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  2. Is green tea really better than coffee? Doctors and ... - AOL

    www.aol.com/lifestyle/is-green-tea-really-better...

    All the experts I spoke to raved about the health benefits of the antioxidants found in green tea. "Green tea has lots of catechins, an antioxidant that helps fight arthritis, inflammation and cancer.

  3. The 11 Highest-Quality Green Teas On Grocery Shelves - AOL

    www.aol.com/lifestyle/11-highest-quality-green...

    For examples of trustworthy green tea brands to buy, we've put together a list of 10 high-quality green teas. Read on, then check out the 11 Highest Quality Teas on Grocery Shelves for varieties ...

  4. What’s the healthiest tea to drink? The benefits of ... - AOL

    www.aol.com/lifestyle/healthiest-tea-drink...

    Black tea has more caffeine than green tea but fewer health-promoting catechins. Black tea varieties include Earl Grey, Darjeeling, English Breakfast and Ceylon.

  5. Phenolic content in tea - Wikipedia

    en.wikipedia.org/wiki/Phenolic_content_in_tea

    [10] [11] Tea has one of the highest contents of flavonoids among common food and beverage products. [7] Catechins are the largest type of flavonoids in growing tea leaves. [6] According to a report released by USDA, in a 200-ml cup of tea, the mean total content of flavonoids is 266.68 mg for green tea, and 233.12 mg for black tea. [7]

  6. Green tea - Wikipedia

    en.wikipedia.org/wiki/Green_tea

    Regular green tea is 99.9% water, provides 1 kcal per 100 mL serving, is devoid of significant nutrient content (table), and contains phytochemicals such as polyphenols and caffeine. Numerous claims have been made for the health benefits of green tea, but human clinical research has not found good evidence of benefit.

  7. Hōjicha - Wikipedia

    en.wikipedia.org/wiki/Hōjicha

    Kukicha (also known as bōcha or 'twig tea') is made primarily from the twigs and stems of the tea plant rather than the leaves alone. [4] Hōjicha infusions have a light- to reddish-brown appearance and are less astringent. The lower levels of astringency in hōjicha are due to the tea losing catechins during the high-temperature roasting process.