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Fresh tea contains
75-80% of water and 20-25% dry matters. In 25%
of dry matter, there are thousands of natural
nutrients, mainly of proteins, amino acids, alkaloids,
tea polyphenols, carbohydrates, minerals, vitamins,
natural pigment and fatty acids, etc. (As table
below) |
 |
| Nutritions |
Assay (%) |
Composition |
| Proteins |
20-30 |
Glutelin, Globulin, Protamine, Albumin, etc. |
| Amino Acids |
1-5 |
Theanine, Aspartic Acid, Arginine, Glutamic Acid,
Alanine, Phenylalanine, etc. (more than 30) |
| Alkaloids |
3-5 |
Caffeine, Theophylline, Theobromine, etc. |
| Tea Polyphenols |
20-35 |
Catechin, Flavonoids, Flavonol, Phenolic Acid,
etc. |
| Carbohydrates |
35-40 |
Glucose, Fructose, Sucrose, Maltose, Starch, Cellulose,
Pectin, etc. |
| Lipoid Substances |
4-7 |
Lecithin, Sulpholipid, Glycolipids, etc. |
| Organic Acids |
<=3 |
Succinic Acid, Malic Acid, Citric Acid, Linoleic
Acid, Palmitic Acid, etc. |
| Minerals |
4-7 |
Potassium, Phosphorus, Calcium, Magnesium, Iron,
Manganese, Selenium, Aluminum, Copper, Sulfur, Fluorine,
etc. (More than30) |
| Natural pigments |
<=1 |
Chlorophyll, Carotenoids, Lutein, etc. |
| Vitamins |
0.6-1.0 |
Vitamin A, B1, B2, C, E, K, P, U, Pantothenic
Acid, Folic Acid, Nicotinamide, etc. |
In all above nutrients, Tea Polyphenols (TP) is always
the most important, and the most powerful antioxidants
in nature. Experimental proved: 10ug/ml tea polyphenols
can be equivalent to the role of vitamin E 200ug/ml.
In addition, compared to other plants, tea also contains
theine, potassium, fluorine, vitamin C, vitamin E and
other substances. They are the sources where tea generates
its color, fragrance and flavor, and also the nutrition
that we obtain from tea, which is more important to
us.
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