Photo by Kanko (courtesy of Flickr and Creative Commons)
*All green teas are not equal. There are many varieties of green tea based on what country and region they are grown in. The book Foods to Fight Cancer ranks seventeen varieties according to amount of epigallocatechin gallate (known as EGCG, the main cancer preventive factor in the leaf) by weight. The eight varieties containing the least EGCG are grown in China. Of the top nine varieties of green tea, eight are grown in Japan. The top five varieties are: 1. Sencha-uchiyama 2. Gyokuro #1 3. Sencha #1 4. Sencha #2 5. Gyokuro #2. (Source: Foods to Fight Cancer: Essential foods to help prevent cancer by Richard Beliveau, Ph.D. and Denis Gingras, Ph.D.).
*Brewing time matters. First bring the water to a boil then turn off the stove. After dropping in the tea bag if you only allow it to brew in the hot water less than five minutes only about 20 percent of the anticancer catechins are extracted compared to letting it steep for eight to ten minutes. (Source: Foods to Fight Cancer: Essential foods to help prevent cancer)
*EGCG is “one of the most powerful nutritional molecules against the formation of new blood vessels by cancerous cells” –David Servan-Schreiber, M.D., Ph.D. (source: Anticancer, A New Way of Life, New Edition by David Servan-Schreiber, M,D., Ph.D.)
*Commercial bottled green tea isn’t the same as fresh brewed (beside the large amounts of sugar and whatever else they put in bottled teas). Don’t store freshly brewed green tea for longer than an hour. The beneficial polyphenols are lost after one to two hours. (Source: Anticancer: A New Way of Life, New Edition, by David Servan-Schreiber, M.D., Ph.D.)