Here in Boston, we drink tea mostly because it tastes good and slows the day down. Researchers keep studying what else it might do. Below are four studies published between July 2025 and October 2026, explained in plain language. Each one shows a link between tea and a health result. None of them proves that tea causes that result, and we point out the limits of each one.

Photo: Bert Christiaens / Pexels

1. Tea and blood pressure

Journal: Frontiers in Nutrition, August 2026 (systematic review and meta-analysis)

Researchers combined 20 observational studies with about 320,000 adults in total. In the four studies that followed people over time, regular tea drinkers were about 13% less likely to develop high blood pressure than people who did not drink tea. The link was strongest at lower intakes and leveled off at higher intakes, so more cups did not keep adding benefit. In the subgroup analyses, the link was stronger among black tea drinkers.

Limits: All of the studies were observational, and their results varied a lot. The authors write that a clear protective effect "cannot be confirmed."

Read the study

2. Tea and bone strength over 13 years

Journal: The American Journal of Clinical Nutrition, October 2026 (prospective cohort study)

A team in Guangzhou, China, measured bone mineral density in 1,708 adults four times over 13 years. People who drank tea at a moderate frequency generally had the highest bone density scores across the whole body, lower spine and hip. People with higher blood levels of certain tea catechins (EGCG and ECG) also tended to have better bone measurements.

Limits: The differences were small, and the blood-marker results did not rise in a straight line. The study was done in one region of China, and as an observational study it cannot show cause and effect.

Read the study

3. Unsweetened tea and longer life

Journal: Frontiers in Nutrition, July 2025 (prospective cohort study)

Using data from 195,361 UK Biobank participants followed for a median of 13.6 years, researchers compared people who drank no tea with people who drank tea unsweetened, with sugar, or with artificial sweeteners. People who drank about 3.5 to 4.5 cups of unsweetened tea a day had a 20% lower risk of dying from any cause during the study, plus lower risks of dying from heart disease and cancer. Tea with sugar or artificial sweeteners showed no consistent link with lower risk.

Limits: Tea intake came from short dietary recalls, and tea drinkers may differ from non-drinkers in other ways. The link was U-shaped, so the lowest risk sat at a moderate intake, not at the highest one.

Read the study

4. Green tea catechins, exercise and leg strength

Journal: Archives of Gerontology and Geriatrics, August 2026 (randomized, placebo-controlled trial)

In Japan, 78 adults aged 60 and older who felt they were getting weaker or slower all took part in group exercise classes for 24 weeks. Half also drank a catechin-enriched green tea each day (613 mg of catechins), and the rest drank a placebo drink. The green tea group gained more knee-extension (thigh) strength.

Limits: There was no difference between the groups in overall physical performance tests or muscle mass. Only 51 people completed the trial. The tea used was specially enriched with catechins, more than a typical cup provides, and the study was partly funded by a tea company whose employees were co-authors.

Read the study

What this means for your cup

• Moderate and regular seems to be the pattern. In three of these studies, the best results came at moderate intake, not the highest.

• Try it plain. The UK Biobank study linked lower risk with unsweetened tea only. A naturally flavorful tea makes skipping the sugar easy.

• Tea works alongside a healthy lifestyle. In the strength trial, everyone exercised, and the tea was an addition.

A few teas from our shop to brew this week:

• Earl Grey: a classic black tea with bergamot, bright enough to enjoy without sugar.

• Jasmine Dragon Pearls: hand-rolled green tea with a natural floral sweetness.

• Matcha Samidori: powdered green tea, where you drink the whole leaf.

This post is for general information only and is not medical advice. Please talk with your doctor before making changes to your diet or health routine, especially if you take medication or are sensitive to caffeine.

If you want a green tea that does not taste like every other green tea on the shelf, start with Genmaicha. It is a traditional Japanese blend of green tea leaves and fire-toasted brown rice, and the cup comes out nutty, aromatic, and genuinely satisfying.

At Beantown Tea & Spices, Genmaicha is one of those everyday greens people finish faster than they expect. Here is what it is, where it comes from, and how we like to brew it.

What Genmaicha is

Genmaicha (玄米茶) pairs Japanese green tea with roasted brown rice (genmai). Scoop it and you will see the story in the tin: green leaves mixed with small pieces of toasted rice, some of which pop during firing like tiny popcorn kernels — which is why you will sometimes hear it nicknamed "popcorn tea."

Our Genmaicha uses a high-grade Sencha and Gyokuro green tea base from Shizuoka Prefecture. The leaf keeps the fresh, vegetal character of Japanese green tea; the rice softens the edges and adds warmth.

A thrifty blend that earned its place

Genmaicha is often described as the tea of thrifty households. A widely told account says Japanese families added toasted rice to stretch their tea further when leaf was expensive, and the combination became a beloved drink in its own right — especially through the early twentieth century.

A popular folk legend tells a different story: a servant named Genmai accidentally dropped rice into his master's tea and gave the drink its name. The legend is charming but undocumented. Either way, what began as a practical blend is now enjoyed on its own merits, not as a compromise.

What it tastes like

The roasted rice does a lot of the personality work. It brings a nutty flavor, a bakey warmth, and a hint of natural sweetness. That is why Genmaicha works so well for people who find plain green tea a little sharp or grassy.

In the cup you should get a light golden liquor with:

• Toasty, nutty aroma

• Soft green-tea freshness underneath

• A gentle, almost chewy finish from the rice

• A little umami complexity from the Gyokuro in our blend

It is a natural partner for Japanese meals — miso soup, onigiri, tempura, or ramen — and a mellow after-dinner tea. It is also a friendly introduction to Japanese green tea if you prefer a warm, savory cup to a bright grassy one.

How to brew Genmaicha

Keep the water below a full boil so the leaf stays sweet instead of bitter.

Per 8 oz of water:

• Amount: 1 heaping teaspoon (about 3 g)

• Temperature: about 180°F (175–185°F / 80–85°C)

• Steep time: 2–3 minutes

Adjust to taste. If the cup feels sharp, cool the water a little or shorten the steep. If you want more body, add a touch more leaf.

Shop Genmaicha

Ready to try it? Visit our Genmaicha product page, or browse the full green tea selection if you want to compare Japanese greens side by side.

Whether you drink it with dinner or as a quiet afternoon cup, Genmaicha is one of those teas that earns a permanent spot by the kettle. Happy steeping from all of us at Beantown Tea & Spices.

Kukicha (茎茶) is a green tea from Japan. The name means "stem tea," and it's sometimes called twig tea. As the name suggests, kukicha is made from a mix of green tea leaves and young tea stems, which give it a gentle, naturally sweet character that's very different from leaf-only green teas.

Kukicha has humble roots. It was traditionally made from the stems and stalks left over after processing leaf tea, a thrifty way for farmers to use every part of the harvest. What began as an everyday tea has become a favorite in its own right.

Pictured above is our Kukicha. Ours is Gyokuro and Sencha base green tea with both young leaves and delicate tea stems. Click “here” to view product.

What does kukicha taste like?

Thanks to the stems, kukicha brews a light, golden-green cup that's nutty, slightly creamy and naturally sweet, with very little bitterness. Our kukicha is made with a Sencha and Gyokuro base, and the Gyokuro leaves add a rich layer of umami.

Umami is a Japanese word for the savory, mouth-filling taste linked to amino acids such as glutamate. You'll find it in foods like mushrooms, aged cheese and broths, and in fine Japanese green teas. In kukicha, it balances the sweetness of the stems for a smooth, rounded flavor.

Is kukicha low in caffeine?

Yes. Tea stems contain less caffeine than the leaves, so kukicha is lower in caffeine than most green teas. That makes it a popular choice for the afternoon or evening, and a gentle option if you find other green teas too strong or too grassy.

Different grades of kukicha

Kukicha comes in many grades, depending on the leaves its stems come from. Kukicha made from Gyokuro and Sencha, like ours, is especially prized in Japan for its sweetness and deeper umami.

How to brew kukicha

• Tea: 1 heaping teaspoon (about 3 g) per 8 oz of water

• Water temperature: 175–185°F (about 80–85°C), never boiling

• Steep time: 1–3 minutes, adjusted to taste

• Re-steeping: the same leaves can be infused several times

Kukicha also makes a refreshing, naturally sweet iced tea. For step-by-step instructions, see our Cold Brewing Guide.

What to pair with kukicha

Its mellow, nutty flavor goes well with rice dishes, roasted vegetables, grilled fish and simple rice crackers. Our Kukicha comes in sample, 4 oz and 8 oz sizes. If you enjoy toasty Japanese teas, try our Hojicha or Genmaicha too, or browse our full green tea collection.

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Kukicha

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Nutty, creamy and mellow, Kukicha is a traditional green tea from Japan. Our Kukicha uses a Sencha and Gyokuro base with both young leaves and stems.

History & Heritage

Kukicha means "stem tea" and is sometimes called twig tea. It has humble roots: it was traditionally made from the stems and stalks left over from processing leaf tea, a frugal way for farmers to make use of every part of the harvest. What began as a thrifty everyday drink has become a well-loved tea in its own right, prized for its gentle, sweet character. Bancha, the later-season harvest, is another of Japan's traditional everyday teas, and like Kukicha it reflects a practical, nothing-wasted approach to tea.

Interesting Facts

• The Gyokuro base leaves enhance the umami (a Japanese term for savory flavor) and give the tea a unique flavor profile.

• Kukicha is very low in caffeine, among the lowest of traditional teas.

• In Japan it can even be mixed with juice to make a children's drink.

• Stems give the tea a lighter color and a naturally sweet taste.

Tasting Notes & Pairings

It brews a flavorful cup that is nutty and slightly creamy, with very little bitterness. It is easy to enjoy any time of day, including the evening. Pair it with rice dishes, roasted vegetables, or simple rice crackers. Its soft sweetness also makes it a lovely iced tea in summer, and a gentle choice for those who find other green teas too grassy.

Brewing tips (general guideline): use 1 heaping teaspoon (about 3 g) per 8 oz of water at 175–185°F, steeped 1–3 minutes. Adjust to taste.

Like every tea at Beantown Tea & Spices, Kukicha is a quality loose-leaf tea offered at an affordable price, with sample and larger sizes so you can find your favorite. Explore more in our Green Tea collection, or pair it with our tea accessories.

size:

Select size Sample (5 cups) 4 oz. (50 cups) 8 oz. (100 cups)

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Summer is around the corner! Let’s make some refreshing drinks to quench our thirst. 

Here we made a delicious Green Tea Mojito (with Matcha Green Tea). Matcha adds a nice jammy taste and compliments the mints and lime very well. Below please find the recipe for a pitcher size Green Tea Mojito.

Ingredients:  

• 1 tablespoon Matcha Green Tea. 
• half cup white sugar. 
• 2 handfuls fresh mint, or to taste.
• 3-4 limes. 
• 1 cup rum. If you prefer alcohol free, use coconut water instead.  
• 36 oz. club soda.

Direction:

• Put sugar and fresh mint into a pitcher. Muddle them until the mint leaves are broken down.
• Quarter the limes and squeeze lime juice into pitcher. After being squeezed, add the lime pieces in pitcher and muddle them for 30 seconds to 1 minute.
• Add Matcha Green Tea into pitcher. 
• Pour and stir rum into the mixture.
• Add ice. 
• Add club soda and stir until Matcha and sugar are well dissolved.

Enjoy!

Matcha latte made using our Matcha Green. Click “here” to view product. 

A matcha latte is one of the easiest café drinks to make at home. You only need good matcha, a little hot water, milk, and a whisk or frother. In a few minutes you'll have a smooth, creamy, bright green cup that's as good as anything from a coffee shop.

What is a matcha latte?

Matcha is shade-grown green tea that's stone-ground into a fine powder. Instead of steeping leaves and throwing them away, you whisk the powder into liquid and drink the whole leaf. A matcha latte simply combines whisked matcha with steamed or warmed milk, plus a little sweetener if you like. The milk softens matcha's natural astringency and brings out its sweet, grassy side.

What you'll need

• Matcha: 1 to 2 teaspoons, depending on how strong you like it

• Hot water: about 2 oz, at 160–175°F (not boiling)

• Milk: about 6 oz of dairy milk, soy milk, or your favorite non-dairy milk

• Sweetener (optional): sugar, honey, or maple syrup, to taste

• Tools: a mug or glass, a small sieve, and a bamboo matcha whisk or handheld milk frother

How to make a hot matcha latte

1. Sift 1 to 2 teaspoons of matcha into a mug or glass. Sifting breaks up clumps so your latte stays smooth.

2. Add about 2 oz of hot water at 160–175°F and whisk until smooth and frothy, with no lumps.

3. Stir in sweetener to taste.

4. Heat or steam about 6 oz of milk or soy milk.

5. Pour the milk in slowly while whisking or stirring the matcha.

6. For a treat, top with whipped cream and a sprinkle of chocolate powder. Enjoy right away.

How to make an iced matcha latte

Whisk the matcha with 2 oz of hot water (160–175°F) the same way, then stir in your sweetener while it's still warm so it dissolves. Fill a glass with ice, pour in about 6 oz of cold milk, and pour the matcha over the top. Stir and enjoy.

Tips for a smoother latte

• Skip the boiling water. Water that's too hot can make matcha taste bitter. If you don't have a thermometer, let boiled water cool for a few minutes before using it.

• Make a paste first. Whisking the matcha with a small amount of water before adding milk is the best way to avoid clumps.

• Adjust to taste. Start with 1 teaspoon and work up to 2 for a bolder, greener flavor.

• Enjoy it fresh. Matcha settles as it sits, so give it a stir if you don't finish it right away.

Which matcha is best for lattes?

• Culinary Matcha is made for mixing. It's bold and green, with enough astringency to stand up to milk and sweetener, so it's our go-to for lattes, smoothies, and baking.

• Matcha Green, the matcha in the latte pictured above, is a versatile all-purpose matcha from Japan. It's smooth and gently sweet, and equally good whisked straight or blended with milk.

• Matcha Kenya Highlands is a black tea matcha for something different. It's malty and smooth and makes a wonderful latte with steamed milk. Whisk it with hotter water, around 175–195°F.

Save a premium matcha like Matcha Samidori for whisking on its own, where you can taste its full sweetness.

Matcha naturally contains caffeine, so a matcha latte makes a nice morning or early-afternoon cup. Curious why many people find matcha's lift calmer than coffee? Read Matcha and Focus. For the traditional bowl and other methods, see our matcha brewing guide, or explore our full matcha selection.

As tea enthusiasts, we've been sharing quality tea at affordable prices since 2006, and a homemade matcha latte is one of our favorite ways to enjoy it.

Hojicha is a charcoal roasted Japanese charcoal roasted green tea.  The tea base for Hojicha is a summer harvested green tea called Bancha. 

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Bancha is tea that contains both tea leaves and tea twigs. After the roasting process, the leaves and twigs turn brown and gives off a nice toasty aroma. 

When brewed, Hojicha makes a nutty cup of tea that is slightly sweet with a very clean finish. It is also excellent when served as an iced tea. 

The roasting process takes the vegetal/grassy edge off the green leaves and reduces the caffeine to a minimal level. The low caffeine content makes Hojicha a popular evening tea in Japan. For the same reason, it is also the tea of choice for children and elderly in Japan.

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Want a delicious and healthy breakfast to start your day? This nutrient packed Matcha green tea and oatmeal breakfast should get you charged up for the day.

Pictured above is a freshly made Matcha Oatmeal with almond milk, pine nuts, almond pieces and sweet red beans.  It is delicious, packed full of nutrients and energizing.

It is very easy to prepare. First, make an oatmeal like you normally would. We put in almond milk just because we like how it tastes. Alternatively, you can use regular milk, coconut milk  or rice milk.

Second, whisk 1 teaspoon of Matcha with 1-2 ounces of water to make a thick/dense matcha green tea and add it to the oatmeal. 

Finally, put some nuts, and/or fruits according to your preference. We like to use pine nuts , cut up almonds and sweet red beans.

Enjoy! 

​Jasmine Green Tea is a classic full bodied green tea from China. It also makes excellent iced tea.

 

Click “Here” to view product.

This is a very pleasant 1st grade Jasmine Green tea with surprising body and a captivating floral taste. It has all the flavor, aroma and good green tea qualities but not the exorbitant price.

A high altitude grown crisp green tea with depths and classic green tea characters. 

Green Curls make a perfect afternoon tea.  

Green Curls are grown in the mountainous area of Fujian province. The leaves are tigltly rolled and green in appearance. The cup is crisp and complex with little to no vegetal grassiness. It is slightly smokey and pleasantly refreshing. Excellent both hot and iced. 

If you would like more information, click “here” to visit the product page  

So what is Tencha? Tencha is a unique kind of green tea from Japan. It is a green tea of the Gyokuro variety. In the past, it was used almost solely as a the base for Matcha. In short, Matcha is a finely ground version of Tencha.

Since Tencha is a Gyokuro variety, some would wonder what the differences are between Tencha and the famouse Gyokuro.

Firstly, it is harvested a little differently than Gyokuro. tencha leaves plucking is “three leaves and a bud”, while the Gyokuro plucking is “two leaves and a bud” on a tea branch. In layman’s term, when compared, the Tencha making calls for leaves that are slightly older. This is necessary, because Tencha needs to have a fuller flavor in order to produce a good Matcha. 

Secondly, Tencha is flat, while the Gyokuro is rolled to needle like shape after the steaming processe. The reason for Tencha leaves being flat is that staying flat makes it easier to strip of the stems and veins. Stems and veins will bring bitterness and undesired flavor to Matcha. 

So who does it taste? The taste profile of Tencha is similar to Gyokuro. However, because the leaves are little bit older and stems are striped, Tencha has a fuller body and taste sweeter.

Availabilty of Tencha is more limited due to the fact that it is produced mainly for Matcha production.  

If you are a fan of Japanese teas such as Gyokuro, Sencha and Matcha, you should definitely give Tencha a try.

50/50 blend of Japanese Hojicha and Kukicha

Hojicha is a classic roasted green tea from Japan. It is low in caffeine and has a clean toasty and slightly sweet taste.  

Kukicha is also a traditional green tea from Japan. It is uniquely flavorful. It brews a light cup of tea that is nutty with a  slightly creamy finish. It is very rich in antioxidants and low in caffeine as well. 

We made this blend at the request of a customer. And since we love both teas, we thought we should at keep some for ourselves. When we first tried it, we were surprised at how good and different it tasted. We loved it so much that we decided to add this blend to our roster. It should become available very soon.

So what does the blend of Hojicha and Kukicha taste like? It is very crisp, toasty and slightly sweet. Notes of honey and walnuts are very noticeable. It does not taste astringent at all. This blend is perfect for cold brewing, because of its taste profile.  

If you are a fan of Japanese green tea you should definitely give it a try. 

Cheers! 

We have just blended a new batch of Moroccan Mint Tea. The quality of the ingredients we use is apparent by looking at it. We use first grade gunpowder green tea and chunmee green tea as the tea base and blend them with US grown peppermint. Not only does it contain a lot of antioxidants, it also helps with digestion and provides energy. 

Cheers! 

Click to here to view product. 

Moroccan Mint Tea is a blended Green Tea. Our Moroccan Mint is blended with the classic quality ingredients.​ We use the full body Chinese green teas as its base and blended them with top quality peppermint. 

The brewed cup is minty, refreshing and emergizing. Excellent both hot and iced. It can be enjoyed as is or with a dash of sugar.

For more information, please click here to visit the product page. 

What are the differences between Green and Black teas?

This is a 2 parts question. First is how are Green and Black teas compared to each other from a production stand point? Second is what and how are they different as end products? Now lets expend on them and discuss further.

Firstly, lets take a look at how Green and Black teas are produced. Green and Black teas are both produced from the same plant which is called Camellia Sinensis. The sub cultivars of each tea maybe different, but they all belong to the Camellia Sinensis family.

The oxidation process is what sets Green and Black teas apart. Green tea is very lightly oxidized (less than 1%-15%), where as Black tea is fully oxidized. The oxidation is a process which the chlorophyll in the tea leaves is enzymatically broken down. Tannins are also released during the oxidation. This oxidation process is often times referred to as "fermentation" in the tea industry.

Green and Black teas got their name from the colors of the produced tea leaves. Because most of the chlorophyll is preserved, Green tea still retain the green appearance of the plant. Black tea appear black because the chlorophyll is broken down.

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Ceylon Kenilworth

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Strong, smooth and full of life, Ceylon Kenilworth is a tea that has earned its worldwide reputation. Kenilworth is known around the world for its full-bodied, strong liquors and is considered the hallmark of Ceylon's medium-grown teas.

History & Heritage

Sri Lanka, then called Ceylon, was once a coffee island. In the late 1860s and 1870s a fungal disease known as coffee rust devastated the plantations, and planters turned to tea. The Scottish planter James Taylor had planted the island's first tea field at Loolecondera, near Kandy, in 1867, and within decades tea had become Ceylon's great crop. The Kenilworth estate was established by British planters in 1880 and named after Kenilworth Castle in England.

Interesting Facts

• The Kenilworth estate receives an average of 190 inches of rain a year, and it is unusual in getting rain from both the South West and North East monsoons.

• Its Orange Pekoe grades are among the most sought after from any medium-grown garden. Ours is an OP grade grown at about 3,000 feet.

• The first shipment of Ceylon tea to reach London, in 1873, weighed only about 23 pounds.

Tasting Notes & Pairings

Our Ceylon Kenilworth brews a malty cup that is lively and very smooth, with an infusion described as noire tending coppery. It is a fine tea after dinner or in the afternoon. Pair it with buttered toast, ginger cookies, or a hearty breakfast.

Brewing tips (general guideline): use 1 rounded teaspoon (about 2–3 g) per 8 oz of freshly boiled water (205–212°F), steeped 3–5 minutes. Adjust to taste.

Like every tea at Beantown Tea & Spices, Ceylon Kenilworth is a quality loose-leaf tea offered at an affordable price, with sample and larger sizes so you can find your favorite. Explore more in our Black Tea collection, or pair it with our tea accessories.

size:

Select size Sample (makes 5 cups) 4oz (50 cups) 8oz (100 cups) 1lb (200 cups)

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Secondly, lets look at the differences between them as final products. Although both types of tea are rich in antioxidants, Green tea is richer in antioxidants than Black tea due to a lower oxidation level.

Studies have found that Both Green and Black tea may help boosting our energy and keeping us alert. Black tea has more caffeine than Green tea. 1 g of black tea has 22 to 28 mg of caffeine, while 1 g of green tea has 11to 20 mg of caffeine. The energizing effect is why Black tea is a stable breakfast drink in many parts of the world.

Some long term studies have shown that Black tea is beneficial to our cardiovascular system. This means regular and long term consumption may help in maintaining a healthier heart.

For Green tea, researches show that the catechins and other nutrients in Green tea may help lowering the blood sugars. Drinking 2 to 3 cups of Green tea is also believe to be very beneficial in weight control.

The conclusion

In conclusion, both Green and Black tea are healthy and can be very beneficial to our health. However, in order to reap the benefits of tea, we need to establish a habit of consuming 2-3 cups of tea a day every day. So the key here is to find the teas that we love to enjoy. Because if we enjoy the experience of drinking tea, it is then very naturalto establish a long term and consistent consumption of this healthy beverage.

So if you are already a regular tea drinker, stick to your favorite teas. If you are new to tea, try different types of teas and find some that you love to enjoy! Cheers

Genmaicha is a specialty Japanese green tea that is blended with fire-toasted rice. A good grade Japanese sencha is blended with the toasted rice. The fresh vegetative character of the green tea is imparted on the cup but it is tempered with the bakey-like character of the rice. There is a natural sweetness and almost chewy character to the finish of this tea. During the firing of the rice, it is common for rice to ‘pop’ like popcorn, hence the name "popcorn-tea"

Country of Origin: Japan

Grade: Sencha Genmaicha

Manufacture Type: Steamed green tea

Cup Characteristics: Light brownish yellow liquor with toasty flavor, tending sweet.

Matcha is rich in antioxidants, fiber, amino acids, vitamins, carotenes and many other nutrients. It is delicious and nutritious. Add this superfood to your diet and enjoy all the great benefits. Matcha is  very versatile and easy to use. Whisk it up for enjoyment, mix it with drinks, smoothies, or shakes. Cook with it, baking with it, and just be creative with this wonderful ingridient. 

Senchamint steeped after 3 minutes

Available now. This blend is a mixture of Japanese Sencha and Peppermint. We call it Sencha Mint. The brewed tea is crisp, slightly astringent and floral. When compared to Moroccan Mint, it is more subtle and doesn't require any sweetener. And of course, it makes excellent iced tea. Cheers!

Pictured here is our freshly cold brewed Sencha Green Tea. Cold brewing is healthier, and more energy enficient. Cold brewed tea also has less caffeine than traditional iced tea. It is easy to make and most of all, it is delicious!

​Green Tea is a lightly oxidized (5-15%) tea. Unlike Black Tea, Green Tea leaves have not undergone the withering and oxidation processes. There is a minimal amount of oxidation by application of heat; either with steam, a traditional Japanese method; or by dry cooking in hot pans, the traditional Chinese method. Green tea is processed within one to two days of harvesting. Green Tea has a high level of antioxidants called catechins.

Chinese and Japanese Green Tea

There are 2 traditional methods, Chinese and Japanese, in making Green Tea. The differences between the two are the in the Kill Green Process where the Japanese Green Tea uses a steam then dry method while the Chinese implements a panfrying method to finally seal and lock the moisture content.

Jasmine Dragon Pearls Green Tea

Health Benefits

Green tea has been credited with providing a wide variety of health benefits, although many of which have not been validated by clinical evidence. These claims and any for which academic citations are currently missing are listed here:

• Stopping certain neurodegenerative diseases such as Alzheimer's and Parkinson's.

• Preventing cancer.

• Treating multiple sclerosis.

• Preventing the degradation of cell membranes by neutralizing the spread of free radicals (which occurs during the process of oxidation).

• Reducing the negative effects of LDL cholesterol (bad cholesterol) by lowering levels of triglycerides and increasing the production of HDL cholesterol good cholesterol.

• Increasing fat oxidation (helps the body use fat as an energy source) and raising metabolism.

• Japanese researchers claim if you drink five cups of green tea a day, you'll burn 70 to 80 extra calories. Dr. Nicholas Perricone, an anti-aging specialist, appeared on the Oprah Winfrey show and told Oprah's viewers they can lose 10 lbs. in 6 weeks drinking green tea instead of coffee.

• Drinking green tea mixed with honey can oftentimes have a soothing effect on a sore throat.

Gyokuro Green Tea