The origins of tea begin in China and has since has been brewing for over 5,000 years ago.
China and Japan are the main exporters of tea and the process they undergo determines the distinctive colour and flavour of three main types: green, black and oolong.
White tea leaves are picked and begin to oxidise and ferment for standard teas. Green tea leaves are steamed, roasted, or pan-fried almost immediately to prevent fermentation, resulting in a paler shade. The most nutrient-rich green tea, Japanese matcha, or maccha, is stone-ground to a powder and steamed for a smooth, palate-pleasing taste.
- Provides an excellent number ofantioxidants and Fresh tea leaves are unusually plentiful in antioxidants preventing free radical and cancerous cells in your body. (1)
- Contains vitamin A which plays an important role in promoting vision, particularly in children. (2)
- Rich in vitamin C which is important to help your body fight off infections. (3)
- Provides vitamin K which is a great phytonutrient for regulating blood flow and preventing the onset of Alzheimer’s. (4)
- Contains catechins which help to reduce triglyceride levels (bad cholesterol) and cardiovascular disease) (5)
- Supplies flavonoids which have insulin like properties that can regulate blood sugar levels and prevent the risk type two diabetes. (6)
Green Tea Nutrition Facts
Serving Size: 100 ml of green tea
|Calories from Fat||0|
|Total Fat||0 g|
|Saturated Fat||0 g|
|Total Carbohydrates||2 g|
|Vitamin A||Vitamin C|
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie intake.
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