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Green Tea

January 20, 2001 | U.C. MASTER GARDENERS
Question: How do you make tea from the Camellia sinensis bush? G.D., Santa Ana Answer: Tea is made only from the bush's flush of new-growth shoots, which regularly appear year-round. There are three main kinds of regular (not herbal) teas: black, oolong and green. These are not products of different bushes but of different processing methods. For black tea, leaves are spread on shelves (withering racks), where air circulates around them to remove moisture, leaving them soft and flexible.
January 4, 1990 | JEAN CARPER, Carper is a medical and nutrition writer and the author of 15 books, including "The Food Pharmacy."
Eat your tomatoes. The red globes are rich in a compound that Johns Hopkins University researchers have found lacking in people most apt to develop pancreatic cancer. The malignancy is especially virulent, killing 22,000 Americans yearly. The investigators examined blood samples collected 10 years ago from 26,000 people. The scientists were searching for clues that might identify those most likely to later develop cancer of the pancreas.
April 30, 2006 | Christine N. Ziemba
FOR some coffee drinkers, Starbucks is an addiction. But for an elite class of "javanistas" the Seattle-based company -- which helped bring beverages like "the soy caramel macchiato" and "a half-caf caffe misto"" to the American palate -- is an obsession. These usually overcaffeinated folks can be found coffee-talking online at With its mission to "monitor America's favorite drug dealer," the blog was created in August 2004 by Evanston, Ill.
April 17, 2002
* What teas to use: Not all teas take to the gaiwan. I have had particular luck with Dragonwell green tea and Tu Lu--a variety of Taiwanese high mountain oolong--obtained from the Ten Ren Tea Co. in Chinatown, though all of their teas are not of this quality. I have also done well with Grand Keemun, obtained from Chado Tea Room in Los Angeles. You can buy truly beautiful Dragonwell from Dat Sun Ginseng and Tea in Westminster.
December 28, 2010 | By Mary Forgione, For the Los Angeles Times
There’s a lot of bad buzz out there about belly fat, and most of it's true. Now researchers in Virginia say they may have found an enzyme in belly fat that accounts for the increased risk of diabetes and heart disease. A team from the Eastern Virginia Medical School and others are studying how enzymes known as lipoxygenase work and what drugs could be developed to target these enzymes. This Newport News Daily Press story gives the details. Meanwhile, other studies have linked belly fat to osteoporosis and early death . How to get rid of it?
February 24, 2003 | Shari Roan, Times Staff Writer
When Americans drink tea, it's usually black tea, often iced (and in the South, sugared). Many of the recent studies on tea, however, have been done on green tea, served hot, the kind favored in Asia. No one knows for sure whether tea type makes a difference when it comes to health, but experts say all kinds of teas from the Camellia sinensis plant probably have some health benefits.
October 5, 1998
My daughter Ellen is 6 months old and I'm back in all my old clothes again--it feels great. Ellen has been a constant inspiration for me to eat healthy. I eat low-fat foods and avoid empty calories. I eat lots of whole-grain cereals and breads, vegetables, beans and legumes, and fruit. For calcium, I eat nonfat yogurt, fortified soy milk and tofu. I drink lots of water and green tea. For exercise during and after pregnancy, I have been walking every day, stretching and doing simple calisthenics.
April 17, 2002
There are several varieties of Japanese green tea available in America. * Matcha is a bright jade-green tea that is served mostly at formal tea ceremonies. It is made from the budding leaves of the tea plant, dried and crushed to a fine powder in a stone mill. Matcha is not steeped in hot water but simply added and whipped to a froth. The taste is slightly bitter, but it is mellow on the tongue. To make one serving of matcha, add half a cup of boiling water to a tea bowl.
August 23, 1998
I write to correct a mistake in the opening paragraph of Leslie Cockburn's fascinating and moving review of two books on wartime photojournalists (Book Review, Aug. 2). When I was wounded some time in late December 1936 in Spain, there was nobody around to administer Scotch whisky, and I would have had no use for it if there had been, since I was lying flat on my back with blood pumping out of a hole in my neck. I did enjoy her father-in-law Claud Cockburn's whisky, but it was some three or four weeks later, toward the end of my convalescence in the Brigade hospital in Madrid.
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