Glossary Of Tea Terms
AntioxidantAntioxidants are substances that prevent or
slow oxidation in the body. They neutralise the damaging effects
of free radicals which are by products of healthy cell metabolism.
Left to their own devices, free radicals cause disruption to normal cells
and it is this disruption that is believed to promote many ailments
and degenerative diseases that are so common today. Cell disruption
from free radicals is also a major contributing factor in the ageing
process, so any protection the body can get from free radicals will
ensure it maximises the chance of it maintaining a healthy equilibrium.
This is why antioxidants are so important as they are free radical scavengers.
They literally mop up free radicals by neutralising them and counteracting
the damage they cause. PolyphenolsPolyphenol is the name
more commonly given to the phytochemicals that are found in tea. They
are naturally occurring in the leaf and especially abundant in all the
green teas. A high Polyphenol content is often noticeable by the
slight bitter taste it sometimes gives green tea.
CatechinsCatechins are found in various foods such as
wine, grapes and chocolate. They are, however, especially abundant in green
tea as well. Catechins are in fact a category of Polyphenol and sometimes
referred to as tea flavonoids. One cup of green tea may provide
anywhere in the region of 10 and 49g of Polyphenols. This amount would
give the equivalent antioxidant activity as a serving of spinach
or a bowl of fresh strawberries. There are four main Polyphenol Catechins
in green tea, they are; Gallocatechin (GC), Epigallocatechin (EGC),
Epicatechin (EC), and Epigallocatechin Gallate (EGCG). It's EGCG
that has caught the eye of the scientific world the most though, as
studies show it can pack a punch 100 times more powerful than
Vitamin C and 25 times more so than Vitamin E. This health-giving Catechin
also gives green tea the antimicrobial properties it's known to
have. This offers the body some defence against various food poisoning
microbes, particularly that of Salmonella. TanninsTannins
are a group of phenol, polyphenol and flavonoid compounds. They are produced by
plants as a defence mechanism and to protect the outer and inner tissue
of the plant. Because they are resistant to digestion and fermentation
they reduce the ability of animals to graze on them, therefore
increasing the plant's chance of survival and successful
propogation. FlavonoidsThese are a class of brightly
coloured water-soluble pigments found in many fresh fruits and
vegetables. They are similar and very closely related to the more
well known Carotenes. The main difference between Flavonoids and
Carotenes is that Carotenes are not water-soluble, whereas green
tea Flavonoids are extremely soluble. Flavonoids are reputed to benefit
health in many ways, but the majority of good work they do is through
the antioxidant properties they possess. TheanineTheanine
is an amino acid unique to the leaves of the tea bush (Camellia Sinensis)
and a handful of other plant species. The Theanine in green tea
produces the relaxing effect often associated with this beverage. It
causes a relaxed state without inducing any drowsiness on the
drinker. Studies to date have shown that Theanine can also assist
in the improvement of memory and can increase the learning curve of many individuals.
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