Green Darjeeling
Green Darjeeling is made from the same tea bushes as black Darjeeling – only the process of production is different. Whereas black Darjeeling is changed by oxidation (fermentation), green Darjeeling is not. Thus, it keeps its green colour and its typical taste – slightly bitter, but at the same time mild and fresh. (Please take a look at our information about tea production as well).
Polyphenols are prominent ingredients in tea. Among them 6500 different compounds are known which are classified into different groups. The largest group is the catechines; the dry matter of young tea leaves contain up to 30%. Results of studies have shown that the content of catechines in green teas is almost three times higher as in black tea. However, this result varies depending on the origin of the tea. For Darjeeling tea the differences between green and black tea are not as striking, since they both have a rather high catechin level.
Flavonol glycosides are another important compound. Regarding the amount of flavonol glycosides there is not a great difference beetween green and black teas
In traces tea also substances like potassium and fluorine are found. Furthermore tea also contains some vitamins. However, neither black nor green tea can be called rich in vitamins.
Caffeine is probably the best known active ingredient in tea. The caffeine of tea is chemically identical with the caffeine one finds in coffee, but it affects the body in a different way. The caffeine in tea is chemically bound by tannins, they slow down the release of caffeine in the body. Whereas the caffeine in coffee primarily influences the heart and peps you up immediately, tea influences the central nervous system and you feel refreshed at a lower level for a longer time. Because of this difference the caffeine in tea is sometimes referred to as theine.
Green tea has a higher content of tannins than black tea. Besides slowing down the release of caffeine, tannins also have a soothing effect on the gastrointestinal tract.
With respect to proven or presumed positive effects of tea for the human health green and black tea are fairly equal. Your personal taste should determine your choice of tea. Green and black teas are not classified as medicinal products even though they might benefit your health – they are there to be enjoyed.
Source: Engelhardt, Ulrich: Grüner und schwarzer Tee – Gemeinsamkeiten und Unterschiede
Since 1988 Prof. Engelhardt researches the ingredients of tea with a focus on phenols.
Climate and cultivation conditions as well as the position of the tealeaves on the bush have an influence on the content of polyphenols. The bud and the upper leaves have a higher level of polyphenols than the leaves below.
Since teacampaign 2011 we have all our Darjeeling teas analysed their content of EGCG. You will find the results on the back of each package. By the way, researchers have found out that vitamin C helps catechins to pass the process of digestion unhindered – so if you like, add a dash of lemon to your green tea.
Polyphenols are prominent ingredients in tea. Among them 6500 different compounds are known which are classified into different groups. The largest group is the catechines; the dry matter of young tea leaves contain up to 30%. Results of studies have shown that the content of catechines in green teas is almost three times higher as in black tea. However, this result varies depending on the origin of the tea. For Darjeeling tea the differences between green and black tea are not as striking, since they both have a rather high catechin level.
Flavonol glycosides are another important compound. Regarding the amount of flavonol glycosides there is not a great difference beetween green and black teas
In traces tea also substances like potassium and fluorine are found. Furthermore tea also contains some vitamins. However, neither black nor green tea can be called rich in vitamins.
Caffeine is probably the best known active ingredient in tea. The caffeine of tea is chemically identical with the caffeine one finds in coffee, but it affects the body in a different way. The caffeine in tea is chemically bound by tannins, they slow down the release of caffeine in the body. Whereas the caffeine in coffee primarily influences the heart and peps you up immediately, tea influences the central nervous system and you feel refreshed at a lower level for a longer time. Because of this difference the caffeine in tea is sometimes referred to as theine.
Green tea has a higher content of tannins than black tea. Besides slowing down the release of caffeine, tannins also have a soothing effect on the gastrointestinal tract.
With respect to proven or presumed positive effects of tea for the human health green and black tea are fairly equal. Your personal taste should determine your choice of tea. Green and black teas are not classified as medicinal products even though they might benefit your health – they are there to be enjoyed.
Source: Engelhardt, Ulrich: Grüner und schwarzer Tee – Gemeinsamkeiten und Unterschiede
Since 1988 Prof. Engelhardt researches the ingredients of tea with a focus on phenols.
Green Tea – the ingredients
Polyphenols are the most common ingredient in tea leaves. Among them 6500 different compounds are known which are classified into different groups. The largest group is the catechines; the dry matter of young tea leaves contain up to 30%. A well-known catechine in research is epigallocatechin gallate (EGCG).Climate and cultivation conditions as well as the position of the tealeaves on the bush have an influence on the content of polyphenols. The bud and the upper leaves have a higher level of polyphenols than the leaves below.
Since teacampaign 2011 we have all our Darjeeling teas analysed their content of EGCG. You will find the results on the back of each package. By the way, researchers have found out that vitamin C helps catechins to pass the process of digestion unhindered – so if you like, add a dash of lemon to your green tea.