Japanese Buddhist monks studying in China around 800 AD learned they could remain alert during meditation and preserve good health in chilly monasteries as a result of drinking green tea. More than 1,000 years later, science is now confirming its many medicinal benefits.
Both black and green teas derive from the same native Asian plant, camellia sinensis, a leafy bush dotted with delicate white flowers. The difference between the two is that green tea remains unfermented, allowing it to retain many healthy properties, such as vitamins C, B1, B2, D, K, beta carotene, manganese, potassium, folic acid and selenium.
Also found in green tea are natural antioxidants known as polyphenols. Laboratory findings presented to the American Chemical Society in 1997 by University of Kansas researchers showed that the polyphenols found in green tea proved 100 times more effective at neutralising free radicals than vitamin C, and 25 times more effective than vitamin E. Free radicals are suspected contributors to a variety of ailments, including Alzheimer's, arteriosclerosis, and the ageing process in general.
Mounting evidence consistently demonstrates that green tea is good for the body, particularly the heart, teeth, immune system and joints. A report published in the March 1995 issue of the British Medical Journal involving 1,371 Japanese men over the age of 40 proved that drinking green tea each day strengthened blood vessels, enhanced the digestion process and lowered total cholesterol and blood fats. Another Japanese test conducted in the early 1990s revealed that green tea polyphenols increased the activation of various infectionfighting white blood cells. A study from Case Western Reserve University's School of Medicine, in Cleveland, Ohio, published in an April 1999 issue of the Proceedings of the National Academy of Sciences, confirmed that polyphenols helped prevent the onset and progression of rheumatoid arthritis.
Still another examination showed that when consumed daily, there is enough fluoride in one cup to help thwart tooth decay.
One of the more interesting investigations into the curative brew was that pertaining to the inhabitants of Japan's Shizuoka prefecture, which is a primary source of green tea production. Workers there process all things containing the tea, including gum, toothpaste, candy and shampoo. Curious researchers soon discovered that the townspeople, who by default of location consumed some of the highest amounts of tea in Japan, also maintained the lowest instances of cancer.
As tea is already one of the most commonly quaffed beverages in Ireland, switching from black to green may be one of the simplest ways to safeguard good health. There are five basic types from which to choose:
Sencha, which is one of the most popular varieties in Japan, possesses a sweet, yet astringent, flavour.
Bancha, a slightly lower grade of sencha, is produced from firm, large leaves harvested in summer and early autumn.
Hojicha results from the slow turning of leaves over a high heat to infuse them with a roasted flavour and savoury fragrance.
Toasted and partially puffed brown rice is mixed into sencha leaves to make genmaicha tea, which has a pleasant nutty taste.
Sweet and mild in flavour, gyokuro is the most costly of green teas, as its production involves a labour intensive shading process.
When shopping around, it is helpful to know that higher grades of tea contain a greater concentration of beneficial elements. Also, avoid adding milk, as it may block the body's absorption of polyphenols. Try searching for brands in your local Asian market or health food store, although be prepared for slim options. The Internet is an excellent resource for purchasing green tea, with two very comprehensive sites being:
www.discovertea.com www.japanesegreenteaonline.com