Green tea is one of the minimally processed tea varieties
and comprises of highest level of antioxidant polyphenols, remarkably a
catechin known as epigallocatechin-3-gallate (EGCG), which is believed to be
the main reason as to why it is good for health. It is made by steaming the
freshly harvested leaves briefly, thus imparting them the soft and delicate
flavor and stopping them to get fermented and change color. After this, the
leaves are rolled, laid out and dried through pan-fried in a wok or hot air.
The end product is the tea having a greenish-yellow color and somewhat
astringent zest.
The people who consume greenberry tea are believed to be under reduced risk of suffering from a host of
diseases ranging from minor viral or bacterial infections to chronic and
worsening health ailments such as periodontal disease, cardiovascular disease,
stroke, cancer and osteoporosis. It is enriched with a number of flavonoids
that are useful for health, constituting catechins and their derivatives. The
highest concentration is of the EGCG, which holds immense importance in the
function of green tea in the prevention of cancer and its antioxidant effects.
Catechins are basically thought to be at the same level to the healthy
antioxidants such as vitamins C and E and C as health-promoting ingredients and
as potent free radical scavengers.
Additionally, this beverage that is supplied by a number of tea suppliers in India, is known to
diminish the possibility of atherosclerosis by controlling levels of lipid
peroxides, triglycerides, fibrinogen and LDL cholesterol, while improving the
ratio of both the levels of cholesterol. It also prevents formation of blood
clots by thinning the blood and inhibiting the formation of pro-inflammatory
elements generated from omega-6 fatty acids.
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