Green Tea
Scientific Name
Camellia Sinensis Leaf Extract
Cultivated for millennia and revered worldwide, Green Tea is more than just a beloved beverage; it's a potent source of beneficial compounds for skin health. Extracted from the leaves of the Camellia Sinensis plant, it offers powerful protection and balance.
The Science Within
Green Tea Extract's exceptional protective abilities are largely due to its high concentration of potent polyphenols, particularly catechins. The most abundant and studied catechin is Epigallocatechin gallate (EGCG), a powerful antioxidant renowned for its capacity to neutralize damaging free radicals generated by UV exposure and pollution. These antioxidants help shield skin cells from oxidative stress, a key factor in premature aging. Green Tea also contains caffeine and tannins, which can offer mild astringent properties, and compounds known to possess soothing effects on the skin.
Benefits for Radiant Skin
By delivering a wealth of potent antioxidants like EGCG, Green Tea Leaf Extract provides robust protection against environmental aggressors, helping to maintain the skin’s youthful vitality and prevent signs of premature aging. Its natural soothing properties work to calm the skin, reducing the appearance of redness and minor irritation for a more balanced complexion. Furthermore, its constituents can offer gentle clarifying benefits, contributing to skin that feels refreshed, protected, and looks visibly healthy and resilient.
Rooted in Tradition
The history of Green Tea is deeply interwoven with Asian cultures, particularly in China and Japan, where it originated thousands of years ago. Initially used for medicinal purposes, it evolved into a central element of cultural ceremonies and daily life, valued for promoting alertness, well-being, and longevity. Traditional practices often involved using tea preparations topically as well, recognizing its soothing and purifying potential for the skin, reflecting a holistic approach to health where tea nurtured both inside and out.
Did You Know
Green Tea, Black Tea, White Tea, and Oolong Tea all originate from the very same plant species, Camellia Sinensis. The differences in colour, flavour, and antioxidant profile arise primarily from the varying levels of oxidation the leaves undergo during processing after harvest. Green tea leaves are typically steamed or pan-fired quickly to minimize oxidation, preserving their high catechin content.