Phenolic content in tea green tea. Catechins constitute about 25% of the dry mass of a fresh tea leaf, although total catechin content varies widely depending on species, clonal variation, growing location, season, light variation, and altitude. They are present in nearly all teas made from "Camellia sinensis", including white tea, green tea, black tea and oolong tea. Of all the catechins in tea, EGCG is the main subject of scientific study with regard to its potential health effects. 4-Hydroxybenzoic acid, 3,4-dihydroxybenzoic acid (protocatechuic acid), 3-methoxy-4-hydroxy-hippuric acid and 3-methoxy-4-hydroxybenzoic acid (vanillic acid) are the main catechins metabolites found in humans after consumption of green
Tea in Australia Tea in Australia Tea consumption is an essential part of the Australian culture. Small quantities of tea are grown and produced in Australia itself. The Aboriginal Australians drank an infusion from the plant species leptospermum (a different plant from the tea plant or "camellia sinensis"). Upon landing in Australia for the first time, Captain Cook noticed the aboriginal peoples drinking it and called it tea. Today the plant is referred to as the "ti tree". Through colonisation by the British, tea was introduced to Australia. In fact, tea was aboard the First Fleet in 1788. Tea is a large part