Green tea or green tea extract? What's actually in it?
After water, tea is the most commonly consumed drink in the world. The plant has been cultivated in China for several thousand years. It is not possible to prove exactly how long. However, there is evidence in writing that in 221 BC tea was so valuable in China that a tax was levied on it. The stimulating effect of the caffeine it contains is probably one reason for the continued popularity of this drink. But green tea in particular is said to have numerous other positive properties. We have looked into what makes this plant so special.
Green tea is not only healthy – many also enjoy its great taste, which is not just for connoisseurs.
Origin and Distribution of the Tea Plant
The leaves - and more rarely the stems - of the tea plant are used for tea, whether green or black. Camellia sinensis, as it is botanically called, is an evergreen shrub that thrives particularly well in the subtropical monsoon climate of Southeast Asia. The plant probably originates from the southwestern regions of China. However, the distribution area of the original species now extends from China to Thailand and India to Japan. More robust varieties are even grown worldwide.
Green or black? These are the differences
To make the tea, the youngest, tender leaves of the bush are harvested and placed in large baskets to wilt. The leaves are then rolled to release the essential oils. From this point on, the production process differs. Green tea is heated to high temperatures for a short time. This prevents the ingredients from oxidizing. Most of these are retained. In the case of black tea, however, oxidation is desirable because the conversion of the ingredients creates the aroma and color typical of black tea. The substances that are mostly oxidized include tannins and catechins. This makes black tea taste less bitter than green tea. The oxidation of tea is also known as fermentation, and teas such as oolong, which are only briefly oxidized, are called semi-fermented tea. Technically speaking, the term is incorrect because no microbes are used in the oxidation. Regardless of whether they are oxidized or heated: the leaves treated in this way are then completely dried and packaged for sale.
Green tea has been enjoyed for thousands of years.
Tea and coziness
Drinking tea is associated with coziness. You immediately have a picture of a warming cup of tea on a cold winter evening in your mind. And the serenity of tea drinkers is proverbial: wait and drink tea. A tea leaf contains significantly more caffeine than a coffee bean - up to five percent compared to around one percent. However, the tannins in tea bind the caffeine. This means that it is absorbed more slowly. The amino acid theanine could also play a role in the absorption of caffeine. Green tea contains up to six percent of amino acids, and theanine makes up the majority. Black tea contains significantly fewer amino acids due to oxidation. These determine the taste of the tea. Theanine is responsible for the umami note typical of green tea. But it could also help to mitigate the effects of the caffeine. This is suggested by initial studies on rats. However, it is unclear whether the results can be transferred to humans, or whether the study of a single component can be transferred to a complex food such as tea.
Tea is one of the most complex foods
By 2011, over 550 different groups of chemical substances had been identified in black tea alone. It is therefore difficult to investigate how these substances interact with each other when consumed.
The most important ingredients at a glance:
- Polyphenol compounds (up to 30%): these are tannins, of which catechins, especially epigallocatechin gallate (EGCG), make up the largest proportion
- amino acids
- caffeine
- Vitamins: A, B1, B2, C, D
- Minerals: calcium, magnesium, iron, fluorine, potassium, zinc
- essential oils
- further secondary plant substances such as carotenes, chlorophyll
EGCG – miracle cure or risk?
With up to 30 percent of the dry matter, catechins form the largest group of substances in green tea. The content in black tea is significantly lower because the catechins are oxidized to theaflavins, which are responsible for the color and taste of black tea. But catechins, especially EGCG, are increasingly becoming the focus of scientific research. The reason is easy to explain: green tea is said to be healthier than black tea, and the difference between the two types is the EGCG content. So EGCG could be the responsible substance. And studies have indeed found evidence of some possible positive effects. These range from anti-inflammatory and antioxidant to anti-cancer effects. However, the results of these studies have not yet been applicable to humans. At the same time, the European Food Safety Authority warns against taking extracts enriched with EGCG. These can potentially lead to liver damage if taken at a daily dose of more than 800 mg. No upper limit has been established for tea infusions, however. In this context, it is also likely that the interaction of the individual components is responsible for the beneficial effect. The whole is more than the sum of its parts.
Why we use green tea extract
Nevertheless, we use a high-quality green tea extract in our products. However, we use an extract that is not enriched with a single active ingredient. In addition, our recommended daily dose of 300mg (equivalent to about four cups of tea) is well below the maximum dose recommended by the EFSA. And why do we use green tea extract at all? It's quite simple: hardly any other food offers such a complex range of nutrients, especially from the group of secondary plant substances. However, this group of nutrients in particular is often underrepresented in today's eating habits when too little fresh food ends up on the plate. But we are convinced that secondary plant substances in particular can make an important contribution to maintaining systemic balance.
Enjoy like an emperor
According to Chinese mythology, the discovery of tea goes back to the legendary ancient emperor Shennong. He is also said to have taught his countrymen the basics of agriculture and the knowledge of using medicinal plants. He is said to have said of tea: "Tea awakens the good spirit and good thoughts. It refreshes your body and mind. If you are depressed, tea will cheer you up." Anyone who has ever chased away the winter blues with a carefully prepared cup of green tea will only agree with these words.
