1. May Help Prevent Cancer: Green tea contains tannin, which is in the astringent taste of green tea. Tannin, which is contained in many plants (particularly in green tea leaves), suppresses the production of cancer.
2. Sterilization (Prevention of Food Poisoning): It is known that green tea is good for the health of the stomach and intestine. Green tea is an essential part of Japanese lunch (bento) and is usually combined as a drink after eating sushi.
The reason for the essential inclusion of green tea with food is its use in sterilization and prevention of food poisoning. Catechin, one of the compositions of green tea, prevents food poisoning caused by bacteria.
3. Deodorization: Green tea is effective for deodorizing the home. (Example: after using the green tea leaves for drinking, once the leaves are dry, they can be used as a cleaning deodorizer by dispersing them across the floor and then vacuuming).
4. Vitamins and Nutrients: Green tea is rich in Vitamin C (Ascorbic acid), Vitamin A, E, B1, B2, B6, and K, as well as Beta-Carotene, Oligo Polysaccharide, Gamma Amino Butyric Acid (GABA), Saponin, Minerals, Fragrance, Vegetable fiber, Protein, Caffeine 2~3.9%, Crude fat, Chlorophyll, Potassium, Magnesium, Phosphorus, Iron, Zinc, Copper, Niacin, and Folic acid.
The Vitamin C found in green tea contains three times the amount of that found in green pepper.
a. Catechins — Catechins are a category of polyphenols. In green tea, catechins are present in significant quantities, more specifically; epicatechin (EC), epigallocatechin (EGC), epicatechin gallate (ECG), and epigallocatechin gallate (EGCG).
EGCG makes up about 10-50% of the total catechin content and appears to be the most powerful of the catechins with antioxidant activity about 25–100 times more potent than vitamins C and E.
A cup of green tea may provide 10-40mg of polyphenols and has antioxidant activity greater than a serving of broccoli, spinach, carrots, or strawberries.
b. Theanine — An amino acid that produces tranquilizing effects in the brain, theanine is a unique amino acid found in the leaves of green tea. Theanine is quite different from the polyphenol and catechin antioxidants for which green tea is typically consumed.
The tea plant converts theanine into catechins through the natural production of polyphenols. This means that tea leaves harvested during one part of the growing season may be high in catechins (good for antioxidant benefits).
Meanwhile, leaves harvested during another time of year may be higher in theanine, which is good for anti-stress and cortisol-controlling effects. Three to four cups of green tea are expected to contain 100-200 mg of theanine.
c. Flavonoids — Flavonoids are plant pigments and brightly colored chemical constituents found in most fresh fruits and vegetables. Flavonoids are part of a large class of chemicals that occur naturally in plants.
A simple definition describes flavonoids as “any group of substances found in fruits and vegetables essential for processing vitamin C and needed to maintain capillary walls. They may aid in protecting against infection. Deficiency can result in a tendency to bruise easily."
d. Tannins — A group of simple and complex phenol, polyphenol, and flavonoid compounds. Produced by plants, all of the tannins are relatively resistant to digestion or fermentation. All tannins act as astringents, shrinking tissues and contracting structural proteins in the skin and mucosa.
e. Polyphenols — Polyphenols are a class of phytochemicals found in high concentrations in Yame Green Tea. The slight astringent, bitter taste of green tea is attributed to polyphenols.
5. Promotes Relaxation: Green tea has physiological effects for relaxation.
6. Enhancement of Physical Activities: Because of the vitamins, minerals, and caffeine found in green tea, athletes engaging in competitive sports, particularly heel-and-toe speed walking races, marathons, and soccer emphasize their intake of green tea.
Green tea improves the cognitive abilities necessary for physical activities.
7. Body Building and Training: Powder green tea can be used in protein shakes for everyday use.
8. Health Food Products: Rich in nutrients, green tea improves plenty of benefits, but it also enhances the flavor and aroma of cooking. Using green tea as an element for cooking is beneficial for the five following reasons:
a. Nutrient Supplements: The vitamins found in green tea supplements for high-protein meals (such as meats or beans).
b. Sterilization: Green tea extends the preservation of foods, such as fish, because the catechin found in green tea sterilizes. It is also a preventative measure against food poisoning.
c. Prevention of Oxidation:Green tea prevents the oxidation of fatty oils like EPA and DHA.
d. Deodorizing: Green tea withholds raw odors (particularly useful to eliminate odors found on cutting boards) from raw meats, fish, and dairy products.
e. Color, Flavor, and Aroma: Grounded green tea enriches food with color, flavor, and aroma.
9. Rheumatoid Arthritis: Studies are currently being done on the effects of green tea and its aid in rheumatoid arthritis. The antioxidant power of green tea’s polyphenols is said to block the pathway of the Cox-2 enzyme, which is a major cause of the inflammation and pain of arthritis.
10. New Research November 2003 (Green Tea Fight Against HIV): Scientists in Japan have found a component of green tea can stop HIV from binding to healthy immune cells, which is how the virus spreads. Green tea is made up of a class of chemicals called catechins, the most abundant of which is EGCG. More research is required to fully determine the full effects of green tea and HIV.
11. Powerful Health Benefits: May help with the following:
Results may vary.
The quality and taste of the Yame green tea are influenced by the environment, which includes the type of soil, the climate, and the altitude at which the tea is grown. There is a distinct harvesting season. Leaves that are harvested from May through to July give the finest quality tea.
Most other forms of tea are processed through the procedure of fermentation. For example, both Oolong tea and Ceylon tea are made through semi-fermentation and full fermentation, respectively. The finest green tea in Japan is prepared without the use of fermentation.
The intent is to preserve the healthy and natural elements of fresh tea leaves. The traditional method of processing green tea involves steaming, rolling, drying, and grinding. In Japan, the plucked leaves are quickly steamed in a steaming machine, making them easier to shape.
The leaves are then rolled before being dried. This technique helps to regulate the release of enhanced flavor in the tea.