6 Varieties of Green Tea: Add Them to your Diet for Countless Health Benefits

All green tea comes from the Camellia sinenis plant; however, teas come in many different flavors and aromas depending on where and how the individual leaves are grown. Throughout Asia, green tea is a common part of the daily diet. It is both enjoyed as a beverage and incorporated into various food preparations. Global medical studies have shown signficant health benefits of green tea. It reduces belly fat, lowers the risk of tooth decay, repairs DNA damage from UVB rays which decreases the risks of melanoma, and prevents stroke and lung cancer. Regular consumption of green tea can lower cholesterol and help prevent heart disease, while new research from the Hong Kong Eye Hospital suggests it may even protect against glaucoma. The beauty industry is also aware of the power of green tea and made it a key ingredient in many anti-aging formulations. Green teas is believed to slow the aging of cells and have rejuvenating properties when ingested or applied topically to the skin.

Below are descriptions of the six main green tea varieties. Enjoy them as a brew or consider these easy ideas for adding them to delicious and nutritious meals:

1. Matcha: A strong and grassy flavor. When the leaves are ground into a fine powder for tea, it delivers more antioxidants than other teas because you are consuming the actual leaves. Matcha green tea powder can be added to a smoothie or sprinkled over ice-cream as a nutrition-packed topping.

2. Dragon Well: A toasty flavor, with soft chestnut notes. Dragon Well tea is among the most popular teas in China. In cooking, the leaves are usually chopped and added to other spices. It works well as a rub on chicken or steak.

3. Sencha: A mild and lightly sweet flavor. These leaves are steamed in Japan and rolled into a needle form. It is one of the most popular drinking teas in Japan. Dried sencha leaves can be added to dough batter for green-tea infused cakes, cookies, and muffins for a dessert with nutrition as well as taste.

4. Gunpowder: A hearty flavor with a sweet finish. This tea is pan-fired and then tightly rolled into small pellet shapes. A cup of gunpowder tea is a good alternative to a traditional broth-base for vegetable soups.

4. Kukicha: A light, woodsy flavor. Commonly called “twig tea”, kukicha comes from thinly cut stalks of sencha and gyokuro leaves. It works wonderfully a seafood marinade and compliments sweet fishes, like halibut or scallops.

5. Hojicha: A toasted, nutty flavor. This tea is made from leaves which are roasted until they’re a dark brown color and picked at the end of the season. It contains lower levels of caffeine than other green teas. A cup of fully steeped hojicha tea can be poured over brown rice or roasted squash and finished with a sprinkle of chestnuts.