Blog

Made from the leaves of the Camellia sinensis plant, oolong tea is semi-oxidized, giving it a taste and color that fall somewhere between green and black tea. The unique processing methods used to create oolong tea result in a brew rich in antioxidants, vitamins, minerals, and amino acids. Research has shown that regularly drinking oolong… Continue reading The Health Benefits of Oolong Tea

The least processed leaves and buds of the Camellia sinensis plant produce white tea. It has received less research attention compared to green and black teas but may possess high concentrations of catechins and polyphenols linked to health benefits. Antioxidant-Rich Composition White tea contains antioxidants like epigallocatechin gallate (EGCG), epigallocatechin (EGC), epicatechin gallate (ECG), and… Continue reading The Health Benefits of White Tea

The main bioactive components in green tea are polyphenols known as catechins, especially epigallocatechin gallate (EGCG), epigallocatechin (EGC), epicatechin gallate (ECG) and epicatechin (EC). EGCG makes up 59% of the catechins in green tea. Studies demonstrate that the body absorbs and circulates green tea catechins systemically after oral ingestion. Catechin byproducts can be found in… Continue reading The Health Benefits of Green Tea

Tea is one of the most popular beverages globally, with black tea representing approximately 80% of consumption worldwide. The leaves of the Camellia sinensis plant are crushed, exposed to air, and dried to make black tea. This converts the green tea catechins into more complex theaflavins and thearubigins, giving black tea its characteristic dark color… Continue reading The Health Benefits of Black Tea