Process and nutritional content of Green Tea

The process of green tea is very special. Once harvested, the tea leaf experience the fogging process, this process will dry the tea leaves, but this process will not change the color of the leaves. This process was proven to maintain a variety of nutritional content in it, among other substances important to this leaf is antioxidant polyphenols.

The nutritional content of the green tea as below:

1. Antioxidant and polyphenol
Japanese scientists believed that antioxidant and polyphenol found in green tea very beneficial for human health. Antioxidant could reduce the risk of heart disease, to slow down or kill the tumor, prevent the growth of the lung cell cancer, intestine cancer, and particularly skin cancer. Besides these substances green tea could help to smooth the process of digesting food through the stimulation of peristalsis and the production of digestive fluids.

2. Fluoride
Fluoride classified as a mineral which can prevent the growth of caries in teeth, prevent gingivitis, and dental cavities.

3. Manganese
Manganese which found in green tea is good in helping to convert sugar into energy and to help maintain the stability of blood sugar levels.

4. Caffeine
The rate of caffeine contained in green tea is different from caffeine which is contained in coffee. The percentage caffeine in green tea about 3-5%. So if we used to take green tea consistently, our body and mind will feel more refreshed. It is also known as good digestion in your body and will burn fat more efficiently.
The benefit for the people who are undergoing on diet, this process may help to reduce weight more effectively and quickly if consume tea during the empty stomach.

5. Tannin
The latest research on green tea shows that the content of the symbiotic tannin in green tea could prevent and treated the kidney disorders. While the tea leaves are still wet it can be used to treated insect bites, sunburn, or as a refresher for tired eyes.