Tea polyphenols are the most essential healthy compounds in tea and powerful natural antioxidants. They not only lay the foundation for the color, aroma and taste of tea liquor, but also act as the key substances bringing a wide range of health benefits. What are tea polyphenols? They are a general term covering more than 30 kinds of polyphenolic compounds inside tea, accounting for 18% to 36% of the weight of dried tea leaves.
• Main components: Four major groups are catechins, flavonoids, anthocyanins and phenolic acids. Catechins take up the largest proportion (60%~80%), among which EGCG is the most biologically active element.
• Physical properties: Pure tea polyphenols are white powder easily dissolved in water. They create the astringent taste in tea, the dry puckering feeling before sweet aftertaste appears. All the benefits of tea polyphenols mainly come from their extraordinary antioxidant capacity, which helps the human body eliminate harmful free radicals. Core Functions
✅ Antioxidation & anti-aging: Neutralize free radicals and slow down aging.
✅ Cardiovascular protection: Assist in lowering blood lipids and blood pressure, and prevent arteriosclerosis.
✅ Antibacterial, anti-inflammatory and antiviral effects: Restrain various harmful bacteria and certain viruses.
✅ Anti-radiation & UV protection: Absorb radioactive substances and reduce skin damage caused by ultraviolet rays.
✅ Potential anti-cancer effects: Inhibit the growth of cancer cells and block the formation of carcinogens such as nitrosamines.
🍃 Polyphenol content in different teas Fermentation greatly changes the content and properties of tea polyphenols. Unfermented green tea contains the highest level at 15%~30%. For fully fermented black tea and post-fermented dark tea, most polyphenols are converted into tea pigments, making the tea much milder for the human body.
