Catechins are natural polyphenol compounds found in the leaves of the tea plant, Camellia sinensis. EGCG, short for epigallocatechin gallate, is the most abundant catechin in green tea. Because green tea leaves are not oxidized, they keep more catechins than black tea. Glyco Barrier highlights Green Tea Leaf Extract among its eight ingredients.
What catechins are
Plants make polyphenols to protect themselves from sun, insects and stress. Catechins are one family of these, belonging to a group called flavan-3-ols. You will meet them in tea, cocoa, apples, berries and grapes, but tea leaves are among the richest sources.
In the tea plant, catechins account for a large share of the dry weight of young leaves. They also supply much of the astringent, slightly bitter bite that tea drinkers recognize.
That dry, puckering feeling on your tongue after a strong cup is astringency, and catechins are largely responsible for it. Young, tender leaves and buds tend to carry the most.
EGCG and its four relatives
Green tea contains several main catechins. Together they form the family people usually mean when they say green tea catechins:
- EGCG. Epigallocatechin gallate, the most abundant in green tea.
- EGC. Epigallocatechin, the next most common.
- ECG. Epicatechin gallate.
- EC. Epicatechin, usually the smallest share.
The words look intimidating, but they simply describe small differences in molecular shape. The gallate part of the name refers to a small attached group that distinguishes EGCG and ECG from their siblings.
Why green tea keeps more of them
All true tea comes from the same species, Camellia sinensis. What changes is what happens to the leaf after picking. For green tea, makers quickly heat the leaves by steaming, as in Japan, or pan-firing, as in China. That stops enzymes from oxidizing the catechins.
Black tea skips that step. The leaves are rolled and left to oxidize, converting catechins into other compounds that give black tea its darker color and malty taste. Our comparison of green tea, black tea and matcha covers the differences.
How your brewing changes the cup
Catechins dissolve in hot water, but water that is too hot pulls out more bitterness. Most green teas taste best brewed with water around 160 to 180 degrees Fahrenheit, which is steaming but not boiling, for two to three minutes.
Leaf quality and style matter as well. Delicate Japanese sencha, roasted hojicha and Chinese dragon well all taste different, even though all are green. If your cup tastes harsh, lower the temperature or shorten the steep before changing anything else. Grassy and a little vegetal is normal for green tea, while a burnt or sharply bitter taste usually points to overly hot water.
Small kitchen tricks
Everyday habits can shape your cup. A squeeze of lemon adds a fresh brightness, and the acidity is often said to keep catechins steadier in the cup. Milk softens the astringency but changes the flavor profile, so it is a matter of taste.
Cold brewing is another favorite. Add a tablespoon of loose leaf to a quart of cold water, refrigerate overnight, then strain. The result is smooth, gentle and nearly free of bitterness, a nice option for summer afternoons.
Loose leaf usually beats dusty tea bags, because whole leaves keep their aroma. You can often re-steep good leaves a second or third time, and the later cups tend to taste softer and sweeter.
Tea, capsules and extracts
Not everyone wants to brew several cups a day. Green tea extracts concentrate the leaf's catechins into capsules, powders or liquids, and labels often state the EGCG percentage. Seeing a standardization number is a good sign of a thoughtful formula.
An extract also lets you choose how much caffeine you consume. A cup of green tea has less than a cup of coffee, and decaffeinated extracts exist. Pair whichever format you pick with plenty of water through the day, as our guide to hydration and daily energy explains.
Green Tea Leaf Extract in Glyco Barrier
Green Tea Leaf Extract is one of the eight highlighted ingredients in Glyco Barrier, a fast-absorbing liquid dietary supplement made to support healthy glucose metabolism and blood sugar balance as part of a daily routine. The full Supplement Facts panel is printed on the bottle label.
Read more in our green tea leaf extract guide and on the ingredients page, or see how to take Glyco Barrier. When you are ready, Order Glyco Barrier with free shipping and a 60-day money-back guarantee.
Further Reading
Frequently Asked Questions
EGCG is epigallocatechin gallate, the most abundant catechin in green tea. It is a natural polyphenol compound found in the leaves of the tea plant, Camellia sinensis.
Green tea leaves are heated right after picking, which stops oxidation. Black tea leaves are allowed to oxidize, converting many catechins into other compounds.
Most green teas brew best between about 160 and 180 degrees Fahrenheit for two to three minutes. Boiling water tends to draw out extra bitterness.
Yes. Green Tea Leaf Extract is one of the eight highlighted ingredients in Glyco Barrier drops, and the full Supplement Facts panel is printed on the bottle label.