How it Works
Green Tea & Health
All the various kinds of tea out there come from the leaves of the same plant, camellia sinensis. The three main types of tea are green tea, oolong tea, and black tea. The difference between them is found in the level of fermentation of the tea leaves.
This, in turn, influences their oxidation levels. When tea leaves are steamed, baked, or pan heated, there is no oxidation and therefore the leaves remain green. Oolong tea is partially fermented, and black tea is fully fermented. Green tea has gained a lot of attention lately from scientists because a specific and powerful antioxidant (epigallocatechin-3 gallate ( EGCG )) found in tea leaves is preserved thanks to their lack of oxidation.
On the opposite, when there is a degree of fermentation, this antioxidant is lost. Research has shown that antioxidants help the body fight against free radicals, that cause cellular damage leading to various health issues, from cancer to heart diseases and premature aging. Studies have pointed out that the EGCG found in green tea is a very powerful antioxidant, 100 times more effective than Vitamin C for example.