Green Tea Modern Benefit,Applicable Uses and Research New findings.Green Tea Extract.Green Tea Polyphenols.

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Phytochemicals and Constituents of Green Tea.

Green Tea Extract INCI Name Camelia Sinensis Extract EINECS ELINCS No 283-519-7 CAS 84650-60-2 Tea Polyphenols photo picture image The chemical compositions of tea leaves:

 Fresh tea leaves contain 75%-80% of water, and 20%-25% of stem compounds, which are mainly categorized into tea polyphenols, proteins, alkaloids, amino acids, mineral compounds, vitamins, pigments, fats and fragrance elements (Graph I-1).

 Tea Polyphenols content is of the highest amount and plays a key role for tea quality and its health effects.

 Compared with other plants, tea plants contain higher amounts of caffeine, Vitamin C and Vitamin E and the mineral compounds such as potassium, fluoride, aluminum, etc.

 Chemical compositions and stem compounds in tea leaves:

CompositionAmount (%)
Protein20-30
Amino acid1-5
Alkaloid3-5
Tea polyphenols20-35
Carbohydrate35-40
Fat compounds4-7
Organic acidLess than 3
Mineral elements4-7
PigmentLess than 1
Vitamin A, E, C, B1,B2, P etc.0.6-1.0

 Tea leaves contain amino acid, which tastes fresh and sweet and greatly affects tea leaves refreshing taste, fragrance and tea water color. Amino acid content mainly stays in tender fresh tea leaves, and it becomes less in old tea leaves. Thanks to the natural and unfermented manufacturing method, high quality green tea succeeds in keeping the freshness of its tender tea leaves. That's why fine green tea has higher amount of amino acid than other sorts of teas.

 Although Carbohydrate content is high in tea leaves, its solvable content is only 1%-4% (see graph I-1). Old and rough tea leave contains higher sugar. The solvable sugar in carbohydrate contributes to sweet taste in tea water. During tea manufacturing process, the carbohydrate synergizes with ammonia acid and tea polyphenols to affect tea leave color and fragrance.

 Solvable sugar content in different teas (%):
 Green Tea Extract INCI Name Camelia Sinensis Extract EINECS ELINCS No 283-519-7 CAS 84650-60-2 Tea Polyphenols photo picture image

Category of teaGreen teaOolong teaBlack tea
Solvable sugar content2.0-5.51.6-1.92.0-7.0

 Tea leaves contain various kinds of vitamins essential to human body. Green tea contains high amount of Vitamin C. Tea leaves contain higher amount of Vitamin E than other plants. Other vitamin contents in tea leaves are Vitamin A, B1, B2, K, P, etc. Vitamin B1, B2, C, P are water-soluble vitamins. Thus drinking tea is a good way to take in necessary vitamins.

 Despite of the high content of proteins in tea leaves, only 2% of the proteins solvable in tea water, and it is mainly albumin that affects tea water taste. The albumin in fresh tea leaves is composed of various kinds of enzyme, e.g., polyphenols oxidation enzyme, which are critical, during the tea process, in giving unique quality to all kinds of tea, especially green tea and half fermented Oolong tea.

 All these components contribute to the color, fragrance and taste, what's more, to the nutritious and healthy effects of tea leaves.

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citations1.Green Tea Modern Benefit,Applicable Uses and Research New findings.Green Tea Extract.Green Tea Polyphenols.

last edit date:8th,May.2009.