Understanding the Chemical Composition of Green Tea

Introduction

Before we start drinking our green teas, we should first talk about the chemical composition of green tea. There are a few different chemical components in the tea leaf, and they all serve different functions when it comes to the taste and the health properties of the tea plant. Keep these facts in mind the next time you buy green tea online.

Green Tea Polyphenols

An important part of the chemical composition of green tea is polyphenols. Polyphenols are natural compounds in the tea plant that give the drink a lot of its trademark flavour. The term polyphenols includes smaller subgroups of flavonoids, phenolic acids, and tannins.

The bitter or astringent flavours you get from tea are likely because of the presence of flavonoids. It's believed that flavonoids are the chemicals produced by the plant in order to defend itself against insects, bacteria, and fungi. For instance, the Evergreen Vrindavan Bliss Premium Loose Leaf Green Tea features a refreshing aroma with a slight bitter taste.

Teas higher in polyphenols are going to be unshaded sencha teas. You can identify these teas because they have less of a sweet flavour and more of a dry or bitter taste. Black teas will be significantly lower in polyphenols because during the oxidation process, the plant converts these polyphenols into theaflavins.

Antioxidants

One of the more talked-about properties of the chemical composition of green tea is EGCG. EGCG, or epigallocatechin gallate, is one of the more important catechins in green tea. It's known to have strong antioxidant effects on the body as it protects it from free radical damage. When researchers study the health effects of green tea, EGCG is one of the chemicals they examine. For instance, the Makaibari Green Tea is a timeless Darjeeling loose-leaf tea high in antioxidants. It also helps with fat loss, improves brain function, reduces bad breath, and much more.

Enzymes

While the enzymes may not have much to do with the taste of the tea, they have everything to do with the tea's transition into an oolong or black tea. The two main enzymes in the tea are polyphenol oxidase and peroxidase. After the tea leaf is picked, the cells begin to break down, and these enzymes can convert the polyphenols into theaflavins and thearubigins. This process turns the colour of the leaf from green to brown, just like how an apple changes from yellow to brown after it's bitten and exposed to the air. Pretty cool facts to know when deciding to buy organic tea online.

Amino Acids

When it comes to the flavour of a green tea, one of the most important parts of the chemical composition of green tea comes down to the amino acid profile. The most common amino acid in tea by far is L-theanine. This is actually a very rare amino acid in the plant kingdom as a whole. It was discovered in green tea as recently as 1949, and to this date, it has only been identified in three species of plant and fungus: Camellia sinensis, Ilex guayusa, and a species of bolete mushroom native to North America and Europe.

L-theanine is thought to be responsible for the reported calm, alert feeling that tea is famous for. It is also thought to increase alpha brainwave activity, leading to a greater sense of relaxation and a way to decrease mental and physical stress. For example, matcha is a type of green tea that is extremely high in L-theanine. Such as in Organic Ritual Matcha, it can provide relaxation and improved focus in your daily life.

Caffeine

Let's discuss the thing most tea drinkers seem to be interested in. Caffeine is something that exists in all different types of teas. While some teas are significantly higher in caffeine than others, almost all teas naturally contain some level of caffeine. Caffeine levels in tea range from low caffeine teas like kukicha to very high caffeine teas like gyokuro and matcha tea powder, which can have as much caffeine as a cup of coffee.

For instance, the Mint Ginger Green Tea has a low level of caffeine, helping to prevent an energy crash. It also combines peppermint and ginger to alleviate indigestion, reduce gut inflammation, balance gut flora, support the immune system, lower stress levels, and much more. Whereas, Ceremonial Grade Matcha has a higher level of caffeine, as do most matcha’s. This provides a steady level of energy throughout the day without the jitters commonly seen when consuming a cup of coffee. It’s a lush powder from the Uji mountains of Japan and provides health benefits such as an abundance of antioxidants and improved brain function.

Why is caffeine part of the chemical composition of green tea? Well, the green tea plant naturally produces caffeine as an insecticide to protect its leaves from the insects. The younger, more tender sprouts of the tea plant are more vulnerable, so they need to produce more caffeine. The older, more mature leaves at the base of the tea plant are tougher and less likely to be eaten by insects, so they will produce less caffeine. This means that when a tea is made from older leaves, the chemical composition of green tea will be different. Teas made from older tea leaves will contain less caffeine, and teas produced with younger tea leaves will have more caffeine, all else being equal.

Changing the Chemical Composition by Roasting

Another thing that changes the chemical composition of the green tea and reduces the caffeine content is roasting. During the roasting process, the caffeine in the tea is reduced slightly, making fully roasted teas like hojicha a good option for the afternoon or evening. With hojicha, you may expect to get around 40 milligrams of caffeine per cup compared to a regular sencha, which can have about 60 milligrams of caffeine per cup.

Final Thoughts I hope you've enjoyed this guide to the chemical composition of green tea. Thanks for checking out the article. You can easily buy matcha green tea online. It’s a great way to find great deals on Inasbay marketplace and explore a vast selection.

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