Tea subjected to minimal fermentation (oxidation). It contains polyphenols, especially catechins, the most common of which is epigallocatechin gallate, carotenoids, tocopherols, ascorbic acid (vitamin C), minerals (chromium, manganese, selenium and zin)c, and some phytochemicals. This is a more powerful antioxidant than black tea. It reduces risk of cardiovascular disease, dental caries, kidney stones, cancer, and simultaneously improves bone density. In combination with antioxidant - selenium, vitamins E and C – it is able to neutralize completely different types of free radicals and to prevent premature aging, inflammatory and cancer processes.
It is used for the prevention of atherosclerosis and carcinogenesis, as an antioxidant, for hypertension, as a tonic preparation.