Tea Extract contains hundreds of chemical components, among which the main ones are tea polyphenols, alkaloids, tea polysaccharides, tea pigments, vitamins, amino acids, mineral elements and so on. Tea polyphenol is a component that has been studied more, also called tea tannin and tea quality. It is a general term for polyphenols in tea and their derivatives. It is a light brown to white amorphous powder. Soluble in water, methanol, ethanol, ethyl acetate, glacial acetic acid, etc. Insoluble in benzene, chloroform, petroleum ether.
It is relatively stable under acidic conditions, and easy to oxidatively polymerize under alkaline conditions. Tea polyphenols are about a variety of compounds, mainly composed of four types of substances: catechins, flavonoids, anthocyanins and phenolic acids. Among them, catechins account for the total amount of tea polyphenols. There are mainly four kinds of catechins, epicatechin, epicatechin gallate, epigallocatechin, and epigallocatechin gallate, which have strong antioxidant activity and free radical scavenging ability. Studies have shown that the content of tea polyphenols must be within an appropriate range to meet the requirements of the concentration of green tea soup.
Tea Extract also contains alkaloids. Most of the alkaloids in tea are purine alkaloids, mainly caffeine, and contain a small amount of theobromine, theophylline and xanthine. Tea polysaccharide refers to complex heteropolysaccharide. There are mainly polysaccharides, lipopolysaccharides, combined polysaccharide glycoproteins, and proteins. It is composed of substances such as sugar, protein, pectin and ash in tea. Tea pigment is a mixture of polyphenols such as catechins and their oxidized derivatives in tea leaves, and the main components are theaflavins and thearubigins. Vitamins are a kind of physiologically active substances with low content and great effect. Tea also contains more vitamins. Since tea leaves are picked when they are young, they are rich in free amino acids. Among them, theanine, glutamic acid, aspartic acid and arginine have higher content, especially theanine has the highest content. Theanine in tea is easily soluble in water and has a positive effect on the aroma and umami of tea soup.