Green tea leaves are
steamed, or baked, shortly after plucking.
Because green tea is not
fermented, unlike black tea, the finished leaves are very similar to the
natural leaves from a tea bush.
China alone produces
almost ninety percent of the world’s green tea.
Green tea remains the
most popular tea in Asian countries such as China and Japan.
Until the eighteenth
century, green tea was also the most popular form of tea in Britain.
Laboratory studies have
shown promising results that green tea can lessen incidences of cancer by as
much as 50% and even fight existing cancer cells.
Green tea has more
antioxidant protection than Vitamin A or C.
Green tea can enhance the
prevention of LDL Cholesterol buildup, or what has become known as “bad
cholesterol,” reducing the risk of heart disease and strokes.
Studies have shown that
green tea may help control blood sugar levels and reduce the incidence of
diabetes.
Some studies indicate
cigarette users who drink an equivalent of six cups of green tea each day
suffer 40 to 50 percent less damage from the toxins in smoke, potentially
lowering the risk of cancer, emphysema, heart disease and other illnesses.
A study has concluded
that green tea may be useful in the treatment and prevention of rheumatoid
arthritis.
Studies also show the
metabolism-enhancing catechins found in green tea may aid in weight loss.
A study found that green
tea extracts are beneficial if they are applied directly to the skin.
Green
tea contains fluoride and flavanoids, both of which may enhance bone strength.
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Vancouver’s Chinatown
604.687.4181
