The true teas come from the plant Camellia sinensis, and form this plant are made the white teas, green teas, and fermented teas including black teas.

The black teas are fully fermented, oolong teas are partially fermented, and green and white teas are not fermented at all. Fermentation occurs as a result of oxidation: the plants enzymes react to oxygen and change their molecular forms.

To make green teas, the leaves are picked (almost all tea leaves are picked by hand), carried to a shed or factory for processing and quickly steamed or roasted to stop fermentation. From the heat, the leaves are still pliable, and are quickly rolled (again by hand) into various shapes for the various types of green tea. The tealeaves can be twisted, rolled, or balled. One of the most common forms is the tiny pellet we call gunpowder green tea. The tea is then dried, usually in a pan to stop any further chemical reactions or fermentation.

While teas are commonly known to contain “tannins,” what this term is actually referring to is the “polyphenols.” Polyphenols may reduce the risk of cancer because it can help DNA in cells reproduce accurately. And of course green tea is high in antioxidants, which also reduce cancer risk by stopping free radical damage.

Free radicals are unstable because they lack pairs of electrons. As free radicals move through our bodies they attract single electrons from other places (like cells, proteins, or DNA), and therefore damage our bodies as they “steal” electrons, also known as oxidation. Oxidation is a normal process, but because the world ahs higher numbers of oxidizing toxins and metals, we are at risk for greater oxidation damage than our bodies can handle. Antioxidants help prevent free radicals from damaging our cells by oxidizing with them, in other words giving free radicals the extra electron they need to become stable. Both then decay into harmless molecules.

Tea is also generally accepted to reduce cholesterol accumulation, and therefore reduce chance of heart disease, and well as aid digestion. Most of the evidence to support the claims of heart health is based on population studies. This means that researchers look at entire populations, and compare populations that drink large amounts of green tea to populations that don’t. Since researchers can’t control other factors, there are other things that could be causing the improved heart health, particularly reduced arteriosclerosis. For example, because china is one country that drinks a lot of green tea, it could be the traditional diet that is low in fat, and includes regular consumption of seaweeds and fish. However, researchers try to take that into consideration by comparing multiple populations with variable diets, and evidence does support a correlation between green tea consumption and low rates of arteriosclerosis.

Diet studies on humans and animals have been done to test cholesterol levels. These studies have shown a reduction in total cholesterol, and an increase in the ratio of HDL to LDL, in other words more good cholesterol. Researchers think that the polyphenols also help to block absorption of cholesterol.

To sum up, it currently believed that green tea can stop free radical damage, reduce cholesterol, improve heart health, and aid in digestion. Others believe, though it is yet to be proved, that green tea can even improve the appearance of skin and hair and even brighten the eyes. Whether scientist, nutritionist, or simply a tea drinker, what this all means is simple: Green Tea is good for you!