Please note that the content of this book primarily consists of articles available from Wikipedia or other free sources online. Pages: 56. Chapters: Japanese tea ceremony, Raku ware, Wabi-sabi, Green tea, List of Japanese tea ceremony equipment, Wagashi, Matcha, Chashitsu, Sen no Riky, Schools of Japanese tea ceremony, Kaiseki, Chaki, Fukusa, Iemoto, Omotesenke, Mizuya, Sencha, Gyokuro, Chawan, Sayama Tea, Jo-ha-ky, Wabi-cha, Urasenke, Genmaicha, Tetsubin, Mushak jisenke, Roasted barley tea, Shincha, Kagoshima green tea, Chamei, Kukicha, Hojicha, Sokenbicha, Hanabiramochi, Kamairicha tea, Chabana, Aracha, Tsukubai, Bancha, Murata Juk, Sen S shitsu, Green tea ice cream, Kabusecha tea, Mecha tea, Tamaryokucha, Zenga, Konacha tea, Kohki tea, Chiran tea, Ch zubachi, Koro, Ukoncha, Namagashi, Sen S shu. Excerpt: Green tea is made solely with the leaves of Camellia sinensis that have undergone minimal oxidation during processing. Green tea originates from China and has become associated with many cultures in Asia from Japan and South Korea to the Middle East. Recently, it has become more widespread in the West, where black tea is traditionally consumed. Many varieties of green tea have been created in countries where they are 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 have lower chances of heart disease and of developing certain types of cancer. Although green tea does not raise the metabolic rate enough to produce immediate weight loss, a green tea extract containing polyphenols and caffeine has been shown to induce thermogenesis and stimulate fat oxidation, boosting the metabolic rate 4% without increasing the heart rate. According to a survey release...