Tea polyphenols are one of the main chemical components in tea. It is the general name of more than 30 kinds of phenolic compounds in tea. It has a bitter taste. The highest content of tea polyphenols Green Tea. Feel the astringency of tea, is tea polyphenols play a role.
Tea polyphenols have the effects of anti aging, radiation resistance, free radical scavenging and delaying senescence. Tea polyphenols are one of the most powerful antioxidants in nature. The experiment showed that the effect of 10ug/ml tea polyphenols could be equivalent to the effect of 200ug/ml vitamin E.
The content of amino acids in tea is generally 1-4% of the dry matter of tea. The amino acids in tea are very easy to dissolve in water and have fresh sweet taste.
Theanine in tea is a unique amino acid of the tea tree. It is rare in the general plant and is also a characteristic substance in the tea tree. Theanine can provide immunity to the body, resist virus invasion, play a sedative effect, anti anxiety and anti depression, and enhance the function of liver detoxification.
The content of caffeine in tea is between 2% and 5%. It is about 80% of the caffeine can be dissolved in boiling water. Caffeine has the functions of refreshing, improving mood, eliminating fatigue, strengthening heart and diuresis.The bitter taste that we feel when drinking tea is mainly the taste of caffeine.
Tea contains many kinds of vitamins, including vitamin C, vitamin B1, vitamin B2, folic acid, nicotinic acid, vitamin E and so on, all of which are indispensable nutrients for human body. They have a synergistic effect with caffeine and tea polyphenols, which can play a more important role than pure ingredients.
Sugar in tea, including monosaccharides, oligosaccharides, polysaccharides, and a small amount of other sugars. Monosaccharide and disaccharide constitute the main component of soluble sugar in tea. The polysaccharides in tea mainly include cellulose, hemicellulose, starch and pectin. The bitter and astringent tea has a certain conceal and coordination effect, the higher the content of this part, the tea taste is more glycerol and not bitter and astringent.
These ingredients are not only the source of the color, aroma and taste of tea, but more importantly, the source of the nutritional value we get from the tea.