate that the green teas
contain powerful antioxidants that do boost health and the immune system. The American Cancer
Society has studied the benefits of green tea to both prevent and treat cancer. Other studies indicate
that green tea may ward off or slow Alzheimer's disease. Many believe that green teas are an
effective aid in weight loss and others believe green teas offer benefits for arthritic patients.
Green teas are available in leaf form, in tea bags, in nutritional supplements, and as prepared
beverages. Detailed information is available from a variety of sources. Check with a medical
professional, an herbalist, or look in bookstores for complete information about the proven and
perceived benefits of green tea.
What Does A Tea Leaf Contain? –
Fresh-cut tealeaves consist of 75-80% water. A variety of green tea flavors are formed through the
combination of three main taste components :
Catechin– Bitterness & Astringency
Theanine & Amino Acids– Flavor & Sweetness
Catechin is a tannin peculiar to green tea because the black tea fermentation process reduces
catechins in black tea. Catechin is a powerful, water soluable polyphenol and antioxidant that is
Several thousand types are available in the plant world. As many as two thousand are known to
have a flavon structure and are called flavonoids. Catechin is one of them.
Research aimed at finding the active compounds in green tea revealed that its protective effects are
due chiefly to catechins. Tea contains four main catechin substances: EC, ECg, EGC and EGCg,
all of which are inclusively called catechin. Epigallocatechin gallate (EGCG) is the most powerful
of these catechins. EGCG as an antioxidant is about 25-100 times more potent than vitamins C and
E. One cup of green tea provides 10-40 mg of polyphenols and has antioxidant effects greater
than a serving of broccoli, spinach, carrots, or strawberries. The high antioxidant activity of
green tea makes it beneficial for protecting the body from oxidative damage due to free radicals.
Research shows that green tea may help the arterial wall by reducing lipids. Green tea can protect
against experimentally induced DNA damage, and slow or halt the initiation and progression of
undesirable cell colonies. Studies show evidence that green tea provides immunoprotective
qualities, particularly in the case of patients undergoing radiation or chemotherapy. White blood
cell count appear to be maintained more effectively in patients consuming green tea compared to
According to the U.S. National Cancer Institute, in laboratory studies using animals, catechins
scavenged oxidants before cell damage occurred, reduced the number and size of tumors, and
inhibited the growth of cancer cells. White tea is said to be even more effective. However, human
studies have proven more contradictory, perhaps due to such factors as variances in diet,
environments, and populations. Below is a list of benefits:
- Eliminates free radicals preventing cancer development by blocking the growth of substance that
causes cancer. This also arrests aging.
- Connects with cholesterol, absorbs and blocks it.
- Decreases cholesterol level in blood and prevents bad cholesterol caused by oxidation, which
prevents narrowing of blood vessel caused by the build-up of bad cholesterol.
- Prevents arterial sclerosis, thrombosis, heart attacks and brain strokes.
- Effective for high blood pressure.
- Blocks a function of enzyme that digests and absorbs sugar and prevents diabetes.
- Suppresses aggregation of platelets and prevents thrombosis such as heart attacks and brain
- Fights bacteria and viruses and prevents influenza, food poisoning and cavities including
including: O-157, Dysentery, Cholera, Mouth bacteria that can damage teeth, gums, and lead to
periodontal disease, Piccoli, which causes gastric ulcers.
- Improves conditions of intestines by blocking growth of bad bacteria and enhancing good
bacteria like bifid bacteria. This regulates the function of intestines.
- Connects with substances (breath, fish, meat, human waste, etc.) and prevents odor.
- Detoxifies by connecting with poisonous substance and harmful heavy metals (lead, chrome,
mercury, cadmium, etc.) and dissolves it.
- Changes harmful ultraviolet rays into non-harmful light in a plant to protect it.
- Gargling with green tea is believed to be an effective way to protect oneself from influenza
because of tea’s anti-viral functions.
A cup of green tea contains about 15 to 30 mg of caffeine, a stimulant affecting the central
nervous system. It is an important quality in green tea providing some of its astringency .
Japanese people drink green tea to soothe hangovers and this is because the caffeine in green tea
encourages metabolization of alcohol. On a side note: it is said that the habit of drinking green tea
started in Japanese history from its refreshing effects caused by caffeine.
Caffeine is widely know for its awakening property, and the caffeine contained in green tea is no
exception. Taking in appropriate amounts of caffeine encourages brain and muscle exercise, and
A cup of green tea contains about 15-30mg of caffeine, normally enough to produce the stimulant
effects typically associated with caffeine. However, because green tea also contains theanine,
caffeine effects are counteracted and little if any stimulation actually occurs. The caffeinecounteraction effect of theanine is being further researched. Theanine is a very important relaxing
component unique to green tea.
Typically associated as a stimulant effecting central nervous system and mental alertness. Prevents
sleepiness and speeds recovery from fatigue. Caffeine also enhances athletic ability and endurance.
When caffeine is taken together with exercise, subcutaneous fat (paniculus adiposus) is
metabolized as an energy source rather than depleting glycogen stores, leading to increased
stamina. In addition, caffeine is considered a good remedy for hangovers because caffeine blocks
absorption of alcohol and enhances its metabolization. Has a diuretic function (enhances urination),
which encourages detoxification and the discharge of body wastes and natrium (Na) that raises
blood pressure. Activates blood circulation.
Amino Acid (L-Theanine: Caffeine Counteraction) –
Theanine is an amino acid found in tea that produces a calming effect on the brain (Yokogoshi et
al. 1998b). There are about 20 different types of amino acids in tea. More than 60% of these amino
acids consist of theanine, which is unique to green tea because the steaming process does not
eliminate it. Theanine has a similar structure to glutamine providing an elegant taste and sweetness
in green tea. L-theanine is a healthy amino acid that is only found in tea plants and certain
Theanine also helps to protect nerve cells in the brain, lengthening the life of these cells. It is
linked to increased alpha brain wave production and is considered a natural antidepressant and
stress reliever. Japanese studies link consumption of L-theanine with strengthening the immune
system. L-theanine is often added to energy drinks and is known to give a 6-hour sustainable
Theanine easily crosses the blood-brain barrier and exerts subtle changes in biochemistry that
cause a tranquilizing effect. The production of GABA, the brain chemical known for its calming
effect, is increased after taking theanine. Increased GABA can also put you in a better mood and
create a sense of well-being. Dopamine, another brain chemical with mood-enhancing properties is
also increased by theanine.
Green tea contains a much higher concentration of theanine than other teas. Theanine has been
proven to lower blood pressure. It works through its GABA enhancing effects. Along with its
calming effect on the brain, GABA also lowers blood pressure.
Amino Acid (Butyric Acid) Amino Butyric Acid (GABA) is produced if tealeaves are left without oxygen. Regular crude tea
processing produces a tea with GABA.
Suppresses high blood pressure.
Vitamin A (Carotene) –
Several types of carotene exist in tea leaves. ß-carotene is the most prevalent (22mg%). ß-Carotene
converts to Vitamin A once absorbed in the body. Carotene content is high in quality teas.
Promotes better vision. Among the carotene types, ß-carotene particularly has strong antioxidant
effects, eliminating free radicals. Antioxidant effects help prevent aging and cancer.
Vitamin B1 - Thiamine –
This vitamin is necessary for proper metabolism of sugar, particularly essential for Asians, whose
primary nutrition comes from rice. Amount per 100 g of tea: 600 µg in Matcha
Known to speed recovery from fatigue.
Vitamin B2 - Riboflavin
Necessary for red blood cell formation, antibody production, and cell respiration and growth. This
vitamin also helps tissues of the skin, hair, nails, and hair utilize oxygen more efficiently.
Maintains proper skin condition (Prevents rough skin) and enhances growth. Promotes cell growth
and the production of antibodies.
Vitamin B3 - Niacin
Important for the release of energy from carbohydrates and fats, the metabolism of proteins,
making certain hormones, and assisting in the formation of red blood cells. It also imrpoves the
blood cholesterol profile
Maintains proper skin condition, lowers cholesterol. Currently being researched for helping to
prevent and control diabetes.
Necessary for collagen growth, the substance that connects cells. Sencha contains significant
amounts of Vitamin C (250mg per 100g of tea). Fermented teas (black, oolong tea) contain far less
because vitamin C dissolves in the fermentation process.
Antioxidant vitamin that eliminates free radicals preventing cancer and aging.
Antiviral/antibacterial function assists in preventing colds. Collagen growth factor cleanses skin.
Vitamin E - Tocopherol
This vitamin is an antioxidant known as a tocopherol. Green teas grown in non-shaded
environments contain more Vitamin E than teas grown in shaded environments.
Antioxidant through fat eliminating free radicals. Combats infertility. Prevents aging. Important in
the prevention of cardiovascular disease and cancer pressure.
Vitamin F – Fluorin
Particularly abundant in the Camellia family of plants. Green tea contains 40-1900 ppm (parts per
million) of fluorin. Mature leaves contain more fluorine than young buds, and Bancha, made from
mature leaves contains a lot of fluorine.
Flourine adheres to the surface of the teeth producing an antioxidant coating this helps prevent
Vitamin K - Koagulations
Vitamin K occurs in many vegetables. Vitamin K is abundant in leafy greens.Dried green tea
leaves have a very high concentration of vitamin K, but a cup of brewed green provides only a
small amount, 0.03 mcg per 3.5 fluid ounces (roughly half a cup).
Vitamin K, an essential nutrient necessary for blood clotting.
Vitamin P - Flavonoids
A type of flavonoid known as rutin. The amount of Vitamin P in spring for first flush tea is lower
340mg per 100g while the summer tea content is higher 415mg per 100g. Bancha, in particular,
contains a high level of Vitamin P.
Strengthens the walls of capillary blood vessels, helps to fight high blood pressure.
In higher quality teas, when dissolved, this vitamin generates a peculiar aroma like dried seaweed.
Gyokuro contains as much as 25mg per 100g and high-quality Sencha contains 10mg per 100g.
Regular quality teas and Bancha contain very little of this vitamin.
Effective in fighting gastric ulcers. Also used as the main substance in digestive medicines.
Plays a vital role in photosynthesis. Its molecular structure is similar to hemoglobin contained in
human red blood cells. If green tea is grown with a covering over it, chlorophyll tends to increase
as the tea leaves attempt to absorb as much light as possible. This is why Gyokuro and Kabusecha
(shaded teas) which contain much chlorophyll are deep green. Chlorophyll does not dissolve in
water and doesn't affect the color of tea liquor.
Helps prevent odor and bad breath. Assists in blood production. Fights tumors.
Minerals (Ash Content)
Green tea contains 5-7% minerals (ash content). Major types of minerals are kalium, calcium, zinc,
phosphorus, manganese, & copper. Zinc and copper are necessary elements to form antioxidants.
A natural food fiber. The content level in green tea is not high, but it gives stickiness to the liquid
and adds body to brewed tea.
Tea leaves photosynthesize and produce glucose, which converts to starch and provides cellulose
leaf structure. These substances are called saccharides. Tea leaves photosynthesize and produce
glucose, which converts to starch and provides cellulose leaf structure. These substances are called
saccharides. The amount of saccharides is lower in young buds that have not yet photosynthesized,
but increase as tea leaves mature. High-end teas contain fewer saccharides than low-end. Cellulose
does not dissolve in water and has no effect on tea taste. Glucose, fructose, and sucrose do dissolve
in water but their content in tea liquor is extremely low.
Saponin is the component that causes the formation of bubbles in teas such as Matcha. Research
indicates the following effects: anti-mold, anti-inflammation, anti- allergy, anti-hypertension, and
Why You Should Start Drinking Green Tea Now
Green tea has increasingly become a very popular drink worldwide because of its immensely
powerful health benefits.
It is extraordinarily amazing what green tea can do for your health.
And if you're not drinking 3 to 4 cups of green tea today, you're definitely NOT doing your health
a big favor.
Here Are The 25 Reasons Why You Should Start Drinking Green Tea Right Now:
1. Green Tea and Cancer
Green tea helps reduce the risk of cancer.
The antioxidant in green tea is 100 times more effective than vitamin C and 25 times better than
This helps your body at protecting cells from damage believed to be linked to cancer.
2. Green Tea and Heart Disease
Green tea helps prevent heart disease and stroke by lowering the level of cholesterol.
Even after the heart attack, it prevents cell deaths and speeds up the recovery of heart cells.
3. Green Tea and Anti-Aging
Green tea contains antioxidant known as polyphenols which fight against free radicals.
What this means it helps you fight against aging and promotes longevity.
4. Green Tea and Weight Loss
Green tea helps with your body weight loss. Green tea burns fat and boosts your metabolism rate
It can help you burn up to 70 calories in just one day.
That translates to 7 pounds in one year.
5. Green Tea and Skin
Antioxidant in green tea protects the skin from the harmful effects of free radicals, which cause
wrinkling and skin aging.
Green tea also helps fight against skin cancer.
6. Green Tea and Arthritis
Green tea can help prevent and reduce the risk of rheumatoid arthritis.
Green tea has benefit for your health as it protects the cartilage by blocking the enzyme that
7. Green Tea and Bones
The very key to this is high fluoride content found in green tea.
It helps keep your bones strong.
If you drink green tea every day, this will help you preserve your bone density.
8. Green Tea and Cholesterol
Green tea can help lower cholesterol level.
It also improves the ratio of good cholesterol to bad cholesterol, by reducing bad cholesterol level.
9. Green Tea and Obesity
Green tea prevents obesity by stopping the movement of glucose in fat cells.
If you are on a healthy diet, exercise regularly and drink green tea, it is unlikely you'll be obese.
10. Green Tea and Diabetes
Green tea improves lipid and glucose metabolisms, prevents sharp increases in blood sugar level,
and balances your metabolism rate.
11. Green Tea and Alzheimer's
Green tea helps boost your memory.
And although there's no cure for Alzheimer's, it helps slow the process of reduced acetylcholine in
the brain, which leads to Alzheimer's.
12. Green Tea and Parkinson's
Antioxidants in green tea helps prevent against cell damage in the brain, which could cause
Parkinson's. People drinking green tea also are less likely to progress with Parkinson's.
13. Green Tea and Liver Disease
Green tea helps prevent transplant failure in people with liver failure. Researches showed that
green tea destroys harmful free radicals in fatty livers.
14. Green Tea and High Blood Pressure
Green tea helps prevent high blood pressure.
Drinking green tea helps keep your blood pressure down by repressing angiotensin, which leads to
high blood pressure.
15. Green Tea and Food Poisoning
Catechin found in green tea can kill bacteria which causes food poisoning and kills the toxins
produced by those bacteria.
16. Green Tea and Blood Sugar
Blood sugar tends to increase with age, but polyphenols and polysaccharides in green tea help
lower your blood sugar level.
17. Green Tea and Immunity
Polyphenols and flavenoids found in green tea help boost your immune system, making your
health stronger in fighting against infections.
18. Green Tea and Cold and Flu
Green tea prevents you from getting a cold or flu.
Vitamin C in green tea helps you treat the flu and the common cold.
19. Green Tea and Asthma
Theophylline in green tea relaxes the muscles which support the bronchial tubes, reducing the
severity of asthma.
20. Green Tea and Ear Infection
Green tea helps with ear infection problem.
For natural ear cleaning, soak a cotton ball in green tea and clean the infected ear.
21. Green Tea and Herpes
Green tea increases the effectiveness of topical interferon treatment of herpes.
First green tea compress is applied, and then let the skin dry before the interferon treatment.
22. Green Tea and Tooth Decay
Green tea destroys bacteria and viruses that cause many dental diseases.
It also slows the growth of bacteria which leads to bad breath.
23. Green Tea and Stress
L-theanine, which is a kind of amino acids in green tea, can help relieve stress and anxiety.
24. Green Tea and Allergies
EGCG found in green tea relieves allergies.
So, if you have allergies, you should really consider drinking green tea.
25. Green Tea and HIV
Scientists in Japan have found that EGCG (Epigallocatechin Gallate) in green tea can stop HIV
from binding to healthy immune cells.
What this means is that green tea can help stop the HIV virus from spreading.