Green tea and why you should drink it more

I have been drinking green tea for many years, and I want to share with you some of the science behind this delicious beverage.

Green tea (Camellia sinesis) contains a variety of biologically active compounds, including catechins, which are powerful antioxidants. Catechins are a type of flavonoid, which is a diverse group of polyphenols. The numerous hydroxyl groups in the catechin molecules give them strong antioxidant properties (Cardoso et al., 2020; Steinmann et al., 2013). One of the most important catechins in green tea is EGCG (or (-)-epigallocatechin-3-gallate), although there are many others.

Research suggests that catechins have numerous health benefits, including anti-tumor, anti-inflammatory, anti-microbial, anti-viral, anti-diabetic, anti-obesity, and anti-hypertensive effects (Musial et al., 2020). Specifically, polyphenols like EGCG have shown promising results in preventing breast, lung, prostate, stomach, and pancreatic cancers. Thus, drinking green tea can complement a healthy lifestyle. Additionally, the consumption of green tea is believed to be an effective dietary measure for promoting mental clarity and cognitive function (Kim et al., 2019).

Green tea also contains L-theanine, an amino acid that, when combined with caffeine, can improve concentration, alertness, and performance, and reduce stress (Unno et al., 2019; Dietz et al., 2017). Matcha tea, which has a relatively high theanine content, has a unique, non-bitter taste that, in combination with caffeine, provides a distinct taste sensation (Kochmann et al., 2020).

In summary, green tea is a healthy and delicious beverage with numerous health benefits. Whether you're a fan of green tea or have never tried it before, I encourage you to give it a try. Below is a graphic summarizing the benefits of green tea, along with the literature I used to write this text. I hope you enjoyed learning about green tea, and stay tuned for more scientific texts in the future!

The illustration shows the health-promoting properties of the most important bioactive compounds of matcha green tea, but this is not much different with green tea in general (Kochmann et al., 2020).


  • Cardoso, R. R., Neto, R. O., Dos Santos D'Almeida, C. T., do Nascimento, T. P., Pressete, C. G., Azevedo, L., Martino, H. S. D., Cameron, L. C., Ferreira, M. S. L., & Barros, F. A. R. (2020). Kombuchas from green and black teas have different phenolic profile, which impacts their antioxidant capacities, antibacterial and antiproliferative activities. Food research international (Ottawa, Ont.), 128, 108782.
  • Dietz, C., & Dekker, M. (2017). Effect of Green Tea Phytochemicals on Mood and Cognition. Current pharmaceutical design, 23(19), 2876–2905.
  • Kim, J., Funayama, S., Izuo, N., & Shimizu, T. (2019). Dietary supplementation of a high-temperature-processed green tea extract attenuates cognitive impairment in PS2 and Tg2576 mice. Bioscience, biotechnology, and biochemistry, 83(12), 2364–2371.
  • Kochman, J., Jakubczyk, K., Antoniewicz, J., Mruk, H., & Janda, K. (2020). Health Benefits and Chemical Composition of Matcha Green Tea: A Review. Molecules (Basel, Switzerland), 26(1), 85.
  • Musial, C., Kuban-Jankowska, A., & Gorska-Ponikowska, M. (2020). Beneficial Properties of Green Tea Catechins. International journal of molecular sciences, 21(5), 1744.
  • Steinmann, J., Buer, J., Pietschmann, T., & Steinmann, E. (2013). Anti-infective properties of epigallocatechin-3-gallate (EGCG), a component of green tea. British journal of pharmacology, 168(5), 1059–1073.
  • Unno, K., Furushima, D., Hamamoto, S., Iguchi, K., Yamada, H., Morita, A., Pervin, M., & Nakamura, Y. (2019). Stress-reducing effect of cookies containing matcha green tea: essential ratio among theanine, arginine, caffeine and epigallocatechin gallate. Heliyon, 5(5), e01653.