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Green tea has been known for its health benefit
Green tea Several chemical constituents of green tea have been identified. The variation in chemical composition is further complicated with fermentation and other treatments. The most abundant components of green tea are polyphenols, such as gallic acid and catechin, and their derivatives theogallin, gallocatechin, epiatechin, and epigallo catechin.
With fermentation, catechins partially change into oligomeric quinones, including theaflavine, theaflavine acid and thearubigene, or to the non-water-soluble flavonoids such as quercetin, kaempferol and myrecetin.
Green tea contains B-vitamins and ascorbic acid, which are destroyed in the process of making black tea.
Componentes of greentea
|
| |
tannin |
caffein |
amino acid/protein |
fat |
sugar |
fiber |
ash |
| Gyokuro |
10.0 |
3.5 |
29.1 |
4.1 |
32.7 |
10.6 |
6.4 |
| Sencha |
13.0 |
2.3 |
24.0 |
4.6 |
35.2 |
11.1 |
5.4 |
| Bancha |
11.0 |
2.0 |
19.7 |
4.4 |
33.5 |
19.5 |
5.5 |
| Houjicha |
9.5 |
1.9 |
18.2 |
4.8 |
39.2 |
18.7 |
5.5 |
| Matcha |
10.0 |
3.2 |
30.7 |
5.3 |
28.6 |
10.0 |
7.4 |
| Oolong |
12.5 |
2.4 |
19.4 |
2.8 |
39.8 |
12.4 |
5.3 |
| Black tea |
20.0 |
2.7 |
20.6 |
2.5 |
32.1 |
10.9 |
5.2 |
Vitamins in green tea |
| |
A(IU) |
B1(mg) |
B2(mg) |
Niacin(mg) |
C(mg) |
E(mg) |
| Gyokuro |
12,000 |
0.30 |
1.16 |
6.0 |
110 |
* |
| Sencha |
7,200 |
0.35 |
1.40 |
4.0 |
250 |
65.2 |
| Bancha |
7,800 |
0.25 |
1.40 |
5.4 |
150 |
* |
| Houjicha |
6,700 |
0.10 |
0.82 |
5.6 |
44 |
* |
| Matcha |
16,000 |
0.60 |
1.35 |
4.0 |
60 |
28.2 |
| Oolong |
8,300 |
0.13 |
0.86 |
5.7 |
8 |
* |
| Black tea |
500 |
0.10 |
0.10 |
10.0 |
0 |
* |
