The healing properties of green tea are due to the peculiarities of its production - since in this case the tea leaf does not undergo the fermentation process, it retains the maximum amount of biologically active substances. When making green tea, the raw material does not undergo oxidation, therefore valuable vitamins and tannins are not destroyed.
How is green tea good for you?
Green tea is rich in antioxidants that slow down the aging process and protect cells from adverse effects. Regular consumption of green tea reduces the risk of developing cardiovascular diseases, including atherosclerosis, by preventing plaque from forming on the walls of blood vessels.
The catechins contained in this drink increase the elasticity of blood vessels, improve the absorption of ascorbic acid, and stimulate metabolism.
The high content of tannins has a beneficial effect on the intestinal mucosa, preventing the processes of decay and fermentation and destroying pathogenic bacteria. It is recommended to drink green tea with fatty foods - it helps to digest foods high in fat, improves digestion.
Despite its high levels of caffeine, which is believed to increase blood pressure, green tea has the ability to lower blood pressure, which makes it recommended for those with hypertension. Caffeine makes tea an excellent tonic.
In addition, green tea is known to be an effective diuretic, a natural source of iodine and fluoride. The polysaccharides contained in this drink help to normalize blood sugar levels - especially useful for diabetes mellitus.
According to research, green tea can be used to prevent cancer. Drinking at least four cups of tea daily reduces the risk of developing malignant tumors and prolongs life.
How to brew green tea correctly?
Only proper preparation of green tea can preserve the healing properties of green tea. You need to brew green tea with spring or at least well-filtered water - ordinary tap water is too hard, the salts it contains will interfere with the absorption of nutrients.
The water temperature should not exceed 90 degrees - boiling water destroys biologically active substances. It is best to pour tea not with boiling water, but with water that is barely starting to boil.
While freshly brewed tea is believed to be healthiest, this is not the case with green tea. Tea infused for several hours is less aromatic and has a tart taste, but the content of bactericidal substances in it increases. Tea brewed for the second and third time does not lose its beneficial properties, although it is less tasty than fresh tea.
Those who prefer to drink freshly brewed green tea are not recommended to infuse it for a long time - three minutes are enough for the infusion to acquire medicinal properties, and the taste and aroma are fully revealed.
