Green Tea is not oxidized. It is withered, immediately steamed or heated to prevent oxidation and then rolled and dried. It is characterized by a delicate taste, light green colour and is very refreshing.
Green Tea requires low temperatures and shorter steeping time than white tea (4-5 minutes). Use fresh water and bring this to the boil. Allow the water to cool before pouring it over the tea leaves or teabags. (Never use boiling water to prepare green tea, as the temperature will cook and destroy the tea leaf, creating a bitter taste.)
- Green tea is one of the richest natural sources of antioxidants, which have been linked with cancer prevention, decreased risk of stroke, and lowering blood cholesterol.
- Green tea has also been associated with fighting cavities slowing down potentially harmful blood clotting, and acting as an anti-inflammatory agent in arthritis.
- Boosts your immune system
- Lowers blood sugar
- Helps prevent cavities and tooth decay
- Assists in weight loss by burning calories