Tea, both Green Tea and Black Tea, is produced from the leaves of Camellia Sinensis. The fermentation and finishing process make the unique flavor and nutrition in each type of tea. Green Tea is not fermented at all. Black Tea is nearly completely fermented. “Catechins” are the most prominent antioxidants and the reason Green Tea has been in the center of scientists’ attention.
Green Tea Health Benefits
1. Fight off influenza virus
2. Neutralize Free radicals
3. Prevent cancers
4. Regulate blood pressure and prevent cardiovascular disease
5. Regulate blood sugar (glucose and insulin level)
6. Boost immune system
7. Boost metabolism
8. Lower bad cholesterol
9. Calm inflammatory diseases
10. Prevent cavities & maintain oral health
11. Prevent skin cancer from UV light exposure
12. Protect brain cells from aging, Parkinson's disease, & Alzheimer's
2. Neutralize Free radicals
3. Prevent cancers
4. Regulate blood pressure and prevent cardiovascular disease
5. Regulate blood sugar (glucose and insulin level)
6. Boost immune system
7. Boost metabolism
8. Lower bad cholesterol
9. Calm inflammatory diseases
10. Prevent cavities & maintain oral health
11. Prevent skin cancer from UV light exposure
12. Protect brain cells from aging, Parkinson's disease, & Alzheimer's
Nutrition in Green Tea Leaf
Gyokuro and Matcha are shade grown tea. Edible Green® is Sencha powder, grown in full sun. Sencha has less Caffeine and more Catechins than Matcha.
Other nutritions naturally occur in green tea leaf: Fiber, B-Carotene, Chlorophyll, Flavonoid, L-Theanine, Vitamin U, Saponin, Selenium, Calcium, Fluoride, Iron, Magnesium, Zinc
What makes nutritional differences between Matcha and Sencha?
Learn more about Matcha from our blog.
sources:
“Shin Chagyo Zensho (New Complete Book about Tea Industry)” 1988
“Determination of catechins in matcha green tea by micellar electrokinetic chromatography” David J. Weiss*, Christopher R. Anderton Department of Chemistry, University of Colorado
“Simulataneous analysis of individual catechins and caffeine in green tea” Tetsuhisa Goto, Yuko Yoshida, Masaaki Kiso, Hitoshi Nagashima, Journal of Chromatography A, 749 (1996) 295-299 National Food Research Institute, Minisitry of Agriculture, Forestry and Fisheries.
Disclaimer: The statement in the slide show has not been evaluated by the FDA. It is not intended to diagnose, treat, and cure any diseases.
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