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Yessi Pratiwi — September 7, 2008 / 6:58 pm
For the very first time i drank this tea, well, the taste is not suit my tongue very well. In Bahasa, I said, “Uh, nggak enak! Pahit!”
Every Indonesian people may be agree with me. A little bitter in taste, even more bitter in some kind of tea.
But you know, tea has been widely known for its miracles and its health benefits. In Asian culture, tea played a significant role for centuries as a staple beverage, a curative and a symbol of status. It is not surprising its discovery is ascribed to religious or royal origins.
Green tea is the least processed and thus provides the most antioxidant polyphenols, notably a catechin called epigallocatechin-3-gallate (EGCG), which is believed to be responsible for most of the health benefits linked to green tea. It has about a third the caffeine content, by liquid volume, of coffee.
Because of its healthy contents, green tea is believed in the prevention and treatment of cancer, treating multiple sclerosis, and increasing fat antioxidants.
For years, antioxidants known as the chemicals substances that can prevent the damage of molecules that is intimately linked to the process of oxidation. Oxidation reactions can produce free radicals, which start chain reactions that damage cells.
Antioxidants act as “free radical scavengers” and hence prevent and repair damage done by these free radicals. So, the more tea you drink, the more antioxidants produced in your body! :-D
Picture Credit : Dorischua
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