Tea makers prepare both kinds of tea (black and green) from the leaves of the tea plant, Camellia Sinensis, a native shrub from Asia. The manufacturing process of green tea consists solely of steaming the leaves for a short period of time and letting them dry. To obtain black tea, which is mainly consumed in the West, cooked green tea leaves are subjected to a drying and heating process that involves fermentation. Since fermentation destroys part of the polyphenols, green tea is believed to be better for health. Green tea contains about 27% catechins, while black tea only provides 4% of this substance.
According to many recent studies, tea taken regularly has many beneficial properties for health: Green tea contains polyphenols, which protect the heart by lowering cholesterol levels and improving lipid metabolism. These prophenols promote blood circulation, thus improving excretion functions.
