TeaVitaL
TeaForHealth
Europe's N°1 in green tea leaves
Certified to contain at least 7.1% EGCGAn introduction to green tea
True tea is made from the leaves of the tea bush, a shrub that will grow into a tree when cultivated in a warm and humid climate. Green, oolong and black tea all come from the same tea bush. In black tea the tea leaves are fully oxidized, in oolong tea partially oxidized and in green tea not oxidized at all. To prevent green tea from oxidation, the freshly picked tea leaves are carefully heated to above 70°C.
The composition of dried green tea leaves is closest to that of a freshly plucked leaf. As a result, green tea contains the highest level of EGCG and the lowest level of caffeine.
TeaVitaL is the first green tea that contains a sufficient level of EGCG to maintain health
EGCG is the main catechin of green tea, the one that helps you to stay in top form.
Experts performed numerous experiments to assess the 5000-year-old tea culture of China in the light of modern criteria. This approach yielded a wealth of information and it was unanimously concluded that green tea needed to contain 710 mcg EGCG per ml beverage in order to support health.
TeaVitaL is guaranteed to deliver 710 mcg EGCG per ml tea beverage. The tea leaves are certified to contain at least 7,1% EGCG to comply with this specification.
Measuring is knowing
The TeaVitaL tea leaves are plucked, heated and dried with the greatest caution, and are oxygen-free packaged. For each new harvest independent, certified laboratories measure how much EGCG the tea leaves of TeaVitaL contain. This analysis is done after the tea leaves have gone through all procedures, including the packaging. This is the only way we can fully guarantee that the TeaVitaL green tea leaves we offer will always contain at least 7,1% EGCG.
In contrast, green teas typically found in many grocery stores have an average EGCG content ranging from 2-4%, if not lower.
Sample: EGCG levels of TeaVitaL and 7 green teas commonly consumed in the United Kingdom (source: Khokhar S, Magnusdottir SG. Total phenol, catechin, and caffeine contents of teas commonly consumed in the United Kingdom. J Agric Food Chem 2002; 50(3):565-70)