Green Tea Leaves

Tealeaves contain catechins, a type of anti-oxidant. A fresh tealeaf may contain 30% of catechins when it is dry. These catechins are highest in terms of concentration in green tea leaves as opposed black tea that has substantially fewer catechins due oxidation during the preparation time. Tea contains a stimulant known as caffeine which about 3%. It also contains a small amount of Theo bromine and theophylline as well as fluoride. There is the argument that green tea is so healthy and you should consume it in whole, while some believes its so it is only best to ingest the green tea leaves and eat it, or to take matcha powder. This argument is not correct and is quite faulty in that the most important nutrition in tea leaves are the catechins, caffeine and theanine. These nutritions are full of flavour and are quite soluble explaining why rich tasting teas often have a high concentration of these compounds.

Some green tea leaves are infused for at least 3 times until it tastes bland hence even if you are not eating the full green tea leaves you are not missing much. The insoluble part of the leaves consist mostly of proteins. Carbohydrates and fibres deemed to be harmful by some tea experts.

Tea infusion is healthier as compared to eating of whole tealeaf in the sense that either the tea plant accumulate a lot of contaminant in the farms from the soil or water and these contaminants are less soluble in water.

There are several components of green tea leaves that are known to have natural properties that counteract the harmful effects of oxidation in the blood vessels. The principal and most powerful of these catechins or flavonoids is EGCG (epigallocatchin-3-gallate). This one provides the necessary body protection against inflammation, and new blood vessels that supports the tumor growth. Fore more information you can visit our website which is www.xfat.com for details relating all types of green teas and it constituents.