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2. Surprising Science-Backed Benefits of Green Tea - AOL

   www.aol.com/surprising-science-backed-benefits...

   Green tea should not be brewed at boiling temps, which will burn leaves and make them taste bitter. Between 160° to 175°F is the ideal temperature for the water. Between 160° to 175°F is the ...

3. What’s the healthiest tea to drink? The benefits of ... - AOL

   www.aol.com/lifestyle/healthiest-tea-drink...

   Like black tea, green tea comes from the Camellia sinensis plant, but green tea leaves are quickly steamed or fried to retain their green color. Health benefits: Green tea has been studied ...

4. Does green tea help with weight loss, belly fat? What to know ...

   www.aol.com/news/does-green-tea-help-weight...

   In short-term studies, green tea supplementation “significantly reduced fasting glucose,” but long-term trials are needed, the authors of a 2020 review and meta-analysis wrote.

5. Health effects of tea - Wikipedia

   en.wikipedia.org/wiki/Health_effects_of_tea

   All tea leaves contain fluoride; however, mature leaves contain as much as 10 to 20 times the fluoride levels of young leaves from the same plant. [9] [10]The fluoride content of a tea leaf depends on the leaf picking method used and the fluoride content of the soil from which it has been grown; tea plants absorb this element at a greater rate than other plants.

6. Green tea - Wikipedia

   en.wikipedia.org/wiki/Green_tea

   Steeping, or brewing, is the process of making tea from leaves and hot water, generally using 2 grams (0.071 oz) of tea per 100 millilitres (3.5 imp fl oz; 3.4 US fl oz) of water or about 1 teaspoon of green tea per 150 millilitres (5.3 imp fl oz; 5.1 US fl oz) cup. Steeping temperatures range from 61 °C (142 °F) to 87 °C (189 °F) and ...

7. Longjing tea - Wikipedia

   en.wikipedia.org/wiki/Longjing_tea

   Freshly-picked tea leaves laid out to dry. Like most other Chinese green tea, Longjing tea leaves are roasted early in processing (after picking) to stop the natural oxidation process, which is a part of creating black and oolong teas. The actions of these enzymes are stopped by "firing" (heating in pans) or by steaming the leaves before they ...