This is mainly due to the use of different parts of the tea plant (buds, leaves, leaf veins, stem), various cultivation and production methods (particularly shading, pulverising, rolling methods and use of fertilisers) and the time of year that the harvest take place (first to fourth harvest/tea picking). Consumers should take advantage of this and drink various varieties of tea in changeable quantities and at different times.
In the most important varieties of green tea, the above-mentioned ingredients are found in various concentrations and combinations. Green Tea Ingredients according to Tea Variety Many other secondary plant compounds yet to be studied
Highest ORAC values of all foods (Matcha no. 50 essential and rare trace elements are contained in a particularly compatible and bioavailable form.ĭetermines mainly the green and yellow colours of the green tea infusion (chlorophyll-a = dark green and -b = yellow). Important essential vitamins, particularly in terms of bioavailability – especially vitamins A (beta-carotene), B1, B2, niacin (B3), C, E, K The term “theine” for caffeine in tea is outdated.ģ60-400 different, largely unexplored oils Caffeine in the green tea compound improves the body’s physical performance, endurance and alertness, as well as increasing brain performance to a certain extent. L-theanine in particular makes caffeine tolerable. Unlike coffee, it is bound to tannins and more digestible, since its effects are combined with those of the other ingredients. Purine alkaloids (xanthines): especially:
For more information, see: >Taste and Quality>studies>theaflavines>Polyphenols>Amino acids>GABA<< This complexity of taste is a reflection of the large number of important active ingredients in green tea, which have excellent health benefits, especially due to their unique combination. The non-volatile substances (polyphenols, amino acids, organic acids, caffeine, vitamins, etc.) and especially the tea polyphenols (catechins and theaflavines, in particular) are of great importance to the taste and effects of the tea.Ĭompared to other tea varieties, green tea offers a combination of unique taste nuances: from astringency, light bitterness (tannins, catechins), full-bodied “umami” (amino acids and minerals, among others), sweetness (amino acids, polysaccharides) and chlorophyll tastes (chlorophyll a and b) to flavours that are mineral, earthy (minerals, trace elements), floral, grassy, fresh (essential oils, saponins, fatty acids and secondary plant substances) ranging from strong to tender. Roughly-speaking, the ingredients of tea can be divided into two groups: volatile and non-volatile. Green Tea’s Unique Taste due to Ingredients For certain diseases and health problems, special green teas belonging to particular cultivars can be used to achieve specific desired effects.
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Additionally, the method of tea preparation, consumption and storage has a significant effect on the extraction and preservation of the tea’s ingredients. It is worth learning a little about these interrelations in order to utilise the full potential of this great medicinal plant. In regards to taste, nutritional value and health benefits, there is a wide range of specific green tea varieties and numerous cultivars that are worth knowing about and using.
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