Healthy and Green
A recent Japanese study,that began in 1994, has claimed that drinking green tea can reduce the risks of fatal cardiovascular disease. The study, which surveyed 40,530 healthy adults aged 40 to 79 in north-eastern Japan claimed that those who consumed green tea on a daily basis has a 26% lower risk of dying of Cardiovascular disease.
Those who drank five cups or more of green tea each day had a 31% lower risk of dying from cardiovascular disease compared with those who had less than one.
However British scientists have put this down to differences in the Japanese diet and not just the properties of green tea.
Ellen Mason, a cardiac nurse at the British Heart Foundation, said "The rate of heart disease in Japan is already one of the lowest in the world, and the Japanese diet is believed to play a substantial role in keeping this low.
"Drinking 3-4 cups of green tea in parts of Japan is a daily habit.
"The average British diet contains more saturated fat than the average Japanese diet, and our levels of heart disease are relatively high compared with many other countries in the world.
"It is questionable whether drinking the same amount of green tea a day in the UK would have a significant impact on levels of heart disease."
She added: "Clinical trials are now needed to discover whether something as simple as green tea really can prevent deaths from heart disease."
Taken from -
GREEN TEA
Green tea (ryokucha) is so ubiquitous in Japan that it is more commonly known as "tea" (ocha) and even "Japanese tea" (nihoncha). Types of tea are commonly graded depending on the quality and the parts of the plant used. There are large variations in both price and quality within these broad categories, and there are many specialty green teas that fall outside this spectrum. The very best Japanese green tea is said to be that from the Uji region of Kyoto.
Gyokuro, (jewel dew)
Selected from a grade of green tea known as tencha (), Gyokuro's name refers to the pale green color of the infusion. The leaves are grown in the shade before harvest which alters their flavor.
Matcha (rubbed tea)
A high quality powdered green tea used primarily in the tea ceremony. Matcha is also a popular flavour of ice cream and other sweets in Japan.
Sencha (roasted tea)
Common green tea in Japan. It is made from leaves that are exposed directly to sunlight.
Kabusecha (covered tea)
kabusecha is sencha tea where the leaves have grown in the shade prior to harvest ( although not for as long as Gyokuru. It has a more delicate flavor than Sencha.
Bancha (common tea)
Sencha harvested as a second flush tea between summer and autumn. The leaves are larger than Sencha and the flavour is less full.
(Taken from Wikipedia)
Also for more information on Green Tea check out -
posted by Justin Buckley @ 14:53
1 comments
1 Comments:
The teas of Japan are simple but very potent in their health benefits, I feel. Ever try a salty sort of tea that tastes more like sea water. I had some just before my wedding ceremony here in Japan. To balance it all out, or even cancel out the health benefits of Japanese tea, it seems as though the Japanese diet is leaning toward more fatty foods too. I've never seen so many pastry and bread shops; and donuts seem to be a hot item. Though at the same time, I'm seeing more interest in macrobiotic foods, and have been to a few here in Osaka. Thank you for the great information about the teas.
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