A simple change in your life:
Stop drinking coffee and instead drink green tea…
This is an enormous chance for health, but also a chance for spirituality…
Do not abuse it as a stimulant; Try to give green tea a spiritual value as well, and then you can say that you have acted wisely.
For example, drink green tea infusion especially when you need to make a spiritual effort…
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.
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 caused 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 plant 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.
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.