{
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    "date": "2025-12-05T23:47:43",
    "date_gmt": "2025-12-05T23:47:43",
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    "modified": "2026-09-17T21:03:41",
    "modified_gmt": "2026-09-17T21:03:41",
    "slug": "gruener-tee-camellia-sinensis",
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    "link": "https:\/\/edenshealth.at\/en\/wiki-archiv\/gruener-tee-camellia-sinensis\/",
    "title": {
        "rendered": "Green tea (Camellia sinensis)"
    },
    "content": {
        "rendered": "<style>.awb-menu__main-li{border-bottom:1px solid rgba(85,136,59,0.18);padding:5px 0;margin:0;}.awb-menu__main-li:last-child{border-bottom:none;}li.wiki-cat-heading{border-bottom:none;margin-top:22px;padding-top:0;}li.wiki-cat-heading:first-child{margin-top:0;}li.wiki-cat-heading > a.awb-menu__main-a{pointer-events:none;cursor:default;font-weight:700;color:#55883b;text-transform:uppercase;font-size:0.72rem;letter-spacing:0.06em;padding-bottom:6px;border-bottom:2px solid #c1e899;display:inline-block;}<\/style>\n<div style=\"position:relative;width:100%;min-height:60vh;height:560px;max-height:70vh;background-image:url('https:\/\/edenshealth.de\/wp-content\/uploads\/2026\/07\/gruenertee-hero4k-scaled.jpg');background-size:cover;background-position:center;overflow:hidden;margin:0 0 -1px 0;\">\n<div style=\"position:absolute;top:0;left:0;right:0;height:45%;background:linear-gradient(180deg, rgba(20,15,5,0.40) 0%, rgba(20,15,5,0) 100%);\"><\/div>\n<div style=\"position:absolute;bottom:0;left:0;right:0;height:60%;background:linear-gradient(180deg, rgba(252,250,246,0) 0%, rgba(252,250,246,0.55) 55%, rgba(252,250,246,1) 100%);\"><\/div>\n<div style=\"position:absolute;bottom:14%;left:0;right:0;padding:0 6%;text-align:left;\">\n<h1 style=\"color:#ffffff;font-size:2.6rem;font-weight:600;margin:0;text-shadow:0 2px 16px rgba(0,0,0,0.55);letter-spacing:-0.5px;\">Green tea (Camellia sinensis)<\/h1>\n<\/div>\n<\/div>\n<div class=\"eh-arch\">\n<div class=\"ea-steck\">\n<div>\n<div class=\"k\">Family<\/div>\n<div class=\"v\">Tea family<small>Camellia sinensis - the same plant as black tea<\/small><\/div>\n<\/div>\n<div>\n<div class=\"k\">is used<\/div>\n<div class=\"v\">The young leaf<small>It is heated after harvesting to prevent oxidation.<\/small><\/div>\n<\/div>\n<div>\n<div class=\"k\">The taste<\/div>\n<div class=\"v\">Grassy to umami<small>Depending on the variety and preparation; if brewed too hot, it will be bitter.<\/small><\/div>\n<\/div>\n<div>\n<div class=\"k\">Origin<\/div>\n<div class=\"v\">China and Japan<small>The difference between the two is a manufacturing step.<\/small><\/div>\n<\/div>\n<div>\n<div class=\"k\">Active ingredients<\/div>\n<div class=\"v\">Catechins and L-theanine<small>EGCG is the best known, L-theanine for calm alertness<\/small><\/div>\n<\/div>\n<div>\n<div class=\"k\">Important<\/div>\n<div class=\"v\">Evaluate extracts differently<small>High doses of green tea extracts can damage the liver.<\/small><\/div>\n<\/div>\n<\/div>\n<div class=\"ea-body\">\n<nav class=\"ea-nav\">\n<div class=\"t\">On this page<\/div>\n<p><a href=\"#herkunft\">Origin<\/a><a href=\"#nutzen\">To use<\/a><a href=\"#inhalt\">Ingredients<\/a><a href=\"#kombi\">Reinforced combinations &amp; what clashes<\/a><a href=\"#gerichte\">To which court<\/a><a href=\"#hausmittel\">As a home remedy<\/a><a href=\"#tradition\">Ayurveda &amp; TCM<\/a><a href=\"#warn\">Warning notices<\/a><a href=\"#passend\">Related to the topic<\/a><a href=\"#quellen\">Sources<\/a><\/p>\n<div class=\"box\"><b>In short<\/b>Green and black tea come from the same plant \u2013 the only difference is whether the leaf was allowed to oxidize. As a beverage, green tea is well-researched and generally safe; however, the situation is different with highly concentrated extracts, where liver damage has been documented. And: do not steep it with boiling water.<\/div>\n<\/nav>\n<div>\n<section class=\"ea-k\" id=\"herkunft\">\n<h2><span>Origin<\/span>One plant, all types of tea<\/h2>\n<div class=\"eh-kraeuter-img\"><img class=\"lazyload\" decoding=\"async\" src=\"data:image\/gif;base64,R0lGODlhAQABAAAAACH5BAEKAAEALAAAAAABAAEAAAICTAEAOw==\" data-orig-src=\"https:\/\/edenshealth.de\/wp-content\/uploads\/2026\/07\/eh-kraeuter-gruenertee.jpg\" alt=\"Gr\u00fcner Tee Bl\u00e4tter in Sonnenlicht\" style=\"width:100%;height:auto;border-radius:14px;border:2px solid rgba(201,162,75,0.4);box-shadow:0 8px 24px rgba(23,58,36,0.15);\" loading=\"lazy\"><\/div>\n<p class=\"ea-satz\">Green tea, white tea, oolong, black tea, pu-erh - these are not five plants, but five ways of handling the leaf of the same plant.<\/p>\n<p class=\"ea-drop\">The tea plant originates from the border region of southwest China, northern Myanmar, and Assam. Two varieties are important: the small-leaved Chinese form. <em>sinensis<\/em>, which tolerates cooler altitudes and yields finer teas, and the large-leaf variety <em>assamica<\/em>, which produces stronger, tannin-rich leaves for black tea. Left unpruned, a tea bush would grow into a tree; in cultivation, it is kept at hip height so that the young shoots remain accessible.<\/p>\n<p><strong>The difference between the types of tea lies solely in the processing.<\/strong> After picking, enzymes in the leaf begin to oxidize the catechins \u2013 colloquially referred to as &quot;fermenting,&quot; although no microorganisms are involved. For <strong>Green tea<\/strong> This process is immediately stopped: in China by roasting in a pan, in Japan by steaming. That&#039;s why Japanese green tea tastes grassy and marine, while Chinese green tea is more nutty and roasted. <strong>Black tea<\/strong> If the oxidation is allowed to proceed completely, for <strong>Oolong<\/strong> partially, for <strong>white tea<\/strong> Not at all - it&#039;s just withered and dried.<\/p>\n<p>Culturally, tea is the second most consumed beverage in the world after water. In China, its history stretches back over two thousand years; the Japanese tea ceremony has elevated it to an art form; in Morocco, green tea with mint is the quintessential drink of hospitality. And it has become of interest to researchers because East Asian observational studies have shown that regular green tea consumption is associated with lower rates of cardiovascular disease.<\/p>\n<\/section>\n<section class=\"ea-k\" id=\"nutzen\">\n<h2><span>To use<\/span>What green tea does for you<\/h2>\n<p class=\"ea-drop\">There are two levels to distinguish when it comes to green tea: the <strong>beverage<\/strong> and the <strong>extract<\/strong>. When it comes to green tea, the situation is pleasantly clear. Large observational studies from Japan and China link regular green tea consumption with a slightly lower risk of cardiovascular disease and a slightly lower overall mortality rate. These are correlations, not proof\u2014people who drink a lot of green tea differ in many ways from those who don&#039;t. But the trend is consistent across many studies, and a calorie-free beverage with a good safety profile is a sensible habit to keep.<\/p>\n<p>The most famous ingredient is <strong>EGCG<\/strong> (Epigallocatechin gallate), a catechin with impressive antioxidant and cell-biological properties in the laboratory. However, intervention studies in humans have yielded considerably more sobering results: The effects on weight loss are so small that they are negligible in everyday life; there are small, inconsistent effects on blood lipids and blood pressure; and the numerous cancer prevention hypotheses have not yet been confirmed in controlled studies. This is a laboratory value, not a promise of a cure \u2013 and EGCG is a particularly clear example of this.<\/p>\n<p>One special feature that receives too little attention is that <strong>L-Theanine<\/strong>. This amino acid is found almost exclusively in tea and has a relaxing effect without causing drowsiness. Combined with caffeine, this results in the characteristic &quot;calm alertness&quot;\u2014tea wakes you up differently than coffee, and this is not just your imagination, but measurable. Theanine content is particularly high in shaded Japanese teas such as Gyokuro and Matcha.<\/p>\n<p>And then the point that belongs on this page because it is current and serious: <strong>High-dose green tea extracts are not the same as green tea.<\/strong> The European Food Safety Authority (EFSA) has determined, after evaluating case reports, that preparations containing 800 milligrams of EGCG or more per day are linked to liver damage. This isn&#039;t an issue with herbal infusions, as one would have to consume unrealistic quantities. However, it is a concern with capsules and &quot;fat burner&quot; products containing concentrated extract. Anyone taking such preparations should check the EGCG content on the label.<\/p>\n<div class=\"ea-zahlen\">\n<div class=\"ea-zahl\"><b>A plant<\/b><span>green, white, oolong, black - the only difference is oxidation<\/span><\/div>\n<div class=\"ea-zahl\"><b>70\u201380 \u00b0C<\/b><span>The correct infusion temperature; boiling water makes it bitter.<\/span><\/div>\n<div class=\"ea-zahl\"><b>L-Theanine<\/b><span>The amino acid for calm alertness - almost exclusively found in tea<\/span><\/div>\n<div class=\"ea-zahl\"><b>800 mg EGCG<\/b><span>EFSA considers this amount of extracts to pose a risk to the liver.<\/span><\/div>\n<\/div>\n<\/section>\n<section class=\"ea-k\" id=\"inhalt\">\n<h2><span>Ingredients<\/span>That&#039;s what&#039;s in the leaf<\/h2>\n<p>The most important group of substances are the <strong>Catechins<\/strong>, which can make up to 30 percent of the dry mass. The best known is <strong>EGCG<\/strong>, Alongside these are EGC, ECG, and epicatechin. They are responsible for the tart, slightly astringent taste and for the majority of the antioxidant effect. In black tea, they are converted to theaflavins and thearubigins during oxidation \u2013 this is why black tea is dark and tastes less grassy, and why it has a different polyphenol profile.<\/p>\n<p><strong>caffeine<\/strong> Green tea contains a similar amount of vitamin D as coffee in terms of dry weight, but significantly less per cup because less material is used \u2013 about 20 to 45 milligrams compared to 80 to 120 in coffee. More importantly, in tea, some of the vitamin D is bound to tannins and is therefore absorbed more slowly. Along with the <strong>L-Theanine<\/strong>, which smooths out the stimulating effect, results in a milder, longer-lasting effect.<\/p>\n<p>This leads to two clear rules for preparation. First: <strong>Do not pour boiling water over it.<\/strong> At 70 to 80 degrees Celsius, amino acids and milder flavor compounds dissolve well, while bitter catechins dissolve more slowly \u2013 at 100 degrees Celsius, the opposite is true, and the tea becomes bitter and astringent. Secondly: <strong>Don&#039;t let it steep for too long.<\/strong> Two to three minutes are enough; after that, tannins dominate. And a practical tip regarding iron: tannins bind plant-based iron significantly \u2013 those looking to build up their iron stores should drink tea between meals, not with them.<\/p>\n<\/section>\n<section class=\"ea-k\" id=\"kombi\">\n<h2><span>Enhanced combinations<\/span>What makes green tea stronger<\/h2>\n<p>Temperature and time determine taste and digestibility - more than any variety.<\/p>\n<div class=\"ea-kombi\">\n<div class=\"c\"><span class=\"tag\">temperature<\/span><\/p>\n<div class=\"mit\">with <i>70\u201380 \u00b0C<\/i><\/div>\n<p>Boil water, let it stand for five minutes or add a cup of cold water - then it will be correct.<\/p>\n<\/div>\n<div class=\"c\"><span class=\"tag\">Time<\/span><\/p>\n<div class=\"mit\">with <i>2\u20133 minutes<\/i><\/div>\n<p>Longer steeping does not bring a better effect, only more bitterness.<\/p>\n<\/div>\n<div class=\"c\"><span class=\"tag\">lemon<\/span><\/p>\n<div class=\"mit\">with <i>Vitamin C<\/i><\/div>\n<p>Vitamin C stabilizes catechins in the stomach - a squeeze of lemon measurably increases their absorption.<\/p>\n<\/div>\n<div class=\"c\"><span class=\"tag\">mint<\/span><\/p>\n<div class=\"mit\">with <i>fresh mint<\/i><\/div>\n<p>The Moroccan classic - and a good way to drink green tea in the afternoon.<\/p>\n<\/div>\n<div class=\"c\"><span class=\"tag\">Second infusion<\/span><\/p>\n<div class=\"mit\">with <i>multiple pourings<\/i><\/div>\n<p>Good leaves yield two to three infusions, each with its own unique character.<\/p>\n<\/div>\n<div class=\"c\"><span class=\"tag\">Quiet<\/span><\/p>\n<div class=\"mit\">with <i>L-Theanine instead of coffee<\/i><\/div>\n<p>Those who get restless from coffee often cope better with tea - the same alertness, less trembling.<\/p>\n<\/div>\n<\/div>\n<h3 class=\"ea-beisst-h\"><span>What contradicts itself<\/span>It&#039;s best to avoid these combinations.<\/h3>\n<div class=\"ea-kombi beisst\">\n<div class=\"c\"><span class=\"tag\">Water<\/span><\/p>\n<div class=\"mit\">not <i>Pour boiling water over the surface<\/i><\/div>\n<p>Green tea becomes bitter and astringent at 100 degrees - this is the most common mistake.<\/p>\n<\/div>\n<div class=\"c\"><span class=\"tag\">Extracts<\/span><\/p>\n<div class=\"mit\">not <i>high-dose capsule<\/i><\/div>\n<p>EFSA considers a risk of liver damage to occur with daily doses of approximately 800 mg of EGCG from extracts.<\/p>\n<\/div>\n<div class=\"c\"><span class=\"tag\">iron<\/span><\/p>\n<div class=\"mit\">not <i>to the iron-rich meal<\/i><\/div>\n<p>The tannins bind plant-based iron - drink between meals.<\/p>\n<\/div>\n<div class=\"c\"><span class=\"tag\">Evening<\/span><\/p>\n<div class=\"mit\">not <i>late in the day<\/i><\/div>\n<p>Caffeine has a milder effect, but lasts longer - in sensitive people, even into the night.<\/p>\n<\/div>\n<div class=\"c\"><span class=\"tag\">Medications<\/span><\/p>\n<div class=\"mit\">not <i>at the same time as tablets<\/i><\/div>\n<p>Tannins can affect the absorption of some active ingredients - keep your distance.<\/p>\n<\/div>\n<div class=\"c\"><span class=\"tag\">Expectation<\/span><\/p>\n<div class=\"mit\">not as <i>Weight loss aids<\/i><\/div>\n<p>Studies have shown that the effects on weight are so small that they play no role in everyday life.<\/p>\n<\/div>\n<\/div>\n<\/section>\n<section class=\"ea-k\" id=\"gerichte\">\n<h2><span>To which court<\/span>Where he belongs<\/h2>\n<ul class=\"ea-gerichte\">\n<li><span class=\"g\">Sencha<\/span><span class=\"w\">Japanese everyday tea - steamed, grassy, 70 degrees, two minutes.<\/span><\/li>\n<li><span class=\"g\">Gyokuro<\/span><span class=\"w\">Grown in the shade, very rich in theanine, steeped at 50\u201360 degrees.<\/span><\/li>\n<li><span class=\"g\">Matcha<\/span><span class=\"w\">Ground leaf powder, whipped up - here you drink the whole leaf.<\/span><\/li>\n<li><span class=\"g\">Gunpowder<\/span><span class=\"w\">Rolled Chinese green tea - the basis for Moroccan mint tea.<\/span><\/li>\n<li><span class=\"g\">Moroccan mint tea<\/span><span class=\"w\">Gunpowder, lots of fresh mint, sugar, poured in from a height.<\/span><\/li>\n<li><span class=\"g\">Cold infusion<\/span><span class=\"w\">Leaves soaked overnight in cold water - sweeter, almost without bitterness and with less caffeine.<\/span><\/li>\n<li><span class=\"g\">Matcha Latte<\/span><span class=\"w\">Frothy with warm milk - significantly milder than plain.<\/span><\/li>\n<li><span class=\"g\">Green tea ice cream<\/span><span class=\"w\">Matcha in ice cream - the most well-known culinary use.<\/span><\/li>\n<li><span class=\"g\">Ochazuke<\/span><span class=\"w\">Japanese: Rice poured with green tea, with salmon or umeboshi.<\/span><\/li>\n<li><span class=\"g\">smokehouse<\/span><span class=\"w\">Leaves for smoking fish and duck - a Chinese kitchen trick.<\/span><\/li>\n<\/ul>\n<div class=\"ea-tipp\"><b>Rule of thumb:<\/b> Never pour boiling water over the tea \u2013 70 to 80 degrees Celsius, two to three minutes. Boil the water, let it steep briefly, then pour it over the tea; this alone transforms bitter green tea into a good one. Good leaves will yield two to three infusions. And drink it between meals if you&#039;re watching your iron levels.<\/div>\n<\/section>\n<section class=\"ea-k\" id=\"hausmittel\">\n<h2><span>As a home remedy<\/span>The cold infusion<\/h2>\n<div class=\"ea-rezept\">\n<div>\n<div class=\"k\">Here&#039;s how it works<\/div>\n<h3>Cold-brewed green tea<\/h3>\n<ol>\n<li>Put two heaped teaspoons of loose green tea - Sencha or Bancha are suitable - into a teapot or bottle.<\/li>\n<li>Pour on one liter of cold water, seal, and place in the refrigerator for six to ten hours, preferably overnight.<\/li>\n<li>Strain and drink within one day. The infusion is significantly sweeter and milder than hot-brewed tea \u2013 without any bitterness.<\/li>\n<li>If desired, add a few mint leaves, a slice of ginger or lemon peel before steeping.<\/li>\n<\/ol>\n<\/div>\n<div>\n<div class=\"k\">For what<\/div>\n<p>A perfect summer drink, and ideal for those who find hot green tea too bitter. Cold extraction isn&#039;t esoteric, it&#039;s chemistry: at low temperatures, the sweet amino acids \u2013 especially L-theanine \u2013 dissolve well, while the bitter catechins and a large portion of the caffeine hardly dissolve at all. The result is a mild, almost sweet tea with a significantly less stimulating effect, perfect for evening enjoyment.<\/p>\n<div class=\"k\" style=\"margin-top:14px\">Crowd<\/div>\n<p>As desired, like water. Because significantly less caffeine is transferred than with a hot brew, it is also well-tolerated by sensitive individuals. Important: Cold brew is not sterile \u2013 prepare it in the refrigerator, consume it within one day, and do not leave it at room temperature. Those who are mindful of their iron levels can also drink this tea between meals.<\/p>\n<\/div>\n<\/div>\n<\/section>\n<section class=\"ea-k\" id=\"tradition\">\n<h2><span>Ayurveda &amp; TCM<\/span>What the old systems say<\/h2>\n<div class=\"ea-trad\">\n<div>\n<h3>Ayurveda<\/h3>\n<p>Tea is not included in classical Ayurveda, but in modern practice it is classified as bitter, light and cooling: <em>Pitta<\/em> and <em>Kapha<\/em> lowering <em>Vata<\/em> In larger quantities, it&#039;s not ideal because the bitterness and caffeine are drying and stimulating. Green tea is therefore well-suited to those with a fiery, sluggish constitution, but less so to those with nervous or dry constitutions \u2013 this is a general observation, not a long-standing tradition.<\/p>\n<\/div>\n<div>\n<h3>Traditional Chinese Medicine<\/h3>\n<p>In Chinese medicine, tea is considered <strong>L\u00fc Cha<\/strong> long-established and is considered bitter, sweet and <strong>cool<\/strong> It clears heat, brightens the mind, aids the digestion of fatty foods, and eliminates dampness. This is precisely why it is traditionally drunk with fatty meals in that region. It should be used sparingly in cases of cold, weak digestion, and during pregnancy, and is expressly discouraged on an empty stomach.<\/p>\n<\/div>\n<\/div>\n<\/section>\n<section class=\"ea-k\" id=\"warn\">\n<h2><span>Warning notices<\/span>When you should be careful<\/h2>\n<div class=\"ea-warn\">\n<h3>Please note<\/h3>\n<ul>\n<li><strong>High-dose extracts:<\/strong> EFSA has identified a risk of liver damage from approximately 800 mg of EGCG daily from extracts - this does not apply to the beverage.<\/li>\n<li><strong>Iron:<\/strong> The tannins bind plant-based iron significantly - drink between meals if you have an iron deficiency.<\/li>\n<li><strong>Caffeine:<\/strong> During pregnancy and breastfeeding, there is a limit to the daily amount of caffeine \u2013 tea is included in this limit.<\/li>\n<li><strong>Medications:<\/strong> Tannins can affect the absorption of some active ingredients - maintain a time interval.<\/li>\n<li><strong>Sober:<\/strong> Strong green tea causes nausea in many people when consumed on an empty stomach.<\/li>\n<li><strong>Not a weight loss aid:<\/strong> The effects on body weight are too small in studies to play a role in everyday life.<\/li>\n<\/ul>\n<\/div>\n<p class=\"ea-hinw\">This page provides information and does not replace medical advice. If symptoms persist, please consult a doctor.<\/p>\n<\/section>\n<section class=\"ea-k\" id=\"passend\">\n<h2><span>Related to the topic<\/span>Read on and cook along!<\/h2>\n<div class=\"ea-passend\"><a href=\"\/en\/wiki-archiv\/ginkgo-ginkgo-biloba\/\"><span class=\"art\">Archive<\/span><span class=\"n\">ginkgo<\/span><span class=\"d\">The other East Asian plant with a more differentiated body of research.<\/span><\/a><a href=\"\/en\/wiki-archiv\/zistrose-cistus-incanus\/\"><span class=\"art\">Archive<\/span><span class=\"n\">Rockrose<\/span><span class=\"d\">Polyphenols from the Mediterranean region - a completely different data situation.<\/span><\/a><a href=\"\/en\/wiki-archiv\/hagebutte-rosa-canina\/\"><span class=\"art\">Archive<\/span><span class=\"n\">rose hip<\/span><span class=\"d\">Vitamin C as a partner of catechins.<\/span><\/a><a href=\"\/en\/product\/gruener-tee-lose-sencha\/\"><span class=\"art\">Our shop<\/span><span class=\"n\">Loose green tea (Sencha)<\/span><span class=\"d\">Loose leaf instead of bagged \u2013 you can taste the difference immediately.<\/span><\/a><a href=\"\/en\/product\/gruentee-extrakt\/\"><span class=\"art\">Our shop<\/span><span class=\"n\">Green tea extract<\/span><span class=\"d\">Concentrated - pay attention to the amount of EGCG per daily dose.<\/span><\/a><a href=\"\/en\/product\/hagebuttentee\/\"><span class=\"art\">Our shop<\/span><span class=\"n\">Rosehip tea<\/span><span class=\"d\">A caffeine-free alternative for the evening.<\/span><\/a><\/div>\n<p class=\"ea-hinw\">Shop links lead to our product pages; it is indicated there if a partner is involved.<\/p>\n<\/section>\n<section class=\"ea-k ea-quellen\" id=\"quellen\">\n<h2><span>Sources<\/span>What is this based on?<\/h2>\n<ol>\n<li>EFSA Panel on Food Additives: <em>Scientific opinion on the safety of green tea catechins.<\/em> EFSA Journal 2018; 16(4): 5239 - Liver risk from approximately 800 mg EGCG daily from extracts.<\/li>\n<li>Kuriyama S et al. <em>Green tea consumption and mortality due to cardiovascular disease, cancer, and all causes in Japan: the Ohsaki study.<\/em> JAMA 2006; 296(10): 1255\u20131265.<\/li>\n<li>Jurgens TM et al. <em>Green tea for weight loss and weight maintenance in overweight or obese adults.<\/em> Cochrane Database of Systematic Reviews 2012; CD008650.<\/li>\n<li>Nobre AC, Rao A, Owen GN. <em>L-theanine, a natural constituent in tea, and its effect on mental state.<\/em> Asia Pacific Journal of Clinical Nutrition 2008; 17(S1): 167\u2013168.<\/li>\n<li>Blaschek W (ed.): <em>Wichtl - Herbal drugs and phytopharmaceuticals.<\/em> 6th edition 2016, monograph <em>Theae viridis folium<\/em>.<\/li>\n<\/ol>\n<\/section>\n<\/div>\n<\/div>\n<\/div>",
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        "rendered": "<p>Gr\u00fcner Tee (Camellia sinensis) Familie Teestrauchgew\u00e4chseCamellia sinensis - dieselbe Pflanze wie Schwarztee Verwendet wird Das junge Blattnach der Ernte erhitzt, damit es nicht oxidiert Geschmack Grasig bis umamije nach Sorte und Zubereitung; zu hei\u00df aufgegossen bitter Herkunft China und Japander Unterschied zwischen beiden ist ein Herstellungsschritt Wirkstoffe Catechine und L-TheaninEGCG als bekanntestes, L-Theanin f\u00fcr die<\/p>",
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