Green tea is made only from the leaves of Camellia sinensis, which have undergone minimal oxidation during processing. Green tea comes from China and is associated with many cultures throughout Asia. It has recently spread to the West, where it is traditionally consumed as black tea. Many types of green tea have been created in the countries where they are grown. These varieties can vary significantly due to changing growing conditions, horticulture, processing and harvest time. Tea polyphenols consist mainly of the following four substances: catechins, flavonoids, anthocyanins and phenolic acids. Tea polyphenols are excellent natural antioxidants. With a powerful antioxidant function, tea polyphenols (sometimes referred to as EGCG, catechin) are now widely used as supplements or nutritional products (fat burner, anti-aging), food (as a natural ingredient that keeps food fresh and prolongs shelf life), cosmetics (anti-aging, tight skin, reduce swelling), drugs (hypoglycemic and hypotensive drugs, cancer prevention). Because tea polypenols are naturally extracted from green tea leaves, they are safe and healthy for both the human and animal body.
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