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Tea is a health-promoting drink. The chemical composition of tea depends on its production process. One type of compounds found in all tea is the flavanols which are antioxidants. A typical serving of tea (250–300 mg dry tea leaves) contains 30–40% w/w catechin and 3–6% w/w caffeine. Caffeine can help stimulate attention, and reduce fatigue. Another class of compounds found in tea is the phenolic acids, such as gallic acid (GLA), p-coumaric acid (PCA), various derivatives of quinic acid, isomers of caffeoylquinic acid and caffeoyl glucose. The main gallic ester component of tea, (−)-epigallocatechin gallate (EGCG) and its dimer, can decompose to gallic acid at high temperature during the manufacturing process and polymerize into pigments. The latter influences the pH and color of tea. Phenolic acids have health promoting properties, such as antioxidant, antimicrobial, anticancer, anti-inflammatory, and anti-mutagenic.