Jasmine Green Tea: A Cup Of Taste, Aroma, and Health Benefits!

Jasmine green tea is not a type of green tea, but a combination of green tea leaves and jasmine flowers. Jasmine tea, originating from China, often has green tea at the base but jasmine can also be combined with black, white or oolong tea.

Most prefer green tea though because the smooth flavor and refreshing taste blends well with the sweet and floral scent of jasmine flowers.

Together, jasmine and green tea make an extremely mild and refreshing tea with a great aroma, suitable for all occasions!

But that’s not all….besides taste and aroma, it also has four important health effects, on top of the green tea health benefits!

Read about green tea and health.

1. Anti-cancer agent

The antioxidants found in green tea are 100 times more effective than vitamin C and 25 times more powerful than vitamin E but green tea also serves as a powerful anti-cancer agent.

Read more on green tea and cancer.

But green tea is not the only one with cancer inhibitory effects…..

Professor Eliezer Flescher of The Tel Aviv University strongly believes Jasmonate, a substance found in the jasmine flower, also serves as a anti-cancer agent. He developed an anti-cancer drug based on this compound and found Jasmonates have the ability to selectively kill cancer cells while sparing normal cells.

2. Anti-fat and cholesterol agent

A 1999 study suggests that green tea extract from jasmine green tea influence the absorption of dietary fat and cholesterol. In other words, jasmine and green tea both inhibit the absorption of fat and cholesterol.

Read more on green tea and cholesterol facts.

Since jasmine green tea contains lots of antioxidants, it prevents weight gain as it inhibits the movement of glucose in fat cells.

Green tea itself burns fat and naturally stimulates your metabolism. On the other hand, dieters who would normally add sugar or honey to their tea don’t have to anymore, since jasmine has a naturally sweet taste!

More on these topics: green tea fat burner | Chinese diet tea | green tea and metabolism.

3. Anti-aging

jasmine-green-teaZhang (1997) even took it a step further by claiming that in addition to lowering the LDL-cholesterol through preventing absorption of fat and “bad” cholesterol, jasmine green tea “may serve as a source of natural antioxidative agents in human diet“.

Antioxidants fight damage caused by free radicals, and ultimately helps reduce the effects of aging.

Read more on green tea antioxidant.

4. Anti-stress

Feeling stressed? You should try drinking jasmine green tea!

In aromatherapy, jasmine essential oil is believed to have a tranquilizing effect. A 2005 scientific study confirms this effect. They found that the odors lavender and jasmine slow down the heart rate, producing calm and vigorous mood states. Even the odor of jasmine tea has a sedative effect on both autonomic nerve activity and mood states.

Green tea possesses L-theanine, a type of amino acid which soothes the nerves and lowers stress and anxiety levels.

Interested?

If you have become interested in trying a cup of green tea with jasmine, you can buy loose tea. All tea brands also sell their version in a bag. From Bigelow green tea and Foojoy green tea to Twinings of London and Celestial Seasonings tea.


MATCHA green tea powder!

Check out green tea BAG brands.

Go from jasmine green tea to LOOSE green tea.

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Sources

Chan PT, Fong WP, Cheung YL, Huang Y, Ho WKK, Chen ZY. Jasmine Green Tea Epicatechins Are Hypolipidemic in Hamsters (Mesocricetus auratus) Fed a High Fat Diet. Journal of Nutrition. 1999; 129(6):1094-1101.

Flescher E. Jasmonates: a new family of anti-cancer agents. Anti-Cancer Drugs. 2005;16(9): 911-91.

Kuroda K, Inoue N, et al (2005). Sedative effects of the jasmine tea odor and (R)-(-)-linalool, one of its major odor components, on autonomic nerve activity and mood states. Eur J Appl Physiol. 2005 Oct;95(2-3):107-14.

Zhang A, Chan PT, Luk YS, Kwok-Keung Ho W, Chen ZY. Inhibitory effect of jasmine green tea epicatechin isomers on LDL-oxidation. The Journal of Nutritional Biochemistry. 1997; 8(6): 334-340.

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