Tea contains a variety of vitamins, among which vitamin C is the most abundant, along with vitamin A precursor, vitamin B1, vitamin B2, vitamin P, vitamin PP, vitamin K, and folic acid. Therefore, drinking tea in moderation can help supplement the body's need for multiple vitamins. Nutritionists believe that the vitamin the human body needs most daily is vitamin C, about 75-150 mg, followed by vitamin A, vitamin B1, vitamin B2, etc.

Since the human body cannot store large amounts of vitamin C, it must be obtained from food. The anticancer effect of vitamin C has also gained increasing attention. Dr. Hiroshi Ohshima of the Environmental Carcinogenesis Division of the International Agency for Research on Cancer, World Health Organization, fed rats with non-carcinogenic nitrosoproline and nitrite, and then fed them vitamin C. The result showed that vitamin C inhibited the synthesis of nitrosamines (carcinogens) by 97.5%. Tea is rich in vitamin C, especially green tea, whose vitamin C content is far higher than that in most vegetables. Every 100 grams of green tea contains about 180 mg of vitamin C, while high-quality green tea can contain as much as 500 mg. Generally, every 100 ml of tea infusion contains about 2-4 mg of vitamin C.

The content of vitamin A precursor, i.e., carotene, in tea is also higher than that in most vegetables. Carotene has the physiological function of vitamin A. Every 100 grams of tea contains about 5.46 mg of carotene. Vitamin B1 can prevent and treat polyneuritis. Every 100 grams of tea contains 0.07 mg of vitamin B1, which is 7 times the amount found in apples. Vitamin B2 is an essential active substance for maintaining normal retinal function. Every 100 grams of tea contains as much as 1.20 mg of vitamin B2, which is about 5 times higher than that in soybeans, 20 times higher than that in rice, and 60 times higher than that in melons and fruits.

Tea also contains vitamin P, which is related to the activity of human microvessels. As early as the 1950s, Soviet scientist Kursanov and others found that tea leaves contain large amounts of vitamin P-like substances such as D, L-catechin and L-epicatechin. Every gram of dry tea contains 14 mg of these substances, and L-epicatechin gallate is 16 mg. Drinking tea with high catechin content (especially green tea) as a hot beverage will help supplement vitamin P. The Moscow Institute of Biochemistry found that the content of vitamin C and vitamin P in tea is 4 times that in lemon juice and orange juice.

These components help prevent scurvy. If the human diet lacks vitamin PP (i.e., niacin), it can cause pellagra, diarrhea, and dementia. The content of vitamin PP in tea is far higher than that in vegetables and fruits. Every 100 grams of tea contains 4.7 mg of vitamin PP, while Chinese cabbage contains only 0.3 mg, and watermelon only 0.2 mg. Vitamin K is an anti-hemorrhagic substance. Tea contains about 300-500 international units of vitamin K per 100 grams.

Folic acid is an important member of the B vitamin group. It plays a key role in preventing anemia, but it is often lacking in common foods. According to analysis by the University of California, Chinese green tea contains a relatively high amount of folic acid. Food science researchers at the University of California further pointed out that drinking 5 cups of green tea daily can provide one-quarter of the daily requirement of folic acid. British tea expert Mr. Harler also noted that thiamine, riboflavin, niacin, and pantothenic acid in tea can form the vitamin B complex. If you drink 6 cups of tea daily, it can provide one-tenth of the daily requirement of vitamin B complex.

Since tea contains a variety of vitamins, under normal brewing conditions, the extraction rate can reach about 80%. Therefore, drinking tea in moderation is greatly beneficial for supplementing certain vitamins in the human body.