FAQ

Green, oolong and black teas all come from the leaves of the Camellia sinensis plant. What sets green tea apart is the way it is processed. Green tea leaves are steamed, which prevents the EGCG and other beneficial antioxidants, such as catechins, from being oxidized and destroyed. Black and oolong teas are made from fermented tea leaves, which results in the antioxidants and EGCG being broken down and not nearly as effective. Green tea has 4X the concentration of the antioxidant catechins than black tea.