What are the benefits of Japanese green tea?
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For centuries, Japanese green tea has held a central place in the Japanese way of life. It is a true ally for physical and mental health. Discover the benefits of Japanese green tea in this review.
Japanese green tea: origin and definition
Born in the heart of the Japanese mountains, green tea is the result of a thousand-year-old tradition where rigor and know-how intertwine. Its particularity lies in a unique manufacturing method where the leaves, after harvest, are quickly exposed to steam to prevent oxidation. This technique preserves a vivid color as well as an exceptional richness in nutrients. Cultivated in a temperate climate , this tea develops subtle aromas and a light atmosphere. A symbol of purity and refinement, it occupies an important place in Japanese culture and continues to seduce with its many natural qualities.
The Benefits of Japanese Green Tea
Japanese green tea is known for its many benefits , far beyond its refined taste. Thanks to its richness in antioxidants and nutrients , it is a valuable ally for maintaining daily well-being. Here are the main benefits that this traditional beverage with its exceptional properties can offer.
A natural ally against cellular aging
Every day, the body is subjected to various aggressions such as stress, exposure to UV rays or even intense physical activity . These factors influence the production of active oxygen, the main agents of premature aging and cellular deterioration. Rich in Japanese green tea, catechins actively intervene to neutralize free radicals. Thanks to their powerful antioxidant effect, they help slow down the wear and tear of cells, thus participating in maintaining the youthfulness of the skin and body. Among their beneficial effects, we note:
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reduction of oxidative stress;
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protection of skin tissues; and
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preservation of the skin's natural elasticity.
Natural support in weight management
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Japanese green tea is also an interesting partner to accompany a healthy lifestyle . Consumed during meals, it helps to limit the absorption of fats by the intestine, thus promoting a better weight balance . Its catechins are involved in lipid metabolism, thus stimulating a slight increase in the body's energy consumption. However, in the case of iron deficiency, it is recommended to favor its consumption outside of meals, so as not to cause the assimilation of this mineral . This beneficial effect of green tea constitutes an appreciable natural supplement.
Protection against viruses and bacteria
Beyond its internal effects, Japanese green tea stands out for its notable antimicrobial properties . Studies indicate that its catechins work against the proliferation of many pathogens, thus strengthening the body's natural defenses. Used as a gargle , it may even help reduce the risk of seasonal infections such as the common cold. Other research reveals a potential role in:
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reducing the risk of viral infections
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protection against certain pathogenic germs
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reduction of premature hair loss
Potential support for hair and cellular health
The beneficial effects of catechins are not limited to preventing infections or aging. Some scientific research suggests that their action could slow hair loss by acting on inflammatory factors in the scalp. In addition, they could slow the development of certain abnormal cells, thus offering interesting perspectives for research into various conditions. However, these results remain preliminary and essentially require further studies to be definitively validated.
What are the different types of Japanese green tea?
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Japan is a land of excellence for green tea , with an impressive diversity of varieties. Each has its own unique methods of cultivation, preparation, and consumption. To help you better understand this fascinating world, here is a summary table of the main types of Japanese green tea :
|
Type of tea |
Main features |
Recommended preparation method |
|
Sencha |
Exposure to the sun, the vegetal taste, the marine notes, the most consumed in Japan. |
Water at 70°C, infuse for 1 min 30. |
|
Hojicha |
Roasted tea, toasted aromas reminiscent of cocoa or coffee, low in caffeine. |
Water at 70-75°C, infusion or whipped preparation. |
|
Matcha |
Powdered tea from shaded leaves, rich in antioxidants and L-theanine. |
Whipped with hot water or used in a latte. |
|
Shincha |
Tea from the very first spring harvest, very fresh taste and rich in umami. |
Water at 75°C, quick infusion for 1 min. |
|
Gyokuro |
Premium shade tea, mild and sweet taste, very rich in L-theanine and chlorophyll. |
Water at 50°C, infusion for 2 min 30. |
|
Kabusecha |
Semi-shaded tea, between Sencha and Gyokuro, delicate umami taste. |
Water at 70°C, 1 to 1 min 30 of infusion. |
|
Bancha |
Ripe leaf tea, low in caffeine, herbal taste, excellent for digestion. |
Water at 55-60°C, infuse for 2 min. |
|
Kyobancha |
Kyoto specialty, roasted leaves, mild smoky taste, almost caffeine free. |
Classic infusion at 90°C. |
|
Genmaicha |
Blend of green tea and puffed brown rice, mild, lightly toasted, ideal for digestion. |
Water at 85°C, 3 min infusion. |
What is the method for preparing Japanese green tea?
Preparing quality Japanese green tea requires a little attention, especially if you want to fully enjoy its precious catechins without sacrificing a smooth taste. With a few simple steps, you can achieve a balanced, flavorful, and beneficial infusion.
Japanese green teas, rich in catechins (sometimes up to 30% of their dry weight), easily release their aromas thanks to the traditional method of steaming the leaves. However, to prevent the infusion from becoming too bitter, it is essential to control the water temperature. After bringing the water to a boil, it is allowed to cool for a few minutes to reach an ideal temperature between 60 and 80°C. This precaution preserves the tea's vegetal freshness while gently extracting its antioxidant benefits, without developing an unpleasant bitterness.