Moisture (75%～78%)
The water content of fresh tea leaves is young, tea tree varieties, seasons, and water content are also different. Generally, young bud leaves and large-leaf species have higher water content in rainy seasons and spring, while old leaves, medium and small leaf species, and dry seasons and sunny days have lower water content.
Tea polyphenols (accounting for 20% to 35% of the total dry matter)
Tea polyphenols are a very important compound that distinguishes tea from other plants, and it is the primary component of tea's health functions. In the total amount of tea polyphenols, catechins account for about 70%, which are important components that determine the color, fragrance and taste of tea.
Tea polyphenols can provide protons and are an ideal natural antioxidant. They can scavenge excessive free radicals, block the transmission of free radicals, improve the body's endogenous antioxidant capacity, and play a "preservation" effect on the human body. . At present, tea polyphenols can be developed into drugs to prevent cardiovascular and cerebrovascular diseases, and have relatively good effects on kidney diseases.
Protein (20%～30% of the total dry matter)
Amino acid (accounting for 1% to 4% of the total dry matter)
Amino acid is the main contributor to the refreshing taste of tea. It not only neutralizes the bitterness and astringency of polyphenols and caffeine in the mouthfeel, but also can evolve a fascinating aroma that is endless. It is indispensable for high-grade tea products.
The amino acids in tea are mainly theanine, which can significantly improve the body's immunity and resist virus invasion. At the same time, it can have a calming effect, improve sleep, and enhance children's memory. Enhance intelligence, have a good effect on girls menstrual syndrome and liver detoxification.Among the six major teas, white tea and green tea generally have a higher theanine content. Green tea has a higher theanine content. Anji white tea has the highest theanine content.
Alkaloid (accounting for 2%～5% of the total dry matter)
The alkaloids in tea include caffeine, theobromine and theophylline. Caffeine has a bitter taste, with the most leaves and fewer stalks. The new shoots decrease with the aging of the leaves. The content of summer tea is higher than that of spring tea.