Green Tea comes from the young shoots of the Camellia sinensis, which is picked and processed directly by roasting, rolling and then drying. Unlike the other types of tea, when processing Green Tea, the leaves are quickly heated by pan firing or steaming and then dried without the oxidation process. The overall taste of a Green Tea comprises bitterness, astringency, umami; a brothy or savoury taste and sweetness. The bitterness in Green Tea often comes from the Tannin and Caffeine which is not oxidised. The processing technique allows for the prevention of oxidisation which would otherwise change the colour and aroma of Green Tea.
Green Tea contains natural antioxidants such as Catechins, Flavonoids, Polysaccharides, Caffeine and Amino Acids higher than Black or Red Tea. According to Lee et al. (2011), the Catechins in Green Tea are 30-42% higher than in Black Tea. These compounds can scavenge free radicals and have anti-inflammatory effects. Meanwhile, other compounds in Green Tea, such as Caffeine, have stimulant effects. The Amino and Glutamic Acids contributes to the tell-tale relaxing properties.
Green Tea is also known to have several other health benefits, such as improving blood flow and lower cholesterol, preventing heart disease, and keeping blood sugar stable in people with diabetes. Suppose you would like to lose weight and have trouble sleeping, you can try one some Green Tea. According to Basu et al. 2010, consuming 4 cups/day of green tea beverage for 8 weeks can reduce weight ± 3 kg, and theanine in green tea can help you sleep better.