I'd be curious about whether different varieties of green tea have different concentrations of epigallocatechin, or other beneficial chemicals. A lot of research seems to study broad categories of tea such as "green tea" or "black tea"...but there are such differences in how the various types of green tea are processed...these differences are reflected in drastic differences in flavor, aroma, even color or acidity of thea tea...surely some are more beneficial than others?
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I'd be curious about whether different varieties of green tea have different concentrations of epigallocatechin, or other beneficial chemicals. A lot of research seems to study broad categories of tea such as "green tea" or "black tea"...but there are such differences in how the various types of green tea are processed...these differences are reflected in drastic differences in flavor, aroma, even color or acidity of thea tea...surely some are more beneficial than others?
September 24, 2009 - 5:20pmThis Comment
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