ABSTRACT
Studies in ileostomy patients have provided insights regarding microbial metabolism of catechins. Green tea is rich in polyphenolic catechins, especially epigallocatechin gallate (EGCG), epigallocatechin, epicatechin gallate, and epicatechin. Of these, EGCG has received the most extensive study because it is thought to be primarily responsible for the health benefits of green tea. Green tea was developed initially by the Chinese, who exposed the tea leaves to hot steam or heat prior to drying. Throughout Chinese history, green tea leaf preparations varied from steaming and compressing tea leaves into bricks or as powdered tea formation. In 780 AD, Lu Yu authored The Classic of Tea to popularize tea while also providing among the earliest records of green tea processing. Partially fermented oolong tea has less catechin content than green tea, but retains a greater proportion of catechins compared with fully fermented black tea.
