Pamela Bond

December 17, 2009

1 Min Read
5 terms to know: tea

Camillia sinensis
The plant from which all true tea leaves come from. Herbal “tea” is not derived from this plant.

A technique in which freshly plucked tea leaves are spread flat to air dry, making them pliable, lighter and ready for processing.

Epigallocatechin-3-gallate (EGCG)
The antioxidant in tea that prevents cancer cells from growing by binding to an enzyme that is the same target for cancer drugs, according to some researchers.

An amino acid in green tea that may have a calming effect on the mind and promote relaxation.

This antioxidant-packed tea derives its full-bodied flavor from months, or even years, of aging. The tea is often classified by year and region like wine.

About the Author(s)

Pamela Bond

Pamela Bond is the managing editor of Natural Foods Merchandiser. Before coming to NFM, Pamela wrote about natural health, food, supplements, sustainable agriculture, outdoor adventure, fitness, travel and other topics for national consumer magazines and websites. She is a former editor at Delicious Living, Alternative Medicine and Rock & Ice magazines. When not desk-jockeying, Pamela enjoys attempting to master new recipes, classic rock climbs and Handstand.

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