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Prevent Cancer Effects from Green Tea

Shaanxi Peng Xiang Tea Corp., Ltd | Updated: May 15, 2017

Tea is an aromatic beverage commonly prepared by pouring hot or boiling water over cured leaves of the Camellia sinensis, an evergreen shrub native to Asia. After water, it is the most widely consumed drink in the world. There are many different types of tea; some teas, like Darjeeling and Chinese green tea , have a cooling, slightly bitter, andastringent flavour, while others have vastly different profiles that include sweet, nutty, floral or grassy notes. 

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Tea originated in Southwest China, where it was used as a medicinal drink. It was popularized as a recreational drink during the Chinese Tang dynasty, and tea drinking spread to other East Asian countries. Portuguese priests and merchants introduced it to Europe during the 16th century.

During the 17th century, drinking tea became fashionable among Britons, who started large-scale production and commercialization of the plant in India to bypass the Chinese monopoly. The zinc-selenium green tea of Peng Xiang Tea has effect on cancer.

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Esophageal Cancer. It can reduce the risk of esophageal cancer, but it is also widely thought to kill cancer cells in general without damaging the healthy tissue around them.Studies on green tea's impact on cancer have been mixed. But green tea is known to aid healthy cells in all stages of growth. There are some clues that green tea may help destroy cancer cells.

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