Name: Green Tea Leaves
Brand: Alchemme-store
Price: 9.0 AUD
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$9.00

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50g

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500g

1kg

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Green tea leaves, derived from the Camellia sinensis plant, have become a popular and valuable ingredient in the cosmetic industry due to their rich composition of bioactive compounds. Green tea is particularly known for its high concentration of polyphenols, catechins, and antioxidants, such as epigallocatechin gallate (EGCG). These compounds exhibit powerful anti-inflammatory and antioxidant properties, helping to neutralize free radicals and protect the skin from oxidative stress. Green tea leaves are often incorporated into cosmetic formulations for their potential to promote skin health, reduce signs of aging, and address various skin concerns.

In cosmetics, green tea leaves find applications in a variety of products, including cleansers, toners, moisturisers, and masks. The anti-inflammatory nature of green tea makes it suitable for calming sensitive or irritated skin, reducing redness, and alleviating conditions like acne or rosacea. The antioxidants in green tea help combat the effects of environmental pollutants and UV radiation, contributing to the prevention of premature aging and the maintenance of a youthful complexion. Additionally, the polyphenols in green tea may assist in controlling excess oil production, making it a beneficial ingredient for individuals with oily or combination skin.

Botanical Name: Camellia sinensis

Family: Theaceae

Leaf Type: Green tea leaves are the young and unoxidized leaves of the Camellia sinensis plant.

Active Compounds:

Polyphenols: Predominantly catechins, with epigallocatechin gallate (EGCG) being a major component.

Flavonoids: Including quercetin, kaempferol, and myricetin.

Caffeine: Present, but generally lower than in black tea.

Theanine: An amino acid known for its relaxing properties.

Antioxidant Activity: Green tea leaves exhibit high antioxidant activity, helping to neutralize free radicals and protect cells from oxidative damage.

Colour: Fresh green tea leaves have a vibrant green color.

Harvesting: The best quality green tea leaves are often harvested in early spring when the leaves are young and tender.

Processing: Green tea leaves undergo minimal oxidation and are typically heat-treated (steamed or pan-fired) to preserve their natural color and flavor.

Flavour Profile: The flavor of green tea leaves can vary but is generally described as fresh, grassy, and slightly astringent.

Fragrance: Green tea leaves have a characteristic aromatic profile, which can be subtly floral or grassy, depending on the variety.

Geographical Origin: Different regions and altitudes can influence the flavor profile and characteristics of green tea leaves, with notable varieties like Japanese Sencha and Chinese Dragon Well.