Sinopsis

Green tea is made from the leaves of the Camelia sinensis plant, the same plant used for black, white, and oolong teas. What sets green tea apart is its minimal oxidation during processing, which preserves high levels of polyphenols, particularly catechins, with epigallocatechin gallate (EGCG) being the most studied. Green tea also contains L-theanine, a calming amino acid, as well as caffeine, flavonoids, and volatile oils, creating a unique balance of stimulating and calming effects.

Green tea is widely recognized for its antioxidant, anti-inflammatory, metabolic, and neuroprotective benefits. It helps neutralize free radicals, reduce oxidative stress, and modulate inflammation, making it valuable in preventing or managing conditions such as cardiovascular disease, neurodegeneration, obesity, type 2 diabetes, and some cancers. Its catechins also support oral health by inhibiting harmful bacteria and improving gum resilience.

Green tea’s caffeine content—less than coffee but more than white tea—provides mild mental stimulation, while L-theanine tempers the stimulant effect, promoting calm alertness and focused energy. It is consumed as loose-leaf tea, bagged tea, powdered matcha, or concentrated extract in supplements, often standardized to EGCG.

Uso histórico
Green tea has been used for over 4,000 years, especially in Chinese and Japanese traditions, both as a daily beverage and medicinal tonic. In Traditional Chinese Medicine (TCM), green tea is viewed as cooling and slightly bitter, used to dispel heat, clear toxins, support digestion, and sharpen the mind. Buddhist monks also used green tea to aid concentration during meditation.

In Japanese culture, green tea, particularly matcha, plays a central role in the tea ceremony (chanoyu) and is revered for both its aesthetic and health-promoting qualities. Samurai warriors used matcha to enhance mental clarity and alertness before battle or meditation.

Green tea was introduced to the West via trade routes in the 17th century, where it was originally consumed as a tonic by the elite. By the 20th century, it gained widespread recognition as a health beverage backed by scientific research into its antioxidant and anti-aging properties.

Today, green tea remains a staple of functional nutrition and traditional wellness practices, bridging centuries of ceremonial use with modern evidence for heart, brain, and metabolic health. It is both a cultural icon and a cornerstone in natural antioxidant therapy and gentle mental performance support.

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