Tea Knowledge: What's in a Cup of Tea?

◆ Contents of Fresh Tea Leaves

Water (75%-78%)

• Tea Polyphenols 20%-35%
• Protein 20%-30%
• Carbohydrates 20%-25%
• Inorganic Compounds 3.5%-7%
• Alkaloids (e.g., caffeine) 2%-5%
• Amino Acids 1%-4%
• Pectin 4%

Dry Matter (22%-25%)

Organic Compounds

• Organic Acids 3%
• Vitamins 0.6%-1%
• Pigments 1%
• Aromatic Compounds 0.02%

Inorganic Compounds

◆ The Five Flavors of Tea

Corresponding to Different Components in Tea

01. Bitterness - Caffeine

Refreshing and Anti-Fatigue - Caffeine

Caffeine has refreshing and fatigue-relieving properties. We all tend to feel sleepy and lose focus after lunch.

If you brew a pot of your favorite tea, you'll feel more energized and less tired. That's all thanks to caffeine.

Here's a little-known fact: tea actually contains more caffeine than coffee. However, because coffee was discovered first, it's often called caffeine.

02. Astringency - Green Tea Polyphenols

The effects of green tea polyphenols are also known as "tea tannin." One of the main components of tea's color, aroma, and flavor is its rich antioxidant content: anti-aging, antibacterial, anti-inflammatory, detoxifying, anti-allergic, scavenging harmful free radicals, antioxidants, radiation protection, and cancer cell inhibition.

03. Umami - Amino Acid

L-Theanine

L-Theanine is an amino acid unique to tea, accounting for approximately 50%-60% of the total amino acid content in tea. L-Theanine has a sedative effect, protects nerve cells, lowers blood pressure, and combats fatigue.

04. Sweetness - Tea Polysaccharide

05. Sourness - Organic Acids

The bitter taste followed by sweetness is called aftertaste. Dripping with saliva is called salivation, the aroma is called "water fragrance," and the lingering fragrance after drinking is called "water fragrance." A cool feeling in the mouth indicates the tea's cooling effect, and sweetness all the way down the throat is called "sweet throat."

A hot back and sweaty palms are called "tea aroma."