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Green tea was found to contain some harmful substances.
Do you take your tea with sugar – or with lead? Green tea is often considered the “sacred” green, antioxidant-rich beverage of the health world, as well as the healthy alternative to coffee. New studies, however, have found that some green tea products- brewed, bottled, and supplements- contain some unwanted ingredients.
Researchers from ConsumerLab.com released a report this week that looked at 26 types of green tea products, ranging from bottled beverages, to hot beverages, to supplements.
They found that bottled drinks, like Snapple’s Diet Green Tea and Honest Tea’s Green Tea With Honey, were the most deceiving to people wishing to gain benefits of green tea. There were almost no antioxidants present in bottles of Snapple. There were some antioxidants present in Honest Tea, but 60 percent less than the amount claimed on the label (as well as a caffeine count equivalent to two-thirds of a cup of coffee, and a heavy dose of sugar, which equaled to be about half a can of soda).
What’s worse than that is the presence of some very nasty substances in tea bags. The study also found that some bagged teas grown in China contained traces (1.25- 2.5 micrograms) of lead in Lipton and Bigelow teabags. This was presumably because of high levels of pollution in China, which ends up in the soil and is taken up in the growth of the tea plant. One safe tea to buy? The popular tea chain and brand Teavana, which uses loose tea grown in Japan.; its green tea didn’t have any measurable amounts of lead.
Thankfully, the tea bag holds onto the leaf, as well as the lead. ConsumerLab’s president told The New York Times “If you're brewing it with a tea bag, the tea bag is very effectively filtering out most of the lead by keeping those tea leaves inside the bag. So it’s fine as long as you’re not eating the leaves." What a relief.
Better than Green Tea?
The antioxidant content of a number of popular beverages is compared: black tea, coffee, Coke, espresso, grape juice, green tea, hibiscus (Jamaica flower) tea, milk, Pepsi, Red Bull, red tea, red wine, and white wine. Which beats out even powdered (matcha) green tea?
Transcript
This new data on the antioxidant content of thousands of foods revolutionized the way my family eats. For example, you’ve known me as a veritable green tea fanatic—not because I particularly like it, but because that’s what the science said was the best thing to drink. But that was before 283 beverages were tested. I don’t think I could even name 283 beverages. They tested everything from Red Bull, to crowberry liquor.
Let me pull out a few. Water has zero antioxidants, as does Red Bull. At this scale, Pepsi, Coke, and cow’s milk get a 1 glass of white wine a cup of red tea black tea, green tea, red wine—seven times the antioxidant power of white, but neither as good as grape juice. Here’s a shot of espresso, a cup of coffee, and matcha tea—tea made out of powdered green tea leaves, which is what I’ve been drinking.
But what is this? What beverage could possibly be better than actually eating green tea leaves? Matcha has met its match. In terms of antioxidant power, the healthiest thing to drink on the planet Earth may be hibiscus tea! So, like Red Zinger blows everything else out of the water.
Here’s my latest recipe. Half-gallon of water—8 cups 4 bags of tea in which hibiscus is the first ingredient (I like Wild Berry Zinger), the juice of one lemon, and 3 tablespoons of erythritol, or you could blend in some dates. I just put it in the fridge overnight. No need to heat it it can just cold brew. In the morning, take out the tea bags, shake it up, and drink it throughout the day, every day, all day long.
And, as always, extra credit for green foam: pour a cup of tea into a blender with a bunch of fresh mint leaves, blend on high, and then pour it back. So you have dark green leafies blended into what may be the highest antioxidant beverage in the world, and it tastes like fruit punch. Your kids will love it!
To see any graphs, charts, graphics, images, and quotes to which Dr. Greger may be referring, watch the above video. This is just an approximation of the audio contributed by MaryAnn Allison.
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Sources
Acknowledgements
Custom tea photography thanks to Alicia! Other images thanks to TheCrimsonMonkey, mycola, temmuzcan via istockphoto FotoJagodka via shutterstock Renee Comet at the National Cancer Institute André Karwath aka Aka, KENPEI, Ultratomio, MASA, Sissi Lin, Berthold Werner via Wikimedia Commons Julius Schorzman via assembleme.com Leandroid, 抹茶とお菓子 via flickr Dr. Williams via foodsforlonglife and Katie from dishindishes.com. Images have been modified.
Topics
This new data on the antioxidant content of thousands of foods revolutionized the way my family eats. For example, you’ve known me as a veritable green tea fanatic—not because I particularly like it, but because that’s what the science said was the best thing to drink. But that was before 283 beverages were tested. I don’t think I could even name 283 beverages. They tested everything from Red Bull, to crowberry liquor.
Let me pull out a few. Water has zero antioxidants, as does Red Bull. At this scale, Pepsi, Coke, and cow’s milk get a 1 glass of white wine a cup of red tea black tea, green tea, red wine—seven times the antioxidant power of white, but neither as good as grape juice. Here’s a shot of espresso, a cup of coffee, and matcha tea—tea made out of powdered green tea leaves, which is what I’ve been drinking.
But what is this? What beverage could possibly be better than actually eating green tea leaves? Matcha has met its match. In terms of antioxidant power, the healthiest thing to drink on the planet Earth may be hibiscus tea! So, like Red Zinger blows everything else out of the water.
Here’s my latest recipe. Half-gallon of water—8 cups 4 bags of tea in which hibiscus is the first ingredient (I like Wild Berry Zinger), the juice of one lemon, and 3 tablespoons of erythritol, or you could blend in some dates. I just put it in the fridge overnight. No need to heat it it can just cold brew. In the morning, take out the tea bags, shake it up, and drink it throughout the day, every day, all day long.
And, as always, extra credit for green foam: pour a cup of tea into a blender with a bunch of fresh mint leaves, blend on high, and then pour it back. So you have dark green leafies blended into what may be the highest antioxidant beverage in the world, and it tastes like fruit punch. Your kids will love it!
To see any graphs, charts, graphics, images, and quotes to which Dr. Greger may be referring, watch the above video. This is just an approximation of the audio contributed by MaryAnn Allison.
What Is Green Tea?
Green tea is a type of tea made from the leaves of the tea plant (Camellia sinensis). It's an evergreen shrub that originated in the southwest forest region of China. Specifically, green tea comes from the Chinese tea plant (Camellia sinensis sinensis). It thrives in high elevations with cool temperatures and has a sweeter, softer taste than the other tea plant varietal (Camellia sinensis assamica), which is used primarily for black teas. Japan and China dominate green tea production.
All tea leaves are harvested by hand. With green tea, the leaves are preserved with heat immediately after harvest, whereas black tea leaves are left to oxidize before they're dried. In Japan, green tea is dried with steam, while Chinese green teas are processed with dry heat using an ovenlike drum or woklike vessel. Most green tea is comprised of the tea leaves alone. Some Japanese types use only stems or combine them with the leaves.
There are several types of green tea available, varying in the way the tea is processed. The taste differs with the specific type, though it's generally softer and sweeter than black tea. Japanese green teas are notable for a strong vegetal flavor that's grassy and reminiscent of seaweed, with citrus notes. Chinese green teas tend to have a mellow vegetal flavor, a little more sweetness, and nutty, floral, woody, and vanilla notes.
Green Tea Face Mask DIY
In this article you will find best DIY green tea face mask / pack recipes for normal, oily, dry and sensitive skin types. Try these green tea facial masks at home to enhance your beauty:
1. Green Tea And Honey Face Mask / Pack For Glowing Skin: If you suffer from fine lines, wrinkles, crow’s feet or dark spots then the honey green tea face mask is an appropriate pack for you. This green tea pack will add glow to your face and at the same time moisturize it too.
(i) Cut open a green tea bag, moisten the green tea leaves and mix well with organic honey to make a uniform consistency paste. Apply this pack all over your face, leaving it there for about 20 minutes. Rinse it off with warm water. This mask is full of antioxidants, so great for clearing redness and preventing blackheads. This mask works well for spot treatment as well.
(ii) Another method is to mix thoroughly 2 teaspoons of organic honey with 1-2 teaspoons of brewed green tea water (cooled) to get green tea and honey solution. Soak clean cotton balls into the solution and apply onto your face, leaving it there for 15 minutes. Rinse it off with cool water. Apply this mask twice a week to lessen the signs of ageing.
2. Green Tea And Lemon Juice Facial Mask: Green tea acts as a potent antioxidant and natural UV protector. Packed with minerals, it nourishes skin and fights the signs of ageing also. Lemon juice contains lots of vitamin C that boosts collagen development. It also contains citric acid that tightens skin pores and lightens overall skin. Its potassium content helps hydration. It’s also a rich source of lutein that boosts natural antioxidants to fight aging and increases UV defense.
(i) Take 2 tablespoons of brewed green tea (cooled), ½ teaspoon of freshly squeezed lemon juice and a pinch of turmeric powder. Turmeric powder is known for its anti-inflammatory properties that fight acne, eczema and many other skin conditions. It also acts as a potent antioxidant to lighten dark spots, blemishes, sunspots, etc.
(iii) Mix well all the ingredients together in a bowl. With the help of a cotton ball pat the mask all over cleansed face. Wait few minutes for it to dry out and repeat. When all the pack is finished, let it sit on your face for about 10 minutes. Rinse it off with cool water and pat dry your face.
Tip: If the turmeric powder stains your skin, use sugar scrub to get rid of it. Also either reduce the quantity of turmeric powder or use lemon juice and green tea only without using turmeric powder. Even the green tea and lemon juice alone are beneficial to skin.
3. Green Tea, Rice Flour And Lemon Juice Mask For Oily Skin: Rice flour is a natural ingredient that is helpful in treating blemishes, pigmentation and dark spots. Due to its exfoliating properties it helps in absorbing the excess oil and sebum from the face. Regular use of rice flour in the face masks helps in imparting a natural glow to your skin and makes it healthy.
(i) Brew some green tea and allow it to cool. Mix well 3 tablespoons of cool green tea solution with 3-4 table spoons of rice flour. Add 1 teaspoon of lemon juice to it to form a smooth and spreadable paste, but not runny. Mix more tea if the paste is too thick.
(ii) Wash your face with your regular cleanser and dry your face gently with a clean soft towel. Apply the pack over your face and keep it there for about 20 minutes before rinsing with cool water. Rinse the pack off your face with lots of water, rubbing the pack to exfoliate your skin. Apply your favorite moisturizer.
4. Green Tea, Sugar And Cream Mask For Dry To Normal Skin: It’s a known fact that sugar is an effective skin exfoliating agent, because its granules act as micro particles to remove the dead skin cells and dirt from upper skin layers. It slowly dissolves on the skin, thus making the skin supple and smooth. The cream hydrates and moisturizes the skin, and imparts a natural glow to the skin.
(i) Boil some green tea leaves in water, let it cool down and stain it to get green tea solution.
(ii) Take 1 teaspoon of cream and mix well 1 teaspoon of sugar with it. You may use blown sugar, as it exfoliates better. Add 1-2 spoons of green tea solution into it, and wow your green tea mask for dry to normal skin is ready.
(iii) Apply the mask onto your face and slowly scrub in small circular motions with the help of your clean fingers. Let it sit there for 15 minutes, and then rinse it off with warm water.
5. Green Tea, Yogurt And Lemon Juice Mask For Sensitive Skin: Plain yogurt or curd is very gentle and eases skin off any irritation, so acts mild on sensitive skin. It is also full of protein, calcium and vitamin D making it to work as a good moisturizer and acne fighter. It also helps in reducing blemishes, sunburn and discoloration of the skin. Lemon juice acts as deep cleanser.
(i) Boil some green tea leaves in water, let it cool down and stain it to get green tea solution.
(ii) Take 1 teaspoon of plain curd or yogurt and mix in 1 teaspoon of lemon juice. Now mix with it 1-2 teaspoons of green tea solution.
(iii) Apply the pack onto your entire face, leaving it there for about 15-20 minutes. Rinse it off with cool water.
6. Green Tea, Yogurt And Banana Facial Mask To Rejuvenate Dry Skin: This mask refreshes and rejuvenates the dry skin. Moreover, its banana contents will work to moisturize the skin in case you are having dry skin
(i) Boil some green tea leaves in water, let it cool down and stain it to get green tea solution.
(ii) Mix well together 1 teaspoon of a ripe mashed banana and 1 teaspoon of plain yogurt or curd. Add 1-2 teaspoons of green tea solution to the mixture to make a uniform smooth paste.
(iii) Apply the pack onto your entire face, leaving it there for about 15-20 minutes. Rinse it off with cool water.
Tip: Peach and papaya are other ideal fruit additions that you can try.
7. Green Tea, Oats And Egg Face Mask:
(i) Tear open 3 green tea bags into a glass bowl. Throw away the bags and tags. Take a small amount of moisturizer and add to the green tea in the bowl.
(ii) Mix in some granulated sugar or sea salt with the mixture. These will help to exfoliate your face. Also add in 2 egg yolks.
(iii) Add in a small amount of water and a little quantity of rolled oats. Mix well all the ingredients together. If required, mix in more water or oats to get a paste of desired consistency.
(iv) Remove your makeup and wash your face with a little hot water to open your skin pores. Test the water before washing to avoid burning your face.
(v) Apply the mask using your fingertips. Let it dry out. Wash your face with water and then apply your favorite moisturizer.
8. Green Tea And Sugar Scrub For Face And body:
(i) Boil some green tea leaves in water, let it cool down and stain it to get green tea solution.
(ii) Mix in the green tea solution several tablespoons of granulated sugar. Use cooled green tea solution, so that all the sugar doesn’t dissolve. Stir it until it thickens. Add in water, honey or essential oil of your choice to get scrub of desired consistency.
(iii) Apply this scrub to exfoliate your legs, arms, face and whatever you like. It not only exfoliates, but smells sweet and light. Moreover, it imparts a natural glow to your skin. Keep the leftover in your fridge to keep it fresh, as far as possible.
Natural Beauty Tips
(i) For those who have excessive dry face, they can apply honey, water and a little bit of lemon juice face mask overnight. This will also brighten your skin.
(ii) Try using glycerin drops with moisturizing cream for getting smooth skin with natural glow.
Pesticides in Tea
The investigators at CBC found that over half of all teas tested had pesticide residues that were above the legally acceptable limit.
Multiple chemicals were found in 8 out of 10 teas, with one brand of tea containing over 22 different types of pesticides (Uncle Lee’s Legends of China tea brand).
A large majority of these pesticides are currently being banned in several countries due to the health risks they pose to workers that handle them, and the negative effects they have on the environment (as well as the health of those that consume the products).
Environmental lawyer, David Boyd, told CBC:
“This is very worrisome from a number of perspectives…The presence of so many pesticides on a single product and so many products that exceed the maximum residue limits for pesticides, suggests that we’re seeing very poor agricultural practices in countries, which poses risk to the environment where these products are being grown which pose risk to the farmworkers who are growing these crops, and ultimately pose risk to the Canadians who are consuming these products.”
Endosulfan
For example, endosulfan, one of the most toxic pesticides on the market today, was found in Uncle Lee’s Legends of China Green Tea and Tetley Pure Green Tea.
Endosulfan is a chlorinated insecticide that is chemically similar to the infamous DDT (which was banned over 48 years ago).
More than 80 countries, including the European Union, Australia, New Zealand, several West African nations, the United States, Brazil, and Canada have already banned endosulfan or announced phase-outs by 2017 (1, 2, 3, 4, 5).
Despite a large number of countries and the European Union having already banned the use of endosulfan, residues are still being detected in tea (Camellia sinensis) (6, 7), due to its extensive use in China (8),
the world’s largest tea grower and exporter.
Companies like Tetley source their tea from India and Argentina (9).
Uncle Lee’s Legends of China sources their tea from China. As stated on the description of their boxed Green Tea “Uncle Lee’s famous non-fermented green tea is freshly grown and harvested from a tea plantation in the Fu-Jian province of China” (10).
It should also be taken into consideration that even though certain bans have taken place, endosulfan residues still exist.
It could take years before the soils which were once sprayed with endosulfan are clear of the chemical (11).
Other Pesticides
Endosulfan isn’t the only pesticide to be worried about.
Acetamaprid is a neonicotinoid and agricultural insecticide resembling nicotine, which is currently banned in Canada and elsewhere. Acetamaprid is not only linked to declines in bee health but “may adversely affect human health, especially the developing brain” (12).
Bifenthrin is classified as a “possible human carcinogen” by the U.S. EPA (similar to glyphosate). This pesticide lasts a long time in the environment and it may accumulate in fish. It is also highly toxic to fish and small aquatic organisms and is deadly for bees (13).
Carbendazim is a fungicide that has been banned in the U.S., but is still currently legal in countries like Brazil, China and India (14). Carbendazim has been found to have adverse effects on male reproductive systems in rats (15), and is also labeled as a potent endocrine-disrupting substance (16), and is highly genotoxic (17).
Monocrotophos, an organophosphate insecticide is acutely toxic to birds and humans and has been banned from the United States, European Union, and many other countries. Monocrotophos remained legal in India until late 2017, and are currently being phased out (18).
The loose regulations around testing pesticides in tea before packaging has left a lot of tea products tainted with different contaminants. The same is true for many foods sourced from areas where pesticides aren’t strictly regulated.
Some teas are still testing positive for endosulfan and other harmful pesticides to this day (19, 20).
But why shouldn’t there be restrictions on products containing these pesticides? If they’re banned in one country, shouldn’t products that also contain them also be banned?
6 Teas That Reduce Inflammation In The Body
Inflammation: it’s on everyone’s lips these days — and for good reason. But we’re not talking about acute inflammation, necessary for healing your wounds. We’re talking about a more sinister kind, called chronic inflammation. It plays a key role in many chronic diseases, contributing to heart disease, arthritis, cancer and more. Luckily, there is a way to reduce chronic inflammation and help promote overall wellness. Just sit back, put your feet up and have a cup of tea.
How does inflammation occur in the body?
Just as there are two sides to every story, there are two sides to inflammation. On the one hand, inflammation is necessary and vital for the body’s immune response. In it’s simplest form, inflammation is the body’s attempt to heal itself after an injury. It’s the body’s way of defending itself against foreign invaders like viruses and bacteria. It’s also necessary for repairing damaged tissue. Without acute inflammation, your wounds would fester and your infections could turn deadly.
But too much of a good thing can soon become problematic. When inflammation becomes chronic, also known as low-grade or systemic inflammation, it can have long-lasting effects on the body.
What are the inflammatory diseases?
Unlike the redness or swelling that occurs when your body fights a low-grade infection, chronic inflammation can lead to serious conditions such as:
- Heart disease
- Cancer
- Alzheimer’s
- Asthma
- Peptic ulcer
- Tuberculosis
- Rheumatoid arthritis
- Periodontitis
- Ulcerative colitis
- Crohn’s disease
- Chronic sinusitis
- Active hepatitis
- And more!
What is the main cause of chronic inflammation in the body?
Various factors like stress, environmental toxins and how much exercise you get can affect your body’s response to inflammation. But, according to research by the Foundation for Integrated Medicine in New York, diet also plays a key role in how your body handles inflammation. That means that certain foods can either create or fight chronic inflammation.
Teas that fight inflammation
Rather than relying on medication to manage chronic inflammation, try some of these all-natural remedies instead. Here are six teas that can help kick inflammation to the curb:
1. Green tea
Green, black and white teas are loaded with polyphenols, plant-derived compounds that boost the immune system and may even protect against certain inflammation-causing diseases. But, according to the University of Maryland Medical Center , green tea contains the highest concentration of powerful antioxidants called polyphenols, since it’s made from unfermented leaves. When it comes to fighting inflammation, green tea may help fight inflammatory conditions like Crohn’s disease, ulcerative colitis, inflammatory bowel disease and certain cancers.
What makes tea unique is the presence of an amino acid called theanine of L-theanine. This substance is responsible for the efficient, slow and even distribution of caffeine from tea to your body. This is why tea can keep you awake without making you feel jittery like coffee or other caffeine-loaded drinks do.
Despite the many benefits that it presents, some people still steer clear of green tea because of the taste. While some find green tea to be refreshing and delicious, others think that it’s an acquired taste and some people just don’t get it.
The good news, however, is that you can still enjoy the same benefits of green tea without the taste by using green tea extract and mixing it with your drink. Most green tea extracts are flavorless and can be added to almost anything, from water to coffee, soda, and even juice.
There are also skin care products that contain green tea as an active ingredient to give you the skin benefits of drinking green tea without actually doing so.
You can DIY your own green tea skin care products as well! There are millions of recipes on the internet.
Contents
Tea consumption has its legendary origins in China during the reign of Emperor Shennong. [3]
A book written by Lu Yu in 618–907 AD (Tang dynasty), The Classic of Tea (simplified Chinese: 茶经 traditional Chinese: 茶經 pinyin: chájīng ), is considered important in green tea history. The Kissa Yojoki (喫茶養生記 Book of Tea), written by Zen priest Eisai in 1211, describes how drinking green tea may affect five vital organs, the shapes of tea plants, flowers and leaves, and how to grow and process tea leaves.
Steeping, or brewing, is the process of making tea from leaves and hot water, generally using 2 grams (0.071 oz) of tea per 100 millilitres (3.5 imp fl oz 3.4 US fl oz) of water (H2O) or about 1 teaspoon of green tea per 150 ml cup. Steeping temperatures range from 61 °C (142 °F) to 87 °C (189 °F) and steeping times from 30 seconds to three minutes.
Generally, lower-quality green teas are steeped hotter and longer while higher-quality teas are steeped cooler and shorter, but usually multiple times (2–3 typically). Higher-quality teas like gyokuro use more tea leaves and are steeped multiple times for short durations. Steeping too hot or too long results in the release of excessive amounts of tannins, leading to a bitter, astringent brew, regardless of initial quality. The brew's taste is also affected by the steeping technique two important techniques are to warm the steeping container beforehand to prevent the tea from immediately cooling down, and to leave the tea leaves in the pot and gradually add more hot water during consumption. [ citation needed ]
Polyphenols found in green tea include epigallocatechin gallate (EGCG), epicatechin gallate, epicatechins and flavanols, [1] which are under laboratory research for their potential effects in vivo. [4] Other components include three kinds of flavonoids, known as kaempferol, quercetin, and myricetin. [5] Although the mean content of flavonoids and catechins in a cup of green tea is higher than that in the same volume of other food and drink items that are traditionally considered to promote health, [6] flavonoids and catechins have no proven biological effect in humans. [7] [8]
Consumption of green tea extract is linked to hepatotoxicity and liver failure. [9] [10] [11] [12] [13] [14]
Green tea leaves are initially processed by soaking in an alcohol solution, which may be further concentrated to various levels byproducts of the process are also packaged and used. Extracts are sold over the counter in liquid, powder, capsule, and tablet forms, [4] [15] and may contain up to 17.4% of their total weight in caffeine, [16] though decaffeinated versions are also available. [17]
Regular green tea is 99.9% water, provides 1 kcal per 100 mL serving, is devoid of significant nutrient content (table), and contains phytochemicals such as polyphenols and caffeine.
Numerous claims have been made for the health benefits of green tea, but human clinical research has not found good evidence of benefit. [2] [7] [18] In 2011, a panel of scientists published a report on the claims for health effects at the request of the European Commission: in general they found that the claims made for green tea were not supported by sufficient scientific evidence. [7] Although green tea may enhance mental alertness due to its caffeine content, there is only weak, inconclusive evidence that regular consumption of green tea affects the risk of cancer or cardiovascular diseases, and there is no evidence that it benefits weight loss. [2]
Using green tea as a health supplement is associated with a slight improvement in overall quality of life.
A 2020 review by the Cochrane Collaboration listed some potential adverse effects including gastrointestinal disorders, higher levels of liver enzymes, and, more rarely, insomnia, raised blood pressure and skin reactions. [19]
Cancer Edit
Research has shown there is no good evidence that green tea helps to prevent or treat cancer in people. [19]
The link between green tea consumption and the risk of certain cancers such as stomach cancer and non-melanoma skin cancers is unclear due to inconsistent or inadequate evidence. [20] [21]
Green tea interferes with the chemotherapy drug bortezomib (Velcade) and other boronic acid-based proteasome inhibitors, and should be avoided by people taking these medications. [22]
Cardiovascular disease Edit
Observational studies found a minor correlation between daily consumption of green tea and a 5% lower risk of death from cardiovascular disease. In a 2015 meta-analysis of such observational studies, an increase in one cup of green tea per day was correlated with slightly lower risk of death from cardiovascular causes. [23] Green tea consumption may be correlated with a reduced risk of stroke. [24] [25] Meta-analyses of randomized controlled trials found that green tea consumption for 3–6 months may produce small reductions (about 2–3 mm Hg each) in systolic and diastolic blood pressures. [25] [26] [27] [28] A separate systematic review and meta-analysis of randomized controlled trials found that consumption of 5-6 cups of green tea per day was associated with a small reduction in systolic blood pressure (2 mmHg), but did not lead to a significant difference in diastolic blood pressure. [29]
Glycemic control Edit
Green tea consumption lowers fasting blood sugar but in clinical studies the beverage's effect on hemoglobin A1c and fasting insulin levels was inconsistent. [30] [31] [32]
Hyperlipidemia Edit
Drinking green tea or taking green tea supplements decreases the blood concentration of total cholesterol (about 3–7 mg/dL), LDL cholesterol (about 2 mg/dL), and does not affect the concentration of HDL cholesterol or triglycerides. [29] [30] [33] A 2013 Cochrane meta-analysis of longer-term randomized controlled trials (>3 months duration) concluded that green tea consumption lowers total and LDL cholesterol concentrations in the blood. [30]
Inflammation Edit
A 2015 systematic review and meta-analysis of 11 randomized controlled trials found that green tea consumption was not significantly associated with lower plasma levels of C-reactive protein levels (a marker of inflammation). [34]
Weight loss Edit
There is no good evidence that green tea aids in weight loss or weight maintenance. [2] [35]
Potential for liver toxicity Edit
In 2018, a scientific panel for the European Food Safety Authority reviewed the safety of green tea consumption over a low-moderate range of daily EGCG intake from 90 to 300 mg per day, and with exposure from high green tea consumption estimated to supply up to 866 mg EGCG per day. [36] Dietary supplements containing EGCG may supply up to 1000 mg EGCG and other catechins per day. [36] The panel concluded that EGCG and other catechins from green tea in low-moderate daily amounts are generally regarded as safe, but in some cases of excessive consumption of green tea or use of high-EGCG supplements, liver toxicity may occur. [36] [37]
In 2013, global production of green tea was approximately 1.7 million tonnes, with a forecast to double in volume by 2023. [38] As of 2015, China provided 80% of the world's green tea market, leading to its green tea exports rising by 9% annually, while exporting 325,000 tonnes in 2015. [39] In 2015, the US was the largest importer of Chinese green tea (6,800 tonnes), an increase of 10% over 2014, and Britain imported 1,900 tonnes, 15% more than in 2014. [39]
Growing, harvesting and processing Edit
Green tea is processed and grown in a variety of ways, depending on the type of green tea desired. As a result of these methods, maximum amounts of polyphenols and volatile organic compounds are retained, affecting aroma and taste. The growing conditions can be broken down into two basic types − those grown in the sun and those grown under the shade. The green tea plants are grown in rows that are pruned to produce shoots in a regular manner, and in general are harvested three times per year. The first flush takes place in late April to early May. The second harvest usually takes place from June through July, and the third picking takes place in late July to early August. Sometimes, there will also be a fourth harvest. It is the first flush in the spring that brings the best-quality leaves, with higher prices to match.
Green tea is processed using either artisanal or modern methods. Sun-drying, basket or charcoal firing, or pan-firing are common artisanal methods. Oven-drying, tumbling, or steaming are common modern methods. [40] Processed green teas, known as aracha, are stored under low humidity refrigeration in 30- or 60-kg paper bags at 0–5 °C (32–41 °F). This aracha has yet to be refined at this stage, with a final firing taking place before blending, selection and packaging take place. The leaves in this state will be re-fired throughout the year as they are needed, giving the green teas a longer shelf-life and better flavor. The first flush tea of May will readily store in this fashion until the next year's harvest. After this re-drying process, each crude tea will be sifted and graded according to size. Finally, each lot will be blended according to the blending order by the tasters and packed for sale. [41]
Import of radioactive Japanese tea Edit
On 17 June 2011, at Charles de Gaulle airport in Paris, France, radioactive cesium of 1,038 becquerels per kilogram was measured in tea leaves imported from Shizuoka Prefecture, Japan as a result of the Fukushima Daiichi nuclear disaster on 11 March, which was more than twice the restricted amount in the European Union of 500 becquerels per kilogram. The government of France announced that they rejected the leaves, which totaled 162 kilograms (357 lb). [42]
In response, the governor of Shizuoka Prefecture, Heita Kawakatsu, stated: "there is absolutely no problem when they [people] drink them because it will be diluted to about 10 becquerels per kilogram when they steep them even if the leaves have 1,000 becquerels per kilogram" a statement backed by tests done in Shizuoka. [43] Japanese Minister for Consumer Affairs and Food Safety Renhō stated on 3 June 2011 that "there are cases in which aracha [whole leaves of Japanese green tea] are sold as furikake [condiments sprinkled on rice] and so on and they are eaten as they are, therefore we think that it is important to inspect tea leaves including aracha from the viewpoint of consumers' safety." [44]
In 2018, the US Food and Drug Administration updated its import status on Japanese products deemed to be contaminated by radionuclides, indicating that tea from the Ibaraki prefecture had been removed from the list by the Government of Japan in 2015. [45]
China Edit
Loose leaf green tea has been the most popular form of tea in China since at least the Southern Song dynasty. [46] [47] While Chinese green tea was originally steamed, as it still is in Japan, after the early Ming dynasty it has typically been processed by being pan-fired in a dry wok. [48] Other processes employed in China today include oven-firing, basket-firing, tumble-drying and sun-drying. [49] Green tea is the most widely produced form of tea in China, with 1.42 million tons grown in 2014. [50]
Popular green teas produced in China today include:
- Biluochun
Produced in Jiangsu, this tea is named after the shape of the leaves, which are curled like snails. [51] - Chun Mee
Known in English by its Cantonese name, and popular outside China. It has a plum-like flavor. [52]
A tea which is tumble-dried so that each leaf is rolled into a small pellet that resembles gunpowder. [53] - Huangshan Maofeng
A type of maofeng tea grown in the microclimate of the Huangshan mountain range in Anhui province. Maofeng teas are harvested by plucking intact two equal-sized leaves and a bud together. [54] - Longjing
Also known as "Dragon Well" tea, the English translation of its name. Grown near Hangzhou in Zhejiang province, Longjing is the most well-known pan-fired Chinese green tea. Its flavor derives partly from the terroir of the region in which it is produced. [51]
Grown in Anhui province. Unlike typical Chinese teas, two leaves are plucked separately from each branch, with no bud and no stems. Harvested later in the season, it has a grassier flavor than typical Chinese green teas. [55] - Taiping Houkui
Grown in Anhui province. Uses a cultivar with an unusually large leaf. The production process flattens the tea leaves, creating the so-called "two knives and a pole" shape from the leaves and stem. [56] - Xinyang Maojian
A type of maojian tea grown in Xinyang, Henan province. [57]Maojian teas are harvested by plucking a bud and one leaf together. [54]
Japan Edit
Tea seeds were first brought to Japan in the early 9th century by the Buddhist monks Saicho and Kūkai. During the Heian period (794–1185), Emperor Saga introduced the practice of drinking tea to the imperial family. The Zen Buddhist priest Eisai (1141–1215), founder of the Rinzai school of Buddhism, brought tea seeds from China to plant in various places in Japan. Eisai advocated that all people, not just Buddhist monks and the elite, drink tea for its health benefits. [58]
The oldest tea-producing region in Japan is Uji, located near the former capital of Kyoto. [58] It is thought that seeds sent by Eisai were planted in Uji, becoming the basis of the tea industry there. [59] Today, Japan's most expensive premium teas are still grown in Uji. [60] The largest tea-producing area today is Shizuoka Prefecture, which accounts for 40% of total Japanese sencha production. [61] [60] Other major tea-producing regions include the island of Kyushu and the prefectures of Shiga, Gifu, and Saitama in central Honshu. [60]
All commercial tea produced in Japan today is green tea, [62] though for a brief period black tea was also produced in the late 19th and early 20th centuries. Japanese tea production is heavily mechanized, and is characterized by the use of modern technology and processes to improve yields and reduce labor. Because of the high cost of labor in Japan, only the highest quality teas are plucked and processed by hand in the traditional fashion. [63]
Japanese green teas have a thin, needle-like shape and a rich, dark green color. Unlike Chinese teas, most Japanese teas are produced by steaming rather than pan firing. This produces their characteristic color, and creates a sweeter, more grassy flavor. A mechanical rolling/drying process then dries the tea leaves into their final shape. [62] The liquor of steamed Japanese tea tends to be cloudy due to the higher quantity of dissolved solids. [64]
Most Japanese teas are blended from leaves grown in different regions, with less emphasis on terroir than in the Chinese market. Because of the limited quantity of tea that can be produced in Japan, the majority of production is dedicated to the premium tea market. Bottled tea and tea-flavored food products usually use lower-grade Japanese-style tea produced in China. [65]
Although a variety of commercial tea cultivars exist in Japan, the vast majority of Japanese tea is produced using the Yabukita cultivar developed in the 1950s. [66]
Popular Japanese green teas include:
- Bancha
A lower-grade tea plucked from the same bushes used to produce sencha. It has a somewhat bolder flavor, and is plucked each season after sencha production is finished. [67] - Genmaicha
Made by combining sencha tea leaves with toasted puffs of rice. - Gyokuro
Grown under shade for three weeks prior to plucking, gyokuro is one of the most exclusive varieties of tea produced in Japan. [68] The shading technique imparts a sweeter flavor, and produces a particularly rich color thanks to the higher amounts of chlorophyll in the shaded leaf. Gyokuro tea is associated with the Uji region, the first tea-growing region in Japan. It is often made using smaller-leaf cultivars of the tea plant. [69] - Hōjicha
This type of tea is made by roasting sencha or bancha leaves with kukicha twigs. [70] - Kabusecha
Similar to gyokuro, kabusecha is shaded for only a week prior to plucking. Its flavor is somewhat between that of gyokuro and normal sencha. [68][69] - Kukicha
A blended tea made of sencha leaves and stems. [71] - Matcha
Like gyokuro, matcha is shaded before plucking. The plucked and processed leaf is called tencha. This product is then ground into a fine powder, which is matcha. Because the tea powder is very perishable, matcha is usually sold in small quantities. It is typically rather expensive. [70]Matcha is the type of tea used in the Japanese tea ceremony. It is prepared by whisking the tea with hot water in a bowl, until the surface is frothy. If the water is too hot, the tea may become overly bitter. [72] - Sencha
This type of tea is produced throughout the tea season, and is the standard style today, representing 80% of all tea produced in Japan. [73] 90% of sencha is grown from the Yabukita cultivar. [66] - Shincha
The first early harvest of tea, plucked before the first flush, is called shincha. Shincha is made from the youngest new growth leaves, and is plucked from early April to early May. Shincha typically refers to the early harvest of sencha, but can refer to any type of tea plucked early in the season, before the main harvest. Because of the limited quantities in which it is produced, shincha is highly prized and expensive to obtain. [74]
Korea Edit
According to Record of Gaya cited in Memorabilia of the Three Kingdoms, the legendary queen Heo Hwang-ok, a princess of the Ayodhya married to King Suro of Gaya, brought the tea plant from India and planted it in Baegwolsan, a mountain in current Changwon. [75] : 3 However, it is a widely held view that systematic planting of tea bushes began with the introduction of Chinese tea culture by the Buddhist monks around the 4th century. [76] Amongst some of the earliest Buddhist temples in Korea, Bulgapsa (founded in 384, in Yeonggwang), Bulhoesa (founded in 384, in Naju) and Hwaeomsa (founded in Gurye, in 544) claim to be the birthplace of Korean tea culture. [76] Green tea was commonly offered to Buddha, as well as to the spirits of deceased ancestors. [76] Tea culture continued to prosper during the Goryeo Dynasty, with the tea offering being a part of the biggest national ceremonies and tea towns were formed around temples. [77] Seon-Buddhist manners of ceremony prevailed. [77] During the Joseon Dynasty, however, Korean tea culture underwent secularization, along with the Korean culture itself. [77] Korean ancestral rite jesa, also referred to as charye ( 차례 茶禮 , "tea rite"), has its origin in darye ( 다례 茶禮 , "tea rite"), the practice of offering tea as simple ancestral rites by the royal family and the aristocracy in Joseon. [77]
Tea culture of Korea was actively suppressed by the Japanese during the Japanese forced occupation period (1910‒1945), and the subsequent Korean War (1950‒1953) made it even harder for the Korean tea tradition to survive. [78] The restoration of the Korean way of tea began in the 1970s, around Dasolsa. [78] Commercial production of green tea in South Korea only began in the 1970s,. [79] By 2012 the industry was producing 20% as much tea as Taiwan and 3.5% as much as Japan. [80] [81] Green tea is not as popular as coffee or other types of Korean teas in modern South Korea. The annual consumption per capita of green tea in South Korea in 2016 was 0.16 kg (0.35 lb), compared to 3.9 kg (8.6 lb) coffee. [82] Recently however, as the coffee market reached saturation point, South Korean tea production doubled during 2010‒2014, [83] as did tea imports during 2009–2015, [84] despite very high tariff rate (513.6% for green tea, compared to 40% for black tea, 8% for processed/roasted coffee, and 2% for raw coffee beans).
Korean green tea can be classified into various types based on several different factors. The most common is the flush, or the time of the year when the leaves are plucked (and thus also by leaf size).
- Ujeon
Ujeon ( 우전 雨前 lit. "pre-rain"), or cheonmul-cha ( 첫물차 lit. "first flush tea"), is made of hand-picked leaves plucked before gogu (20–21 April). [85][86][87] The ideal steeping temperature for ujeon tea is 50 °C (122 °F). [88] - Sejak
Sejak ( 세작 細雀 lit. "thin sparrow"), or dumul-cha ( 두물차 lit. "second flush tea"), is made of hand-picked leaves plucked after gogu (20–21 April) but before ipha (5–6 May). [85][86][87] The tea is also called jakseol ( 작설 雀舌 lit. "sparrow tongue") as the tea leaves are plucked when they are about the size of a sparrow's tongue. [86] The ideal steeping temperature for sejak tea is 60–70 °C (140–158 °F). [88] - Jungjak
Jungjak ( 중작 中雀 lit. "medium sparrow"), or semul-cha ( 세물차 lit. "third flush tea"), is made of leaves plucked after ipha (5–6 May) until the mid May. [85][86] The ideal steeping temperature for jungjak tea is 70–80 °C (158–176 °F). [88] - Daejak
Daejak ( 대작 大雀 lit. "big sparrow"), or kkeunmul-cha ( 끝물차 lit. "final flush tea"), is made of tea leaves plucked in late May and after. [86] It is usually made into tea bags or used in cooking. [86] The ideal steeping temperature for daejak tea is 80–90 °C (176–194 °F). [88]
The mode of preparation also differs:
- Ipcha (yeopcha)
The synonyms ipcha ( 잎차 lit. "leaf tea") and yeopcha ( 엽차 葉茶 lit. "leaf tea") refer to loose leaf tea, often in contrast to tea in tea bags. As the words mean "leaf tea", they can also be used in contrast to powdered tea. [89] - Garucha (malcha)
The synonyms garucha ( 가루차 lit. "powder tea") and malcha ( 말차 末茶 lit. "powder tea") refer to powdered tea. [90][91]
Leaf teas are processed either by roasting or steaming.
- Deokkeum-cha (bucho-cha)
Roasting is the most common and traditional way of tea processing in Korea. Also translated into "pan-fried tea", the deokkeum-cha ( 덖음차 lit. "roasted tea") or bucho-cha ( 부초차 麩炒茶 lit. "roasted tea") varieties are richer in flavour. [92][93][94] - Jeungje-cha
Steaming is less popular in Korean green tea processing, but the method is still used in temple cuisine. Tea prepared with steamed tea leaves, called jeungje-cha ( 증제차 蒸製茶 lit. "steamed tea"), are more vivid in colour. [95]
Southern, warmer regions such as Boseong in South Jeolla Province, Hadong in South Gyeongsang Province, and Jeju Island are famous for producing high-quality tea leaves. [96]
Trader Joe's green tea is the perfect everyday brand to always have on hand. Just make sure you get the organic rather than the regular, which has a strong aftertaste. This brand has a smooth texture and, despite the warnings on the package, we found that it didn't become bitter even if we steeped it for a minute or two longer than the recommended maximum of three minutes. After trying it with a number of our favorite sweeteners, the consensus was that agave pairs best with this particular green tea—but, of course, it's a matter of personal preference and it also tasted great with regular sugar and Splenda.
Another reason to love Trader Joe's green tea? It's perfect for making kombucha at home.