SUMMARY

• Tea has astringency and its taste out of flavonoids and tannins.
• All tea, regardless of how it’s processed, contains antioxidants (polyphenols).
• All radicals are antioxidants that combat free radicals.
• Flavonoids give their flavor to the tea. It’s a polyphenol.
• Following oxidation in the kind of polyphenols called theaflavins and thearubigins two show up in tea.
• Tea is the plant that delivers an amino acid within its leaves, L-Theanine, which looks in green tea leaves and white. L-Theanine helps keep the mind alert.
• Green tea includes polyphenols known as catechins. Teas and white contain quantities.
• Stimulants in tea are theobromine and theine. Theine and theobromine are a part of their methyl-xanthine family that also has mateine (in yerba mate) and caffeine (in coffee, cola, chocolate, and tea). Magnesium seems in tiny amounts in tea.

POLYPHENOLS

• FEATURES: Complex compounds located in Camellia Sinensis
• ADVANTAGE: It’s not jeopardized by oxidation
• BENEFITS: Works as anti-oxidants to fight free radicals

CATECHINS

• FEATURES: Flavonoids who have anti-oxidant qualities
• ADVANTAGE: Heaviest amounts are at green teas
• BENEFITS: Possible to combat germs and heart disease

FLAVONOIDS

• FEATURES: Phytochemical chemical that Offers antioxidant action
• ADVANTAGE: In Massive amounts
• BENEFITS: May combat disease

THEINE & THEOBROMINE

• FEATURES: Xanthines which stimulate brain activity and also calms the entire body
• ADVANTAGE: more straightforward in your body compared to caffeine
• BENEFITS: Enhances the wellbeing

L-THIAMINE

• FEATURES: A amino acid
• ADVANTAGE: Just appears from the leaves of Camellia sinensis
• BENEFITS: Enhances brain wave action

TANNINS

• FEATURES: Contributes to the taste profiles of java
• ADVANTAGE: It Isn’t jeopardized by oxidation
• BENEFITS: Makes java pleasant to drink