Green tea can be an excellent help to get a boost when we are more inert, tired or when we need greater concentration power.
However, to really take advantage of the exceptional quality of green tea
it is good to use it in order to be able to perform more effective and consistent workouts or meditations, using methods specific to the Heart-Adanima Pathway.
In this way we will energize ourselves on any level we want, bringing energy from the outside into our being.
If we use green tea just to feel good while working, watching TV, or talking to friends, we may say that we are not wisely valuing what green tea offers.
In fact, the energy we receive from the complex stimulation of green tea comes, in large part, also from us, but We receive it in advance. Like any loan, it is good to use it wisely.
On the other hand, it is very simple to stop drinking coffee and replace it with green tea, because it does not have the negative effects of coffee and for health it is a real boon.
Green tea is known for its diuretic and antioxidant action and for speeding up metabolism.
Native to Asia, green tea is already known worldwide for its diuretic, antioxidant properties and high vitamin content. It is already successfully used in numerous regimens and diets and numerous anti-aging face creams have it among the ingredients.
Green tea is a type of tea made from the leaves of Camellia sinensis. The difference from other types of tea is that the natural fermentation process is stopped. Immediately after picking, the leaves are steamed or torvered. Then the leaves are dried and rolled, thus preventing fermentation, resulting in a lower theine content, which makes green tea much less exciting than black tea.
Another consequence of drying picked tea leaves is that green tea has a high content of vitamins. Green tea contains in abundance vitamins A, B, E, C, as well as minerals such as iron, calcium, phosphorus and potassium.
Green tea is also known as unfermented tea and virgin tea.
Although tea has been known and used by people for thousands of years, its cultivation would not have begun until 350 î.Hr in China and 700 AD in Japan. In Asia it has long been considered more of a medicinal plant than a drink. In European texts it appears in 1559, in Venice, under the name of chai catai, which gave the name tea. The Dutch exchanged sage for tea as early as 1606 in their trade with the Chinese. In 1653, when they captured a Dutch ship and its cargo, the British also got acquainted with tea, and the regona Anna Stuart, serving it at her breakfast, launched fashion.
The practice of drinking tea began when Buddhist monks who, having visited China for study, returned to Japan bringing green tea with them as a medicinal drink. During the Kamakura period (1191-1333), the monk Eisai emphasized the beneficial effects of green tea in his book “Maintaining Health Through Tea” (1211): “Tea is a miraculous medicine for maintaining health. Tea has an extraordinary life-prolonging power. Wherever a person grows tea, he will have a long life. At all times, tea is the elixir that creates the immovable abode of immortality.” From this passage it follows that green tea has been valued since ancient times as a powerful medicine. In recent years, however, research has evolved so much that now we have scientific confirmation of what was called in ancient times “Tea is the miracle medicine of maintaining health”. It is becoming increasingly clear to anyone that green tea has a very broad spectrum of disease prevention.
The leaves are picked according to three methods:
– The first – “imperial” – has disappeared today: only the terminal buds and the first leaf were picked;
– the second – best practiced today, consists in picking the bud and the first two leaves;
– the third method – the most common – consists of a picking that takes up to five leaves – common teas are obtained this way.
In large exploitations, it is the machines that do the operation. For the best teas, picking is always by hand. The reason: the two or three leaves at the extremities are picked, that is, the youngest, the most tender, the most concentrated in essential oils.
Green tea has a very broad spectrum of disease prevention. To take advantage of its benefits, it is enough to drink it regularly every day.
It contains essential oils, theine, catechic tannins, flavonoids (quercetin, quercitrin), amino acids, vitamin C, teaflavin, tearubigin, protein, calcium, iron, fluorine, alkaloids (theobromine, theophylline, dimethylxanthine, xanthine, adenine). The activity of tea is primarily due to the content of theine, tannins and polyphenolic compounds.
Polyphenols and catechins combat free radicals produced by pollution, cigarette smoke, exhaust gases, ultraviolet.
– Alkaloids exert a nerve-stimulating effect
Theine (a form of caffeine that forms a light film on the surface of the infusion, proof that it is a good tea) and caffeine stimulate fat burning, have diuretic properties, stimulate the nervous, cerebral and blood systems. The whole tea leaf contains more theine than the one in the sachets because the remains of the spilled tea are used for the sachets. Theine’s advantage over caffeine is that it’s bioavailable longer.
– Flavonoids protect against stress
– Aromatic substances give a special flavor to tea.
All these components make green tea an excellent antioxidant, diuretic, brain stimulator, stimulator of fat burning processes and anticancer protection factor.
Medical research on green tea shows that this herb has effects from A – as visual acuity to Z – as shingles
The most important finding relates to the fact that green tea helps maintain the cell’s DNA and the structural integrity of the cell membrane. Decades of research show that green tea inhibits the growth of unwanted cells in the body.
Green tea and cancer prevention
Cancer mortality statistics among the Japanese population indicate that the mortality rate is very low among both women and men. Following a map of a region in Japan, a team of researchers concluded that the lowest cancer mortality rates occur in places where green tea is the main crop. People in these areas drink green tea in higher concentrations daily. Thus, it was concluded that there is a strong correlation between green tea consumption and cancer prevention.
Other researchers have provided “weighty” evidence to support this claim. Regular consumption of green tea reduces the risk of colon, bladder, esophagus, pancreas, rectum and stomach cancer. The compound responsible for this property is epigallocatechin 3 gallate (EGCG) which has an antioxidant activity 100 times stronger than vitamin C and 25 times higher than vitamin E. It seems that this substance not only inhibits the growth of new cancer cells, but can also kill mature ones.
Green tea prevents cholesterol from rising
Cholesterol is seen as the “villain” that causes a number of diseases in adults, but it is a chemical compound necessary for the body to build cell membranes. As I have distinguished in other articles, there are two types of cholesterol: a “good” cholesterol and a bad cholesterol. Research has shown that by drinking green tea, the level of harmful cholesterol (LDL cholesterol) is significantly reduced, due to the catechin in the composition of green tea and increases the level of HDL cholesterol (the “good”) – so those who consume green tea extract can consume foods with more cholesterol, without registering increases in plasma cholesterol levels.
A study was done on a group of people showing that green tea drinkers had halved the level of harmful cholesterol than those who did not consume tea, although they ate the same type of food.
Green tea and hypertension control
Green tea controls high blood pressure, a condition that has a serious impact on the vascular system and is the cause of atherosclerosis. The causes of hypertension are not fully understood, but it is known for sure that a chemical compound called angiotensin II plays an important role. In a number of studies it has been shown that a number of compounds contained in green tea suppress the production of this compound (angiotensin II), and regular consumption of green tea leads to a considerable decrease in hypertension.
Green tea lowers blood sugar levels
60 years ago, Dr. Minowada of Kyoto University noticed that urine glucose levels in diabetic patients who had participated in chanoyu (tea ceremony) – due to the polyphenols and polysaccharides present in tea. He published a study showing that concentrated green tea (as drunk in traditional tea ceremonies) can lower blood glucose levels. But this study was ignored due to the outbreak of World War II. But the special interest in Japanese cuisine in recent periods has made a return to green tea and its ability to lower blood sugar levels.
Sugars and carbohydrates from food are digested especially in the duodenum, converted into glucose, and then absorbed into the bloodstream. The agent that regulates the uptake of glucose in tissues is insulin, a substance secreted in the pancreas. Diabetes is a disease characterized by insufficient insulin secretion that prevents proper glucose absorption, and this leads to an increased blood glucose level.
Green tea prevents aging
Oxygen is necessary for life. But oxygen has two aspects: one positive and one negative. The oxygen we breathe is conducted to every part of the body and plays a key role in metabolism. But it can also be a harmful element in the form of active oxygen, or free radicals. Active oxygen is a problem because it can combine with any substance in the body to oxidize it, and this process leads to the destruction of cell membranes and DNA, but also to the oxidation of lipids. All this can lead to serious diseases, and even cancer. The most important antioxidants are vitamins E and C. It is proven that a high consumption of foods rich in antioxidants prevents the aging process.
It is known that green tea is very rich in vitamins recognized to be powerful antioxidants. The latest studies show that the active substances in green tea are stronger antioxidants than vitamin E.
Green tea invigorates the body
Green tea contains caffeine which, taken in reasonable amounts, stimulates every organ in the body. It has a special effect on the nervous system, heart and liver. This property is more evident in tired people. A cup of green tea helps clear the mind in the morning or after a prolonged period of sleeplessness. It has also been shown that green tea, through its balanced caffeine content, also stimulates the muscular system, for this reason it is even indicated a cup of green tea during the day to invigorate the whole body.
Green tea has an effect against viruses
Studies have shown that green tea, due to its compounds, has a strong effect on the flu virus, inactivating it, and infectious diarrhea. Studies have also been done in the case of HIV, and there has been an improvement in the condition of patients who drank green tea regularly. In the case of conjunctivitis, a simple trick to get rid of it is to leave a compress soaked with green tea for 10 minutes on each eye.
Other benefits of green tea:
– Speeds up recovery from colds and flu.
– Prevents allergic reactions.
– Adjuvant in Parkinson’s disease.
– Maintains fluid balance in the body.
– Improves the immune function of epidermis cells.
– Prevents and relieves arthritis.
– Reduces the risk of stroke.
– Improves bone structure.
– Helps control body weight.
Concluding, it can be said that green tea is indicated to be consumed in the following cases:
* Slimming treatments (alone or in combination with other plant extracts)
Adjuvant in cancer treatment (can prevent skin cancer caused by ultraviolet rays) – Green tea helps the skin defend itself from harmful environmental factors, excess sunlight and at the same time fights free radicals.
* Delays premature aging of the skin – combats the effects of aging. Green tea is known to effectively combat the effects of aging. For this reason, it is one of the main ingredients in the composition of the newest face creams against wrinkles and lotions for the body
* Reduces the formation of dental tartar and stops tooth decay, due to fluoride and tannins contained. If we drink a cup of green tea daily, the risk of cavities is halved.
* Obesity, excess weight – has diuretic and detoxifying effect. That’s why green tea is successfully used in weight loss diets. When drunk regularly, green tea keeps triglyceride and cholesterol levels low.
* Intellectual or physical fatigue – has an energizing effect. Although it has a much lower theine content than black tea, green tea has an energizing effect and is used to treat chronic fatigue. It is more effective than coffee and seems to have the effect of increasing the ability to concentrate.
Water retention in the body – regulates digestion – Another well-known effect of green tea is its laxative effect. Green tea is recommended by doctors in chronic constipation.
Preparation of green tea infusion
To prepare an infusion of green tea, a liter of water and a teaspoon of green tea, leaves are needed. Let the water boil and when it starts to boil, remove from the heat and add the green tea. Leave to infuse for 10 minutes. It is not good to leave the infusion for more than 10 minutes, because too high concentration of theine can have toxic effects. If you can’t stand the strong taste of tea, a healthy and pleasant combination can be achieved by adding two teaspoons of honey and a slice of lemon to each cup of green tea.
Drink green tea!
To protect yourself from free radicals in the environment and to maintain your tone and health, it is good to drink at least one cup of green tea a day. If you are on a diet, green tea can be used as an adjuvant. In this case, however, you will need to drink about 3-4 cups of green tea per day. Its diuretic and detoxifying effect will help you lose extra pounds faster. It is good to consume tea during the morning and lunch, because otherwise it can cause insomnia.
Black tea does not have the same properties as green tea. You should consume green tea immediately after infusion or in the form of a concentrated extract.
Types of green tea
* Chun me: Chinese green tea that owes its name to the shape in which the leaves are processed, in the shape of an eyebrow. Incidentally, translated means “old man’s eyebrow”. The infusion has a pale yellow color. It is a tea that can be drunk at any time of the day.
* China plum blossom: Highly prized tea with a sweet aftertaste.
* Gunpowder: Chinese green tea obtained by two phases of drying and twisting leaves into the shape of balls, which creates a resemblance to the more granular gunpowder of old.
* Jasmine jade pearls: Chinese green tea with jasmine flavor.
* Lu’an Guapian: Chinese green tea obtained by twisting the leaves lengthwise in such a way that they become similar to melon seeds, hence the name in Chinese.
* Pi lo chung: Chinese green tea is quite rare. The plant of this tea grows in the vicinity of fruit trees (peaches, apricots) and the leaves thus absorb their fragrance. It has a refreshing and sweet taste.
* Lu mu dan flowery: It is produced in Hunan.
* Long ching: Chinese green tea originated in Zhejiang province, also known as the “dragon fountain”.
* Shui hsien: Comes from the Chinese province of Fujian.
* Taiping hokui: Originated in the Chinese province of Anhui.
* Tuocha yunnan: Originated in the Chinese province of Yunnan.
* Xia Zhou bi feng.
b) Japanese teas
* Kukicha: It is a tea devoid of theine, with a delicate taste.
* Bancha: This type of tea contains very little theine, otherwise bancha means light, easy. It is also known as “three-year-old tea”. It is a natural tea, devoid of any dyes or chemical products and comes from thicker leaves picked at the second or third harvest. The infusion is dark green.
* Genmaicha: Japanese tea made by mixing bancha tea with rice and baked corn grains.
* Gyokuro: It is the most popular tea variety in Japan. In translation it means “precious dew”. The leaves, sharp, of a blue-green color like pine needles, give an infusion of a greenish-yellow color.
* Hojicha: These are slightly purred tea leaves, which amplifies their flavor
* Matcha: Tea used in the tea ceremony in Japan. Matcha is obtained like this: the leaves after being dried, crushed with millstones become a green, water-soluble powder. This tea powder is light green in color with pale reflections. To prepare it, put 1 gram in a cup of water at 60 degrees and shake with a stick until a green, translucent foam appears. The drink obtained, rather dark in color and especially strong in theine, is slightly bitter, having a fresh aroma reminiscent of wet forest vegetation. It is extremely healthy, has antioxidant properties and prevents colon or stomach cancer. There are different varieties of green tea, depending on the area where it was grown. Green tea can also be brewed directly from the leaves, outside of the tea ceremony.
* Sencha: It is the best-known Japanese tea, accounting for 80% of Japanese production.
* Tenko: It is a truffle tea from the first harvest, also called “heavenly perfume”.
c) other types of green tea
* Himalayas, Yogitea: There are green teas devoid of theine.
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