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Wednesday, July 17, 2013

Green Tea and Effects part 3

Significant differences in the effect of green tea varieties

The green tea is a collective term for all types of tea are due to the tea plant Camellia sinensis and in which, after the harvest, the fermentation is stopped. This can be done in different ways. The majority of Chinese and Indian green tea at high temperature (250-350 ° C), roasted, while almost all Japanese green tea varieties gently just at relatively low temperature damping are. Unfortunately, the green tea lost during calcination a significant portion of the temperature-sensitive ingredients, such as amino acids and heat-sensitive vitamins. This reduces the harmony and compatibility of the drug mix. However, many of the important bitters and catechins are preserved.

Apart from the green tea plant forms and stores the various groups of substances in varying amounts to the various components (buds, leaves, ribs, and stems). So have buds and young leaves much more catechins, caffeine and certain bitter than older leaves. They are also considered noble, better tasting and more valuable. Also note that green tea can be harvested several times a year. The first harvest this case has the most minerals and special nutrients that have accumulated since the last harvest last year. It plays a big role in how often a tea garden and its plants harvested in "exploits". Good qualities reap only twice, special qualities only once per year. Especially organic farming should be even less often harvested, so best just once a year, because the plant grows slower here, more power is required. Many high quality tea farms in Japan anyway just put small amounts of pesticides, so that it may often not be necessary or sometimes even detrimental for consumers to buy organic products in good faith. Another aspect is that later crops grow faster and in turn train more catechins. The youngest leaves of the third harvest, for example, have so many specific catechins. These is also the shading of certain Japanese teas before harvest (Gyokuro, Tencha, matcha). This results include a higher content of amino acids, while it less bitter substances (catechins) are formed.

The force as a noble green teas, such as the Japanese varieties Gyokuro and high quality Sencha is made ​​from the buds and young leaves of the first harvest. Shincha is the very first harvest of the year and only the most tender buds and leaves collected. Bancha consists of coarse, older leaves and Kukicha or Karigane mainly from the stems of the plant. Benifuuki is a hybrid of the Var. Assamica and the Var. Sinensis and trains especially methylated catechins. Accordingly, these types of green tea and other ingredients have a significantly different effect. In addition, different cultivation practices and production methods also provide for other ingredients.

Despite the high water solubility but do not go all the substances of green tea in the kettle on, such non-water-soluble vitamins. As the green tea can be eaten but basically as a whole sheet it is to take advantage of a large part of the daily consumption in the form of ground green tea, or matcha namely Micro Cha.

If you want to enjoy all of the effects and ingredients listed above and achieve a specific effect in certain diseases, so it is worth the different varieties targeted manner and to know their background. A good overview can be found in the preparation of green tea for health .

Effect of taking forms: infusion, powders, capsules / extract

Traditionally, the green tea is mostly good water solubility of its ingredients in the form of a tea infusion drunk. The so-called Uji Sencha or method was developed in Japan early, the leaves more unlocks by a particular rolling process after the harvest and the ingredients makes available. Most green tea in Japan are processed by this method. Another very traditional preparation is in the form of fine grinding the tea leaves for the production of tea powder.

The powder produced from the variety tencha and sometimes called Gyokuro Matcha .
Other varieties are called as a term micro Cha (micro-tea). Matcha is cast according to the traditional tea ceremony with hot water and stirred with a bamboo broom, but this one takes not only the kettle but the whole liquefied powder and thus the whole tea leaf to itself. Thus, it also consumes the water-insoluble substances. The fine powder structure also increases the absorption of certain polyphenols. Matcha powder is added also very tasty in cold drinks such as green smoothies or shakes with rice or almond milk, and serves as an excellent complement to the tea infusions of various varieties.

Except Matcha is also still the Benifuuki powder with because of its health effects allergies and stress on metabolism. In addition to these forms for several years, there is also green tea extract in capsule or powder form. The goal here is as high concentrations of the much-discussed catechins to provide.
Green tea extract can also be a very interesting addition to the other forms of income. For example, it is also helpful especially in severe diseases, or help you lose weight. In contrast to the above-mentioned forms, there are many fashionable products with green tea on the market, from soft drinks to ice. In these forms, however, you should know that they are often made ​​with a very reasonable and low quality green tea and is very often expect no significant health effects from it.