Tea contains Catechins, a type of Antioxidant. In a freshly picked tea leaf, catechins can comprise up to 30% of the dry weight. Catechins are highest in concentration in white and Green teas, while black tea has substantially fewer due to its oxidative preparation .Research by the U.S. Department of Agriculture has suggested the levels of antioxidants in green and black tea do not differ greatly, as green tea has an Oxygen Radical Absorbance Capacity (ORAC) of 1253 and black tea an ORAC of 1128 (measured in µmol TE/100 g).Antioxidant content, measured by the lag time for oxidation. About half(50%) of the catechin content of tea is EGCG Just a small quantity of tea leaves will steep many cups of tea. It is this relative abundance that makes green tea special. No other food or everage contain this level of antioxidants. EGCG is the focus of almost every scientific study.
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