Tea is one of the most widely consumed beverages in the world today, second only to water, and its medicinal properties have been widely explored. Green tea is produced from steaming fresh leaves at high temperatures, thereby inactivating the oxidizing enzymes and leaving the polyphenol content intact. The extracts from dried green tea leaves are polyphenols and commonly known as flavanols or catechins. Green tea polyphenols have been extensively characterized for their antioxidant, anticarcinogenic, anti-inflammatory, thermogenic properties using numerous humans, animal and in vitro studies.