Green Tea Modern Benefit,Applicable Uses and Research New findings.

Tea Definitions.

Green Tea Extract INCI Name Camelia Sinensis Extract EINECS ELINCS No 283-519-7 CAS 84650-60-2 Tea Polyphenols photo picture image Types of Tea:All teas are derived from the leaves of Camellia sinensis, but different processing methods produce different types of tea. Fresh tea leaves are rich in flavonoids known as catechins. Tea leaves also contain polyphenol oxidase enzymes in separate compartments from catechins. When tea leaves are intentionally broken or rolled during processing, contact with polyphenol oxidase causes catechins to join together forming dimers and polymers, known as theaflavins and thearubigins, respectively. This oxidation process is known in the tea industry as "fermentation." Steaming or firing tea leaves inactivates polyphenol oxidase and stops the fermentation process. Although there are thousands of tea varieties, teas may be divided into three groups based on the amount of fermentation they undergo during processing.

Unfermented Teas (White and Green Teas):White teas are made from buds and young leaves, which are steamed or fired to inactivate polyphenol oxidase, and then dried. Thus, white tea retains the high concentrations of catechins present in fresh tea leaves. Green tea is made from more mature tea leaves than white tea, and may be withered prior to steaming or firing. Although they are also rich in catechins, green teas may have different catechin profiles than white teas.

Semifermented Teas (Oolong Teas):Tea leaves destined to become oolong teas are bruised to allow the release of some of the polphenol oxidase present in the leaves. Oolong teas are allowed to ferment for less time than black teas before they are heated and dried. Consequently, the catechin, theaflavin and thearubigin levels in oolong teas are generally between those of unfermented green and white teas and completely fermented black teas.

Fully Fermented Teas (Black Teas):Tea leaves destined to become black tea are rolled or broken to maximize the interaction between catechins and polyphenol oxidase. Because they are allowed to ferment completely before drying, most black teas are rich in theaflavins and thearubigins, but relatively low in catechins.

Cup Sizes:The definition of a cup of tea varies in different countries or regions. In China, a typical cup of green tea may contain only 100 ml (3.5 ounces). A traditional European teacup holds approximately 125-150 ml (5 ounces), while a mug of tea may contain 235 ml (8 ounces) or more.

Reference:

1.Green Tea Modern Benefit,Applicable Uses and Research New findings.

last edit date:1st.Mar.2010.

Available Product

Name:Green Tea Extract
Serie No:S-033.
Specifications:Tea Polyphenols 20%95%98%.
INCI Name:CAMELIA SINENSIS EXTRACT
EINECS/ELINCS No.:283-519-7
CAS:84650-60-2
Chem/IUPAC Name:Camelia Sinensis Extract is an extract of the leaves of the tea plant,Camelia sinensis,Theaceae

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