Green Tea is an Antioxidant

Green tea originated in ancient China, and was introduced to the Western world via the Silk Road. At first, it was considered a luxury item that only rich Europeans could afford, used as medicine (mixed with ginger and onion) to cure mild diseases.

The first known monograph on the benefits of tea was published in 760 CE by researcher Lu Yu, also known as "The Sage of Tea." He wrote, "If having a fever, thirst, headache, dry eye, feeling weak, in limbs or joint pain, taking four to five cups is as effective as drinking the finest cream and honeydew."

Modern scientists have studied the benefits of tea and found that it can be effective in treating various ailments, including heart and liver diseases, obesity, and many types of cancer.

In studies using animal models, researchers found that green tea can prevent the growth of tumor cells, degenerate fat cells, and prevent liver damage.
Green tea has also been found to be effective in preventing oxidative stress and neurological problems linked to many types of tumors, including those affecting the lungs, colon, esophagus, mouth, stomach, small intestine, kidneys, pancreas and mammary glands (commonly found in older female dogs and cats).

All genuine tea comes from the leaves of an evergreen tree called Camellia sinensis. Green tea is the least processed of all varieties, and provides the most antioxidant polyphenols. It also absorbs high pesticide loads, so buying organic is essential. The highest quality teas are usually Japanese varieties such as sencha, matcha, and the especially highly valued gyokuro.

Properly brewing your tea will release all of its nutrients. Do not use boiling water. Instead, after it reaches boiling point, let the water cool off before pouring over the leaves. Steep for about 5−10 minutes, allowing the catechin to be fully released. I recommend drinking about 5 cups a day, as this is the most potent anti-tumor and anti-metastasis beverage a person can consume.