May help prevent against Cancer:
Green tea contains tannin which is in the astringent taste of green tea. Tannin, which is contained in many plants (particularly in the green tea) leaf, suppresses the production of cancer.
Sterilization (prevention of food poisoning):
It is known that green tea is good for the health of the stomach and intestine. Green tea is essential part of the Japanese lunch (bento) and is usually combined as a drink after eating sushi. The reason for the essential inclusion of green tea with food is for its use in sterilization and prevention of food poisoning. Catechin, one of the compositions of green tea, prevents the food poisoning caused by bacteria.
Deodorization:
Green tea is effective for deodorizing the home. (Example: after using the green tea leaves for drinking, once the leaves are dry they can be used as a cleaning deodorizer by dispersing them across the floor and then vacuumed).
Vitamins & Nutrients:
Green tea is rich in Vitamin C (Ascorbic acid), Vitamin A, E, B1, B2, B6, K, Beta-Carotene, Oligo Polysaccharide, Gamma Amino Butyric Acid (GABA), Saponin, Minerals, Fragrance, Vegetable fiber, Protein, Caffeine 2~3.9%, Crude fat, Chlorophyll, Potassium, Magnesuim, Phosphorus, Iron, Zinc, Copper, Niacin, and Folic acid. The Vitamin C found in green tea contains three times the amount of that found in green pepper.
Catechins -
Catechins are a category of polyphenols. In green tea, catechins are present in significant quantities, more specifically; epicatechin (EC), epigallocatechin (EGC), epicatechin gallate (ECG) and epigallocatechin gallate (EGCG). EGCG makes up about 10-50% of the total catechin content and appears to be the most powerful of the catechins - with antioxidant activity about 25-100 times more potent than vitamins C and E. A cup of green tea may provide 10-40mg of polyphenols and has antioxidant activity greater than a serving of broccoli, spinach, carrots or strawberries.
Theanine -
An amino acid that produces tranquilizing effects in the brain, theanine is a unique amino acid found in the leaves of green tea. Theanine is quite different from the polyphenol and catechin antioxidants for which green tea is typically consumed. Through the natural production of polyphenols, the tea plant converts theanine into catechins. This means that tea leaves harvested during one part of the growing season may be high in catechins (good for antioxidant benefits), while leaves harvested during another time of year may be higher in theanine (good for anti-stress and cortisol-controlling effects). Three to four cups of green tea are expected to contain 100-200 mg of theanine.
Flavonoids -
Flavonoids are plant pigments, and are the brightly colored chemical constituents found in most fresh fruits and vegetables. Flavonoids are part of a large class of chemicals that occur naturally in plants. A simple definition describes flavonoids as "any group of substances found in fruits and vegetables essential for processing vitamin C and needed to maintain capillary walls. They may aid in protecting against infection. Deficiency can result in a tendency to bruise easily.
Tannins -
A group of simple and complex phenol, polyphenol, and flavonoid compounds. Produced by plants, all of the tannins are relatively resistant to digestion or fermentation. All tannins act as astringents. Shrinking tissues and contracting structural proteins in the skin and mucosa.
Polyphenols -
Polyphenols are a class of phytochemicals found in high concentrations in Yame Green Tea. The slight astringent, bitter taste of green tea is attributed to polyphenols.
Promotes Relaxation:
Green tea has physiological effects for relaxation.
Enhancement of Physical Activities:
Because of the vitamins, minerals, and caffeine found in green tea, athletes engaging in competitive sports particularly: heel-and-toe speed walking races, marathons, and soccer emphasize their intake of green tea. Green tea improves the cognitive abilities necessary in physical activities.
Body Building and Training:
Powder green tea can be used in protein shakes for everyday use.
Health Food Products:
Rich in nutrients, green tea improves plenty of benefits but it also enhances the flavor and aroma in cooking. Using green tea as an element for cooking is beneficial for the five following reasons:
Nutrients supplements:
The vitamins found in green tea supplements for high-protein meals (such as meats, or beans).
Sterilization:
Green tea extends the preservation of foods such as fish because the catechin found in green tea sterilizes. It is also a preventative measure against food poisoning.
Prevention of Oxidation:
Green tea prevents the oxidation of the fatty oils: EPA and DHA.
Deodorizing:
Green tea withholds raw odors (particularly useful to eliminate odors found on cutting boards) of raw meats, fish, and dairy products.
Color, Flavor, Aroma:
Grounded green tea enriches food with color, flavor, and aroma.
Rheumatoid Arthritis:
Studies are currently being done on the effects of green tea and the aid in rheumatoid arthritis. The antioxidant power of the green tea's polyphenols is said to block the pathway of the Cox-2 enzyme, which is a major cause of the inflammation and pain of arthritis.
New Research November 2003 (Green Tea Fight Against HIV):
Scientists in Japan have found a component of green tea can stop HIV from binding to healthy immune cells, which is how the virus spreads. Green tea is made up of a class of chemicals called catechins, the most abundant of which is EGCG (Epigallocatechin Gallate). More research is required to fully determine the full effects of green tea and HIV.
Powerful health benefits:
May help prevent the following:
Cancer preventative
Defender against cardiovascular disease
Relieves rheumatoid arthritis
Lowers cholesterol
Reduces high blood pressure
Lowers blood sugar level
Increases energy
Alleviates joint pain
Thermogenic fat burning effect
Anti aging
EGCG = antioxidant protecting cells & dna damage
Prevents food poisoning
Promotes relaxation
Beautifies & rejuvenates skin
Protects against infection
Detoxifies & cleanses
Protects & soothes gastrointestinal system
Benefits with alzheimers
Prevents cavities & gum disease
Results may vary
Production of Yame Green Tea
Green Tea Bags
Green Tea Powder
Loose Leaf Tea
The quality and taste of the Yame green tea is influenced by the environment, which includes the type of soil, the climate, and the altitude at which the tea is grown. There is a distinct harvesting season, leaves which are harvested, in the months of May through to July, give the finest quality tea. Most other forms of tea are processed through the procedure of fermentation. For example, both Oolong tea and Ceylon Tea is made through semi-fermentation and full fermentation respectfully. The finest green tea in Japan is prepared without the use of fermentation. The intent is to preserve the healthy and natural elements of the fresh tea leaves. The traditional method of processing green tea involves steaming, rolling, drying and grinding. In Japan, the plucked leaves are quickly steamed in a steaming machine, making them easier to shape. The leaves are then rolled before being dried; this technique helps to regulate the release of enhanced flavor in the tea.
Products Created from Catechin
Catechin capsules
Supplementary capsules - medication for intestinal disorders
Odor Reducer - for strong stool odors
Catechin chicken feed - decreases high cholesterol found in eggs
Catechin throat drops - prevents cavities, viruses, influenzas transmitted through the mouth, along with other bacterial disorders in the mouth
Catechin air filters - kills viruses
Catechin Cosmetics
Preservative - in sea foods
Breath Pills - eliminates bad breath
Kitchen cleaning spray - kills bacteria and odors
Deodorizing drink
Catechin Clothing - fabrics with threads immersed in catechin are used to make towels, socks, T-shirts, deodorizes and destroys germs, particularly useful for those suffering from various allergies.
