Green tea has been the most famous beverage in Asian nations for quite a long time. Be that as it may, in the Western world, dark tea has been overwhelmingly more mainstream than green tea as of not long ago. Yet, as we have studied green tea’s novel taste and numerous medical advantages, it has picked up ubiquity everywhere on over the world. Green tea, similar to dark tea originates from the Camellia sinensis plant. The contrast among green and dark tea originates from how the tea is handled. Dark tea is matured during handling; green tea is not. After the tea leaves are culled, they are spread out to wilt for around 8 to 24 hours.
This lets the greater part of the water dissipate. Next, to forestall the oxidation maturation measure, the leaves are steamed or sautéed. At long last the leaves are moved before a last drying happens. After this last drying, the leaves, which despite everything look green, would now be able to be arranged, reviewed and bundled. The absence of aging makes green tea look, smell and taste not the same as dark tea. It regularly mixes to a light green shading and has somewhat of a lush flavor and fragrance. This absence of aging additionally makes green tea have more medical advantages than dark tea.
The aging cycle utilized for dark and hojicha teas causes a compound called EGCG epigallocatechin gallate to be oxidized, and changes over it into different mixes. EGCG is an incredible enemy of oxidant, yet the mixes it changes over to during maturing are not as fortifying. This distinction implies this amazing enemy of oxidant is in its most common express; the state wherein it gives the most assurance to the body. EGCG, as other enemies of oxidants are essential to the body since they free our collections of free radicals. Free radicals are oxygen containing particles that are made as a side-effect of our stomach related cycles. Except if they are annihilated from our bodies, free radicals harm our cells and DNA, causing maturing and illness.
An eating regimen wealthy in products of the soil and other plant based nourishments like green tea and wine, assist us with getting the counter oxidants we have to remain sound. What’s more, EGCG is truly outstanding and most defensive enemies of oxidants found in any food. Consequently, societies who have generally devoured a lot of green tea for the duration of their lives have been appeared to have lower occurrences of numerous genuine sicknesses including malignant growth, coronary illness and elevated cholesterol. As of late there has been a lot of logical exploration connecting green tea with a more drawn out, more advantageous life.