Tea Extracts – Caif

Tea extracts

Green and black tea have 10x the amount of polyphenols found in fruits and vegetables—that’s 10x the antioxidant power to fight free radical damage. Polyphenols are the major naturally-occurring antioxidant plant compounds found in teas that give them their distinct flavor and aroma. Numerous studies have shown that tea polyphenols possess health-promoting anti-inflammatory properties that can be beneficial against diabetes, cancer, cardiovascular and neurological diseases.

Both black and green tea are traditional teas derived from the same tea plant, Camellia sinensis, whose leaves are naturally abundant in caffeine. The main difference lies in how the tea leaves are processed: green tea leaves are withered and steamed, whereas black tea leaves get crushed prior to undergoing a fermenting process.

Green Tea

Black Tea

Black Tea

Did you know that—second to water—black tea is the most consumed beverage worldwide? Black tea is made by drying and crushing fresh tea leaves and then allowing them to ferment, which consequently oxidizes the leaves and changes both the color and flavor. In part due to the fermentation process, black tea contains more caffeine compared to unfermented green tea, but it is still considerably less than coffee.

While the degree of fermentation can impact the amount of caffeine in tea to a certain extent, several other factors can also influence tea caffeine levels, such as origin, plant species and composition, climate, growing conditions, and even how the tea is harvested, processed and brewed.

Although black and green tea are both rich in flavonoids—a subgroup of the protective antioxidant class called polyphenols—the type and proportions of flavonoids they each contain can vary. Black tea is most abundant in the flavonoids theaflavins and thearubigins, which are formed when the tea leaves are oxidized. Theaflavins are unique to black tea and have been shown to significantly reduce cholesterol, lower blood sugar levels, improve blood vessel function and support fat loss.

Green Tea

While most research indicates that green tea has stronger antioxidant properties than black tea, one study found that green and black teas exhibited equally effective antioxidant capacities.

Catechins are the major polyphenolic flavonoids in green tea, which include: epigallocatechin-3-gallate (EGCG), epigallocatechin, epicatechin-3-gallate and epicatechin, gallocatechins and gallocatechin gallate. Of these, EGCG is the most studied catechin in green tea and considered to be its most powerful and predominant antioxidant, responsible for many of green tea’s medicinal properties.

CAIF’s high-quality black and green teas are globally sourced from expert ethical and sustainable growers in the best locations around the world to ensure maximum retention of product integrity, including the preservation of important antioxidants like polyphenols and flavonoids.