Tea, a mainstay for thousands of years in countless cultures, has garnered attention in the west for its health promoting potential throughout the past several decades. To qualify as tea, a drink must be made from the leaves of this evergreen Camellia sinensis. Among true teas, there are green, black and oolong, differentiated by the way in which the leaves of the Camellia sinensis plant are processed – with green being the least processed. Being the least processed type of tea, green tea is the richest in antioxidant polyphenols. Its wide array of health benefits of green tea are generally attributed to these health promoting flavonoids, and in particular to a catechin called epigallocatechin-3-gallate (EGCG).
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