Polyphenols in tea

The phenolic content in tea refers to the phenols and polyphenols, natural plant compounds which are found in tea. These chemical compounds affect the flavor and mouthfeel and are speculated to provide potential health benefits. Polyphenols in tea include catechins, theaflavins, tannins, and flavonoids.

Polyphenols found in green tea include but are not limited to epigallocatechin gallate (EGCG), epigallocatechin, epicatechin gallate, and epicatechin; flavanols such as kaempferol, quercetin, and myricitin are also found in green tea.

Catechins include epigallocatechin-3-gallate (EGCG), epicatechin (EC), epicatechin-3-gallate (ECg), epigallocatechin (EGC), catechin, and gallocatechin (GC).The content of EGCG is higher in green tea.

Catechins constitute about 25% of the dry mass of a fresh tea leaf, although total catechin content varies widely depending on species, clonal variation, growing location, season, light variation, and altitude. They are present in nearly all teas made from Camellia sinensis, including white tea, green tea, black tea and oolong tea.

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