People who regularily drink green tea potentially may have a reduced risk of developing heart disease and cancers. The extract made from green tea contains polyphenols and caffeine that stimulates fat oxidation and boosting metabolic rate by 4% without heart rate increase. Research has demostrated that the most health benefits are gained from drinking 5 - 10 cups of tea daily, but no further benefit is gained from drinking larger quantities.
Types of Green Tea produced by China and Japan:
Aracha, Bancha, Green Spiral, Kukicha, Longjing, Matcha, Mao Jian, Mecha, Chun Mee, Da Fang, Genmaicha, Liuan Leaf, Koncha, Gunpowder, Gyokuro, Hojicha, Hou Kui, Huang Shang Mao Feng, Hyson, Kabusecha, Kamairicha, Sencha, Shincha, Meng Ding Gan Lu, Tamaryokucha.
Green tea is made by steaming harvested leaves, rendering them soft and pliable. After steaming, the leaves are rolled, then spread out and dried with hot air or pan-fried in a wok until they are crisp.
To steep green tea, approximately two grams of tea per 100ml of water is used. Usually, lower-quality green teas are steeped longer and at higher temperatures, while higher-quality teas are steeped for shorter periods and at lower temperatures to produce a cup of tea that is not too bitter or astringent.
In most of Asia, green tea has been used as a traditional medicine and beverage to help in healing wounds, body temperature regulation, digestion promotion, blood sugar and bleeding control.
Over the last few decades green tea has been subjected extensive research studies to determine the extent of its health benefits. However, the levels of beneficial properties of green tea can vary drastically amongst tea products and many of the health claims are still unsubstantiated by proper medical research.
Sources:
http://en.wikipedia.org/wiki/Green_tea#Steeping
http://www.whfoods.com/genpage.php?tname=nutrientprofile&dbid=173
http://www.sfgate.com/cgi-bin/article.cgi?f=/g/a/2011/10/27/prweb8906301.DTL
