Organic Green Tea

Aware of the harmful effects of chemical fertilizers and pesticides, organic green tea has come to popularity, the world is taking the natural ways of nourishment without any chemicals. Green tea is widely produced and mainly consumed in China and Japan and is recently gaining popularity in the U.S. where traditionally black tea is taken. Green Tea has long been valued in China for its medicinal properties useful in the maintenance of good health.

Green tea undergoes minimum oxidation during processing, to preserve the quality and natural elements of the fresh leaves. Green teas are plucked and handmade during early spring seasons, after picking, the bright green leaves are baked in the oven or steamed to preserve their freshness and somewhat resembles the original tea leaf; the resulting green tea is very rich in nutrients and minerals.

Organic Green tea refreshes the body with its high Vitamin B content that helps the human body better deal with stress, and release more energy and can help restrain the growth of various bacteria that can cause diseases. It is not only rich in Vitamin C but also low in caffeine. Green tea has a lively, herbaceous flavor. Chinese Green Teas are prized for their sweet, herbaceous and refreshing taste. Japanese green teas more have a vegetal flavor, like freshly cut grass. Most Japanese green teas are fragrant, with a deep green color and beautifully shaped leaves. A special processing style contributes to the distinctiveness of Japanese teas: after picking, the leaves are immediately steamed and then air dried, to preserve their fragrance, color and flavor. These processing techniques are sufficiently extraordinary for any pesticides to be present in the end product.

Organic green tea can help reduce the risks of Cancer, mainly by its highly significant antioxidant properties. Antioxidants protect the cells from a natural process called “oxidative stress”. Although oxygen is vital for life, oxidation produces free radicals that damage human cells. Antioxidants help our body eliminate these harmful free radicals.

In fact a decrease in the level of antioxidants is proportional to the increased risk from cancer, heart attacks and other health disorders. Research shows that antioxidants in tea may actually help fight cataract – one of the primary causes of blindness globally.

Green tea contains polyphenols which are powerful antioxidants. They favor those bacteria that are beneficial to the human body while killing those that are harmful.

Organic tea is subjected to the same intensive processing methods as its non-organic counterparts. Consumers usually decide to buy because production is carried out using sustainable farming practices, specifically not allowing deforestation and also manufactured using highly specialized techniques. Some consumers go by trust and fair trade route, which gives them further benefits in terms of assurance and quality that the workers working on the tea plantations give. The tea plantation workers have been working with more improved conditions, giving the tea leaves a better quality of aroma and reducing any unhygienic non-organic procedures.

If you are looking for alternatives to conventional teas, there are many varieties of organic herbal teas now available also. Some of these have the added benefit of possessing medicinal properties for example, peppermint teas to aid indigestion, chamomile to soothe and relax.

Green Tea has been receiving much attention lately.  As a result, we now have many medical reports and studies saying that Green Tea does contain many healthy and healing properties and drinking Green Tea has been shown to provide the human body with numerous health enhancing components.  Green Tea contains a very high value of “polyphenols” that have antioxidant properties that are known to fight against cancer.  Green tea has higher values of medicinal properties than other teas, because of the special way in which it is dried. Green Tea is organically grown and the traditional drying techniques used prevent the tea from the negative effects of fermentation.