For over 4000 years, green tea has been enjoyed China. It has been used as both a beverage and a method of traditional medicine in most of Asia to help everything from controlling bleeding and helping heal wounds to regulating body temperature, blood sugar and promoting digestion.
Over the last few decades green tea has been subjected to many scientific and medical studies to determine the extent of its long-purported health benefits, with some evidence suggesting that regular green tea drinkers have lower chances of heart disease and of developing certain types of cancer. Although green tea does not raise the metabolic rate enough to produce immediate weight loss, a green tea extract containing polyphenols and caffeine has been shown to induce thermogenesis and stimulate fat oxidation, boosting the metabolic rate 4% without increasing the heart rate.
According to studies flavonoids in a cup of green tea is higher than that in the same volume of other food and drink items that are traditionally considered of health contributing nature, including fresh fruits, vegetable juices or wine. Flavonoids are a group of phytochemicals in most plant products that are responsible for such health effects as anti-oxidative and anticarcinogenic functions.
This was taken from the Wikipedia
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