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Green tea is made from the leaves of the Camellia Sinensis plant, the leaves of which have undergone controlled oxidation. It originates in China and is a popular drink in many Asian and Middle Eastern countries. In recent years, it has become popular in the West and has gained favour over the traditional leaf tea. A lot of the success of green tea is as a result of the fact that in recent years, people have become more health-conscious. And even though obesity is more common than ever, we are more weight conscious than ever. Billions are spent on weight-loss products every year, whether it’s a dieting system or a new supplement that promises to enhance the weight loss process.
And green tea has a good track record as a popular health food and also as a weight loss aid. Studies have shown that regular drinkers of green tea are at a lower risk of getting heart disease, and also are less likely to develop some forms of cancer.
The value of green tea as a fat burning supplement is probably due to the fact that it speeds up metabolism, and also that it stimulates the oxidation of fat. So green tea’s reputation as a fat burner is not without foundation.
Studies carried out on animals have also indicated that it can reduce cholesterol and that it can lessen the chances of cardiovascular disease, kidney stones and dental cavities. As well as containing ascorbic acid ( asource of vitamin C), it has some beneficial minerals such as chromium, manganese, selenium and zinc.
Green Tea is very popular in Japan - you would be hard-pressed to find a household that does not serve it up with every meal. It’s hardly surprising that it is commonly referred to as “Japanese Tea”, even though it was first used in China during the reign of the Song dynasty, and subsequently brought to Japan by a Buddhist monk.
Threee of the best-known grades of Japanese tea are:
Gyokuru - this is the highest grade. The leaves are actually grown in the shade, and it has a pale green colour.
Kabusecha - its leaves are also grown in the shade, though not for as long as Gyokuru. It has a delicate flavour.
Sencha - the most common green tea in use in Japan. Its leaves are exposed to direct sunlight.
Tamaryokucha - This has a tangy taste (like berries) and an almondy aftertaste. It’s also known as Guricha.
Bancha (‘coarse tea’) - this is not made from leaves, like the other varieties, but from the trimmed leftover twigs of the tea plant.
Kamaricha (pan-fried tea) - this does not undergo the same steam treatments as most other varieties, so the taste is not as bitter.
Steeping times vary with each type. It can be up to 3 minutes, and as short as 30 seconds. The lower quality teas need a longer steep. High quality green teas are usually given a short steep which is repeated 2 or 3 times. And like ordinary leaf tea, or tea bags, it’s always a good idea to heat the teapot before steeping or brewing. |
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Author Resource:-
Green Tea Fat Burner
Home wind Power
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By :
Tom McCarrick
Submitted
2010-05-01 14:53:23 |
Article From Article Mayhem
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