Although green tea may enhance mental alertness due to its caffeine content, there is only weak, inconclusive evidence that regular consumption of green tea affects the risk of cancer or cardiovascular diseases, and there is no evidence that it benefits weight loss. In 2011, a panel of scientists published a report on the claims for health effects at the request of the European Commission: in general they found that the claims made for green tea were not supported by sufficient scientific evidence. Numerous claims have been made for the health benefits of green tea, but human clinical research has not found good evidence of benefit. Regular green tea is 99.9% water, provides 1 kcal per 100 mL serving, is devoid of significant nutrient content (table), and contains phytochemicals such as polyphenols and caffeine. †Percentages are roughly approximated using US recommendations for adults. The oil-soluble form used is palmitoylated green tea catechins, ruled generally recognized as safe in 2020. Green tea extract is usable as a clean label food preservative, protecting fats from rancidity. Extracts are sold over the counter in liquid, powder, capsule, and tablet forms, and may contain up to 17.4% of their total weight in caffeine, though decaffeinated versions are also available. Green tea leaves are initially processed by soaking in an alcohol solution, which may be further concentrated to various levels byproducts of the process are also packaged and used. Although the mean content of flavonoids and catechins in a cup of green tea is higher than that in the same volume of other food and drink items that are traditionally considered to promote health, flavonoids and catechins have no proven biological effect in humans. Other components include three kinds of flavonoids, known as kaempferol, quercetin, and myricetin. Polyphenols found in green tea include epigallocatechin gallate (EGCG), epicatechin gallate, epicatechins and flavanols, which are under laboratory research for their potential effects in vivo. The brew's taste is also affected by the steeping technique two important techniques are to warm the steeping container beforehand to prevent the tea from immediately cooling down, and to leave the tea leaves in the pot and gradually add more hot water during consumption. Steeping too hot or too long results in the release of excessive amounts of tannins, leading to a bitter, astringent brew, regardless of initial quality. Higher-quality teas like gyokuro use more tea leaves and are steeped multiple times for short durations. Generally, lower-quality green teas are steeped hotter and longer while higher-quality teas are steeped cooler and shorter, but usually multiple times (2–3 typically). Steeping temperatures range from 61 ☌ (142 ☏) to 87 ☌ (189 ☏) and steeping times from 30 seconds to three minutes. Steeping, or brewing, is the process of making tea from leaves and hot water, generally using 2 grams (0.071 oz) of tea per 100 millilitres (3.5 imp fl oz 3.4 US fl oz) of water (H 2O) or about 1 teaspoon of green tea per 150 ml cup. The colour of green tea brewed for 3 minutes at 90 ☌ (194 ☏) sinensis used, growing conditions, horticultural methods, production processing, and time of harvest. Several varieties of green tea exist, which differ substantially based on the variety of C. Green tea originated in China, and since then its production and manufacture has spread to other countries in East Asia. Green tea is a type of tea that is made from Camellia sinensis leaves and buds that have not undergone the same withering and oxidation process which is used to make oolong teas and black teas. The appearance of green tea in three different stages (from left to right): the infused leaves, the dry leaves, and the liquid.
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