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2. Green tea drinkers have fewer brain lesions linked to dementia

   www.aol.com/lifestyle/green-tea-drinkers-fewer...

   “While green tea is generally safe, excessive consumption (over 3-4 cups per day) may cause side effects like insomnia, gastrointestinal distress, or liver damage due to high caffeine or ...

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. The health effects of tea have been studied throughout human history. In clinical research conducted over the early 21st century, tea has been studied extensively for its potential to lower the risk of human diseases, but there is no good scientific evidence to support any therapeutic uses other ...

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

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   A study concluded that green tea had favorable effects on mitigating the risk of Alzheimer’s disease. These findings support other research that suggests that the EGCG and L-theanine in green ...

5. 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 ...

6. Green Tea Is Even Better For You Than You Think - AOL

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   Green tea, a nutrition unicorn. Tea leaves are unique because they have more catechins than any other drink or food. ... like a single pound lost over 12 weeks. “Eating tea plants is not like a ...

7. Epigallocatechin gallate - Wikipedia

   en.wikipedia.org/wiki/Epigallocatechin_gallate

   It is found in high content in the dried leaves of green tea (7380 mg per 100 g), white tea (4245 mg per 100 g), and in smaller quantities, black tea (936 mg per 100 g). [2] During black tea production, the catechins are mostly converted to theaflavins and thearubigins via polyphenol oxidases .