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Catechins
Do they offer the same health benefits in green and black tea?
Although both green and black tea come from the
camellia sinensis plant,
the catechins in green and black tea vary due to their different processing methods.
When processing green tea the leaves are immediately steamed after picking, this halts the oxidation of the leaves, meaning there is a high concentration retained in the leaves.
It is thought that green tea contains more than 3 to 10 times the catechin content of black tea.
Whereas when black tea is processed the leaves are first withered. The leaves are dried in the open air or air is pumped through the layers of leaves.
The leaves are left to oxidise for an extended period and this causes the leaves to change colour from green to coppery brown. During this process the catechins are converted to complex flavanoids known as theaflavins and thearubigins.
The processing of black tea produces the distinctive taste and aroma of black tea, but also means much of catechin content and goodness is destroyed.
What do the catechins in green tea do?
There are four catechins in green tea. The most active and beneficial in green tea is epigallocatechin gallate (EGCG).
One cup of green tea supplies 20-35mg of EGCG. EGCG is a
powerful antioxidant,
and works to neutralise and inhibit free radicals which destroy healthy cells and tissues in the body and contribute to
aging
and disease.
Conclusion
The catechins in green and black tea very because of their different processing methods.Green tea is an unfermented tea (not exposed to oxygen after picking)and is able to retain its high catechin content. While black tea is fully fermented (extensively oxidised), which means much of the beneficial components are destroyed.
Green tea has the higher catechin content of the two.
To learn more about green tea's health benefits - click here.
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