Superiority:

One of the main types of tea in China, it refers to the new leaves or buds of tea trees, which are not fermented, and are made by killing, shaping, drying and other processes. The color of the finished products and the tea soup after brewing more preserve the green style of fresh tea. Green tea is an unfermented tea that retains the material of fresh leaves and contains more nutrients such as tea polyphenols, catechins, chlorophyll, amino acids and vitamins. It is not matched by other teas.

Tea polyphenols

Tea polyphenol is a natural, green and healthy food additive, dietary supplement and food raw material, with obvious antioxidant, scavenging free radicals in the body, sterilization, blood lipid and other effects. The main components of tea polyphenols in green tea are catechins (about 60%-80%) and EGCG. The tea polyphenols in black tea are mainly theaflavins and thearubin, which are oxidized condensates of catechins.

Common specifications: tea polyphenols 30%-98%

EGCG(epigallocatechin gallate)

EGCG is found in green tea, catechin monomer, and is the component with the highest content of catechin. It has the effect of reducing fat, anti-oxidation, anti-fatigue and so on.

Common specifications: EGCG40%-98%

theanine

Tea theanine is a unique free amino acid in tea. It can reduce anxiety, promote relaxation and help concentrate.

Common specifications: 20%-60%

theaflavin

Found in black tea, the oxidative condensation product of catechins, and the digallate (TF3) of theaflavins. It has strong lipid-lowering and antioxidant effects, exceeding the catechins in green tea.

Common specifications: theaflavin 20%-60%