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<FONT face=Calibri>I think it’s impossible to know the exact quantity of EGCG in a cup of tea. Variables are too many even if you keep constant the type of tea and the infusion parameters used: maybe you have a tea quality (or grade) I have not or the storage of your tea has been different from mine. I also think it is not a so usefull information… I mean, the study at which you refer is not performed on the entire population, but in a small 132 subgroup of people with a particular characteristic (over-weight): maybe you are able to respond the treatment in same way with a lower dosage, or you may need an higher one (in terms of pharmacology). The same applies for antioxidant activity only or cardiovascular benefits, as examples.Anyway, tea catechins release follows a common behaviour: – Higher the temperature of the water, higher the catechins release- Longer the infusion time, higher the catechins release. That means you’ll find a greater amount of them in infusions subsequent to the first. Only here, the opposite is for caffeine, althought for certain green teas the story can be different.You can also know when your tea has stopped giving you those compounds: catechins give colour, flavour and (if in great amount) astringency and bitterness. I know these last two are less good at the tongue of someone, but these infusions are the richest in catechins.To sum up, infusions subsequent to the first are richer in catechins, that reach a maximum when you start to feel the liquor much more astringent (or bitter) and then disappear over subsequent infusions (flavour start to become watery).</FONT>
Green tea catechins greatly reduce free-iron absorption. Not heme-iron (the one contained in meat). If you are not vegetarian and if you do not have nutrient deficiencies or particural healt problems, a cup of tea is not a problem too. Especially if it is not an habitude.
There are a lot of food-food interactions that should be avoided in some healt problems and anyone should take it into account according to its healt condition by its own.
Thank you!At the light of that, the best way to have a cup of matcha outside China, is to buy an high quality vacuum sealed product, isn’t it?I was surprised when you talked about additives in tea. I do not know the exact way they are, but I’m thinking about chemicals playing around water pH or anti-aggregant powders to avoid lumps in colder water. Bad stuff…
