The Science Of Tea

Thanks to its health benefits tea is revered in Asia and many other parts of the globe. Research in its health benefits has ranged from accelerating weight loss to the possibility of preventing cancer.  Tea contains a variety of chemicals and compounds that contribute to its flavor profile and health benefits.

Polyphenols, Antioxidants, and Catechins

The main compounds in tea are polyphenols, antioxidants, and catechins. Polyphenols make up about 30 percent of the weight of dry tea leaves. Most of these polyphenols are flavonoids and tannins, which the plant produces to fend off disease.

Tannins are also responsible for the flavor profiles of teas. Flavonoids contain antioxidants such as EGCG, which have been credited with multiple health benefits. These antioxidants work to eliminate free radicals that can cause oxidative stress—the body’s version of rust. This helps to prevent premature aging as well as serious neurological diseases.

The chemical composition of tea differs depending on the type of tea and how it is produced. Teas that are minimally processed—white tea and green tea—tend to have similar amounts of polyphenols as fresh leaves.

Teas that undergo oxidation—oolong tea, black tea, and pu-erh tea—have lower levels of polyphenols. That’s because oxidation converts polyphenols into theaflavins and thearubigins. These compounds develop rich, robust flavors.

Vitamins and Minerals

Some teas, especially herbal teas, contain high concentrations of vitamins and minerals. These may help support immune health and fend off disease. Herbal teas contain compounds that may help to lower blood pressure and trigger neurotransmitters in the brain to induce calm. Some citrus and floral teas have high concentrations of vitamin C that may improve the appearance of skin and fight off the common cold and flu.