This document presents a comparative study on the consumption of green tea and black tea extract to promote health and weight reduction. It discusses the origin and processing of green tea and black tea, including differences in oxidation. Health benefits are described for both teas, with green tea noted to aid weight loss due to catechins promoting fat burning. A study found that consuming green tea extract led to slight weight decrease in subjects over 90 days. In conclusion, green tea is highlighted as the more potent antioxidant compared to black tea due to higher catechin content.

1. A COMPARATIVE STUDY ON CONSUMPTION OF
GREEN TEA & BLACK TEA EXTRACT TO PROMOTE
HEALTH & WEIGHT REDUCTION
PRESENTED BY
LEPAKSI DEY
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2. CONTENTS
 ORIGIN OF TEA
 BLACK TEA AND GREEN TEA HOW DO THEY DIFFER
 PROCESSING OF GREEN TEA IN NORTH EAST INDIA
 PROCESSING OF BLACK TEA IN NORTH EAST INDIA
 PREPRATION OF TEA EXTRACT
 HEALTH ASPECT OF GREEN TEA
 HEALTH ASPECT OF BLACK TEA
 GREEN TEA AND WEIGHT LOSS
 CONCLUSION
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3. ORIGIN OF TEA
 TEA IS THE AGRICULTURAL PRODUCT OF LEAVES,LEAF BUDS AND INTER MODES OF
CAMELLIA SINENSIS PLANT.
 TEA THE MOST WIDELY CONSUMED BEVERAGE NEXT TO WATER HAD ITS ORIGIN IN
CHINA 4000 YEARS AGO.
 CAMELIA SINENSIS ORIGINATES IN SOUTHEAST ASIA, SPECIFICALLY AROUND THE
INTERSECTION OF LATITUDE 29ºN & LONGITUDE OF 98ºE THE POINT OF CONFLUENCE
OF LANDS OF NORTH EAST INDIA, NORTH BURMA, SOUTHWEST CHINA & TIBET.
 THE PLANT WAS INTRODUCED TO MORE THAN 52 COUNTRIES FROM THE CENTRE OF
ORIGIN.
 THE EARLIEST APPLICATION OF TEA WAS MEDICINAL.
 THE STIMULANT AFFECT OF TEA LEAF WAS DISCOVERED BY LEGENDARY CHINESE
EMPEROR SHENNONG AROUND 2700 BC AGO.
 FOUR TYPES OF TEA MOST COMMONLY FOUND ON MARKET ARE BLACK TEA, GREEN
TEA, OOLONG TEA & WHITE TEA.
 BNBNNBN
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4. BLACK TEA & GREEN TEA HOW DO THEY DIFFER
CAMELLIA SINENSIS
GREEN TEA
PARTIAL WITHERING INDOOR WITHERING
STEAMING/ PARCHING ROLLING
ROLLIND & DRYING OXIDATION
FINAL FIRING FINAL FIRING
GREEN TEA BLACK TEA
(NON-OXIDISED) (OXIDIZED)
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5. AVERAGE VALUE OF DIFFERENT CONSTITUENT PRESENT IN TEA
BLACK & GREEN TEA
PRINCIPLE COMPONENT OF BLACK TEA PRINCIPLE COMPONENT OF GREEN TEA
COMPONENT BLACK TEA COMPONENT GREEN TEA(% weight of
(% weight of extract extract solid/100gm)
solids/100gm) Catechin 30-40
3-10 Flavanols 5-10
Catechin
Other Flavonoids 2-4
Theaflavin 3-6
Theogallin 2-3
Thearubigens 12-18
Other depsides 1
Flavanols 6-8
Ascorbic acid 1-2
Phenolic acids & depsides 10-12
Gallic acid 0.5
Quinic acid 2
Amino acids 13-15
Other organic acid 4-5
Methylxanthines 8-11
Theanine 4-6
Carbohydrates 15 Other amino acid 4-6
Protein 1 Methylxanthines 7-9
Mineral water 10 Carbohydrates 10-15
Volatiles <0.01 Minerals 6-8
Volatiles 0.02 5
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6. PROCESSING OF TEA
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7. DEVELOPMENT,PRE-PROCESSING & PROCESSING 0F COMMERCIAL GREEN TEA BY
MARAPUR T.E. IN DARJEELING DISTRICT OF WESTBENGAL
LEAF HARVEST,PLUCKED TRANSPORT TO THE FACTORY
PARTIAL WITHERING
STEAMING &PARCHING
ROLLING & DRYING
FINAL FIRING
PROCESSED GREEN TEA(NON OXIDIZED)
Preserving Green Tea
Boiler Roster
Leaf Cooling System
Rolling Table
Trolley Carrying Raw Dryer Weighing Picking Final Product
Materials 7
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8. DEVELOPMENT,PRE-PROCESSING & PROCESSING 0F COMMERCIAL BLACK TEA BY
PAHARGUMIAH T.E. IN DARJEELING DISTRICT OF WESTBENGAL
HARVESTED LEAF PLUCKED & TRANSPORT TO THE FACTORY
WITHERING
ROLLING
FERMENTATION
SORTING
FIG: BLACK TEA(CTC) PROCESSING IN PAHARGUMIAH T.E.
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9. PREPARATION OF TEA EXTRACT
TEAS WITH LONGER OXIDATION PERIODS ARE BREWED AT HIGHER TEMPERATURE TO EXTRACT THE
LARGE,COMPLEX,FLAVOURFUL PHENOLIC MOLECULES FOUND IN FERMENTED TEA.
TEAS WITH LITTLE OR NO OXIDATIVE PERIOD ARE BEST BREWED AT LOWER TEMPERATURE.
FOR ALL STUDIES TEA IS SERVED @ TEMP OF 37 ±1°C(98.6°F)
FOR PREPRAING DIFFERENT TYPES OF TEA EXTRACT THE TABLE BELOW IS FOLLOWED
TYPE OF TEA QUANTITY OF AMOUNT WATER TEMPERATURE STEEPING
EXTRACT TEA(gm) OF WATER TIME(MIN)
(ml)
GREEN TEA 2 100ml 170°-180°F(77°C-82°C) 1-2
BLACK TEA 3 100ml 210°F(99°C) 2-3
WHITE TEA 3-5 100ml 150°-160°F(66°-71°C) 1-2
OOLONG TEA 3 100ml 180°-190°F(82°C-88°C) 2-3
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10. HEALTH ASPECT OF GREEN TEA
REDUCE THE RISK OF CARDIOVASCULAR DISEASE &CANCER
PROMOTE ORAL HEALTH
NORMALIZE BLOOD PRESSURE (ANTI-HYPERTENSIVE)
HELPFUL IN WEIGHT LOSS
REDUCE THE SIGN OF AGING
INCREASES BONE DENSITY
PROTECTIVE ANGAINST SOLAR ULTRAVIOLET RAY
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11. HEALTH ASPECT OF BLACK TEA
REDUCE THE TOTAL CHOLESTEROL LEVEL
REDUCE THE TRIGLICRIDE LEVELS
PREVENTS OXIDATION OF LDL CHOLESTEROL
 THE LEVELS OF VLDL & LDL SHOWED SLIGHT
DECREASE
EFFECTIVE IN BLOOD CANCER
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12. GREEN TEA AND WEIGHT REDUCTION
GREEN TEA IS REACH IN POLYPHENOL CALLED
CATECHIN.
CATECHIN IN GREEN TEA WITH ITS PROPERTY OF
THERMOGENESIS APPEARS TO SPEED UP CALORIE
BURNING,INDUCING FAT CALORIE BURNING WHICH IS
AN INDICATOR OF REDUCING BODY WEIGHT IF
CONSUMED ON A REGULAR BASIS 4 CUPS A DAY.
MONITORING 36 MALE AGED BETWEEN 35-40 YEARS
WITHIN THE BMI RANGE OF 25-
28.9KG/M²,CONSUMING 4 CUPS GREEN TEA EXTRACT
FOR 90 DAYS AT EARLY MORNING AFTER
BREAKFAST,AFTER LUNCH & AT TEA WITH IDENTICAL
MODERATE DIET SHOW A SLIGHT DECREASE IN BODY
WEIGHT.
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13. WEIGHT OF SUBJECT FED GREEN TEA EXTRACT AFTER FIRST 30 DAYS
100
93
92.8
88 89
88.9
90 87.6 87
86
85.7 86.4 86
86 86
85.8
83
82.9 84
83.8 83
82.8
80
79.7 79 80
79.8 80
79.8 79
78.9
80 78.8 78 77 78
77.7
77.376.9 77
76.9
76 75 75 75
75.9 74.9 76
75.3 76
75.8
74.7 74.8
72 73
72.7
71.6 71
70.9
69
68.9 70
70
70 67 68
68
66.7 66
65.9 65
64.9 64
64
60
DAYS OF FEEDING 50
88
87.7
40
30
20
10
0 AFTER FIRST OBSERVATION
1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19 20 21 22 23 24 25 26 27 28 29 30 31 32 33 34 35
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14. OBSERVED WEIGHT LOSS OF SUBJECT FED GREEN TEA EXTRACT FOR 90
DAYS
100
93
92.8
92.4
91.9
8887.5 8887 89
88.9
88.6
88.1
90 87.7
87 87.6
87.3 8786
86.4
8685
85.7
85.4 86 86
86
86
85.8 86
85.8
85.7
85.4
83
82.9 84
83.8
83.5 8382
82.7
82.5 82.8 82.8
82.7
8079
79.7
79.4 78.87978 8079
79.8
79.5 80
79.8
79.5
79.1 79
78.9
78.5 78 77 78
77.7
77.4 78.6
78.1
80 77.376.9
77 76.7
76.476.2 7776
76.9
76.5 76.8
76
75.9 75 74.974.8
75.7
75.2 75 75 76
75.3
75
74.8 7675
75.8
75.2
74.7 74.574.5
74.2 74 74
73.8
72 7372
72.7
72.5
71.6
71
70.8 71
70.9
70.6
69
68.9 7069
70
69.6 69.8
68.6
68.2 68
68
67.8
67.5
70 67
66.7
66.3
65.8 66
65.9
65.4
65.1 65
64.9
64.9
64.5 64
64
63.7
63.5
60
DAY OF FEEDING
50
40
30
20
10
0
1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19 20 21 22 23 24 25 26 27 28 29 30 31 32 33 34 35 36
INITIAL WEIGHT 14
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15. WEIGHT LOSS OBSERVED OF SUBJECT FED BLACK TEA EXTRACT FOR 90 DAYS
90
82 81
79 80 79 80
80 78 77 77 77 76
75 76 75 75 75 76 75 75
74 74 73 73 74 73
72 71
70 69
70 68 67 67
65 65
62 63
60
DAYS OF FEEDING
50
40
30
20
10
0
1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19 20 21 22 23 24 25 26 27 28 29 30 31 32 33 34 35 36
31/5/2012 INITIAL WEIGHT
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16. CONCLUSION
GREEN TEA IS A NON-FERMENTED TEA & CONTAINS POPLYPHENOLS WHICH PROMOTE HEALTH
PARTICULARLY CATECHINS THE MOST ABUNDANT OF WICH IS EPIGALLOCATECHIN GALLATE.
GREEN TEA CONTAIN MORE CATECHAIN THAN BLACK TEA WHICH MAKES IT MORE POTENT
ANTIOXIDANT THAN BLACK TEA.
GREEN TEA CONTAINS VITAMIN C,E,K & MINERALS SUCH AS
CHROMIMUM,MANGANESE,SELENIUM, ZINC ETC. AND CERTAIN PHYTOCHEMICAL COMPUNDS WHICH
INCREASES THE ANTIOXIDANT POTENTIAL OF GREEN TEA.
THE CATECHIN COMPONENT OF GREEN TEA INCREASES METABOLIC RATE WHICH HELPS TO BURN
CALORIE.
CONSUMING GREEN TEA EXTRACT ALONG WITH MODERATE DIET REGULARLY FOR A LONG PERIOD
MAY BECOME THE EASIEST & CHEAPEST WAY TO LOSE WEIGHT.
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