1. Green tea is made from Camellia sinensis leaves that have not undergone the same withering and oxidation applied when processing Camellia sinensis into oolong tea and black tea.
2. Green tea originated in China, but its production has spread to many countries in Asia.
3. Several varieties of green tea exist, which differ substantially due to growing conditions, horticulture, production processing, and time of harvest.
4. Tea consumption has its legendary origins in China dating back to more than 4,000 years ago, making it the oldest herbal tea known.
5. According to legend, green tea was first brewed in 2737 BC during the reign of Emperor Shennong.
6. A book written by Lu Yu in 600-900 AD (Tang Dynasty), “Tea Classic” is considered important in green tea history. The Kissa Yojoki written by Zen priest Eisai in 1191, 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.
7. Steeping is the process of making a cup of tea; it is also referred to as brewing.
8. In general, two grams of tea per 100 ml of water, or about one teaspoon of green tea per five-ounce (150 ml) cup, should be used.
9. With very high-quality teas like gyokuro, more than this amount of leaf is used, and the leaf is steeped multiple times for short durations.
10. Green tea steeping time and temperature varies with different tea. The hottest steeping temperatures are 81 to 87 °C (178 to 189 °F) water and the longest steeping times two to three minutes.
11. The coolest brewing temperatures are 61 to 69 °C (142 to 156 °F) and the shortest times about 30 seconds.
12. In general, lower-quality green teas are steeped hotter and longer, whereas higher-quality teas are steeped cooler and shorter. Steeping green tea too hot or too long will result in a bitter, astringent brew, regardless of the initial quality, because it will result in the release of an excessive amount of tannins. High-quality green teas can be and usually are steeped multiple times; two or three steepings is typical.
13. The steeping technique also plays a very important role in avoiding the tea developing an overcooked taste.
14. The container in which the tea is steeped or teapot should also be warmed beforehand so that the tea does not immediately cool down.
15. It is common practice for tea leaf to be left in the cup or pot and for hot water to be added as the tea is drunk until the flavor degrades.
16. Green tea is the most popular form of tea in China. Chinese green teas are made from over 600 different cultivars of the Camellia sinensis plant, giving plenty of variety and regional teas. Chinese green teas are traditionally pan-fired, unlike the Japanese steaming process. Other processes in China include oven-dried and sun-dried. Due to the different production process, Chinese teas are said to have a more “earthy” taste than Japanese teas.
17. Regular green tea is 99.9% water, provides 1 Calorie per 100 ml serving, is devoid of significant nutrient content (table) and contains phytochemicals, such as polyphenols and caffeine.
18. Polyphenols found in green tea include epigallocatechin gallate (EGCG), epicatechin gallate, epicatechins and flavanols.
19. Although numerous claims have been made for the health benefits of green tea, human clinical research has not provided conclusive evidence of any effects. 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. 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, flavonoids and catechins have no proven biological effect in humans.
20. Green tea increases the metabolism. The polyphenol found in green tea works to intensify levels of fat oxidation and the rate at which your body turns food into calories.
21. Studies suggests that the chemical antioxidant “catechin” in tea can destroy bacteria and viruses that cause throat infections, dental caries and other dental conditions
22. Green tea reduces bad cholesterol in the blood and improves the ratio of good cholesterol to bad cholesterol.
23. It can reduce the risk of esophageal cancer, but it is also widely thought to kill cancer cells in general without damaging the healthy tissue around them.
24. It is said to delay the deterioration caused by Alzheimer’s and Parkinson’s. Studies carried out on mice showed that green tea protected brain cells from dying and restored damaged brain cells.
25. Scientists think, green tea works on the lining of blood vessels, helping keep them stay relaxed and better able to withstand changes in blood pressure. It may also protect against the formation of clots, which are the primary cause of heart attacks.
26. Regular consumption of green tea is thought to reduce the risk of high blood pressure.
27. Green tea apparently helps regulate glucose levels slowing the rise of blood sugar after eating. This can prevent high insulin spikes and resulting fat storage.
28. Tea catechins are strong antibacterial and antiviral agents which make them effective for treating everything from influenza to cancer. In some studies green tea has been shown to inhibit the spread of many diseases.
29. Theanine is an amino acid naturally found in tea leaves. It is this substance that is thought to provide a relaxing and tranquilizing effect and be a great benefit to tea drinkers.
30. Green tea can apparently also help with wrinkles and the signs of aging, This is because of their antioxidant and anti-inflammatory activities. Both animal and human studies have demonstrated that green tea applied topically can reduce sun damage.