The same leaf as black tea — it was simply not allowed to oxidise. That is why it keeps its catechins intact.

What is green tea?

All teas — green, black, white, oolong — come from the same shrub, Camellia sinensis. The difference is the processing: for green tea, the leaves are picked and immediately steamed (in Japan) or lightly pan-fired (in China) to stop oxidation. So they stay green, with a fresh, grassy scent, and keep their polyphenols almost unchanged.

What are the benefits of green tea?

Its main compound is epigallocatechin gallate (EGCG), one of the most powerful natural antioxidants, together with caffeine, theanine and vitamins C and E. It is among the most studied plant ingredients in skincare:

• Neutralises free radicals
• Protects against the oxidative stress of sun and pollution
• Mildly soothes
• Astringent action that helps regulate oiliness
• Stimulates surface circulation (caffeine)

Extract or leaf?

Leaf extract concentrates the catechins and is the form usually used in cosmetics. Ground leaves add gentle exfoliation, green flecks and the characteristic scent.

Where does it come from?

Camellia sinensis originates in south-west China, where tea has been drunk for thousands of years. Today it is grown in China, Japan, India, Sri Lanka and Kenya, in mountainous, humid regions.