1. Tea polyphenols. Tea polyphenols are a major chemical component in tea leaves. It is a general term for more than 30 kinds of phenolic substances in tea, with a bitter and astringent taste. The content of tea polyphenols is the highest in southern tea, summer tea, tender tea, and green tea. Tea polyphenols have anti-aging, anti-radiation and other effects.
2. Amino acids. The amino acid content in tea generally accounts for 1-4% of the dry matter of tea. Amino acids in tea are easily soluble in water and have a fresh and sweet taste, similar to the umami taste of monosodium glutamate. Among them, theanine in tea is a unique amino acid in tea trees, rare in ordinary plants. It is also a characteristic substance in tea trees.
3. Alkaloids. They are a class of purine derivatives containing purine rings. The main alkaloid in tea is caffeine. The content of caffeine in tea is between 2% and 5%. After tea is brewed, about 80% of the caffeine can dissolve in boiling water. Caffeine has excitatory and diuretic effects on humans. Therefore, tea is a good stimulant and diuretic.
4. Vitamins. Tea contains a variety of vitamins, mainly vitamin C, vitamin B1, vitamin B2, folic acid, niacin, vitamin E, etc., all of which are indispensable nutrients for the human body. They work synergistically with caffeine and tea polyphenols to produce pharmacological effects, which can play more roles than the individual components alone.
5. Fluoride. The fluoride content in general food is very low. Tea contains relatively rich fluoride, generally ranging from 0.002% to 0.025%. About 40-80% of the fluoride in tea can dissolve in boiling water. Function: Strengthens teeth, makes tooth enamel harder, prevents dental caries, and prevents tooth decay.
6. Sugars in tea. The sugars in fresh tea leaves include monosaccharides, oligosaccharides, polysaccharides, and a small amount of other sugars. Monosaccharides and disaccharides are the main components of soluble sugars in tea. Polysaccharides in tea mainly include cellulose, hemicellulose, starch, and pectin.