Green Tea Positive Effects (Essay Sample)

Green Tea Positive Effects


Green tea is a kind of tea that is prepared from Camellia sinensis leaves that have not experience the same oxidation and withering process used in making black tea and colong. Green tea stemmed from China but its production has been spreading in many nations in Asia. Several types of Green Tea are existing which are differing substantially because of the breed of C. sinensis used, flourishing conditions, horticultural techniques, time of harvesting, and production processing. The consumption of tea has its famous origins in china during the reigning of emperor Shennong.  A book composed by Lu Yu in 600-900 AD is pondered important in the history of green tea. The book of tea known as Kissa Yokoji was written by Zen priest Eisai in 1191. The book is describing how drinking of tea may be affecting the five vital organs, flowers and leaves, the forming of tea plants, and how to be growing and processing tea leaves. The process of making tea is known as brewing or steeping and generally this is done by using two grams of tea for every 100ml of water or approximately one teaspoon of green tea for every 150ml cup. Higher grade teas, like gyokuro utilize more tea leaves and are soaked numerous times for short periods. Green tea contains extracts which have numerous health benefits to human body. This paper thrives to describe green tea and its positive effects to the human body.

History of Green Tea

It is widely believed that green tea was first soaked during the reigning of emperor Shennong in 2737 BC. The Emperor was a popular figure and a mythical sage in the mythology of Chinese medicine and agriculture. It is indicated that during one of his journeys, when Shennong and his caravan were stopping to rest, few tea leaves were falling into his cup of hot water from a burned tea twig that was lying nearby. The water turned black in color, but the emperor did not notice. When he was consuming this water he discovered it to be remarkably refreshing and was requesting the members of his caravan to be preparing it for him thereafter. This incident is counted important in the history of teas, specifically the history of green tea. Some folk historians however are tracing back the history of green tea as far as 3000 years ago when raw tea leaves were eaten or chewed for leisure by people who were growing it all over southern Asia. It was much later that raw removed leaves were undergoing any form of processing before soaking in hot water. During the reigning of the Tang dynasty in 15th century, tea drinking was becoming a societal custom of all over China. Formalized “tea ceremonies” were taking shape and tea drinking was becoming an integral part of the social life of natives of China. It was during this period that the process of ‘steaming ‘the tea leaves was started and processed over the coming years.

Production of Green Tea

The green tea is grown and processed in different ways, and it depends on the kind of green tea wanted. As resulting from these ways, topmost quantity of volatile organic compounds and polyphenols are preserved, to affect taste and aroma. The growing state can be split down into fundamental types-those that are growing in the sun and those that are growing under the shade. The green tea vegetations are planted in line that are clipped to be producing shoots in an orderly manner, and commonly are reaped three times a year. The initial flushing is taking place between the late April and early May. The next reaping is usually taking place from June through July, and the third picking is generally taking place between late July and early August. Normally it is the first flushing in the spring that is producing the best quality leaves with higher pricing to compete. Green tea is processed by using either modern or artisanal processes. Charcoal firing, pan firing, or sun drying, are some of the common artisanal processes. Steaming, tumbling, and oven drying are common modern processes.

Positive Effects of Green Tea

Human research studies are confirming that there are numerous health benefits of green tea and it is the most popular beverage globally (Yashin, Yashin, & Nemzer, 2013). Green tea comprises bioactive compounds that are boosting health. These compounds are catechins and flavonoids which are functioning as powerful antioxidants. The antioxidants reduce the free radicals which are forming in the body, and protecting molecules and cells from any damaging (Cooper, 2012). According to one study, the compounds in the green tea can boost brain functioning and making one smarter because it is containing caffeine which is a known stimulating ingredient (Okello, Abadi, abadi, 2016). What caffeine is doing in the brain is blocking an inhibitory neurotransmitter known as Adenosine. This way it is actually increasing the firing of neurons and clustering of neurotransmitters. The green tea boosts burning of fat and improving physical performance.  Caffeine in green tea is shown to be improving physical performance deploying fatty acids from the fat tissues and availing them for use as energy. Antioxidants in the green tea may be lowering the risk of different types of cancer. Cancer is one the globe’s leading cause of deaths and it is caused by uncontrolled growing of cells. The antioxidants can be having a protective effect against oxidative damage which is known to be contributing to development of prostate cancer among men (Lassed et al, 2016). Green tea can destroy bacteria, which is improving dental health and lowering the risk of infection. Some researchers are showing that the catechins in green tea are killing and inhibiting viruses such as influenza and potentially lowering the risk of infections. Green tea may decrease one’s risk of cardiovascular disease. This is achieved by the antioxidants in the green tea that are protecting the LDL cholesterol from oxidation which is one path leading to heart attack and strokes.


In conclusion, green tea is a kind of tea that is prepared from Camellia sinensis leaves that have not experience the same oxidation and withering process used in making black tea and colong. It stemmed from China but its production has been spreading in many nations in Asia. It is grown and processed in different ways, and it depends on the kind of green tea wanted. The green tea was originally consumed throughout Asia for recreational and medicinal purposes and today it is still contributing its health effects to the rest of the world.


  • Yashin A. Yashin Y. Nemzer B. (2013). Beneficial Effect of Tea on Human Health. American Journal Biomedical Sciences, 5(4), p226-241
  • Cooper R. (2012). Green Tea and Theanine: Health Benefits. International Journal of Food Sciences & Nutrition, 63, p90-97
  • Okello E. Abadi A. Abadi S. (2016). Effects of green and black tea consumption on brain wave activities in healthy volunteers as measured by a simplified Electroencephalogram (EEG): A feasibility study. Nutritional Neuroscience, 19(5), p196-205.
  • Lassed S. Deus C. Lourenco N. Dahdouh A. Rizvanov A. Oliveira P. Zama D. (2016). Diet, Lifestyles, Family History, and Prostate Cancer Incidence in an East Algerian Patient Group. BioMed Research International, p1-9.
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