Epigallocatechin gallate (EGCG), also known as epigallocatechin-3-gallate, is the ester of epigallocatechin and gallic acid, and is a type of catechin. EGCG, the most abundant catechin in tea, is a polyphenol under basic research for its potential to affect human health and disease. (Wikipedia)
Is ECGC only available in green tea?Most of the research on ECGC is done on green tea because it contains so much more than other types of tea and also much more than in any other food. The oxidation of black tea results in a greatly reduced amount of ECGC. It is generally assumed that the amount present in green tea is approximately four times greater in green tea. But other teas that are not fully oxidized also contain the compound. This includes white, yellow and oolong, but all with varying amounts. Very small amounts can be found in other foods such as apples, strawberries, raspberries, blackberries, peaches, kiwi, avocado plums, onions, hazelnuts, pecans and in carob.
Can we increase the amount of ECGC by the way we make tea?The answer is “probably yes”. But you may not want to drink the result. Because the actual flavor of ECGC is bitter, increasing the amount in your cup will probably be unpleasant. The technique would be to use boiling water and then steep green tea leaves for ten minutes or more. This goes against the recommendations for brewing green tea which is to use water that is between 185-195 degrees F, steeping for less than two minutes.
Read More About The Science
Authors : Jennifer Walker, Diana Klakotskaia, Deepa Ajit, Gary Weisman, W. Gibson Wood, Grace Sun, Peter Serfozo, Agnes Simonyi, Todd Schachtman.
Journal of Alzheimer’s Disease, vol. 44, no. 2, pp. 561-572, 2015