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Green tea is a type of tea made from the leaves and buds of the Camellia sinensis that have not undergone the withering and oxidation process that creates oolong teas and black teas. [1] Green tea originated in China in the late 1st millennium BC, and since then its production and manufacture has spread to other countries in East Asia.
[3] [4] It was discovered in 1949 as a constituent of green tea and isolated from gyokuro leaves in 1950. [5] It constitutes about 1–2% of the dry weight of green tea leaves. [4] The name theanine usually refers to the enantiomer L-theanine, which is the form found in tea leaves from which it is extracted as a powder.
Polyphenon is a series of high grade green tea polyphenol extracts manufactured by the Mitsui Norin Co., Ltd. of Japan. [1] [2] The extracts are in part the result of a water based extraction method which begins with green tea leaves, and then involves successive steps which concentrate the catechins thought to be responsible for the health benefits of green tea.
It is found in high content in the dried leaves of green tea (7380 mg per 100 g), white tea (4245 mg per 100 g), and in smaller quantities, black tea (936 mg per 100 g). [2] During black tea production, the catechins are mostly converted to theaflavins and thearubigins via polyphenol oxidases .
Green tea extract is currently used for a variety of conditions including improving mental alertness and aiding in weight loss. [9] There is currently insufficient data to determine the efficacy of green tea extract in aiding weight loss. [9]
Chinese patent medicine (CPM, simplified Chinese: 科学中 药; traditional Chinese: 科學中 藥; pinyin: kēxúe zhōngyào; lit. 'scientific Chinese medicine' or simplified Chinese: 中成药; traditional Chinese: 中成藥; pinyin: zhōngchéngyào; lit. 'pre-made Chinese medicine') [a] are herbal medicines in traditional Chinese medicine (TCM), modernized into a ready-to-use form such ...
Others, such as pu-erh, improve with age. To remain fresh and prevent mold, tea needs to be stored away from heat, light, air, and moisture. Tea must be kept at room temperature in an air-tight container. Black tea in a bag within a sealed opaque canister may keep for two years. Green tea deteriorates more rapidly, usually in less than a year.
Green tea is more umami oriented than black tea [16] and the matcha form is particularly rich in umami flavor with twice the amino acids (the source of umami) as sencha green tea. [7] The amino acids , theanine , succinic acid , gallic acid , and theogallin are the primary contributors to matcha's umami flavor.