The Lowdown on Green Tea

Written by Luke Nielson
A regular in the Typically Canadian Group diet

Before we get into the goods, a quick note on the distinction of "tea.": The term "tea" actually only means an infusion - the liquid that comes as a result of steeping and then straining plant components in boiling water and does not refer to any specific compounds.

Now the common reference to tea is actually to a specific species of plant - Camellia sinensis. And as to whether it’s black, oolong or green? Well that’s based on the degree of fermentation. Black is fully fermented; oolong partially fermented; and green tea is not fermented.

The plant Camellia sinensis -what you know to be tea - has been studied over and over again and each time, more and more benefits are declared.

For instance, this nifty plant has been shown to boost the immune system while helping out with the prevention of coronary heart disease, artherosclerosis, and some cancers. And let’s not forget that green tea helps with fat loss, and improves mood, energy levels and concentration. These health benefits of tea are presumed to be related to the antioxidant effects of its components, namely, its polyphenolic tannins and catechins (let’s call them phytonutrients – or plant-nutrients).

These phytonutrients are in highest concentration in green tea as opposed to the other varieties and forms. Although black tea does still contain a number of polyphenols as well (i.e. theaflavine gallate, digallate, etc.) so don’t get discouraged if that’s your preferred brew (just switch it up with green every once and a while).