It is surprising that a drink so accessible, tasty and easy to prepare can produce such positive effects on the body and at the same time provide such a comforting sensation.

For us, green tea is a recent discovery, a companion for pleasurable moments that conquers us sip by sip, but in the East it is one of the fibers that weaves life, closely linked to men. For almost 5,000 years, and an important part of their culture.

The main tea producing countries are China and India, far ahead of Sri Lanka, Kenya, Indonesia, Türkiye and Japan. Less than ten countries make green tea, with China leading the way.

The Japanese case is curious because it occupies second place, but it only exports 2%, mainly to the United States, and even imports from other countries to cover its notable demand.

Properties of green tea

As a non-sweetened drink lacks calories and contains no proteins, fats or carbohydrates. Its richness is treasured in the form of vitamins, such as A, C and E, some of the B complex, and trace elements such as manganese (1.5 mg per cup), fluoride, zinc and copper, which it provides in small quantities, since a cup is prepared with only 2 g of dry leaves.

Powerful antioxidant

But, above all, in a group of substances with a extraordinary antioxidant capacity that attract more and more attention in scientific studies: polyphenols, also present in fruits and vegetables, although in smaller quantities. This happens in particular with a type of polyphenols called catechins, responsible for its protective power.

Catechins are the polyphenols or tannins responsible for the genuine flavor and protective power of green tea. One of them, EGCG or epigallocatechin-3-gallate, is shown to be very active.

EGCG is a substance 20 times more antioxidant than vitamin E and 100 times more than vitamin C, proving effective in preventing certain types of cancer and maintaining good cardiovascular health.

A mild stimulant

The amount of caffeine or theine in a cup of green tea can be half that of black tea, a third that of a cola drink and an eighth that of coffee, but it should still be taken in moderation.

The matcha (Japanese green tea powder) It is the presentation with the highest caffeine content (and also antioxidants).

Health benefits of green tea

The latest research indicates that several cups a day have a long-term preventive effect on various diseases.

Improves brain functioning

Green tea promotes alertness and sharpens your intellectual abilities. This is due to the properties of caffeine, which in tea is accompanied by l-theanine and does not produce the annoying jitters of an espresso coffee.

And it not only improves the functioning of the brain, but prevents its degeneration and the development of neurological diseases such as Parkinson’s and Alzheimer’s.

Promotes the combustion of fats

The compounds in green tea stimulate the metabolism (17% more) and encourage fats to be transformed into calories. That is why green tea is usually present in commercial products to burn fat and lose weight.

Improves physical performance

The effect on metabolism means that the body is able to obtain more energy (4% more) when it needs it, for example, during intense sporting activity (performance increases between 11 and 12%).

Reduces the risk of certain types of cancer

The antioxidant properties of green tea are associated with a lower risk of breast cancer (20-30% less), prostate (48% less), and colorectal cancer (42% less).

Prevents cardiovascular diseases

Heart attack and other cardiovascular diseases are the main cause of death in European countries. Green tea prevents it because it positively acts on the main risk factors: total cholesterol, LDL and triglycerides.

Green tea in the kitchen

The tea bush has two varieties: Cammelia sinensis and Cammelia assamica. Its harvest is one of the most important operations in the production process and on which its quality largely depends.

There are three basic types of tea: green, semi-fermented and black. The difference lies in the way they are processed.

If you want to experiment with the leaves green tea as a culinary ingredient, Just cook them for 20 minutes and they will be ready to be added to the recipe, but they are nothing special and they are also expensive to use as a vegetable. Even so, the most attractive recipes with green tea are sorbets, fruit salads and syrups, since its bitter flavor combines well with sweets and is more familiar to the palate.

Purchase and conservation

Once purchased, it is essential to store the tea in a dark, cool and dry place, and in a container that closes tightly (cans are optimal). Otherwise it will lose its aroma and flavor, as well as its medicinal properties.

How to prepare green tea

• The classic way to prepare green tea is to boil the water and let it cool for ten minutes so that the temperature drops to 70-80ºC.
• The water cannot be from the tap, as chlorine and other elements would affect its flavor and properties. The most indicated is the natural mineral poor in sodium and calcium.
• The kettle heats up before pouring the water into it so that it does not suddenly reduce the temperature.
• The dosage of tea is one level teaspoon – approximately 2 g – per cup.
• Most varieties They should rest for 2 to 3 minutes. During this time we can observe how the leaves unfold and release the beneficial and tasty substances they contain.
• Then it is passed through a filter (better made of fabric than metal) and the tea will be prepared. If you wish, you can add a little whole cane or candy sugar (in large crystals), although it is not necessary.