Tea polyphenols is a general term for the polyphenolic substances in tea leaves, including flavanols, anthocyanidins, flavones, flavonols, and phenolic acids, among others. Flavanols (catechins) are the most important of these, making up about 70% of the total content of tea polyphenols. Tea polyphenols, also known as tea tannins or tea Tannic acid, are one of the main components that form the color, aroma, and taste of tea leaves, and they are also one of the main constituents with Health benefits in tea. At room temperature, tea polyphenols appear as a light yellow or light green powder, easily soluble in warm water (40°C to 80°C) and in ethanol containing water; their stability is very strong, remaining stable within 1.5 hours in an environment with a pH value of 4-8 at around 250°C, but they easily decompose under trivalent iron ions.