1. Tea Polysaccharides

Tea polysaccharides are highest in content and most active in Fu tea. According to measurements, the content of tea polysaccharides increases with the maturity of tea leaves (non-lignified). The content in fourth-grade tea is about twice that in first-grade tea. In addition, the content of tea polysaccharides varies with different processing methods. For fresh leaves of the same tenderness processed into black tea, green tea, and dark tea respectively, the tea polysaccharide content is highest in dark tea, followed by green tea, and lowest in black tea. The activity of tea polysaccharide components in dark tea is also stronger than in other teas.

Due to the requirements of its processing and characteristics, Fu tea uses tea leaves with a certain degree of maturity. Therefore, among dark teas, Fu tea has the highest content and strongest activity of tea polysaccharides.

2. Special Amino Acids

Under anaerobic conditions, glutamic acid in fresh tea leaves can be converted into gamma-aminobutyric acid, which is consistent with the conditions of dark tea fermentation, piling, and aging. Fu tea also produces a large amount of gamma-aminobutyric acid during this processing.

3. Tea Pigments

The main components of Fu tea soup color are theaflavin and thearubigin, which are products of non-microbial oxidative condensation of tea polyphenols and are also one of the main physiologically active substances in tea.

4. Mineral Elements

Mineral elements in tea are mainly concentrated in mature leaves, stems, and stalks. The raw materials of Fu tea are highly mature, so the mineral element content is higher than in other teas. Selenium in tea is also mainly concentrated in mature leaves. The Wuling Mountains soil is rich in selenium, making the dark tea produced there a typical natural selenium-rich tea.

5. Tea Saponins

Tea saponins are widely distributed in various parts of the tea plant, with higher content in more mature tea leaves and roots.