Green tea is the earliest type of tea ever produced, with most of it produced in China and Japan. The first green tea was exported in 1611, when the Dutch East India Company established a factory on Hirado Island in Japan.
* Please Note: Traditional Use information is provided as a courtesy only. Although we have done our best to review the validity of these uses and we continue to revise this information as new data emerges, the traditional uses indicated on this page for this product may be wrong. This information is based on Traditional and Folklore Medicine which uses natural materials to support health. This information has not been evaluated or approved by the FDA and is not necessarily based on scientific evidence from any source. These statements have not been evaluated by the Food and Drug Administration (FDA). These products are intended to support general well being and are not intended to treat, diagnose, mitigate, prevent, or cure any condition or disease. If conditions persist, please seek advice from your medical doctor.
Green tea is the earliest type of tea ever produced, with most of it produced in China and Japan. The first green tea was exported in 1611, when the Dutch East India Company established a factory on Hirado Island in Japan.
In the manufacturing of green tea preservation of the intact green leaf is of utmost importance. Green teas are not oxidized as black teas are, or partially oxidized as oolongs, rather the tea leaves are plucked, steamed or pan fried (which removes the oxidation enzymes), rolled and then dried. The result yields a natural chemical composition in green tea similar to the fresh leaf.
Green tea is known for its high content of vitamins and minerals. Green tea contains ascorbic acid (vitamin C) in amounts comparable to a lemon. It also contains several B vitamins which are water soluble and released into a cup of tea quickly. Five cups of green tea a day will provide you with 5-10% of the daily requirement of riboflavin, niacin, folic acid, and pantothenic acid. The same five cups of green tea provide approximately 5% of the daily requirement of magnesium, 25% of the potassium requirement, and 45% of the daily requirement of manganese. Green tea also contains fluoride, which helps fight tooth decay.
Recent scientific studies have shown that green tea (black and oolong teas to a lesser extent) may reduce the risk of many chronic health problems. The natural chemical compounds in tea called polyphenols, have been studied for their health benefits. Polyphenols also give tea its characteristic astringency. The primary polyphenols found in teas are called catechins, which make up 30-40% of the dry weight of tea. Polyphenols are reported to suppress cancer producing cells, increase our natural detoxification defenses, and lower blood pressure.
Approximately 80% of tea produced in Japan is Sencha Green tea. It is made from the first and second flushes only. The first flush, or "Ichiban Cha", is especially delicate and grassy. This tea is steamed and fired as it is rolled. The last plucking of the teas is made into Bancha, known in Japan as "the working man's tea". This tea has little resemblance to the light, bright green Sencha teas. Only 4% of green tea produced in Japan is actually exported.
It is documented in a British medical journal report that green tea is found to reduce the incidence of heart disease. It was also found to improve liver function. Further studies strongly suggest that the antioxidants in Japanese sencha may reduce the risk of cancer, prevent cavities, fight the flu virus, lower high blood sugar, lower blood cholesterol, and have an antibacterial action against food born illnesses. Studies show that Japanese sencha green tea contains antioxidants, polyphenols, theanine, as well as a wide variety of vitamins and minerals.
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Directions
Hot tea brewing method: Bring freshly drawn cold water to a rolling boil. Place 1 tea bag for each cup into the teapot. Pour the boiling water into the teapot. Cover and let steep for 3-7 minutes according to taste (the longer the steeping time the stronger the tea).
Iced tea brewing method (to make 1 liter/quart): Place 6 tea bags into a teapot or heat resistant pitcher. Pour 1 1/4 cups of freshly boiled water over the tea. Steep for 5 minutes. Quarter fill a serving pitcher with cold water. Pour the tea into your serving pitcher straining the bags. Add ice and top-up the pitcher with cold water. Garnish and sweeten to taste. [A rule of thumb when preparing fresh brewed iced tea is to double the strength of hot tea since it will be poured over ice and diluted with cold water].
Additional Information
ZooScape is proud to be the exclusive distributor of TerraVita teas, herbs and supplements in the United States, Canada and around the world. Please direct all wholesale and bulk inquiries to Simona Heather at 905-494-1785.
These statements have not been evaluated by the Food and Drug Administration (FDA). Products are intended to support general well being and are not intended to treat, diagnose, mitigate, prevent, or cure any condition or disease. If conditions persist, please seek advice from your medical doctor. The essence of the current American rule on Traditional Uses is, as stated by FTC, "Claims based on historical or traditional use should be substantiated by confirming scientific evidence, or should be presented in such a way that consumers understand that the sole basis for the claim is a history of use of the product for a particular purpose."
