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Green tea
Green tea is a type of tea made from the leaves and buds of the Camellia sinensis that have not undergone the withering and oxidation process that creates oolong teas and black teas. Green tea originated in China in the late 1st millennium BC, and since then its production and manufacture has spread to other countries in East Asia.
Several varieties of green tea exist, which differ substantially based on the variety of C. sinensis used, growing conditions, horticultural methods, production processing, and time of harvest. While it may slightly lower blood pressure and improve alertness, current scientific evidence does not support most health benefit claims, and excessive intake of green tea extracts can cause liver damage and other side effects.
Tea consumption has its legendary origins in China during the reign of mythological Emperor Shennong.
A book written by Lu Yu in 618–907 AD, The Classic of Tea (Chinese: 茶經; pinyin: chájīng), is considered important in green tea history.[citation needed] The Book of Tea (Kissa Yōjōki, lit. Record [of] Drinking Tea [for] Nourishing Life), written by Zen priest Eisai in 1211, describes how drinking green tea may affect five vital organs, the shapes of tea plants, flowers and leaves, and how to grow and process tea leaves[citation needed].
Steeping, or brewing, is the process of making tea from leaves and hot water, generally using 2 grams (0.07 oz) of tea per 100 mL (3.5 imp fl oz; 3.4 US fl oz) of water or about 1 tsp (5 mL) of green tea per 150 mL (5.3 imp fl oz; 5.1 US fl oz) cup. Steeping temperatures range from 61 °C (142 °F) to 87 °C (189 °F) and steeping times from 30 seconds to three minutes.
Generally, lower-quality green teas are steeped hotter and longer while higher-quality teas are steeped cooler and shorter, but usually multiple times (2–3 typically). Higher-quality teas like gyokuro use more tea leaves and are steeped multiple times for short durations. Steeping too hot or too long results in the release of excessive amounts of tannins, leading to a bitter, astringent brew, regardless of initial quality. The brew's taste is also affected by the steeping technique; two important techniques are to warm the steeping container beforehand to prevent the tea from immediately cooling down, and to leave the tea leaves in the pot and gradually add more hot water during consumption.[citation needed]
Polyphenols found in green tea include epigallocatechin gallate (EGCG), epicatechin gallate, epicatechins and flavanols, which are under laboratory research for their potential effects in vivo. Other components include three kinds of flavonoids, known as kaempferol, quercetin, and myricetin. Although the mean content of flavonoids and catechins in a cup of green tea is higher than that in the same volume of other food and drink items that are traditionally considered to promote health, flavonoids and catechins have no proven biological effect in humans.
Green tea leaves are initially processed by soaking in an alcohol solution, which may be further concentrated to various levels; byproducts of the process are also packaged and used.[citation needed] Extracts are sold over the counter in liquid, powder, capsule, and tablet forms, and may contain up to 17.4% of their total weight in caffeine, though decaffeinated versions are also available.
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Green tea AI simulator
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Green tea
Green tea is a type of tea made from the leaves and buds of the Camellia sinensis that have not undergone the withering and oxidation process that creates oolong teas and black teas. Green tea originated in China in the late 1st millennium BC, and since then its production and manufacture has spread to other countries in East Asia.
Several varieties of green tea exist, which differ substantially based on the variety of C. sinensis used, growing conditions, horticultural methods, production processing, and time of harvest. While it may slightly lower blood pressure and improve alertness, current scientific evidence does not support most health benefit claims, and excessive intake of green tea extracts can cause liver damage and other side effects.
Tea consumption has its legendary origins in China during the reign of mythological Emperor Shennong.
A book written by Lu Yu in 618–907 AD, The Classic of Tea (Chinese: 茶經; pinyin: chájīng), is considered important in green tea history.[citation needed] The Book of Tea (Kissa Yōjōki, lit. Record [of] Drinking Tea [for] Nourishing Life), written by Zen priest Eisai in 1211, describes how drinking green tea may affect five vital organs, the shapes of tea plants, flowers and leaves, and how to grow and process tea leaves[citation needed].
Steeping, or brewing, is the process of making tea from leaves and hot water, generally using 2 grams (0.07 oz) of tea per 100 mL (3.5 imp fl oz; 3.4 US fl oz) of water or about 1 tsp (5 mL) of green tea per 150 mL (5.3 imp fl oz; 5.1 US fl oz) cup. Steeping temperatures range from 61 °C (142 °F) to 87 °C (189 °F) and steeping times from 30 seconds to three minutes.
Generally, lower-quality green teas are steeped hotter and longer while higher-quality teas are steeped cooler and shorter, but usually multiple times (2–3 typically). Higher-quality teas like gyokuro use more tea leaves and are steeped multiple times for short durations. Steeping too hot or too long results in the release of excessive amounts of tannins, leading to a bitter, astringent brew, regardless of initial quality. The brew's taste is also affected by the steeping technique; two important techniques are to warm the steeping container beforehand to prevent the tea from immediately cooling down, and to leave the tea leaves in the pot and gradually add more hot water during consumption.[citation needed]
Polyphenols found in green tea include epigallocatechin gallate (EGCG), epicatechin gallate, epicatechins and flavanols, which are under laboratory research for their potential effects in vivo. Other components include three kinds of flavonoids, known as kaempferol, quercetin, and myricetin. Although the mean content of flavonoids and catechins in a cup of green tea is higher than that in the same volume of other food and drink items that are traditionally considered to promote health, flavonoids and catechins have no proven biological effect in humans.
Green tea leaves are initially processed by soaking in an alcohol solution, which may be further concentrated to various levels; byproducts of the process are also packaged and used.[citation needed] Extracts are sold over the counter in liquid, powder, capsule, and tablet forms, and may contain up to 17.4% of their total weight in caffeine, though decaffeinated versions are also available.