Green tea

Green tea is made from the leaves of the Camellia sinensis plant, native to East Asia. Unlike black tea, green tea leaves are not oxidised; they are typically steamed or pan-fired shortly after harvesting to preserve their natural colour and flavour compounds.

Green tea is primarily consumed as a beverage, either hot or cold. In packaged foods, it is used to impart its characteristic grassy, slightly bitter flavour and aroma, often found in tea bags, herbal infusions, and sometimes in confectionery or baked goods where a subtle vegetal note is desired.

Green tea is not classified as a food additive in the UK and is widely consumed as a beverage. It contains various bioactive compounds, including polyphenols like catechins, which have been the subject of scientific research. Some studies suggest potential health benefits associated with regular green tea consumption, though evidence is mixed and more research is needed. Regulatory bodies like EFSA have evaluated the safety of green tea extracts in certain contexts, but typical consumption of brewed green tea is considered safe. It is not subject to specific regulations as a food additive.