The Healing Effects Of Green Tea

Other Common Names: An Hua Ch'A, Assam Tea, Cay, Ch'A, Green Tea, Hsueh Ch'A, Lo Chieh Ch'A, Ming, P'U Erh Ch'A, P'U T'O Ch'A, Shui Sha Lien Ch'A, Tea, Wu I Ch'A, Thea sinensis, Camellia sinensis

Range: E. Asia - China? Exact origin is uncertain.

Habitat: Shaded areas at an elevation of 2100 - 2700 metres in Yunnan. Prefers a woodland soil but thrives in a warm open well-drained loam if leafmould is added.

Composition: Leaves (Dry weight) - Water: 0 Protein: 25.7 Fat: 6.5 Carbohydrate: 40.8 Ash: 5 caffeine: 3.3% tannin: 13%

It was formerly supposed that black and green tea were the produce of distinct plants, but they are both prepared from the same plant. Green tea is prepared by exposing the gathered leaves to the air until superfluous moisture is eliminated, when they are roasted over a brisk wood fire and continually stirred until they become moist and flaccid; after this they pass to the rolling table, and are rolled into balls and subjected to pressure which twists them and gets rid of the moisture; they are then shaken out on flat trays, again roasted over a slow and steady charcoal fire, and kept in rapid motion for an hour to an hour and a half, till they assume a dullish green color. After this they are winnowed, screened, and graded into different varieties.

The tea plant is commonly used in Chinese herbalism, where it is considered to be one of the 50 fundamental herbs. Modern research has shown that there are many health benefits to drinking tea, including its ability to protect the drinker from certain heart diseases. It has also been shown that drinking tea can protect the teeth from decay, because of the fluoride naturally ocurring in the tea.

The leaves are cardiotonic, diuretic, stimulant and stringent. They exert a decided influence over the nervous system, giving a feeling of comfort and exhilaration, but also producing an unnatural wakefulness when taken in large doses. They are used internally in the treatment of diarrhea, dysentry, hepatitis and gastroenteritis. Excessive use can lead to dizziness, constipation, constipation, indigestion, palpitations and insomnia.

Externally, they are used as a poultice or wash to treat cuts, burns, bruises, insect bites, ophthalmia, swellings etc. Only the very young leaves and leaf buds are used, these can be harvested throughout the growing season from plants over three years old and are dried for later use.

The leaves are infused in hot water and used as the drink that is commonly known as tea. It is widely drunk in many areas of the world. Green tea is made from the steamed and dried leaves, whilst black tea (the form most commonly drunk in the west) is made from leaves that have been fermented and then dried. Tea contains polyphenols, these are antioxidants that help to protect the body against heart diseases, stroke and cancer. However, tea is also rich in tannin and is a possible cause of oesophagal cancer. Cold tea is sometimes used as a soaking liquid to flavor dried fruit.

Catechins differ slightly in chemical structure from other flavonoids, but share their chemoprotective properties. The most common catechins are gallic esters, named epicatechin (EC), epicatechin gallate (ECG), and epigallocatechin gallate (EGCG). All are found in green tea, and are thought to be responsible for the protective benefits of this beverage.

An edible oil is obtained from the seed. The oil needs to be refined before it is eaten. The flowers are made into 'tempura' using the edible oil that is obtained from the seed. An essential oil distilled from the fermented dried leaves is used as a commercial food flavoring.

Known Hazards: Taken moderately by healthy individuals it is harmless, but in excessive quantities it will produce unpleasant nervous and dyspeptic symptoms, the green variety being decidedly the more injurious.

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