It can be made up of `Green Leafy Substances` or `Grinding` up of natural `Herbs and Shrubs` to make a specific `Green Tea` to suit the taste and with low calorie ingredients to decrease the `Cholesterol` in the blood streams. The teas are taken out of cold storage, packaged in Mylar bags with the oxygen being replace by nitrogen. As fresh green tea is a perishable commodity, High grade green teas are stored under refrigeration. There can be two different types of `Green Teas` for extra rejuvenating taste that is rather defined by there color as `Green Tea` from : `China or Japan`! The color is defined to test or check the effect of tea over the metabolism structure of the stomach and its efficiency to reduce extra weight or bulge from our belly! `Chinese green tea` is usually pan fired while `Japanese green tea` is nearly always `steamed`. Because of this, each type has different tastes and characteristics. Maximum amounts of poly-phenols and antioxidants are retained, giving maximum `Green Tea` benefits for natural weight loss.
There are different varieties of `Green Tea` to diminish `Obesity` :
1) `Poly-phenols` : Poly-phenols are a class of phyto-chemicals found in high concentrations in green tea, and have been associated with heart disease and cancer prevention. The slight astringent is mixed, (bitter taste) of green tea is attributed to poly-phenols making it a bit sour in overall taste but is very useful in controlling `Cholesterol`.
2) `Tannins` : A group of simple and complex phenol, poly-phenols, and flavor nod compounds. Produced by plants, all of the tannins are relatively resistant to digestion or fermentation.
3) `Catechins` : `Catechins` are a category of poly-phenols. In green tea, `catechins` are present in significant quantities, more specifically; epi-catechin (EC), epi-gallocatechin (EGC), epi-catechin gall ate (ECG) and epi-gallocatechin gall ate (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 poly-phenols and has antioxidant activity greater than a serving of broccoli, spinach, carrots or strawberries. This strong dose of ingredients cannot be compared with other natural ingredient availability or doesn’t stand the chance.
4) `Flavonoids` : `Flavonoids` are plant pigments, and are the brightly colored chemical constituents found in most fresh fruits and vegetables. They may aid in protecting against infection and controlling up the other extra formations inside a `tummy` with disorders projected out.
5) `Theanine` : `Theanine` is a unique amino acid found in the leaves `sencha`. An amino acid that produces tranquilizing effects in the brain is produced by `Theanine` and it triggers the brain in such a way that an individual sense a feeling of `Completeness` for any `Food Intake` as such and an empty stomach could help in transforming less consumption that will result in systematic working of our metabolism with no `Obesity` in return. Theanine is quite different from the poly-phenols and catechin antioxidants for which green tea is typically consumed. Three to four cups of sencha are expected to contain 100-200 mg of `theanine`.
In this chart, we compare the antioxidant properties of several different types of green teas:
`Hype about the `Green Tea Benefits` and other Teas` :
Ordinary Tea intake could only trigger the feeling of `Increased Oxygen` level in blood that helps run the brain fast enough to think and contemplate whereas There are three main types of tea: green tea, oolong tea, and black tea, categorized according to their oxidation levels (called the fermentation process). Green tea is steamed, baked, or pan heated to prevent oxidation and thus the leaves remain green. Unlike green tea, oolong tea is partially fermented, and black tea is fully fermented. Each consist of a special and specific quality in itself reveals the secret of the effect to the blood stream by enhancing the properties of the body and a sense of completeness as discussed previously with attitude to buy for a reason and weight age in life with extreme satisfaction as well. `Black Tea` among them is rather taken directly without adding `Milk` or substances of other nature and just been brewed to a specific temperature so that it effect may not subside towards our `Obesity control`!
Q. So why is green tea getting all the attention in the science world?
Ans. In India, `Green Leafiest` are added directly to the tea as such: `Pudina Leafs; Tulsi, etc are added to it making it a `Chemical pound` which isn’t chemically reacted wit the Tea but have the essence of other tasty substances found onto the `Leaf` effecting the stomach in larger extent to satiate one’s desire for a tea. In the human body, oxidized free radicals are believed to cause tissue damage at the cellular level, causing damage to our DNA, mitochondria (the powerhouse of the cell), and cell membrane, and have often been referred to as one of the causes attributed to aging, cancer, heart disease, and other human ailments harmful to one's health. While the green tea ion of free radicals is a normal part of metabolism at the cellular level, things such as excessive alcohol intake, smoking, and various chemical exposures only serve to increase the amount of free radicals present in the body. To prevent free radical damage the body has a defense system of antioxidants.
`Step-By-Step Instructions to Brew Green Tea`
Q.`What is a `Decaf Green Tea`?
Ans. `Decaf Green Tea` is the process of removing `Caffeine` from the tea that ruins the subtle taste of the Tea and it is not indeed! Useful for fluid intake because it will not have any effect on the metabolism process of the stomach to control `Obesity`. You can also reduce most of the caffeine by pouring out the first batch and re-brewing again.
Q. `What is an Organic Green Tea`
Ans. Truly organic green tea must be certified by the proper government authorities. Because of that, if you compare a standard green tea against an organic green tea of the same price, the non-organic product will usually taste better and be of a higher quality.
Kinds of Japanese `Green Tea` :
Sencha : Sencha is the most popular type of tea in Japan. Sencha, which is produced in the first crop season, is a particular favorite because of its refreshing flavor with a green note.
Fukamushicha : Fukamushicha is the other type of sencha, which is produced from leaves steamed for a longer time. The color of liquor is deep green and its taste is bitter less.
Bancha : This is lower grade of sencha, made from coarse leaves and stalks. The size of the rolled tea leaves is also larger than sencha.
Houjicha : This is lower grade tea, made from `bancha` by roasting at around 200Ž for a few minutes. `Houjicha` is brown in color and has a unique roasted scent and when it is steeped, it has a light golden beer color.
Genmaicha : This is a mixture of bancha and popped genmai or hulled rice kernels. It makes a light brown tea with a savory flavor.
Gyokuro : This is the finest tea in Japan, and its taste is a tender sweet astringency and characteristic flavor. This tea is cultivated in the shade for about 2 weeks.
Matcha (Tencha) : Matcha is the type of tea that is used in the tea ceremony. It is made by grinding the dried tea leaves called `Tencha` to a fine powder.
Tencha is made in the same way as gyokuro, but by drying without rolling.
Tamaryokucha (Guricha) : This tea is steamed & made into comma-shaped tea with a rolling drier. This tea is manufactured in the district of Kyushu in the main.
Kamairicha : This is pan-fired tea, its taste is somewhat plain but refreshing, with no smell of greens. This tea is manufactured in the district of Kyushu only.
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