Introduction:
Green tea is made from the tea plant Camillla sinensis. After harvesting, the tea leaves are steamed or roasted, then rolled or pressed and dried. Due to the gentle processing, the ingredients are largely preserved. The taste depends on the brewing time. If it is steeped for only a short time, it tastes fine and tangy; if it is steeped for longer, it develops a bitter and slightly astringent taste.
Use/Preparation:
Green tea is drunk as a hot infusion, but is now also used in cooking or in the preparation of desserts.
Health:
Green tea contains valuable secondary plant compounds, including catechin (tannin), to which various health-promoting properties are attributed. It has a positive effect on the heart and blood vessels and is said to have an anticarcinogenic effect. Caffeine, which has a stimulating effect, is also contained, but in a bound form, which is why it is only released slowly into the body.
Alternatives:
Black, white or rooibos tea as well as herbal tea can be used as alternatives. However, the health-promoting effect of green tea is strongest due to the ingredients and the special production process.
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| Average nutritional values | per 100 g |
|---|---|
| Energy (kcal/kJ) | 2/8 |
| Fat | 0,1 g |
| Healthy fatty acids | 0,1 g |
| Carbohydrates | 0,1 g |
| Sugar | 0,1 g |
| Protein | 0,3 g |
| Salt | 0 g |
