Some Facts About Green Tea


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Jul 19 2005 - 7:15am

Green Tea: What It Is and Why It's Studied

Four different forms of tea (white, green, oolong, and black) come from the same source: the leaves of the Camellia sinensis plant. ("Herbal" tea or tisane is not considered true tea, because it contains no Camellia sinensis leaves and is instead derived from the dried flowers, stems, leaves, or berries of numerous other plants.)

What distinguishes the four types of true tea is how the leaves are processed between the time they are picked and the time they are packaged:

White tea is the produced chiefly from tea leaf buds. Because it is minimally processed, it may exhibit potent disease-fighting potential. To date, however, there is comparatively little research on its health effects.

To make green tea, the leaves are picked and preserved (usually by steaming or baking) to keep them from undergoing the process of fermentation (or oxidation).

To make oolong and black tea, the leaves are picked and exposed to the air for a period of time. During this period, the leaves ferment. Oolong tea is exposed to the sun and allowed to partially ferment; black tea is fermented completely.

The process of fermentation slightlychanges the essential chemical makeup of tea. The longer the leaves are allowed to ferment, the weaker the tea's natural roster of cancer-fighting compounds becomes, while the caffeine content of the tea leaves steadily increases.

Generally, green tea has one-half to one-third thecaffeine of black tea.

Green tea contains several substances collectively called polyphenols that have displayed potent antioxidant effects and other cancer-combating properties. Approximately 90 percent of the polyphenols found in green tea are called catechins (KAT-uh-kins). Green tea contains approximately three times the quantity of catechins found in black tea. The chief catechins found in green tea are:

  • catechin
  • gallocatechin
  • epicatechin
  • epigallocatechin
  • epicatechin gallate
  • epigallocatechin gallate (also known as EGCG).

EGCG is the most active component in green tea, and is a stronger antioxidant than either vitamin C or E. For this reason, it is the most widely studied green tea compound.

Green Tea Data: A Sampling of the Scientific Literature

Throughout China and Japan, green tea is a staple of the diet, particularly among the older generation. Epidemiological studies (mostly conducted in Asian populations) have consistently associated green tea consumption with lower incidence of many different cancers.


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Wow, there are so many benefits we can get from green tea. I love green tea very much. Thank you for the info. Very great article.
Ok well and good the aticle on green tea & cancer prevention. but there is some more to consider on prevention of cancer by plant`s chemical constituents and that is the innate of plants as well as Physical structure & texture of the plant materials that take more important parts in curing cancer
Grat article! Thanks for writing it. I drink at least 5 cups of green tea a day and really do feel the wonderful benefits of it.
wow, there is many benefit i got from green tea. i thank for the information. i like green tea very much and but im breast feeding and i found it is recommended not to drink green tea during breast feeding, and also i want to lose weight. what to do your suggestion please.
i wanted to ask that i cant take green tea without sugar,is that ok if i add suger a bit?or it will destroy the effect of green tea?thanks