Green tea comes from the leaves of Camellia sinensis, the same plant used to produce white tea, black tea, Oolong and the other main types of tea. What distinguishes them are primarily their different processing methods, which alter the composition of the leaves and help shape their aromatic profiles.

Among the natural compounds found in green tea are polyphenols, a group of plant substances that includes catechins. One of the most widely studied is epigallocatechin gallate, commonly known as EGCG.

Green tea also contains caffeine, an amino acid called L-theanine and other compounds that contribute to its character and sensory properties.

The amounts of these compounds can vary according to the plant variety, growing conditions, processing methods and brewing techniques.

Catechins are polyphenols naturally found in tea leaves. Among them, EGCG has attracted particular attention for its antioxidant activity.

Antioxidants are substances that help counteract the action of free radicals, unstable molecules that are also produced during the body's normal metabolic processes. When present in excess, they can contribute to oxidative stress and damage to cellular structures.

EGCG has been the subject of numerous studies exploring its potential antioxidant and anti-inflammatory properties. Research has also investigated its possible relationship with cardiovascular health and other biological processes.

It is important, however, to distinguish between findings obtained in laboratory studies and effects demonstrated in the human body. Research is ongoing, and current evidence does not establish that drinking green tea can prevent or treat disease.

Catechins nevertheless remain an interesting natural component of tea and contribute to the beverage's nutritional profile.

One of the most interesting characteristics of green tea is the presence of both caffeine and L-theanine.

Caffeine is a naturally occurring substance found in Camellia sinensis leaves. It is known for stimulating the central nervous system and temporarily supporting alertness and attention.

L-theanine, on the other hand, is an amino acid characteristic of tea, studied for its potential effects on relaxation and cognitive function.

The presence of both compounds in the same beverage has attracted scientific interest, with research exploring their possible combined effects on attention, concentration and alertness.

This is one reason why tea is often associated with an experience different from that of other caffeinated drinks. It does not guarantee relaxation or improved concentration, but this natural combination contributes to making tea a distinctive beverage.

Over the years, numerous studies have investigated the possible relationship between green tea consumption and different aspects of health.

Research has explored, among other things, cholesterol levels, blood pressure, metabolism and body weight. Some findings suggest modest favourable effects on certain indicators, but the available evidence is not sufficient to consider green tea a treatment or a preventive measure.

It is also important to distinguish between drinking green tea and taking concentrated green tea extracts, often marketed as dietary supplements. These products can contain very high amounts of catechins and do not necessarily have the same safety profile as an ordinary cup of tea.

Traditional consumption of green tea is generally considered safe for adults, taking its caffeine content into account. Concentrated extracts, however, can cause unwanted effects and have, in some cases, been associated with liver problems.

Green tea can therefore be part of a varied and balanced diet, without being regarded as a remedy or a substitute for a healthy lifestyle.

Matcha is a distinctive form of Japanese green tea, made from leaves grown using specific cultivation techniques and then finely ground into a delicate powder.

Unlike loose-leaf green tea, which is infused and then separated from the water, Matcha is prepared by whisking the powder directly into the drink. This means that the whole leaf is consumed rather than only the compounds extracted during infusion.

This preparation method results in a different intake of natural compounds, including catechins and caffeine. The actual amounts depend on the quality of the product and the quantity used.

Matcha is also distinguished by its intense green colour, vegetal profile and velvety texture. It is one of the most recognisable expressions of Japanese tea tradition.

Preparation is an essential part of appreciating the character of green tea. Water temperature, the amount of leaves and steeping time all help determine the final result in the cup.

Unlike many black teas, numerous green teas do not require freshly boiled water. More moderate temperatures often produce a balanced infusion, preserving the fresh, vegetal and delicate notes of the leaves.

As a general guideline, many Chinese green teas are prepared with water between 70°C and 80°C. Some Japanese teas, such as Sencha, can be brewed at similar or slightly lower temperatures, while Gyokuro is often prepared at lower temperatures, around 50–60°C.

These temperatures are not absolute rules: each tea has its own characteristics and may require different brewing times and conditions. The producer's recommendations are always a good starting point.

Steeping time is equally important. An infusion that is too long, or water that is too hot, can emphasise bitterness and astringency. Careful preparation, on the other hand, allows the floral, sweet, herbal and vegetal nuances of green tea to come through.

For greater precision, a temperature-controlled kettle can be a useful tool. Alternatively, you can allow boiled water to cool before using it, checking the temperature with a thermometer.

Preparing green tea does not necessarily require complicated equipment. Above all, it calls for attention, curiosity and a willingness to discover how small adjustments can change the experience in the cup.