The history of green tea stems back as far as traditional consumption to China in around 2000bc. By the 12th Century it had begun to spread across the continent to Japan with the travels of Japanese Buddhist Priest MyMan Eisai; and onward to India and Thailand thereafter. The drinking of green tea in Japan has since become more part of everyday life and is considered in a similar manner to which black tea is in the west with varying quality and price differences.
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In more recent years, many of these claims have been proven scientifically. In the so called war against obesity in the UK, Birmingham University has found that green tea promotes the rate of fat oxidation by 17 percent. Similarly, the American Association for Cancer Research used Polyphenon E (a green tea property) in tests on rats and found that just under half of those tested were as likely to develop colon cancer.
Similarly, green tea has also increased in its popularity due to its lack of the stimulant caffeine and its calming properties because of this. Although black tea and coffee are well-known for their caffeine content ranging anywhere between 30 and 100 milligrams, on average green tea contains about 70 percent less and so is less likely to lead to a dependence (caffeinism). Additionally, there are many ways that green tea research is set to explore new further benefits, such as fighting LDL Cholesterol and stopping Parkinsons Disease.
