Benefit and harm of green tea



Benefit and harm of green tea

Contents:

  • How are the leaves of the tea bush
  • Green tea varieties
  • What is useful in green tea
  • How to brew tea
  • Green tea and pressure
  • Useful the action of green tea
  • Recipes for losing weight using tea
  • Harm and contraindications

As you know, green and black varieties of tea are made from the same plant. The finished product, selected in the store, acquires the characteristic properties as a result of appropriate processing of raw materials. Traditional in many countries, the drink has a restorative and tonic effect, which is especially important for raising and maintaining a wonderful mood throughout the day. The use of green tea in a quick thirst quenching, it stimulates digestion, reduces fat deposits, increases male strength. Drink can be harmful in the presence of certain diseases, excessive use of excessive amounts, non-compliance with brewing technology.

How the leaves of the tea bush are processed

Benefit and harm of green tea

It’s no secret that there are many varieties of a popular drink. The raw materials are various parts of the tea bush, which is distinguished by the ability to extract from the soil a maximum of usefulness. To obtain some varieties, only kidneys and young upper leaves are required, while others are mature greens.

The tea bush is small, about a meter in diameter, one and a half meters high. The plant is whimsical and requires proper care. When creating the appropriate conditions, it grows rapidly, allowing you to harvest the leaves twice a month.

Quality tea is produced exclusively from the leaves of the first harvest. In the green drink the following fees contain less useful substances.

The most useful green teas are produced in China and Japan . They are significantly inferior products Ceylon , Java , India .

Compared to black tea, a green variety is obtained by more careful processing of leaves. The finished product proves to be more useful, since it preserves the mass of biologically active substances released during brewing.

Stopping fermentation

In order to maximize the benefit of tea, it is necessary to stop the oxidation processes as soon as possible after collecting the leaves, the so-called fermentation . By adjusting the fermentation time, get red , white , yellow a kind of drink.

Oxidizing processes are stopped by treating the plant mass with steam for 2-3 minutes. As a result, the aroma of fresh leaves is eliminated, they become soft and sluggish, prepared for subsequent twisting.

After the steam treatment is completed, the vegetable raw material is kept in air for some time to eliminate excess moisture.

Twisting

The procedure is performed on special equipment. Raw materials of the order of an hour crumble and roll down to continue to remove moisture, giving the particles some form or another. As a result, the finished product acquires a characteristic appearance.

It is believed that the more twisted tea leaves, the longer the natural properties of tea persist, the more it is brewed.

  • Almost not twisted varieties are called “unchi”. They look like grass.
  • Twist across fibers gives the product the appearance of scales or balls, these are the so-called “pearl” varieties of tea.
  • Twisting along the fibers gives the tea leaves a spiral shape or sticks.

Drying or roasting

The final stage is the final drying of the leaves, which allows to stabilize the fragrance and useful substances. Removal of moisture residues is carried out by drying or by roasting:

  • during drying the raw material is not mixed. The finished product has a dark green color, a mild taste.
  • with roasting the mass is constantly mixed, it becomes bright green, with a rich aroma and remarkable taste qualities.

The finished product is best preserved in an opaque sealed package.

Varieties of green tea varieties

Benefit and harm of green tea

Depending on the size of the tea leaves, the following varieties are distinguished:

  • large leaf , characterized by quality and high cost;
  • small-leaf , more affordable, but less tasty and fragrant;
  • powder , used together with brewing. It is in demand among gourmets. To brew the powder is put in a cup, poured hot water and whipped until the formation of foam on the surface.
  • tile tea , to the green variety which can be attributed with a stretch Puer . It ripens under the influence of various external factors, including the activity of microorganisms. With age, the taste of Puer tea improves, but it takes a minimum of 2-3 years. The best taste characteristics are manifested after 10-20 years of appropriate storage.

What is useful in green tea

Benefit and harm of green tea

As it is known, the invigorating and stimulating effect of a green drink is related to the caffeine entering into its composition. In the “tea” terminology, this alkaloid of the purine series and simultaneously the psychostimulant was called thein . Thus, caffeine and theine are identical.

Tea contains catechins , tannins and strong antioxidants.

Tannin , the isomer of one of the Kakhetins, has the property of suppressing the activity of pathogenic microorganisms.

The benefits of green tea varieties are manifested in the oncoprotective properties caused by the epigallocatechin , which is included in the gallate. Experiments with animals have established that this kind of catechin destroys free radicals, keeping cells intact, reduces the size of tumors.

The combination of theine with tannin forms tannate of caffeine , which gives the tea a characteristic taste and aroma, slows the absorption of caffeine. Therefore, in comparison with coffee, it is a softer invigorating action.

Due to the gentle treatment of plant raw materials in green tea grades, the content of theine is higher than in the black variety. Its highest concentration in young leaves and kidneys. In mature leaves, the content of theine and tannins is lower.

Green drink contains vitamins A, B, P, RR, K, C, they remain practically in full after processing. Microelements are represented by copper, iodine, potassium.

How to brew tea

Benefit and harm of green tea

The teapot is rinsed with boiling water, it is put in at a rate of approximately 1 hour. to the glass. Hot boiled water approx. 80 ° C is poured in. After a couple of minutes, the finished tea is poured into the so-called “chahay”, a large enough dish, from which it is then poured into cups.

Hot water is poured into the teapot, but it is insisted for 30 seconds longer. The finished drink also pours into the chah. Qualitative green sorts of teas benefit even after 7-10 cycles of brewing. The used utensils should not be metal or plastic, the best material is clay.

In another, simpler way of brewing green tea, a bowl and kettle are used. Welding is filled with hot water, after two minutes it is poured into the bowl, then back to the kettle. So several times. As a result, the tea is mixed, slightly cool, “breathing”. After waiting a short time to give a little more insisting, you can drink it.

The drink should not be bitter, otherwise it is a sign of overcooking.

It is believed that tea 2 minutes after the completion of brewing has an invigorating effect, after 5 minutes – soothing. During the day you should not eat more than 5-6 cups.

Green tea and pressure

Benefit and harm of green tea

As you know, the terms arterial hypertension and arterial hypertension are considered synonymous. Although, to be precise, “hypertension” means increased vascular tone, and “hypertension” means “increasing pressure in the system.”

Increase in blood pressure values ​​to 140/90 mm Hg. is not always associated with increased vascular tone. High values ​​can be observed with their usual and even lowered tone due to the increase due to various causes of cardiac output.

Therefore, discussions about the benefits of green tea for lowering or increasing blood pressure continue.

According to one of the points of view, there is no change in indicators. The caffeine that enters the body stimulates the heart activity, which first increases the pressure. Simultaneously the vasomotor center of the medulla oblongata, responsible for constriction or dilatation of the blood vessels, gives the command to lower the tone, as a result of which the indicators quickly return to normal.

Research has established that a green drink has the property of diluting the blood, making it more fluid. As a result, the load on the heart muscle is significantly reduced, the pressure indicators are normalized, the risk of stroke decreases.

Other studies with varying degrees of confidence confirm the use of green tea to reduce the level of “bad” cholesterol, strengthen and increase the elasticity of the walls of blood vessels because of the high content of tannins in it. The best effect is achieved when using high quality varieties, made from the upper young leaves.

Green tea varieties are useful for diuretic action and therefore can be used in the treatment of cardiovascular or renal diseases, reducing swelling.

The results obtained make it possible to recommend the use of a green drink to all healthy people to reduce the risk of hypertension, as well as in the initial stage of the disease. Many patients note normalization or a noticeable decrease in indicators, an improvement in the condition. But there is no need to talk about the complete cure of the disease in this way.

To make a more definite conclusion about the benefits of green tea to reduce pressure when it is regularly consumed, additional years of research are required.

Useful action of green tea

Benefit and harm of green tea

Regular consumption of a healthy drink helps the body get rid of harmful metals: lead , cadmium , mercury , radioactive compounds .

In the case of sea sickness or when heavily rocking it is useful to chew the pinch of dry tea.

If the day before it was not possible to calculate the strength and the next morning torments hangover , it is useful to drink a few cups of a strong green drink.

In some cases, green tea varieties benefit in combination with lemon. The fact is that tea tannin interferes with the assimilation of microelements. The vitamin C contained in the lemon neutralizes the effect of tannin.

Green tea is useful after fatty foods, it promotes its faster digestion. Use any liquid better for half an hour before meals or a couple of hours after, so as not to reduce the concentration of secreted gastric juice.

Regular consumption of green tea varieties is useful for preventing caries , normalizing metabolic processes .

Recipes for losing weight using tea

Benefit and harm of green tea

Having decided to lose 2-3 kilograms, it is useful to consume a green drink several times a day. Do not add sugar, honey or sugar substitute. To diversify the taste helps a slice of lemon, 1-2 dried fruit, a sheet of mint.

Simple one-day diet

The weight loss recipe is based on the intake of 2-2.5 liters of milk during the day. Heating a liter, add a pinch of green tea. You can brew tea in the usual way and drink it with milk.

The diuretic effect and cleansing of the intestine can quickly get rid of one or two kilograms.

Recipe for a low-calorie weekly diet

Healthy green tea should be included in any low-calorie diet lasting from 7 to 10 days. Brew and eat it can be 5-6 times a day for an hour before a meal or an hour or two after a meal.Once a day, you can add milk to tea.

You can eat fruit , vegetables , berries , dairy products , lean meat , fish . It is better to completely refuse sugar, it can be replaced with a small amount of honey. In a day or two, cook buckwheat porridge. To avoid insomnia due to the significant caffeine content, do not take tea before bed.

Adherence to diet restrictions is relatively easy to tolerate, since a decrease in appetite does not cause severe discomfort.

Harm and contraindications

Benefit and harm of green tea

It is believed that green tea is contraindicated and can cause harm in the following cases:

  • with tachycardia , increased excitability , insomnia ;
  • excess amount of drink in case of hypotension can further reduce pressure, cause fainting condition;
  • the abuse of green tea or the complete replacement of water can cause harm, cause pathological changes in the liver and kidneys due to poisoning polyphenolic compounds, of which the representatives are catechins;
  • is contraindicated in a strong form with peptic ulcer of the stomach and duodenum , increased acidity of the gastric juice . Weak tea due to the tannins included in its composition has an antiseptic effect, which contributes to the healing of ulcers. Excessively strong causes intense secretion of gastric juice, increases acidity;
  • you should not take strong tea in the case of atherosclerosis or hypertension ;
  • pregnant tea green varieties can cause some harm, because a quality product significantly increases blood pressure, muscle tone, heart rate, which is undesirable in this state;
  • not to be disturbed a child’s sleep , a nursing mother should not drink green tea for the night.

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