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Green Tea is a form of tea, which is created from Camellia sinensis leaves and buds that have not gone through the normal oxidation and withering process used to create black teas and oolong teas. Green tea originated from China, but its manufacture and production have now spread to other parts of East Asia as well. It is produced with little or no fermentation and contains high levels of antioxidants. It is an anti-oxidant, meaning it helps fight off and prevent the damage caused by free radicals, which are chemical molecules which react with cells in our bodies. The skin, muscle, and organs are the most commonly affected by these molecules, and green tea can help to protect against this process.

Unlike black tea, which goes through a longer fermentation process, green tea does not go through this process. Instead, it is rolled and processed into tea leaves, which can then be sold for consumption. This has allowed green tea to be made available to most people around the world, allowing it to have a significant amount of health benefits.

Many of these health benefits come from the caffeine content of the tea. Green tea may help to fight cancer due to its high level of antioxidant activity. It may also have some effect on the formation of abnormal tumors and other types of cancerous growths. There are also several compounds in green tea, which may help prevent heart disease and lower cholesterol levels.

EGCG epigallocatchin gallates (EGCG) is one of the catechins in green tea which may help to reduce the risk of atherosclerosis and heart disease. EGCG epigallocatchin gallates work by binding with cholesterol in the arteries, reducing their cholesterol content. This may help to reduce the risk of heart attacks and strokes. One of the catechins in green tea that may help to prevent arteriosclerosis is ECG or epigallocatechin gallate. It has been shown to protect the arteries against hardening due to buildup of cholesterol.

However, drinking green tea contains caffeine, which may increase the amount of unwanted things in your body such as fluid retention, bloating, vomiting, diarrhea and so on. Caffeine has the tendency to increase the pulse rate, which makes you feel jittery. Therefore, it is usually advised that if you suffer from any of these symptoms after drinking green tea, you should reduce its consumption. Otherwise, you can have the additional benefit of increasing your energy. However, if you have high blood pressure or have a heart condition, you should ask your doctor before adding caffeine to your diet.

Besides the antioxidants, EGCG epigallocatechin gallate is one of the main compounds found in green tea, which provides us with its health benefits. In particular, EGCG epigallocatechin gallate is said to be able to increase the number of oxygen radicals, which can destroy leukemia cells in certain studies. Green tea leaves have also been found to inhibit formation of the herpes virus, as well as killing bacteria and viruses. These are particularly beneficial for those who are fighting off colds and the flu. For pregnant women, green tea has been found to reduce the miscarriage rate by 50 percent. The caffeine in green tea helps to relax the uterus, making the labor process smoother and less painful.

Aside from the antioxidants, drinking green tea has been found to really help pregnant women who are having difficult deliveries. Maternity green tea extract was used in a Chinese fertility study, which concluded that the substance had an effect on the amniotic fluid, reducing miscarriages. In addition to reducing miscarriages, it also reduced contractions and premature labor. Since green tea contains catechins, this should also help protect against low birth weight. However, while all of these things are important for expecting mothers, the main benefit of the substance may be its effect on toxins and free radicals in the body, which are responsible for many diseases and disorders, including cancer.

One of the most popular ways of drinking green tea is through matcha tea, which comes from the matcha plant. Matcha is a popular traditional herb used in Asian countries, especially China, Japan, and Korea. Like green tea, matcha tea leaves can be steamed, or eaten in their raw form. During preparation, matcha tea often undergoes a process called "matcha water bath" to remove the tough and fibrous stems of the plant. Afterward, matcha tea leaves are steamed in a water bath made of two parts of hot water, one part of matcha water and two parts of lukewarm water.