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Organic Tea

Organic farming is a form of agriculture that relies on techniques such as crop rotation, green manure, compost, and biological pest control. Depending on whose definition is used, organic farming uses fertilizers and pesticides (which include herbicides, insecticides and fungicides) if they are considered natural (such as pyrethrin from flowers), but it excludes or strictly limits the use of various methods (including synthetic petrochemical fertilizers and pesticides; plant growth regulators such as hormones; antibiotic use in livestock; genetically modified organisms; human sewage sludge; and nanomaterials.) for reasons including sustainability, openness, independence, health, and safety.

Organic agricultural methods are internationally regulated and legally enforced by many nations, based in large part on the standards set by the International Federation of Organic Agriculture Movements (IFOAM), an international umbrella organization for organic farming organizations established in 1972. IFOAM defines the overarching goal of organic farming as:

"Organic agriculture is a production system that sustains the health of soils, ecosystems and people. It relies on ecological processes, biodiversity and cycles adapted to local conditions, rather than the use of inputs with adverse effects. Organic agriculture combines tradition, innovation and science to benefit the shared environment and promote fair relationships and a good quality of life for all involved..."

—International Federation of Organic Agriculture Movements

Since 1990 the market for organic food and other products has grown rapidly, reaching $63 billion worldwide in 2012. This demand has driven a similar increase in organically managed farmland which has grown over the years 2001-2011 at a compounding rate of 8.9% per annum. As of 2011, approximately 37,000,000 hectares (91,000,000 acres) worldwide were farmed organically, representing approximately 0.9 percent of total world farmland (2009).

At the similar state of Organically agricultured food products, the Green Leaf beverage the Tea cultivation also taken its priviledge of performance in demand. And natural aroma and its sensible medcinaal quality concetrated the world society for preference and demand.

So we get in to Organic Tea identity in custom of use. Live naturally.

Organic Green Tea

Green tea is made from the leaves from Camellia sinensis that have undergone minimal oxidation during processing. Green tea originated in China, but it has become associated with many cultures throughout Asia. Green tea has recently become more widespread in the West, whereblack tea has been the traditionally consumed tea. Green tea has become the raw material for extracts used in various beverages, health foods, dietary supplements, and cosmetic items. Many varieties of green tea have been created in the countries where it is grown. These varieties can differ substantially due to variable growing conditions, horticulture, production processing, and harvesting time.

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 may have a lower risk of developing heart disease and certain types of cancer. Although green tea does not raise the metabolic rate enough to produce immediate weight loss, a green tea extract containing polyphenolsand caffeine has been shown to induce thermogenesis and stimulate fat oxidation, boosting the metabolic rate 4% without increasing the heart rate.

The mean content of 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 present in most plant products that are responsible for health benefits such as anti-oxidative and anticarcinogenic functions. However, the content of flavonoids may vary dramatically amongst different tea products.

Growing, harvesting and processing

Organic Green tea is processed and grown in a variety of ways, depending on the type of green tea desired. As a result of these methods, maximum amounts of polyphenols and antioxidants are retained, giving maximum green tea benefits. The growing conditions can be broken down into two basic types — those grown in the sun and those grown under the shade. The green tea plants are grown in rows that are pruned to produce shoots in a regular manner, and in general are harvested three times per year. The first flush takes place in late April to early May. The second harvest usually takes place from June through July, and the third picking takes place in late July to early August. Sometimes, there will also be a fourth harvest. It is the first flush in the spring that brings the best-quality leaves, with higher prices to match.

Green tea is processed using either artisanal or modern methods. Sun-drying, basket or charcoal firing, or pan-firing are common artisanal methods. Oven-drying, tumbling, or steaming are common modern methods.[24] Processed green teas, known as "aracha" are stored under low humidity refrigeration in 30- or 60-kg paper bags at 0–5 °C (32–41 °F). This aracha has yet to be refined at this stage, with a final firing taking place before blending, selection, and packaging takes place. The leaves in this state will be re-fired throughout the year as they are needed, giving the green teas a longer shelf-life and better flavor. The first flush tea of May will readily store in this fashion until the next year's harvest. After this re-drying process, each crude tea will be sifted and graded according to size. Finally, each lot will be blended according to the blend order by the tasters and packed for sale.

Research About Organic Green Tea

Green tea contains a variety of enzymes, amino  acids, carbohydrates, lipids, sterols, polyphenols, carotenoids, tocopherols, vitamins, caffeine and related compounds, phytochemicals, anddietary minerals. Numerous claims have been made for the health benefits of green tea based on chemical composition, in vitro and animal studies, and while preliminary research on many of these claims is promising, many also require further study to evaluate. There is also evidence suggesting consuming large volumes of green tea, and in particularly green tea extracts, may cause oxidative stress and liver toxicity.

A 2012 systematic review concluded the evidence that green tea can prevent cancer "is inadequate and inconclusive" but with some evidence for a reduction in certain types of cancer (breast,prostate, ovarian and endometrial). Green tea may lower blood low-density lipoprotein and total cholesterol levels, though the studies were of short duration and it is not known if these effects result in fewer deaths and evidence does not support green tea's reducing coronary artery disease risk. Several randomized controlled trials suggest green tea can reduce body fat by a small amount for a short time, though it is not certain if the reduction would be meaningful for most people. One study has found that certain catechins found in green tea taken at levels many hundreds of times greater than what could be obtained from even very high tea consumption may actually damage DNA. These results are relevant only for those taking such amounts of the catechins in pharmaceutical formulations. Similar results from unnatural concentrations of other antioxidants including vitamin E and vitamin C have also been demonstrated in human trials. Further, more recent studies and those done in countries outside the US, such as Japan, have found green tea consumption to result in decreased risk of many cancer, cardio-vascular disease, and dementia including Alzheimer's.

Green tea may interfere with the anti-cancer drug Bortezomib (Velcade) and other boronic acid-based proteasome inhibitors.

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