Confused?

While there are thousands of classifications, subcategories and components, here is a quick example of how some common terms relate to one another:

Plant Sources are well known for their concentration of

→ Antioxidants, a substance that inhibits oxidation which includes

     → Polyphenols, chemical substances in plants that includes a class called

          → Flavonoids which includes a subclass called

               → Flavonol which include molecules (monomers) of

                    → Catechins which, in tea, contain 4 main substances including

                         → EGCG, the most abundant catechin in green tea.

Some common terms and definitions:

Antioxidant: Chemical compounds that can bind to free oxygen radicals preventing these radicals from damaging healthy cells. Although the term technically applies to molecules reacting with oxygen, it is often applied to molecules that protect from any free radical (a molecule with unpaired electron). Although oxygen is necessary for human life, it can be a harmful agent in the form of active or free radical oxygen. Active oxygen can combine with anything in the body and oxidize it with consequent destruction of cell membranes, damage to DNA, and oxidation of lipids (fats). All of these can lead to cancer. The antioxidant properties of green tea have been shown to efficiently scavenge these toxins. Recent studies have shown green tea has far greater antioxidant protection than the well known polyphenols in antioxidant vitamins such as C and E.

Catechin: A category of polyphenols. In green tea, catechins are present in significant quantities, more specifically; epicatechin (EC), epigallocatechin (EGC), epicatechin gallate (ECG) and epigallocatechin gallate (EGCG). EGCG is the most powerful catechins, making up about 10-50% of the total catechin content.  The antioxidant activity found in ECGC is about 25-100 times more potent than vitamins C and E. A catechin is effective because it sticks to proteins easily and blocks bacteria from adhering to cell walls.  This disrupts their ability to destroy them.  The catechin in green tea also prevents viruses from adhering to cell walls and causing harm. It has been said to prevent cancer by inhibiting the growth of cancer cells. Catechin also has many positive cholesterol-lowering effects. It helps to clear blocked veins and arteries, allowing your blood flow more smoothly. Some studies show that catechin may help prevent strokes, heart attacks, blood clots and even heart disease. Amazingly, catechin also protects the entire body from oxidative damage due to free radicals and other toxins in our environment. Tea leaves create catechin to protect themselves from ultraviolet rays, so although all kinds of green tea contain catechins, Sencha tea leaves are known for having the highest levels.

Chlorophyll: The green matter in plants, is found abundantly in nature. Through a chemical process called photosynthesis, chlorophyll harnesses the sun's energy in order to perform various metabolic functions. In 1913, Dr. Richard Willstatter, found that the chlorophyll molecule bears a striking resemblance to hemoglobin, the red pigment in human blood. This discovery has lead to chlorophyll's becoming a useful nutritional aid for the human body. Chlorophyll has been said to purify the blood, prevent tooth decay, aid in digestion, help detoxify the liver, keep the thyroid gland in balance, cleanse the internal organs, enhance capillary function, support sex hormones, decontaminates inorganic chemicals, and builds white blood cell counts.

EGCG: (Epigallocatechin gallate): The secret of green tea appears to lie in the fact it is rich in catechin polyphenols (which contain antioxidant properties), particularly epigallocatechin gallate (EGCG). It is the most abundant catechin compound found in green tea. A key biological and biochemical driver for many health benefits. Research suggests it can reduce cancers and tumors, prevent cancer cells from growing, lower cholesterol, protect against cognitive degeneration, help digest excess fat and even protect against the common cold virus. Research shows that the EGCG in green tea may help the arterial wall by reducing lipids, protect against experimentally induced DNA damage, and much more. Worldwide studies are ongoing and report regularly on new health benefits.

Enzyme: Enzymes are a protein that catalyzes, or speeds up, a chemical reaction. Enzymes are essential to sustain life because most chemical reactions in biological cells would occur too slowly, or would lead to different products, without enzymes.

Flavonoids: A large group of water-soluble plant pigments commonly referred to as bioflavonoids. All flavonoids are biological in origin, so the two terms are interchangeable. Flavonoids are most commonly known as powerful antioxidants, protecting against oxidative and free radical damage. They have been referred to as "nature's biological response modifiers" because of strong experimental evidence of their ability to modify the body's reaction to allergens, viruses and carcinogens: they show anti-allergy, anti-inflammatory, anti-microbial and anti-cancer activity. As a result, consumers and food manufacturers have become interested in flavonoids for their medicinal properties, especially their potential role in the prevention of cancers and cardiovascular disease.

Free Radicals: Highly unstable and reactive molecules that attack, infiltrate and injure vital cell structures. They are constantly formed as a natural by-product of body chemistry. Free radicals are highly toxic and can damage important cellular molecules such as DNA, lipids or other parts of the cell, impairing the brain and other tissue. They are believed to accelerate the progression of age-related and other diseases.

Green Tea: All tea comes from the leaves of the Camellia sinensis plant. The difference in the many varieties of tea lies in the processing and the region of growth. Unlike black and oolong teas, green tea is made from leaves that are not fermented before they are dried. Thus, green tea's antioxidants are five times higher than black tea. Green tea is also high in vitamin C. Green tea is produced by panning freshly picked tea leaves at a high temperature for a short period of time to stop oxidation before it starts, which also preserves most of the polyphenols. Green tea has been credited with many health benefits. For a quick summary of tea and the basic Japanese tea types, click here.

Gyokuro - green tea - a variety grown in shade which provide a unique aroma and flavor when brewed. This is the leave that is used for matcha powders, used in traditional tea ceremonies. For a quick summary of tea and the basic Japanese tea types, click here.

Matcha - Made from finely ground Gyokuro leaves. This is the type of tea used in traditional Japanese tea ceremonies. For a quick summary of tea and the basic Japanese tea types, click here.

Polyphenols: Polyphenols are a group of chemical substances found in plants. Research indicates that the flavonoids, a class of polyphenols, has antioxidant characteristics with potential health benefits that may reduce the risk of cardiovascular disease and cancer. Polyphenols are potent antioxidant compounds that have demonstrated greater antioxidant protection than vitamins C and E. Green tea may also increase the activity of antioxidant enzymes. Green tea polyphenols may inhibit cancer by blocking the formation of cancer-causing compounds and suppressing the activation of carcinogens. The major polyphenols in green tea are flavonoids: catechin, epicatechin, epicatechin gallate, epigallocatechin gallate (EGCG) and proanthocyanidins. Though both green tea and black tea are derived from the same plant (Camellia sinensis), they possess different antioxidants. In producing black tea the leaves are allowed to oxidize, during which enzymes present in the tea convert many polyphenols to larger molecules with different biological effects. However, green tea is produced by lightly steaming the fresh-cut leaf, which inactivates these enzymes, and oxidation does not occur. For a quick summary of tea and the basic Japanese tea types, click here.

Sencha, green tea leaves - is grown under full sun, which is one of the reasons the nutrient density of key ingredients in sencha leaves is higher. Sencha has significantly higher levels of key antioxidants such as vitamin C, Vitamin E and catechins (which include the prized EGCG, which is at the center of many research studies.)   Sencha is the most common Japanese green tea in Japan, accounting for 77% of all tea production. For a quick summary of tea and the basic Japanese tea types, click here.

Sencha, green tea powder - Finely ground from sencha tea leaves. The most nutrient-dense green tea, because the entire leaf is consumed. The mild flaovor also makes it the most flexible powder. It is a mild and calming flavor in hot tea, but can be consumed easily and more regularly but simply adding to water. Sencha powder as a dish additive and baking aide is also very popular. It's light herb flavor typically serves as a flavor enhancer in many recipes. For a quick summary of tea and the basic Japanese tea types, click here.

Tannin:  Some medical professionals and tea lovers continue to perpetuate the myth about tannic acid in tea.  Tannins and tannic acid are not the same. Tannin is a misleading term referring to tea polyphenols, which are different than the tannic acid polyphenols associated with other plants such as grapes. There is no tannic acid in tea.  Tannin in green tea is mostly catechin and is a key component in its taste providing the astringency.

Theanine: an amino acid that produces calming effects in the brain. Theanine is a unique amino acid found in the leaves of Sencha.