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by Shoma Nandi Ramaswamy

It is believed that tea was first brought to Japan from China by Buddhist monks in the 11th Century, and green tea has played an important role in Japanese society since then.
Around the 15th Century, the concept of tea ceremony was popularized, and came to be called ‘chado’. In today’s world, western media has given a lot of attention to the relationship between Japanese diet and the health benefits of green tea.

Actually, there are three types of tea — green which is non-fermented, oolong which is semi fermented, and black which is fully fermented. Even though all tea comes from the same plant, the botanical name of which is ‘Camellia sinensis’, there are several varieties of black and green teas.
Green tea is by far more healthy than other teas. The different drying techniques used in processing the tea leaves result in the different teas. In Japan, the first picking of green tea usually occurs around the first of May. Shortly after picking the tea leaves, the leaves are steamed for 30 to 130 seconds. This process stops the fermentation.
The most important factor in good quality tea is the amount of steaming. More flavor, aroma and nutrients are retained with less steaming. The tea is then further dried and rolled for various lengths of time and heat settings until each leaf is shaped like a long, thin twisted rope. This traditional drying technique prevents the tea from acquiring the negative effects of fermentation. Black tea, on the other hand, undergoes several hours of fermentation.

Furthermore, in Japan, green tea is judged by its appearance, aroma, color, and taste. Some well-known types of green tea include Bancha, Gyokuro, Sencha, Matcha and Hojicha. Different growing conditions among the green tea varieties produces different flavors of green tea. For example, the Gyokuro variety is grown under darkened conditions in covered growing fields during the last 20 days. It has a mellow flavor. Bancha has a sweet taste.
The leaves of the Matcha variety can be eaten. The popular Sencha variety is grown in full sunlight which produces a lemony, sweet flavor. The Hojicha variety contains less caffeine, and it usually served to children and older people.

The discussion about the health benefits of green tea is fueled by the fact that even though the cigarette consumption rate in Japan is much higher than in the United States, the lung cancer rate is much lower in Japan. Some of the health benefits of drinking green tea include lower cancer rates for all types of cancer especially lung and stomach, lower cholestrol, lower risk of stroke, reduction in arthritic pain, prevention of cavities and gum disease, increased energy, and delaying of the aging process. These benefits are supported by scientific research in laboratories and statistical studies with human populations. Due to the special drying technique used, green tea, rather than black or oolong, retains the highest percentage of the enzymes which produce these effects.
Of course, every day there are new findings, and we must evaluate each of them on their own merit. In the meantime, I raise my cup of green tea and wish you good health.