The most studied family of antioxidants in green tea, catechins are the compounds behind much of its health reputation. Four distinct types work together in every cup, each with its own strengths and biological role.

A rare amino acid found almost exclusively in tea, L-theanine crosses the blood-brain barrier and promotes a state of calm, focused alertness. It is also the primary driver of the umami taste that defines premium Japanese green teas like gyokuro and matcha.

The most abundant and studied catechin in green tea, EGCG is a potent antioxidant linked to a wide range of health benefits, from supporting metabolism to protecting cells from oxidative stress.

A catechin found in green tea with a unique advantage: it extracts readily in cold water and supports mucosal immunity, the body's first line of defense against bacteria and viruses in the respiratory and digestive tracts.

A naturally occurring variant of EGCG found primarily in certain Japanese green tea cultivars like Benifuuki. It is studied for its potential anti-allergic properties, particularly in relation to hay fever and histamine response.

The pigment that gives matcha its vivid green and gyokuro its deep emerald hue. Chlorophyll is produced in abundance by shade-grown tea plants and serves as one of the most reliable visual indicators of freshness and quality in Japanese green tea.

A natural stimulant found in all true teas, caffeine in Japanese green tea is full of surprises. The smoothest and most delicate teas are often the highest in caffeine, while the boldest-tasting are sometimes the lowest.

Not all tea is equal when it comes to fluoride. Japanese green tea, grown in naturally low-fluoride soil and made from young spring leaves, sits at the safe and beneficial end of the spectrum, where small amounts actively support dental health.

Green tea has long been associated with health, but the vitamin story is more nuanced than most people realise. We dive into the bioavailability of vitamin in this article.