The Healing Effects Of Green Tea
Other Common Names: An Hua Ch'A, Assam Tea, Cay, Ch'A, Green
Tea, Hsueh Ch'A, Lo Chieh Ch'A, Ming, P'U Erh Ch'A, P'U T'O Ch'A, Shui
Sha Lien Ch'A, Tea, Wu I Ch'A, Thea sinensis, Camellia sinensis
Range: E. Asia - China? Exact origin is uncertain.
Habitat: Shaded areas at an elevation of 2100 - 2700 metres
in Yunnan. Prefers a woodland soil but thrives in a warm open
well-drained loam if leafmould is added.
Composition: Leaves (Dry weight) - Water: 0 Protein: 25.7 Fat: 6.5 Carbohydrate: 40.8 Ash: 5 caffeine: 3.3% tannin: 13%
It was formerly supposed that black and green tea were the produce
of distinct plants, but they are both prepared from the same plant.
Green tea is prepared by exposing the gathered leaves to the air until
superfluous moisture is eliminated, when they are roasted over a brisk
wood fire and continually stirred until they become moist and flaccid;
after this they pass to the rolling table, and are rolled into balls
and subjected to pressure which twists them and gets rid of the
moisture; they are then shaken out on flat trays, again roasted over a
slow and steady charcoal fire, and kept in rapid motion for an hour to
an hour and a half, till they assume a dullish green color. After this
they are winnowed, screened, and graded into different varieties.
The tea plant is commonly used in Chinese herbalism, where it is
considered to be one of the 50 fundamental herbs. Modern research has
shown that there are many health benefits to drinking tea, including
its ability to protect the drinker from certain heart diseases. It has
also been shown that drinking tea can protect the teeth from decay,
because of the fluoride naturally ocurring in the tea.
The leaves are cardiotonic, diuretic, stimulant and stringent. They
exert a decided influence over the nervous system, giving a feeling of
comfort and exhilaration, but also producing an unnatural wakefulness
when taken in large doses. They are used internally in the treatment of
diarrhea, dysentry, hepatitis and gastroenteritis. Excessive use can
lead to dizziness, constipation, constipation, indigestion,
palpitations and insomnia.
Externally, they are used as a poultice or wash to treat cuts,
burns, bruises, insect bites, ophthalmia, swellings etc. Only the very
young leaves and leaf buds are used, these can be harvested throughout
the growing season from plants over three years old and are dried for
later use.
The leaves are infused in hot water and used as the drink that is
commonly known as tea. It is widely drunk in many areas of the world.
Green tea is made from the steamed and dried leaves, whilst black tea
(the form most commonly drunk in the west) is made from leaves that
have been fermented and then dried. Tea contains polyphenols, these are
antioxidants that help to protect the body against heart diseases,
stroke and cancer. However, tea is also rich in tannin and is a
possible cause of oesophagal cancer. Cold tea is sometimes used as a
soaking liquid to flavor dried fruit.
Catechins differ slightly in chemical structure from other
flavonoids, but share their chemoprotective properties. The most common
catechins are gallic esters, named epicatechin (EC), epicatechin
gallate (ECG), and epigallocatechin gallate (EGCG). All are found in
green tea, and are thought to be responsible for the protective
benefits of this beverage.
An edible oil is obtained from the seed. The oil needs to be refined
before it is eaten. The flowers are made into 'tempura' using the
edible oil that is obtained from the seed. An essential oil distilled
from the fermented dried leaves is used as a commercial food flavoring.
Known Hazards: Taken moderately by healthy individuals it is
harmless, but in excessive quantities it will produce unpleasant
nervous and dyspeptic symptoms, the green variety being decidedly the
more injurious.
Other Common Names: An Hua Ch'A, Assam Tea, Cay, Ch'A, Green
Tea, Hsueh Ch'A, Lo Chieh Ch'A, Ming, P'U Erh Ch'A, P'U T'O Ch'A, Shui
Sha Lien Ch'A, Tea, Wu I Ch'A, Thea sinensis, Camellia sinensis
Range: E. Asia - China? Exact origin is uncertain.
Habitat: Shaded areas at an elevation of 2100 - 2700 metres
in Yunnan. Prefers a woodland soil but thrives in a warm open
well-drained loam if leafmould is added.
Composition: Leaves (Dry weight) - Water: 0 Protein: 25.7 Fat: 6.5 Carbohydrate: 40.8 Ash: 5 caffeine: 3.3% tannin: 13%
It was formerly supposed that black and green tea were the produce
of distinct plants, but they are both prepared from the same plant.
Green tea is prepared by exposing the gathered leaves to the air until
superfluous moisture is eliminated, when they are roasted over a brisk
wood fire and continually stirred until they become moist and flaccid;
after this they pass to the rolling table, and are rolled into balls
and subjected to pressure which twists them and gets rid of the
moisture; they are then shaken out on flat trays, again roasted over a
slow and steady charcoal fire, and kept in rapid motion for an hour to
an hour and a half, till they assume a dullish green color. After this
they are winnowed, screened, and graded into different varieties.
The tea plant is commonly used in Chinese herbalism, where it is
considered to be one of the 50 fundamental herbs. Modern research has
shown that there are many health benefits to drinking tea, including
its ability to protect the drinker from certain heart diseases. It has
also been shown that drinking tea can protect the teeth from decay,
because of the fluoride naturally ocurring in the tea.
The leaves are cardiotonic, diuretic, stimulant and stringent. They
exert a decided influence over the nervous system, giving a feeling of
comfort and exhilaration, but also producing an unnatural wakefulness
when taken in large doses. They are used internally in the treatment of
diarrhea, dysentry, hepatitis and gastroenteritis. Excessive use can
lead to dizziness, constipation, constipation, indigestion,
palpitations and insomnia.
Externally, they are used as a poultice or wash to treat cuts,
burns, bruises, insect bites, ophthalmia, swellings etc. Only the very
young leaves and leaf buds are used, these can be harvested throughout
the growing season from plants over three years old and are dried for
later use.
The leaves are infused in hot water and used as the drink that is
commonly known as tea. It is widely drunk in many areas of the world.
Green tea is made from the steamed and dried leaves, whilst black tea
(the form most commonly drunk in the west) is made from leaves that
have been fermented and then dried. Tea contains polyphenols, these are
antioxidants that help to protect the body against heart diseases,
stroke and cancer. However, tea is also rich in tannin and is a
possible cause of oesophagal cancer. Cold tea is sometimes used as a
soaking liquid to flavor dried fruit.
Catechins differ slightly in chemical structure from other
flavonoids, but share their chemoprotective properties. The most common
catechins are gallic esters, named epicatechin (EC), epicatechin
gallate (ECG), and epigallocatechin gallate (EGCG). All are found in
green tea, and are thought to be responsible for the protective
benefits of this beverage.
An edible oil is obtained from the seed. The oil needs to be refined
before it is eaten. The flowers are made into 'tempura' using the
edible oil that is obtained from the seed. An essential oil distilled
from the fermented dried leaves is used as a commercial food flavoring.
Known Hazards: Taken moderately by healthy individuals it is
harmless, but in excessive quantities it will produce unpleasant
nervous and dyspeptic symptoms, the green variety being decidedly the
more injurious.
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