Caffeine in Black Tea vs. Green Tea: A Guide to Choosing the Right Brew

Black tea and green tea are two of the most widely consumed beverages globally, valued not only for their distinctive flavors but also for their health benefits. A significant factor that differentiates the two is their caffeine content, which plays a crucial role in influencing individual choices based on sensitivity to caffeine or desired energy levels.

Black tea generally contains more caffeine than green tea. An eight-ounce cup of black tea delivers approximately 40–70 milligrams of caffeine. The exact amount depends on variables such as the type of tea leaves, processing methods, and steeping duration. Due to its higher caffeine content, black tea is often favored as a morning or mid-day energizer. It stimulates the central nervous system, improving alertness and concentration. Recent research has also linked black tea consumption to improved cardiovascular health and reduced risk of stroke, adding to its appeal for daily consumption.

Green tea, in contrast, contains less caffeine—typically 20–45 milligrams per eight-ounce serving. While it provides a gentler caffeine boost, green tea also contains L-theanine, an amino acid known for promoting relaxation and mental clarity. The combination of L-theanine and caffeine results in a calmer, more sustained release of energy without the jitteriness or crash often associated with higher-caffeine drinks. Moreover, green tea is rich in antioxidants, especially epigallocatechin gallate (EGCG), which has been associated with improved metabolism, reduced inflammation, and potential cancer-fighting properties.

In 2024, growing interest in wellness and personalized nutrition has further influenced consumer preferences. Many people now choose green tea for its holistic benefits and smoother energy effect, particularly in wellness communities. Meanwhile, black tea remains a staple in traditional tea-drinking cultures and among those who prioritize a stronger caffeine kick.

Ultimately, the decision between black tea and green tea hinges on individual needs and preferences. Whether you're seeking a bold start to the day or a calm focus for work or study, both teas offer distinct advantages. Understanding their differences in caffeine content and physiological effects can help you make an informed choice tailored to your lifestyle.
Caffeine in Black Tea vs. Green Tea: A Guide to Choosing the Right Brew

Matcha Tea: A Nutrient-Packed Powerhouse for Health and Wellness

Matcha tea, a vibrant green powder made from ground whole tea leaves, has surged in popularity worldwide, driven by both its distinct flavor and an array of health benefits. Originating in Japan, matcha is traditionally prepared by whisking the fine powder with hot water, creating a smooth, frothy beverage. What sets matcha apart from regular green tea is the method by which it is consumed: since the whole leaf is ingested, matcha delivers a more concentrated dose of antioxidants, vitamins, and minerals.

A standout feature of matcha is its rich catechin content, particularly epigallocatechin gallate (EGCG), a powerful antioxidant linked to various health benefits. EGCG helps counteract oxidative stress, which is associated with aging and numerous chronic diseases. Research suggests that EGCG may play a role in reducing the risk of heart disease, cancer, and even neurodegenerative diseases such as Alzheimer’s. By lowering blood pressure and improving cholesterol levels, the antioxidants in matcha may help maintain cardiovascular health, which is especially important in the context of rising global rates of heart disease.

Another unique compound in matcha is L-theanine, an amino acid that promotes a calm yet alert mental state. L-theanine works synergistically with caffeine, resulting in a balanced, sustained energy boost without the jittery feeling associated with coffee. This combination enhances mental clarity and concentration, making matcha a popular choice among students and professionals.

Matcha is also widely recognized for its metabolism-boosting properties. Research shows that the catechins in matcha can increase thermogenesis—the body's ability to burn calories—and improve fat oxidation, which can aid in weight management and potentially support weight loss efforts. The high chlorophyll content of matcha not only contributes to its vibrant green color but also promotes detoxification by helping the body eliminate heavy metals and other toxins.

Incorporating matcha into one’s diet is easy and versatile. Beyond the traditional tea, matcha can be added to smoothies, lattes, and even baked goods, providing a nutritious and flavorful boost. As more people seek natural, health-supportive beverages, matcha continues to grow in popularity as a unique, adaptable addition to a wellness-focused lifestyle.
Matcha Tea: A Nutrient-Packed Powerhouse for Health and Wellness

Light Green Tea Benefits

Light green tea, with its delicate balance of flavors and health benefits, occupies a special place among tea enthusiasts. This type of tea, lightly fermented to a degree of 30% - 60%, offers a unique sensory experience. Its leaves, green in the middle and red on the fringe, give rise to a brew that tantalizes the palate with hints of fruit or flowers.

What sets light green tea apart is the meticulous selection process involved in its production. While all green tea leaves come from the Camellia sinensis plant, each variety undergoes distinct processing techniques, resulting in characteristic differences in color, aroma, and flavor. Examples of light green tea include Water Fairy, Song Species Long Bush, and Iron Guan Yin, each with its own distinct profile and allure.

The flavor profile of green tea can be dissected using basic taste characters: sweetness, bitterness, astringency, and umami. These characteristics are influenced by the composition of harvested tea leaves, with their natural components determining the final taste.

Beyond its taste, green tea boasts an array of health benefits. L-theanine, an amino acid abundant in green tea, has been shown to enhance cognitive function, improving memory and reducing anxiety. Moreover, green tea may contribute to heart health by promoting healthy cholesterol levels. Studies suggest that it can lower blood sugar levels and reduce the risk of type 2 diabetes. A 2018 study published in the Journal of the American Heart Association revealed that tea consumption may slow the natural decline of high-density lipoprotein cholesterol (HDL), further bolstering its cardiovascular benefits.

In essence, light green tea offers not only a delightful sensory experience but also a range of health advantages, making it a cherished beverage with both cultural significance and scientific endorsement.
Light Green Tea Benefits

Green Tea Varieties

Green tea, boasting a heritage spanning more than three millennia, embodies a fusion of tradition, cultural heritage, and health advantages. Originating in ancient China, its inception intertwines with deeply rooted cultural customs and medicinal properties. Unlike its counterparts, green tea undergoes minimal processing, ensuring the preservation of its inherent compounds and unique flavors.

Long Jing, also recognized as Dragon Well, epitomizes the pinnacle of green tea craftsmanship. Cultivated in the scenic environs of West Lake in Hangzhou, China, Long Jing leaves undergo a meticulous selection process, followed by pan-firing to arrest oxidation. This artisanal technique imparts a subtle, chestnut-like fragrance and a lingering sweetness, captivating tea enthusiasts globally.

Fur Tip, esteemed for its tender, silver-hued buds, epitomizes purity and sophistication. Sourced from elevated gardens, these youthful shoots undergo gentle plucking and meticulous drying to retain their immaculate appearance and nuanced taste profile. With each sip, Fur Tip unfolds a symphony of floral aromas and a delicate sweetness, reminiscent of the pristine mountain atmosphere.

Green Spring Snail, named for its tightly curled leaves resembling the shells of snails, originates from the mist-clad peaks of Fujian province. Crafted by adept artisans, each leaf undergoes precise shaping and drying, resulting in a tea boasting a velvety texture and a refreshing grassy aroma. Its vibrant green infusion rejuvenates the senses, providing a tranquil escape from the hustle and bustle of everyday life.

In essence, green tea transcends its status as a mere beverage; it embodies a timeless bond with nature, craftsmanship, and well-being. Its diverse range of varieties, including Long Jing, Fur Tip, and Green Spring Snail, serves as a testament to its opulent legacy and enduring charm. With every indulgent sip, we not only partake in an age-old tradition but also embrace the essence of equilibrium and vitality.
Green Tea Varieties

Green Tea Benefits & Skepticism

Green tea has long been praised for its potential health benefits, with scientific research supporting various positive effects. One of the key advantages of green tea is its similarity to black tea, but in a more potent and fresher form. It has been found to reduce the risk of heart disease by up to 50%, making it a valuable addition to a heart-healthy lifestyle. Additionally, green tea addresses dental concerns such as plaque and cavities, even though there is a risk of teeth staining, which can be mitigated through proper hydration and regular brushing.

An intriguing aspect of green tea's impact on metabolism is its calorie-burning potential. When consumed as a hot beverage, the body expends energy to cool it down, leading to the burning of more calories compared to taking caffeine in pill form. In some cases, the calorie expenditure during tea consumption may even exceed the calories supplied by the tea itself, potentially contributing to weight loss when consumed in adequate amounts.

There are cultural nuances associated with tea that go beyond its impact on physical health. For instance, traditional beliefs suggest that black tea can darken hair, while green tea imparts a reddish tint, a phenomenon particularly observed in Indian traditions. While these claims may lack rigorous scientific backing, they add an interesting cultural dimension to the discussion surrounding tea.

Despite the well-established benefits, skepticism arises when considering the widespread claims that green tea can cure various conditions such as cancer, Alzheimer's, arthritis, multiple sclerosis, heart disease, cardiovascular disease, and HIV. However, it's crucial to note that conclusive scientific evidence supporting these assertions is currently lacking. While individuals may derive personal comfort or belief from incorporating green tea into their routines, its effectiveness in many of the promoted health applications remains unproven.

In conclusion, green tea undeniably offers certain health benefits, supported by scientific research. From its positive impact on heart health to its potential role in weight management, green tea has earned its reputation as a healthful beverage. However, caution is warranted when considering more sweeping claims, as conclusive scientific evidence is still needed to substantiate the broader health applications attributed to green tea.
Green Tea Benefits & Skepticism

Epigallocatechin gallate (EGCG) in green tea

Green tea, a beverage with a history spanning millennia, has garnered popularity and extensive research attesting to its myriad health benefits. Among these advantages is its potential to thwart cancer, combat infectious diseases, and notably, its role in promoting heart health through the presence of epigallocatechin gallate (EGCG), a crucial catechin in green tea.

Scientific findings suggest that EGCG, contained in green tea, may play a pivotal role in safeguarding cardiovascular well-being by reducing blood pressure, cholesterol levels, and the accumulation of arterial plaque—key factors linked to heart disease. Moreover, EGCG is believed to enhance both metabolic and vascular functions associated with insulin.

The acclaim surrounding EGCG is primarily rooted in its potent antioxidant properties and its potential to mitigate stress and inflammation. Research has highlighted that epigallocatechin exhibits antioxidative, anti-inflammatory, and antiatherogenic effects, employing pathways mediated by growth factors, the mitogen-activated protein kinase-dependent pathway, and the ubiquitin/proteasome degradation pathway.

The generation of free radicals, highly reactive particles capable of harming human cells, leads to oxidative stress when produced excessively. EGCG has demonstrated the capacity to scavenge these free radicals, showcasing additional positive effects in protecting cells and tissues throughout the body.

While EGCG stands out as the most extensively researched and potent catechin, other varieties such as epicatechin, epigallocatechin, and epicatechin 3-gallate may offer similar benefits. Notably, many of these catechins are readily available in various food sources.
Epigallocatechin gallate (EGCG) in green tea

Flavonoids in green tea

Green tea contains polyphenols, which include flavanols, flavandiols, flavonoids, and phenolic acids; these compounds may account for up to 30% of the dry weight.

All teas from Camellia Sinensis leaves contain natural flavonoids. The levels of flavonoids vary among the type of tea – black, green, oolong and white. On average, the flavonoid content of black tea is approximately 180 mg per cup and in green tea, approximately 160 mg per cup.

Flavonoids are composed of a variety of health-promoting compounds and might have antioxidative, antimicrobial, and possibly anticarcinogenic, and cardioprotective effects.

Flavonoids are capable of modulating the activity of enzymes and affect the behavior of many cell systems and exerting beneficial effects on the body.

The major flavonoids of green tea are various catechins, which are found in greater amounts in green tea than in black or Oolong tea. There are four kinds of catechins mainly find in green tea: epicatechin, epigallocatechin, epicatechin-3-gallate, and EGCG.

Many of the beneficial effects of green tea are related to its catechin, particularly (-)-epigallocatechin-3-gallate, content. Long-term consumption of tea catechins could be beneficial against high-fat diet-induced obesity and type II diabetes and could reduce the risk of coronary disease.

Tea polyphenols, catechins and flavonols scavenge reactive oxygen species, and chelate transition metal ions in a structure‐dependent manner. These flavonoids are antioxidants by virtue of the number and arrangement of their phenolic hydroxyl groups.
Flavonoids in green tea

Green Tea Boosts Metabolism

Regularly consuming green tea can contribute to weight loss and a reduced susceptibility to various diseases like diabetes, heart conditions, and cancer. Green tea contains caffeine and a specific flavonoid known as catechin, which is acknowledged for its antioxidant properties. Research suggests that these elements can accelerate the body's metabolic processes.

Catechin assists in breaking down excess fat, while both catechin and caffeine enhance the body's utilization of energy. Noteworthy findings indicate that the intake of green tea extract results in a significant increase in energy expenditure. Researchers have also concluded that this extract raises the metabolic rate by 4% within a 24-hour timeframe.

Moreover, green tea stimulates the body's metabolism even during periods of rest. The caffeine found in various teas heightens energy consumption, prompting the body to burn more calories. It's probable that these two compounds, caffeine and catechin, collaborate synergistically to facilitate potential weight loss effects.
Green Tea Boosts Metabolism

Jasmine green tea – health benefits

Jasmine tea is a popular beverage that originated in China and is widely consumed due to its fresh flavor and health benefits, including sedative effects on autonomic nerve activity and antioxidant properties.

Blossoms from common jasmine (Jasminum officinale) or sampaguita (Jasminum sambac) are placed alongside tea leaves in storage or blended with stored tea, allowing the aroma to infuse. Both are packed with antioxidants that can lower the risk of cancer, boost the immune system, and promote skin and hair health. Although some people make jasmine tea with oolong or black tea, the traditional brew uses green tea leaves.

*Jasmine green tea is higher in antioxidants and vitamin C than other teas. It also contains the powerful polyphenol EGCG, which is linked to many health benefits like reduced heart disease risk.

*Jasmine green tea is the perfect tea for relaxation and calm, whereas tea is the best tea for alertness and focus. The fragrance of jasmine flowers can also help alleviate symptoms of depression and anxiety.

*Multiple studies have shown that drinking green tea reduces the risk of heart attack and stroke. Other studies have shown that green tea lowers triglycerides and LDL cholesterol, the “bad” cholesterol.

*Some studies have shown that green tea can slow the growth and spread of some types of cancer cells in the body. It can also reduce tumor size.

*The all-powerful antioxidants in jasmine tea can help support human body immune system by fighting bacteria and infections.
Jasmine green tea – health benefits

Study of relationship between green tea and cancer

Study of relationship between green tea and cancer Studies conducted in China revealed that green tea users had an approximate 50% reduction in risk for both esophageal cancer and stomach cancer. 

Inhabitants of tea producing districts in Japan have a lower mortality from stomach cancer, possibly the result green tea consumption. 

In addition to a regular tea drinking, this population consumes green tea all types of products, including candy, gums, bread, shampoo, lotion, toothpaste, etc. 

Contrary to the preceding, however to recent studies found no association between green tea consumption and stomach or colon cancer. 

Green tea was linked to a reduced risk of oral cancer in northern Italian and a Chinese population, esophageal cancer in Chinese women, gastric cancer in Swedish adolescents, pancreatic cancer in residents of a retirement community in the United States, and colon cancer in retired male self defense official in Japan. 

Cohort studies suggest that there is a protective effect of green tea for colon, urinary bladder, stomach, pancreatic and esophageal cancer. 

In Japanese survey, an overall protection by green tea was observed, together with slowdown of the increase of cancer incidence with age. The effects were more pronounced when the tea consumption was more than 10 cups/day. 

In another Japanese study, consumption of 7 or more cups per day of green tea significantly decreased the risk of cancer of both the stomach and rectum (by 31% and 54% respectively) compared with non-users. 

Regular tea drinkers in China experienced a lower incidence of cancer of the colon, rectum, and pancreas compared with non drinkers of tea. 

A case control study from Poland reported a significant reduction in risk of pancreatic cancer with increasing lifetime tea consumption. 

Increased green tea consumption was closely associated with decreased axillary lymph node metastases among patients who were premenopausal with stage 1 and 11 breast cancer and overall decreased recurrence of stage 1 and 11 breast cancer. 

Study of relationship between green tea and cancer

Tea and skin cancer

Skin cancer is the most common malignancy in the United States, and the number of cases annually surpasses all other malignancies combined.

Skin cancer can be classified as basal cell carcinoma, squamous cell carcinoma, and melanoma, according to histological characteristics. The effect of tea polyphenols on Toll-like receptor 4 (TLR4) in melanoma cell lines has been reported. One cup of green tea contains up to 200 mg of EGCG, which has been shown to have chemopreventive/chemotherapeutic effects against several types of cancers.

Both green and black teas contain abundant amounts of polyphenolic antioxidants and it has been shown that theaflavins in black tea and catechins in green tea are equally effective antioxidants.

Study published in Cancer Biology & Therapy concluded that black tea is a better chemopreventive agent than green tea against skin tumorigenesis. (Cancer Biol Ther 2009; 8:1281-7)

Research published in European Journal of Cancer shows data from 767 non-Hispanic Whites under age 40 was evaluated to understand the effects of tea, coffee, and caffeine on the early-onset of basal cell carcinoma. Inverse relationship was found to be associated with combined regular consumption of caffeinated coffee plus hot tea with early-onset of basal cell carcinoma. There was 43% reduced risk of basal cell carcinoma in people consuming the highest category of caffeine from these sources as compared with non-consumers. (Eur. J. Cancer Prev. 2014, 23, 296–302)

Polyphenols are the major active compounds present in teas. The catechins are the major polyphenolic compounds in green tea, which include epigallocatechin-3-gallate (EGCG), epigallocatechin, epicatechin-3-gallate and epicatechin, gallocatechins and gallocatechin gallate. EGCG is the predominant and most studied catechin in green tea.
Tea and skin cancer

Active compounds in tea

The plant Camellia sinensis yields a variety of tea. There are four main types of tea produced from this same plant, depending on how the tea leaves are processed. These teas are white, green, Oolong, and black tea.

The chemical composition of tea includes polyphenols, amino acids, vitamins, proteins, carbohydrates, trace elements. In addition, alkaloids such as caffeine (1,3,7 trimethylxanthine), theobromine and theophylline are also natural compounds present in tea.

Research has shown that the main components of green tea that are associated with health benefits are the catechins. The four main catechins found in green tea are: (−)-epicatechin (EC), (−)-epicatechin-3-gallate (ECG), (−)-epigallocatechin (EGC), and (−)-epigallocatechin-3-gallate (EGCG). Of these four, EGCG is present in the largest quantity, and so has been used in much of the research.

Black tea has far fewer active catechins than green tea. Tea contains many amino acids, but theanine, specific to the tea plant, is the most abundant, accounting for 50% of the total amino acids. Amino acid degradation is involved in the biogenesis of the tea aroma.

Tea also contains carbohydrates, vitamins E, K, A, low levels of B vitamins and vitamin C (in green tea only). Tea also provides useful amounts of potassium, manganese and fluoride ions to the diet.
Active compounds in tea

Drinking green tea reduce the risk of stomach cancer

Tea is the most widely consumed beverage in the world aside from water. Tea is generally consumed in the form of green (20%), oolong (2%), or black (78%) tea.

Tea, one of the most commonly consumed beverages in the world. Tea and the constituents of tea have been shown in pre-clinical and epidemiological studies to inhibit tumorigenesis and provide protective effects against stomach cancer.

In areas of Japan where the most tea is drunk, the rate of stomach cancer is the lowest. Stomach cancer is the fourth most common cancer and second leading cause of death from cancer throughout the world.

According to Japanese researchers, drinking five cups of green tea a day could help women reduce the risk of developing stomach cancer by 20 percent.
Drinking green tea reduce the risk of stomach cancer

 

Burning excess body fat by drinking green tea

From the Camellia sinensis plant are extracted the green tea and also the black tea and Oolong tea. Green tea is not fermented, unlike the other two, allowing the conservation of polyphenol, the main responsible for their beneficial effects.

The four major flavonoids in green tea are the catechins, epicatechin (EC), epigallocatechin (EGC), epicatechingallate (ECG) and epigallocatechin gallate (EGCG). In addition, green tea also includes some polyphenols like caffeine, theanine, theaflavin, thearubigin,quercetin, chlorogenic acid, and gallic acid.

In November 1999, the American Journal of Clinical Nutrition published the results of a study at the University of Geneva in Switzerland. Researchers found that men who were given a combination of caffeine and green tea extract burned more calories than those given only caffeine or a placebo.

The EGCG in green tea diet also acts with the compound caffeine. A cup of green tea contains between 15–50 mg of caffeine. The interaction of these two compounds causes green tea diet to promote thermogenesis in the body. It has been noted by a study published in the American Journal of Clinical Nutrition that, with the consumption of green tea diet, the body’s total 24-hour energy expenditure is increased by up to 4%. This is roughly equivalent to losing more than 10 pounds of weight a month. Green tea diet helps increase the body’s metabolic rates.

Both the catechins and the caffeine, which are the major components of green tea, inhibit the enzymes taking role in the pathways, where the norepinephrine is active and affect thermogenesis. Because the central nervous system activity is affected from the norepinephrine concentration, the more norepinephrine activity means the more activity and energy expenditure.

Excess glucose found in the body is turned into fats by the hormone insulin. Because green tea diet has an inhibiting effect on insulin, green tea diet therefore helps keep sugar from being stored as fats and, instead, sends them directly into the muscles for immediate use.

Lipases are the type of enzymes that, among other functions, play a role in metabolizing fats. Gastric and pancreatic lipases are the ones that directly perform this operation. These are also the lipases that the catechins in green tea inhibit. One in vitro study was able to show how a green tree extract containing 25% of the catechins was able to reduce the gastric lipase breakdown of fats by around 96% and partially do the same for pancreatic lipase at 66%.

When fats in food aren’t properly broken down in the digestive system, they can’t get absorbed and just pass through.

Researchers on a study that was investigating the impact of green tea on glucose, insulin and satiety levels found that the participants who took in green tea along with a meal felt fuller and had no desire to eat more. They theorized that the green tea catechins enabled the neurotransmitter called norepinephrine to act longer on the brain and establish the feeling of satiety. The reason is that the catechins blocked the enzyme (catechol-o-methyl-transferase) that breaks down the neurotransmitter.
Burning excess body fat by drinking green tea

Tea and thermogenesis

Obesity is increasingly recognized as public health burden, because it is associated with an increased risk for many diseases, including the metabolic syndrome, i.e., hypertension, insulin resistance or type 2 diabetes mellitus, arteriosclerosis and coronary heart disease

All teas contain high quantities of several polyphenolic components such as epicatechin, epicatechin gallate, epigallocatechin and, the most abundant and probably the most pharmacologically active, epigallocatechin gallate.

EGCG (Epigallocatechin-3-Gallate), the most abundant catechin in green tea, representing approximately 35% of total catechins, has received the most attention as a potential anti-obesigenic agent. Long term treatment (12 wks) with green tea extract containing 115 mg EGCG daily significantly reduced body fat (7%), body weight (2%), and BMI (2%) in men and women.

Possible mechanisms include:
1) decreasing digestive activity,
2) increasing lipolytic activity,
3) decreasing lipogenic activity,
4) increasing fat oxidation and thermogenesis,
5) modulation of the activity and expression of lipoprotein lipase,
6) decreasing the cell number and size of adipocytes, and
7) decreasing hormone-stimulated proliferation of preadipocytes and their differentiation to adipocytes.

From caffeine, that is also present in green tea, it has been reported that it has thermogenic effects and can stimulate fat oxidation in vitro, in part through sympathetic activation of the central nervous system.

Daily increases in thermogenesis of approximately 300–400 kJ can eventually lead to substantial weight loss. The sympathetic nervous system is involved in the regulation of lipolysis, and the sympathetic innervation of white adipose tissue may have an important role in the regulation of total body fat in general.

Fat oxidation is mainly under the control of the sympathetic nervous system (SNS). Therefore, there are a number of approaches to increase SNS activity either directly (by -adrenergic agonists) or indirectly (by norepinephrine releasers and reuptake inhibitors). Interestingly, a number of compounds extracted from plants such as caffeine from coffee and tea, ephedrine from ephedra, and capsaicin from pungent spices can modulate catecholamine release and activity. The main catecholamines are epinephrine (adrenaline), norepinephrine (noradrenaline), and dopamine.

Caffeine also affects the thermogenesis by inhibiting the enzyme phosphodiesterase. This enzyme degrades intracellular cyclic amino mono phosphate.51 Phosphodiesterase usually hydrolyses cyclic adenosine monophosphate (cAMP) to AMP, but after consumption of caffeine, cAMP concentration rises and SNS activity will be increased and inactive hormone-sensitive lipase will be activated, which promotes lipolysis.
Tea and thermogenesis

Skin benefits by drinking green tea

The health benefits of green tea are well documented. This antioxidant-packed drink helps fight free radicals, naturally occurring atoms that can cause disease and premature aging.

Many laboratory studies have shown that topical treatment or oral consumption of green tea polyphenols inhibits chemical carcinogen- or ultraviolet radiation-induced skin tumourigenesis in different animal models.

Green tea is effective in the area of skin care, particularly in alleviating the symptoms of acne and eczema. Topical green tea formulas have been shown to reduce sun damage by neutralizing free radicals and reducing inflammation. When used in a combination with sunscreen, green tea enhances sun protection. Due to the presence of antioxidants, green tea is also effective in slowing down the process of aging.

A study published in the October 2011 issue of the journal “Biochemical and Biophysical Research Communications” found that EGCG inhibited melanoma in laboratory animals by inhibiting genes that activate inflammation.

Treatment of green tea polyphenols to skin has been shown to modulate the biochemical pathways involved in inflammatory responses, cell proliferation and responses of chemical tumour promoters as well as ultraviolet light-induced inflammatory markers of skin inflammation.
Skin benefits by drinking green tea

Drinking tea could keep your arteries healthy

Human population studies have found that people who regularly consume three or more cups of black tea per day have a reduced risk of heart disease and stroke.

Clinical studies suggest that the risk reduction associated with tea consumption may be due to improvement in some risk factors for cardiovascular disease, including blood vessel function, platelet function and a reduction in oxidative damage.

Drinking black tea helps prevent deadly clogging of arteries and reverses poor arterial functioning that can trigger heart attacks and strokes, major new studies have found.

Tea catechins were reported to reduce arteriosclerosis (a major factor in ischemic cerebrovascular disease) by mitigating reactive oxygen species induced oxidation of low-density lipoprotein which is directly related to its free oxygen radical scavenging ability (Kakuda, Biol Pharm Bull. 2002 Dec;25(12):1513-8).

In a large 10-year study in the Netherlands, men who consumed the amount of antioxidants called "catechins" found in three cups of black tea were 50% less likely to die of ischemic heart disease, caused by narrowed clogged arteries, than were men who consumed only the catechins in half a cup of tea.

In another recent test, Joseph Vita, M.D., of the Boston University School of Medicine, had heart patients drink either plain water or four cups of black tea daily. In a month, impaired blood vessel functioning (a risk factor for heart attack and strokes) improved about 50% in the tea drinkers.

Anthocyanidins help to strengthen capillaries and joints, enhance vision and prevent atherosclerosis, cancer and arterial hypertension. Phenolic acid attributes astringent, cholagogic and anti-inflammatory properties to tea.
Drinking tea could keep your arteries healthy

What is matcha?

Matcha green tea powder is made with finely ground green tea leaves that are rich in phytochemicals, most particularly catechins. Matcha is the type of green tea served in formal ceremonies in Japan.

After harvesting, the stems and veins are removed, leaving the leaves which are the only the edible portion. Matcha remains palatable due to the development of theanine, a mellow flavor stemming from amino acids. Teas grown and cultivated in full sun, on the other hand, develop catechins, which add an astringent flavor to the tea.

The leaves used in this premium tea are cultivated in shaded areas, increasing their chlorophyll content and producing a rich source of antioxidants. The powder is most commonly used in green tea beverages but can also be featured in a variety of other ways such as matcha ice cream and matcha cupcakes.

Credited with benefits that range from aiding weight loss and building muscle to cancer prevention and reducing cholesterol, this superfood is one of the most potent nutritionals available today.

But unlike other types of tea that are steeped in bags, matcha is a finely milled powder made from the whole leaf and dissolved in water to release the full health properties of the leaves. In fact, one cup of matcha has as many antioxidants as 10 cups of regular green tea. There are two major regions where matcha is produced –Uji of Kyoto, and Nishio, in the Aichi-prefecture, Japan.
What is matcha?

Steamed green tea

In order to prevent fermentation (the oxidation of catechins) and formation of the characteristic “green leaf, green liquor” of green tea, the leaves are immediately fixed to inactivate the endogenous enzymes by steam or heat with pan frying, roasting, or baking.

Based on different processes, the green tea will carry different aromas and tastes. Because the aroma of roasted green tea is much stronger than steamed green tea, the Chinese have gradually produced more roasted green tea than steamed tea. The steamed green tea processing method was then passed on to the Japanese.

Most green teas (steamed green tea) in Japan are fixed by steaming method. While pan-fried green tea is mainly produced in China. Japan is the largest producer of steamed green tea. Steamed green tea is also produced in China, India and Taiwan.

For processing steamed green tea, the fixation of green leaves is done by steaming the leaf at 95-100 °C for a few minutes in perforated drums supplied with a steam blast. It is to inactivate the enzymes specially polyphenol oxidase. Most of steamed green teas are needle-shape, with dark green dry leaf, bright or deep green liquor, green infuse leaf and typical aroma.

The steaming treatment protects degradation of vitamins and thus, the content of vitamins in green tea is much higher than fermented teas. Steamed green tea contains high amounts of vitamin C.
Steamed green tea

Green Snail Spring tea

Also known as “biluochun” or “piluochun”, it is semicurled leaves with sweet slightly floral and grassy flavors, sometimes with toasty notes.

Green Snail Spring tea

It has been prized as one of China’s best greens and therefore offered to emperors in tribute. The Kang Xi Emperor’s grandson, Emperor Qian Long (1735-1795), was a great tea lover, and he reportedly enjoyed green snail spring tea very much during his visit to the area.

In the cup, it’s smooth gentle green that expresses its delicate vegetal character without being bracing or over powering.

The tea can be found in a number of provinces but Jiangsu’s remains the best, the most fruity, supremely floral and most visually delightful.
Green Snail Spring tea