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Although there are more than 3,000 types of tea, all tea is made from the evergreen plant species Camellia sinensis and classified as green tea (unfermented), oolong tea (semi-fermented and black tea (fully fermented). Semi- and fermented tea turns brown due to fermentation activating oxidization of enzymes, or a biochemical reaction of proteins, in the tea. Green tea is quickly dried by steaming or pan-firing. This inactivates enzymes, which is why green tea maintains its natural, chlorophyll color and high catechin content.
Tea polyphenols, consisting mostly of tea catechins, account for 20% of the tea leave and are responsible for the majority of the health benefits of green tea. Tea polyphenols have found wide application in foods, cosmetics, supplements and pharmaceuticals.
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