Key Facts
- Rich in catechins & EGCG – powerful antioxidants
- Promotes focus and concentration through gentle caffeine
- Can slightly stimulate metabolism and support fat burning.
- It has anti-inflammatory and cell-protective properties.
- Positive effects on cardiovascular health have been proven in studies.
What makes green tea so special?
Green tea ( Camellia sinensis ) is gently heated after harvesting – either by steaming (Japanese method) or roasting (Chinese method). This prevents oxidation and preserves valuable ingredients such as catechins, L-theanine, and polyphenols.
The result: A tea that not only refreshes, but has also been shown in numerous studies to have positive effects on body and mind.
Ingredients & the effects of green tea
| ingredient | Effect | Study note |
|---|---|---|
| EGCG (Epigallocatechin gallate) | Antioxidant, protects cells from free radicals, can inhibit inflammation | Journal of Nutritional Biochemistry (2016) |
| L-Theanine | Relaxing without causing drowsiness; in combination with caffeine: promotes "calm alertness" | Nutritional Neuroscience (2017) |
| caffeine | Mildly stimulating, increases focus and reaction time | Food Research International (2015) |
| Polyphenols | Anti-inflammatory, supports cardiovascular health | American Journal of Clinical Nutrition (2013) |
Scientifically proven benefits
1. Metabolism & Fat Burning
- EGCG can slightly increase energy consumption ( International Journal of Obesity , 2009)
- The effects can be more pronounced when combined with exercise.
2. Cardiovascular health
- Regular consumption can lower LDL cholesterol.
- Positive effects on blood pressure and vascular function
3. Brain & Focus
- Caffeine and L-theanine increase alertness and mental clarity.
- Can improve memory and reaction time
4. Antioxidant cell protection
- Neutralizes free radicals, reduces oxidative stress
- Supports healthy aging processes
Preparation for maximum effect
- Water: 70–80 °C
- Quantity: 2–3 g per 200 ml
- Brewing time: 1–2 minutes
- Tip: Don't let it steep for too long – this way the aromas stay fresh and bitterness is avoided.
