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2. The Major Green Tea Myth We Have to Stop Believing - AOL

   www.aol.com/study-shows-lower-risk...

   A 2018 review of published research over the last decade found that those who regularly consumed green tea marginally lowered their risk of developing breast cancer, and a 2022 review indicates ...

3. Health effects of tea - Wikipedia

   en.wikipedia.org/wiki/Health_effects_of_tea

   1912 advertisement for tea in the Sydney Morning Herald, describing its supposed health benefits. Although health benefits have been assumed throughout the history of using Camellia sinensis as a common beverage, there is no high-quality evidence that consuming tea confers significant benefits other than possibly increasing alertness, an effect caused by caffeine in the tea leaves.

4. Is green tea really better than coffee? Doctors and ... - AOL

   www.aol.com/lifestyle/is-green-tea-really-better...

   It has less caffeine than coffee. "An 8 oz. cup of coffee can have close to or over 100 mg. of caffeine while the same size cup of green tea might have 50 mg. or less," explains Dr. Neha Pathak ...

5. Surprising Science-Backed Benefits of Green Tea - AOL

   www.aol.com/surprising-science-backed-benefits...

   Green tea vs. “the big C”: A review found that consuming green tea is associated with a lower risk of certain cancers, including those of endometrial, esophageal, lung, non-Hodgkins lymphoma ...

6. Green tea - Wikipedia

   en.wikipedia.org/wiki/Green_tea

   Steeping, or brewing, is the process of making tea from leaves and hot water, generally using 2 grams (0.071 oz) of tea per 100 millilitres (3.5 imp fl oz; 3.4 US fl oz) of water or about 1 teaspoon of green tea per 150 millilitres (5.3 imp fl oz; 5.1 US fl oz) cup. Steeping temperatures range from 61 °C (142 °F) to 87 °C (189 °F) and ...

7. Epigallocatechin gallate - Wikipedia

   en.wikipedia.org/wiki/Epigallocatechin_gallate

   Epigallocatechin gallate (EGCG), also known as epigallocatechin-3-gallate, is the ester of epigallocatechin and gallic acid, and is a type of catechin. EGCG – the most abundant catechin in tea – is a polyphenol under basic research for its potential to affect human health and disease. EGCG is used in many dietary supplements.