Green tea is famed for its super health benefits. Packed to the brim with phytonutrients and widely linked to cancer reduction, weight loss and boosting the immune system, it is one of nature’s most potent healing leaves and I have many a friend who swears by its super nutritional powers, and new papers are constantly being published to back this up. Do the smallest bit of research and you will see it ain’t all hype.
It is healthier than black tea because it is not fermented, so its polyphenols (a type of antioxidant) stay in tact. The most famous of these, EGCG (epigallocatechin-3-gallate), has been proven to alter the pathways underlying pathological illnesses such as cancer, diabetes, obesity and cardio vascular disease at a cellular level. Antioxidant catechin compounds are also found in fruits, vegetables, wine and cocoa. So green tea should probably feature quite largely in our healthy diets.
But I have always hated the bitter taste, try as I might. And I am not one to gladly miss out on a tried and tested super food. Recently, however, I discovered genmaicha, the nutty combination of green tea and puffed brown rice. I adore it and can now gladly join the green tea masses in their daily cup.
As with many great inventions, apparently the marriage of leaves and grain was a mistake, a clumsy servant dropping some brown rice into his master’s tea. The result was so delectable (and to my mind such a great improvement on standard green leaves) that it became the household beverage. Hooray for the servant’s wobbly spoon.
I have brewed and tasted many, but Clearspring takes the gold medal for the nuttiest yet lightest cup yet. And most importantly, it is Soil Association certified organic. So whether you like green tea or not, give it a whirl and soak up the green goodness. They’re at it three or four times a day in Japan, and look how much they glow.