Green tea or Camellia sinensis is leafy shrub native to Asia and the Indian subcontinent. It is a member of the Theaceae or Tea family. There are five different subspecies of Camellia that have cultivated and many different hybrids. It has been naturalized to virtually all parts of the world.

It can grow up to two metres in height and has a strong taproot. The plant has yellow to white flowers and green oblong leaves. The leaves can grow from four to 15 centimetres in length and two to five centimetres in width. The leaves have been harvested to make tea and as a culinary additive to different foods.

Different cultivating, harvesting and processing techniques of the same plant account for the many different types of green and black teas. Green tea is produced from leaves that have been harvested, dried and rolled. Black tea is produced from leaves that have been harvested and allowed to ferment or oxidize and then processed for consumption.

The active ingredients in green tea include caffeine, polyphenols, amino acids and several vitamins and minerals.

Up to 4% of the dry weight of this plant contains caffeine. The purpose of caffeine is to act as a natural pesticide. Other allied chemicals include methylxanthine and theobromine. One cup of green tea made from 2 to 3 grams of dried loose leaf contains........

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