Both green tea and wu yi tea are very good for the body. They each contain vitamins and nutrients that help to protect the body from harmful free radicals and help improve your cholesterol. Both tea products come from the same source but the difference is where and how they harvested.
Nevertheless, these natural substances come in different concentrations in green tea and wu yi tea. The main reason for this is the different fermentation processes that these tealeaves undergo. Green tea is dried and packaged without fermentation. Wu yi tea, on the other hand, is semi-fermented. This means that wu yi undergoes a certain level of fermentation under the sun that of course affects its flavor, aroma and texture, and the concentration of substances in it as well.
There are very important substances in tea that are fantastic for good health such as: cathecin, polyphenols, flavin, and tearubigin, these are subcategorized and are in the tannin classification. The difference in the two types of teas is the amounts of these nutrients.
Wu yi tea and green tea contain about the same concentration of caffeine. Studies have concluded that caffeine is good for preventing type two diabetes, colon cancer, and parkinsons disease. Caffeine is no longer being scrutinized like it was before. It is actually quite good for you.
For tannin sub groups, there are subtle differences between green tea and wu yi tea. Green tea has greater catechin level than wu yi tea has. Research indicates that catechin may reduce risks for diabetes, stroke, heart failure, and cancer. Catechin may also be considered a natural antibiotic because of it properties that can interrupt the bacterial DNA replication progression. Additionally, catechins may also aid in delaying the aging process.
However, wu yi tea contains higher levels of teaflavin and tearubugin. These make up the natural ability to lower blood cholesterol and prevent dementia from old age.
Wu yi tea contains higher levels of polyphenols than green tea. This antioxidant is helpful in cleansing the body of harmful toxins. This process helps to reduce the risk of cancer, degenerative diseases, diabetes, osteoporosis, and many others.
Posted under Tea
This post was written by Jared Rothe on April 24, 2009


