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What Kind Of Capsule Pill Has Green And White Coloring And It Says E 91 On The Surface

Written By Wednesday 28 September 2022 Add Comment Edit

Unoxidized tea

Green tea
Green tea 3 appearances.jpg

The appearance of green tea in three different stages (from left to correct): the infused leaves, the dry out leaves, and the liquid.
Type Tea
Country of origin Prc
Region of origin East asia
Color Dark-green
Ingredients Tea leaves
Related products Tea
Greenish tea
Traditional Chinese 綠茶
Simplified Chinese 绿茶
Literal pregnant Dark-green tea

Green tea is a type of tea that is made from Camellia sinensis leaves and buds that have not undergone the same withering and oxidation procedure used to make oolong teas and black teas.[ane] Green tea originated in China, and since then its product and manufacture has spread to other countries in East asia.

Several varieties of green tea exist, which differ substantially based on the diverseness of C. sinensis used, growing conditions, horticultural methods, product processing, and time of harvest.

The ii main components unique to green tea are "catechins" and "theanine," and the health effects of these components are alluring a smashing deal of attending in Japan and abroad.[ii] [three]

History [edit]

The tea fields in the foothills of Gorreana, Azores Islands, Portugal: the just European region other than Georgia to support green tea production.

Tea consumption has its legendary origins in Mainland china during the reign of mythological Emperor Shennong.[4]

A book written by Lu Yu in 618–907 Advertizement (Tang dynasty), The Classic of Tea (simplified Chinese: 茶经; traditional Chinese: 茶經; pinyin: chájīng ), is considered important in green tea history. The Kissa Yōjōki (喫茶養生記 Volume of Tea, lit. Tape [of] Drinking Tea [for] Nourishing Life), written past Zen priest Eisai in 1211, describes how drinking green tea may bear upon v vital organs, the shapes of tea plants, flowers and leaves, and how to grow and process tea leaves.

Steeping, brewing and serving [edit]

Four small white bowls of tea

4 varieties of green tea prior to brewing

The colour of green tea brewed for 3 minutes at xc °C (194 °F)

Steeping, or brewing, is the process of making tea from leaves and hot water, generally using 2 grams (0.071 oz) of tea per 100 millilitres (3.5 imp fl oz; 3.iv Us fl oz) of h2o (H2O) or most ane teaspoon of green tea per 150 ml loving cup. Steeping temperatures range from 61 °C (142 °F) to 87 °C (189 °F) and steeping times from 30 seconds to three minutes.

Generally, lower-quality green teas are steeped hotter and longer while higher-quality teas are steeped libation and shorter, but usually multiple times (ii–3 typically). Higher-quality teas similar gyokuro use more tea leaves and are steeped multiple times for short durations. Steeping too hot or too long results in the release of excessive amounts of tannins, leading to a bitter, severe mash, regardless of initial quality. The mash'south taste is too affected past the steeping technique; two of import techniques are to warm the steeping container beforehand to preclude the tea from immediately cooling down, and to go out the tea leaves in the pot and gradually add more hot water during consumption.[ commendation needed ]

[edit]

Polyphenols plant in green tea include epigallocatechin gallate (EGCG), epicatechin gallate, epicatechins and flavanols,[i] which are under laboratory research for their potential effects in vivo.[5] Other components include three kinds of flavonoids, known equally kaempferol, quercetin, and myricetin.[6] Although the hateful content of flavonoids and catechins in a cup of green tea is college than that in the aforementioned volume of other food and drink items that are traditionally considered to promote health,[7] flavonoids and catechins have no proven biological effect in humans.[8]

Green tea leaves are initially processed by soaking in an booze solution, which may be farther concentrated to various levels; byproducts of the process are also packaged and used.[ citation needed ] Extracts are sold over the counter in liquid, powder, capsule, and tablet forms,[5] [10] and may contain up to 17.iv% of their total weight in caffeine,[eleven] though decaffeinated versions are too available.[12]

Health effects [edit]

Brewed, regular light-green tea
Nutritional value per 100 grand (three.5 oz)
Energy iv kJ (0.96 kcal)

Carbohydrates

0 yard

Fat

0 g

Protein

0.2 k
Vitamins Quantity

%DV †

Thiamine (B1)

one%

0.007 mg
Riboflavin (B2)

v%

0.06 mg
Niacin (B3)

0%

0.03 mg
Vitamin B6

0%

0.005 mg
Vitamin C

0%

0.three mg
Minerals Quantity

%DV †

Calcium

0%

0 mg
Fe

0%

0.02 mg
Magnesium

0%

i mg
Manganese

9%

0.18 mg
Potassium

0%

eight mg
Sodium

0%

one mg
Other constituents Quantity
Water 99.ix g
Caffeine 12 mg

Link to Total USDA Nutrient Report
  • Units
  • μg = micrograms • mg = milligrams
  • IU = International units
†Percentages are roughly approximated using U.s.a. recommendations for adults.

Regular green tea is 99.nine% water, provides 1 kcal per 100 mL serving, is devoid of significant food content (table), and contains phytochemicals such as polyphenols and caffeine.

Numerous claims have been fabricated for the health benefits of green tea, but man clinical enquiry has not establish good prove of benefit.[13] [8] [xiv] In 2011, a panel of scientists published a report on the claims for health furnishings at the request of the European Committee: in general they establish that the claims made for green tea were not supported by sufficient scientific evidence.[8] Although green tea may enhance mental alertness due to its caffeine content, in that location is just weak, inconclusive evidence that regular consumption of green tea affects the risk of cancer or cardiovascular diseases, and there is no testify that it benefits weight loss.[thirteen]

A 2020 review past the Cochrane Collaboration listed some potential adverse effects including gastrointestinal disorders, college levels of liver enzymes, and, more than rarely, indisposition, raised claret pressure, and skin reactions.[fifteen]

Cancer [edit]

Information technology has been suggested that it may inhibit cancer development and growth by preventing "prison cell damage" based on its antioxidant and anti-inflammatory properties.[sixteen]

However, Green tea interferes with the chemotherapy drug bortezomib (Velcade) and other boronic acid-based proteasome inhibitors, and should exist avoided past people taking these medications.[17]

Cardiovascular disease [edit]

A meta-analysis of observational studies reported an increment in one cup of green tea per day was correlated with slightly lower gamble of death from cardiovascular causes.[xviii] Green tea consumption may be correlated with a reduced risk of stroke.[nineteen] [20] Meta-analyses of randomized controlled trials constitute that green tea consumption for 3–half-dozen months may produce small reductions (nearly ii–3 mm Hg each) in systolic and diastolic blood pressures.[20] [21] [22] [23] A split systematic review and meta-analysis of randomized controlled trials plant that consumption of 5-half dozen cups of green tea per twenty-four hours was associated with a small reduction in systolic blood force per unit area (2 mmHg), but did non pb to a pregnant difference in diastolic blood pressure level.[24]

Glycemic control [edit]

Green tea consumption lowers fasting blood sugar merely in clinical studies the drinkable's result on hemoglobin A1c and fasting insulin levels was inconsistent.[26] [27]

Hyperlipidemia [edit]

Drinking greenish tea or taking green tea supplements decreases the claret concentration of total cholesterol (about 3–seven mg/dL), LDL cholesterol (about 2 mg/dL), and does non affect the concentration of HDL cholesterol or triglycerides.[24] [28] A 2013 Cochrane meta-analysis of longer-term randomized controlled trials (>3 months duration) concluded that greenish tea consumption lowers total and LDL cholesterol concentrations in the blood.

Inflammation [edit]

A 2015 systematic review and meta-analysis of 11 randomized controlled trials found that green tea consumption was not significantly associated with lower plasma levels of C-reactive poly peptide levels (a marker of inflammation).[29]

Weight loss [edit]

There is no proficient evidence that light-green tea aids in weight loss or weight maintenance.[13] [30]

Potential for liver toxicity [edit]

Excessive consumption of green tea extract has been associated with hepatotoxicity and liver failure.[31] [32] [33] In 2018, a scientific panel for the European Nutrient Condom Say-so reviewed the safe of green tea consumption over a low-moderate range of daily EGCG intake from 90 to 300 mg per day, and with exposure from high light-green tea consumption estimated to supply upwards to 866 mg EGCG per day.[34] Dietary supplements containing EGCG may supply upwardly to 1000 mg EGCG and other catechins per day.[34] The panel concluded that EGCG and other catechins from green tea in low-moderate daily amounts are more often than not regarded every bit safe, simply in some cases of excessive consumption of green tea or utilise of high-EGCG supplements, liver toxicity may occur.[34]

Product [edit]

In 2013, global production of green tea was approximately one.seven million tonnes, with a forecast to double in volume past 2023.[35] Every bit of 2015, China provided 80% of the world's light-green tea marketplace, leading to its green tea exports rising by 9% annually, while exporting 325,000 tonnes in 2015.[36] In 2015, the Us was the largest importer of Chinese greenish tea (6,800 tonnes), an increment of ten% over 2014, and Britain imported ane,900 tonnes, 15% more than in 2014.[36]

Growing, harvesting and processing [edit]

Mitt-rolling green tea after steaming

Greenish tea is processed and grown in a variety of means, depending on the type of green tea desired. As a issue of these methods, maximum amounts of polyphenols and volatile organic compounds are retained, affecting smell and taste. The growing weather condition can be cleaved down into 2 basic types − those grown in the sun and those grown under the shade. The light-green tea plants are grown in rows that are pruned to produce shoots in a regular manner, and in general are harvested three times per year. The first flush takes place in late April to early on May. The second harvest usually takes identify from June through July, and the third picking takes place in late July to early on August. Sometimes, in that location will also be a fourth harvest. The beginning flush in the spring brings the best-quality leaves, with higher prices to match.

Greenish tea is processed subsequently picking using either artisanal or modernistic methods. Lord's day-drying, basket or charcoal firing, or pan-firing are common artisanal methods. Oven-drying, tumbling, or steaming are common mod methods.[37] Processed green teas, known every bit aracha, are stored nether low humidity refrigeration in 30- or sixty-kilogram paper numberless at 0–v °C (32–41 °F). This aracha has yet to be refined at this stage, with a final firing taking place before blending, choice and packaging take place. The leaves in this state will be re-fired throughout the year as they are needed, giving the green teas a longer shelf-life and meliorate flavor. The first affluent tea of May will readily store in this manner until the next yr'southward harvest. After this re-drying procedure, each crude tea will be sifted and graded co-ordinate to size. Finally, each lot will be blended according to the blending order past the tasters and packed for sale.[38]

Import of radioactive Japanese tea [edit]

On 17 June 2011, at Charles de Gaulle airport in Paris, France, radioactive cesium of 1,038 becquerels per kilogram was measured in tea leaves imported from Shizuoka Prefecture, Japan as a upshot of the Fukushima Daiichi nuclear disaster on xi March, which was more than twice the restricted amount in the European Union of 500 becquerels per kilogram. The government of France appear that they rejected the leaves, which totaled 162 kilograms (357 lb).[39]

In response, the governor of Shizuoka Prefecture, Heita Kawakatsu, stated: "there is absolutely no problem when they [people] beverage them because it will be diluted to near ten becquerels per kilogram when they steep them fifty-fifty if the leaves have i,000 becquerels per kilogram;" a statement backed past tests done in Shizuoka.[40] Japanese Minister for Consumer Affairs and Food Safety Renhō stated on 3 June 2011 that "there are cases in which aracha [whole leaves of Japanese green tea] are sold as furikake [condiments sprinkled on rice] then on and they are eaten as they are, therefore nosotros think that information technology is important to inspect tea leaves including aracha from the viewpoint of consumers' safe."[41]

In 2018, the US Food and Drug Administration updated its import status on Japanese products deemed to be contaminated by radionuclides, indicating that tea from the Ibaraki prefecture had been removed from the list past the Government of Japan in 2015.[42]

Greenish tea beyond E Asia [edit]

China [edit]

Chinese name
Longjing tea.jpg

Longjing, a green tea from Zhejiang, Cathay
Traditional Chinese 綠茶
Simplified Chinese 绿茶
Hanyu Pinyin lǜchá

Loose leaf green tea has been the most popular course of tea in Mainland china since at least the Southern Song dynasty.[43] [44] While Chinese light-green tea was originally steamed, as it still is in Japan, subsequently the early Ming dynasty it has typically been candy by being pan-fired in a dry wok.[45] Other processes employed in China today include oven-firing, basket-firing, tumble-drying and sun-drying.[46] Green tea is the most widely produced form of tea in Communist china, with i.42 1000000 tons grown in 2014.[47]

Popular green teas produced in China today include:

  • Biluochun
    Produced in Jiangsu, this tea is named after the shape of the leaves, which are curled like snails.[48]
  • Chun Mee
    Known in English past its Cantonese name, and popular outside China. Information technology has a plum-like season.[49]
  • Gunpowder tea
    A tea which is tumble-stale so that each leaf is rolled into a small pellet that resembles gunpowder.[50]
  • Huangshan Maofeng
    A type of maofeng tea grown in the microclimate of the Huangshan mount range in Anhui province. Maofeng teas are harvested by plucking intact ii equal-sized leaves and a bud together.[51]
  • Longjing
    Too known as "Dragon Well" tea, the English translation of its name. Grown almost Hangzhou in Zhejiang province, Longjing is the most well-known pan-fired Chinese greenish tea. Its flavor derives partly from the terroir of the region in which information technology is produced.[48]
  • Lu'an Melon Seed
    Grown in Anhui province. Dissimilar typical Chinese teas, two leaves are plucked separately from each branch, with no bud and no stems. Harvested later in the flavor, it has a grassier flavor than typical Chinese green teas.[52]
  • Taiping Houkui
    Grown in Anhui province. Uses a cultivar with an unusually large foliage. The production process flattens the tea leaves, creating the so-called "2 knives and a pole" shape from the leaves and stem.[53]
  • Xinyang Maojian
    A type of maojian tea grown in Xinyang, Henan province.[54] Maojian teas are harvested by plucking a bud and one leaf together.[51]

Nihon [edit]

Sencha green tea, the well-nigh popular class of tea in Nihon.

Tea seeds were first brought to Japan in the early 9th century by the Buddhist monks Saicho and Kūkai. During the Heian period (794–1185), Emperor Saga introduced the practice of drinking tea to the imperial family unit. The Zen Buddhist priest Eisai (1141–1215), founder of the Rinzai schoolhouse of Buddhism, brought tea seeds from China to plant in various places in Nihon. Eisai advocated that all people, not only Buddhist monks and the elite, drinkable tea for its health benefits.[55]

The oldest tea-producing region in Nihon is Uji, located near the erstwhile capital letter of Kyoto.[55] It is thought that seeds sent past Eisai were planted in Uji, becoming the basis of the tea manufacture there.[56] Today, Japan's most expensive premium teas are still grown in Uji.[57] The largest tea-producing expanse today is Shizuoka Prefecture, which accounts for forty% of total Japanese sencha production.[58] [57] Other major tea-producing regions include the isle of Kyushu and the prefectures of Shiga, Gifu, and Saitama in central Honshu.[57]

All commercial tea produced in Japan today is green tea,[59] though for a brief menses black tea was also produced in the late 19th and early 20th centuries. Japanese tea production is heavily mechanized, and is characterized past the use of modern technology and processes to improve yields and reduce labour. Considering of the high cost of labour in Nippon, only the highest quality teas are plucked and processed by hand in the traditional fashion.[60]

Japanese green teas accept a thin, needle-like shape and a rich, dark greenish colour. Unlike Chinese teas, most Japanese teas are produced by steaming rather than pan-firing. This produces their characteristic color, and creates a sweeter, more grassy season. A mechanical rolling/drying procedure then dries the tea leaves into their final shape.[59] The liquor of steamed Japanese tea tends to be cloudy due to the higher quantity of dissolved solids.[61]

Most Japanese teas are blended from leaves grown in dissimilar regions, with less accent on terroir than in the Chinese market. Because of the limited quantity of tea that tin can be produced in Japan, the majority of product is dedicated to the premium tea market place. Cheaper bottled teas and tea-flavored food products usually use lower-class Japanese-style tea produced in China.[62]

Although a multifariousness of commercial tea cultivars exist in Nippon, the vast bulk of Japanese tea is produced using the Yabukita cultivar adult in the 1950s.[63]

Popular Japanese green teas include:

  • Bancha (番茶)
    A lower-course tea plucked from the same bushes used to produce sencha. It has a somewhat bolder flavor, and is plucked each season after sencha production is finished.[64]
  • Genmaicha (玄米茶)
    Made by combining sencha tea leaves with toasted puffs of rice.
  • Gyokuro (玉露)
    Grown under shade for three weeks prior to plucking, gyokuro is one of the most exclusive varieties of tea produced in Nihon.[65] The shading technique imparts a sweeter flavour, and produces a particularly rich colour cheers to the college amounts of chlorophyll in the shaded leaf. Gyokuro tea is associated with the Uji region, the offset tea-growing region in Japan. It is oftentimes fabricated using smaller-leaf cultivars of the tea institute.[66]
  • Hōjicha (焙じ茶)
    This type of tea is fabricated by roasting sencha or bancha leaves with kukicha twigs.[67]
  • Kabusecha (かぶせ茶)
    Similar to gyokuro, kabusecha is shaded for just a week prior to plucking. Its flavor is somewhat between that of gyokuro and normal sencha.[65] [66]
  • Kukicha (茎茶)
    A blended tea fabricated of sencha leaves and stems.[68]
  • Matcha (抹茶)
    Similar gyokuro, matcha is shaded before plucking. The plucked and candy leaf is called tencha. This production is so ground into a fine powder, which is matcha. Because the tea powder is very perishable, matcha is ordinarily sold in modest quantities. It is typically rather expensive.[67] Matcha is the type of tea used in the Japanese tea ceremony. It is prepared by whisking the tea with hot water in a bowl, until the surface is frothy. If the water is besides hot, the tea may get overly bitter.[69]
  • Sencha (煎茶)
    This blazon of tea is produced throughout the tea season, and is the standard style today, representing 80% of all tea produced in Japan.[seventy] 90% of sencha is grown from the Yabukita cultivar.[63]
  • Shincha (新茶)
    The start early harvest of tea, plucked before the first affluent, is called shincha. Shincha is made from the youngest new growth leaves, and is plucked from early on April to early on May. Shincha typically refers to the early harvest of sencha, but can refer to any type of tea plucked early in the season, before the main harvest. Because of the limited quantities in which it is produced, shincha is highly prized and expensive to obtain.[71]

Korea [edit]

Korean proper noun
Korea-Boseong-Green.tea-09.jpg

Tea field in Boseong, South korea
Korean proper noun
Hangul

녹차

Hanja

綠茶

Revised Romanization nokcha
McCune–Reischauer nokch'a
IPA [nok̚.tɕʰa]

Gakjeochong, a Goguryeo tomb, shows a knight drinking tea with two ladies (v-6th century)

According to Record of Gaya cited in Memorabilia of the Three Kingdoms, the legendary queen Heo Hwang-ok, a princess of the Ayodhya married to Rex Suro of Gaya, brought the tea plant from India and planted information technology in Baegwolsan, a mount in current Changwon.[72] : iii Yet, it is a widely held view that systematic planting of tea bushes began with the introduction of Chinese tea culture by the Buddhist monks effectually the 4th century.[73] Amongst some of the earliest Buddhist temples in Korea, Bulgapsa (founded in 384, in Yeonggwang), Bulhoesa (founded in 384, in Naju) and Hwaeomsa (founded in Gurye, in 544) claim to be the birthplace of Korean tea culture.[73] Green tea was commonly offered to Buddha, equally well as to the spirits of deceased ancestors.[73] Tea civilization connected to prosper during the Goryeo Dynasty, with the tea offering beingness a role of the biggest national ceremonies and tea towns were formed effectually temples.[74] Seon-Buddhist manners of ceremony prevailed.[74] During the Joseon Dynasty, however, Korean tea civilisation underwent secularization, forth with the Korean culture itself.[74] Korean ancestral rite jesa, also referred to as charye ( 차례 ; 茶禮 , "tea rite"), has its origin in darye ( 다례 ; 茶禮 , "tea rite"), the practice of offering tea as simple ancestral rites past the imperial family and the aristocracy in Joseon.[74]

Tea civilization of Korea was actively suppressed past the Japanese during the Japanese forced occupation period (1910‒1945), and the subsequent Korean War (1950‒1953) made information technology fifty-fifty harder for the Korean tea tradition to survive.[75] The restoration of the Korean way of tea began in the 1970s, around Dasolsa.[75] Commercial product of green tea in South Korea just began in the 1970s,.[76] By 2012 the industry was producing xx% as much tea as Taiwan and 3.v% as much as Nippon.[77] [78] Green tea is not every bit popular as coffee or other types of Korean teas in modern Republic of korea. The annual consumption per capita of dark-green tea in Due south Korea in 2016 was 0.16 kg (5+ 1⁄2  oz), compared to iii.ix kg (8 lb 10 oz) coffee.[79] Recently all the same, as the java market place reached saturation point, South Korean tea production doubled during 2010‒2014,[lxxx] every bit did tea imports during 2009–2015,[81] despite very high tariff charge per unit (513.6% for greenish tea, compared to twoscore% for black tea, 8% for candy/roasted coffee, and two% for raw coffee beans).

Korean dark-green tea can be classified into various types based on several dissimilar factors. The well-nigh mutual is the flush, or the time of the year when the leaves are plucked (and thus also by leaf size).

  • Ujeon
    Ujeon ( 우전 ; 雨前 ; lit. "pre-rain"), or cheonmul-cha ( 첫물차 ; lit. "first flush tea"), is made of manus-picked leaves plucked before gogu (xx–21 Apr).[82] [83] [84] The ideal steeping temperature for ujeon tea is 50 °C (122 °F).[85]
  • Sejak
    Sejak ( 세작 ; 細雀 ; lit. "sparse sparrow"), or dumul-cha ( 두물차 ; lit. "second flush tea"), is made of mitt-picked leaves plucked after gogu (20–21 April) but before ipha (5–half-dozen May).[82] [83] [84] The tea is also called jakseol ( 작설 ; 雀舌 ; lit. "sparrow tongue") as the tea leaves are plucked when they are about the size of a sparrow's tongue.[83] The ideal steeping temperature for sejak tea is 60–70 °C (140–158 °F).[85]
  • Jungjak
    Jungjak ( 중작 ; 中雀 ; lit. "medium sparrow"), or semul-cha ( 세물차 ; lit. "third flush tea"), is made of leaves plucked after ipha (5–6 May) until the mid May.[82] [83] The ideal steeping temperature for jungjak tea is seventy–fourscore °C (158–176 °F).[85]
  • Daejak
    Daejak ( 대작 ; 大雀 ; lit. "big sparrow"), or kkeunmul-cha ( 끝물차 ; lit. "final affluent tea"), is fabricated of tea leaves plucked in late May and afterward.[83] Information technology is usually fabricated into tea bags or used in cooking.[83] The platonic steeping temperature for daejak tea is 80–90 °C (176–194 °F).[85]

The mode of preparation as well differs:

  • Ipcha (yeopcha)
    The synonyms ipcha ( 잎차 ; lit. "leaf tea") and yeopcha ( 엽차 ; 葉茶 ; lit. "leaf tea") refer to loose foliage tea, oft in dissimilarity to tea in tea bags. As the words mean "leaf tea", they can also be used in dissimilarity to powdered tea.[86]
  • Garucha (malcha)
    The synonyms garucha ( 가루차 ; lit. "powder tea") and malcha ( 말차 ; 末茶 ; lit. "powder tea") refer to powdered tea.[87] [88]

Foliage teas are processed either by roasting or steaming.

  • Deokkeum-cha (bucho-cha)
    Roasting is the well-nigh common and traditional way of tea processing in Korea. As well translated into "pan-fried tea", the deokkeum-cha ( 덖음차 ; lit. "roasted tea") or bucho-cha ( 부초차 ; 麩炒茶 ; lit. "roasted tea") varieties are richer in flavour.[89] [ninety] [91]
  • Jeungje-cha
    Steaming is less popular in Korean green tea processing, but the method is yet used in temple cuisine. Tea prepared with steamed tea leaves, called jeungje-cha ( 증제차 ; 蒸製茶 ; lit. "steamed tea"), are more than vivid in colour.[92]

Southern, warmer regions such equally Boseong in S Jeolla Province, Hadong in Southward Gyeongsang Province, and Jeju Island are famous for producing high-quality tea leaves.[93]

  • Banya-cha
    Banya-cha ( 반야차 ; 般若茶 ; lit. "prajñā tea") is one of the most renowned Korean dark-green teas.[94] This steamed tea is developed past Buddhist monks in Boseong.[ citation needed ] The tea is grown on sandy loam near mountains and sea.[ citation needed ] The give-and-take banya is a Korean transliteration of the Buddhist concept prajñā.
  • Jungno-cha
    Jungno-cha ( 죽로차 ; 竹露茶 ; lit. "bamboo dew tea") is one of the most renowned Korean green teas.[95] The roasted diverseness of tea is made of tea leaves grown amongst the bamboo in Gimhae, Hadong, and Jinju in South Gyeongsang Province.[96]

Green tea can be blended with other ingredients.

  • Hyeonmi-nokcha
    Nokcha (green tea) blended with hyeonmi-cha (brown rice tea) is called hyeonmi-nokcha ( 현미녹차 ; 玄米綠茶 ; lit. "brown rice green tea").
  • Remon-nokcha
    Nokcha (greenish tea) blended with lemon is called remon-nokcha ( 레몬 녹차 ; lit. "lemon greenish tea").

Run into also [edit]

  • Chinese tea culture
  • Japanese tea ceremony
  • Korean tea
  • List of ineffective cancer treatments
  • Epigallocatechin gallate
  • List of Chinese teas
  • Potential effects of tea on health
  • Sinecatechins
  • White tea
  • Yellow tea

References [edit]

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  2. ^ mukohmatcha (2022-03-23). "専門家によるお茶の健康成分"茶カテキン""テアニン"の研究論文（総まとめ）国内・海外 - 日本一の八女茶専門店『向抹茶』（むこうまっちゃ）Mukoh Matcha / Mukou Mathca" (in Japanese). Retrieved 2022-09-22 .
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Other reading [edit]

  • Battle, Volition (2017). The World Tea Encyclopaedia: The World of Tea Explored and Explained from Bush to Brew. Troubador Publishing Ltd. ISBN978-1-78589-313-1.
  • Benn, James A. (2015). Tea in Communist china: A Religious and Cultural History. Hong Kong University Press. ISBN978-988-8208-73-nine.
  • Chow, Kit Boey; Kramer, Ione (1990). All the Tea in Communist china . China Books. ISBN978-0-8351-2194-1.
  • Heiss, Mary Lou; Heiss, Robert J. (2007). The Story of Tea: A Cultural History and Drinking Guide . 10 Speed Press. ISBN978-i-58008-745-ii.
  • Mair, Victor H.; Hoh, Erling (2009). The True History of Tea. Thames & Hudson. ISBN978-0-500-25146-ane.

External links [edit]

Wikimedia Commons has media related to Greenish tea.

  • NCCIH - Green Tea Side Effects and Cautions (From the National Center for Complementary and Integrative Health)

Source: https://en.wikipedia.org/wiki/Green_tea

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