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How Green is your tea?

April 25, 2011

Tea Colour

There are more many types of tea and most of it is made from the plant Camellia sinensis.It is normally classified as follows:

  • Green tea (unfermented),
  • Oolong tea (semi-fermented)
  • Black tea (fully fermented).

Semi- and fermented tea turns brown due to fermentation activating the oxidization of proteins in the tea.

On the other hand Green tea is dried very quickly using steam steam or pan-firing.

The heat inactivates the oxidising fermentation enzymes, and Green tea maintains its natural,

chlorophyll colour and high catechin content.

Tea polyphenols consist of catechins & account for 20% of the tea leaf and are responsible

for the majority of the health benefits of green tea. Tea polyphenols have found wide range of uses in

foods, cosmetics, supplements and pharmaceuticals.

“High levels of an important polyphenol antioxidant epigallocatechin gallate (EGCG) which is believed to be responsible for much of green tea’s promise in the prevention of cardiovascular disease, obesity, Alzheimer’s disease, cancer, periodontal disease, and dental cavities” – Nicholas Perricone in Forever Young: The Science of Nutrigenomics for Glowing, Wrinkle-Free Skin

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