Drinking green tea daily is surprisingly and significantly linked to a lower risk of death from any cause. There has been research that showed that an increase of one cup of green tea per day is linked with a 4% lower risk of death from any cause. A separate study discovered also that an increase of three cups of green tea per day links with a lower risk of death from any cause.
H. Green Tea & Weight Loss
There is no conclusive evidence that green tea aids in weight loss for obese people.
I. Green Tea & Toxicity
For most people if they regularly use green tea in moderation consumption of green tea is safe. That being said, there have been research reports that you can suffer from liver toxicity after consuming high doses of green tea extract as a dietary supplements.
There is evidence that daily drinking of green tea has been linked to a lower risk of death from heart problems. In a 2015 review of observational studies, an increase of just one cup of green tea each day may have produced a 5% less death rate related to cardiovascular issues.
Some researchers have noted that green tea may be associated with a reduced stroke risk.
A 2013 review of randomized controlled medical testing concluded that green tea used over a 3–6 months seems to lower the systolic and diastolic blood pressures a little. Later analyses of the effects of long-term green tea use as related to blood pressure have reached similar conclusions.
D. Green Tea and Blood Sugar
When looking fasting blood sugar, researchers found that green tea lowers the fasting blood sugar but in clinical studies the drink’s effect on hemoglobin A1c and fasting insulin levels was more inconsistent than conclusive.
E. Green Tea and Choesterol
Imbibing green tea, as well as taking green tea supplements, decreases the blood’s level of total cholesterol, somewhere around 7 mg/dL, LDL cholesterol went down about 2 mg/dL, while at the same time it does not affect the concentration of HDL cholesterol. A 2013 review performed an analysis of longer-term, over three months, randomized controlled trials regarding green tea and cholesterol. The researchers concluded that green tea had lowered cholesterol concentrations in the blood.
I find no conclusive evidence that green tea aids in preventing or treating cancer. [Notice word conclusive.] When existing studies are reviewed, most do concluded that there is strong suggestive evidence of green teas does aid you against cancer. It did not though show a conclusive amount to a clear indications of benefit.
That being said, daily drinking of black tea (but not green tea) has been associated clearly associated with a significant reduction in death from all types of cancer.
Science has determined, some say it is limited evidence, that green tea consumption may be associated with a slightly lower risk of esophagus related cancers in Chinese people, a lower risk of lung cancer in women, and a lower risk of oral cancer in Asian people.
In 2015 studies concluded that large amounts of green tea consumption may lower the risk of liver cancer in Asian women.
This lower risk assessment did not extend to Asian men or when one cup of green tea was consumed daily.
Similarly, more research was done in 2012. This data suggested that green tea may diminish lung cancer risk. It should be noted that the effect was strongest in those who drank more than seven cups of green tea daily. Woe!
A 2011 epidemiological studies found some limited evidence that green tea ingested may run parallel to a moderately reduced risk of liver cancer in Chinese and Japanese people.
There is limited evidence indicating that green tea consumption is not associated with developmental risk regarding pancreatic cancer or prostate cancer.
The link between green tea consumption and stomach cancer risk was at best clouded by inconsistent evidence.
Green tea produces a negative drug interaction with the chemotherapy drug bortezomib (Velcade) and other boronic acid-based proteasome inhibitors. So if you choose a therapy that involve these lay off the green tea.
Green tea is produced from camellia sinensis leaves. Unlike the other teas derived from camellia, it has undergone very minimal oxidation while being processed. Green tea of course originated in China, but its production has been exported to many other countries.
There several varieties of green tea. The difference comes from growing conditions, horticulture, production processing, and time of harvest. Tea consumption date back to more than 4,000 years ago, making it the oldest known herbal tea. The Zen priest Eisai in 1191 wrote about how drinking green tea may affect five vital organs [liver, lungs, spleen, kidneys, heart], the shapes of tea plants, flowers and leaves, and how to grow and process tea leaves.
A. Green Tea and Brewing
Steeping is the process of brewing tea in the formal and classical way a cup of tea. In general, two grams of tea per 100 ml of water, or about one teaspoon of green tea per five-ounce (150 ml) cup is used in this process. Of course we today just use a tea bag. Done.
In the formal world of tea brewing green tea steeping temperatures are from 189 degrees to 142 degrees fahrenheit. The steeping time is from two to three minutes on the long end and thirty seconds on the short end.
As a general rule, the lower-quality green teas are steeped hotter and longer, reverse that for higher-quality teas. If you steep green tea too hot or too long you will produce in a bitter, astringent brew product. This is true regardless of the quality of the tea you are using, because over cooking releases too much tannins. When you are using high-quality green teas, you can steep the tea multiple times; two or three is times is not unusual. Your method of steeping green tea indeed plays a very important role, if you wish to avoid the tea morphing into that overcooked taste. Beyond that it is suggested that the container in which you steep the tea should be warmed beforehand. This is to help insure that the tea does not too quickly cool down. It is common to see the master tea-sters to leave the tea leaf in the cup or pot. They then add hot water and the resulting tea is drunk until the flavor degrades.
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