Chunmee Green Tea 4011 Health Characteristics

  •  The dry matter in Chunmee Green Tea 4011 is mainly organic. Organic matter is also the main substance that determines the quality characteristics, nutrition and health effects of tea flavor, aroma and soup color. Tea polyphenols are the most abundant compounds in dry matter, accounting for about 18%-36%, especially the catechin compounds in the tea taste (tea polyphenols have astringent taste) and many human diseases. Preventive and therapeutic effects. Although alkaloids only account for 3%-5% of the dry matter, they play a decisive role in the taste of tea (caffeine has a bitter taste). It includes caffeine and a small amount of theobromine and theophylline. Tea has a refreshing and exciting effect, it is the role played by these compounds. Although the amino acid content only accounts for 1%-4% of the dry matter, it determines the fresh and refreshing taste of green tea. Although the aromatic substances in tea only account for 0.005%—0.03%, it includes hundreds of compounds. Single components of them or their interactions can have a good or bad influence on the aroma of tea. Carbohydrates in tea account for 20%-25% of the total dry matter, mainly sugars, less water-soluble, mostly non-water-soluble, and also one of the main biologically active substances. Protein accounts for 20%-30% of the dry matter. Since most of them are insoluble in water, they have little effect from a nutritional point of view, but they are closely related to the quality of black tea. There are a variety of free organic acids in tea buds and leaves, accounting for about 3%. For example, the content of oxalic acid is 2.6%-3.0% of the dry weight, the content of malic acid is 1.1%-2.8% of the dry weight, and the content of citric acid is the dry weight. 1.0%-1.5%, cinchona acid content is 1.5% of dry weight and so on. The content and composition of organic acids are related to the aroma of tea. In addition, lipids account for about 8%, pigments account for about 1%, and vitamins account for 0.6%-1.0%.

       Talk about tea protein and tea polyphenols

       1. Tea protein

      The content of tea protein accounts for about 20%-30% of the total dry matter of tea. Most of the protein in tea is water-insoluble. The water-insoluble protein in fresh tea leaves is mainly gluten, which accounts for about 80% of the total protein, followed by albumin, globulin and protamine. Gluten is insoluble in water, only soluble in dilute acid and dilute alkali solutions.

      The amino acid composition in tea protein is rich and reasonable, and contains all the essential amino acids needed by the human body. After extracting and purifying tea protein, it is expected to be modified into edible and feed protein resources with better digestibility and absorption, and processed into products such as edible emulsifiers, foaming agents and gelling agents. Tea protein also has the effect of scavenging superoxide anions, and has a protective effect on preventing mutagenic effects caused by radiotherapy.

       2. Tea polyphenols and their oxides

      Gunpowder Tea Company Tea polyphenols (TP) is the general term for a variety of phenols and their derivatives in tea, accounting for 14%-24% of the dry matter of tea. Its chemical composition includes compounds such as flavanols, anthocyanins, flavonols and flavonoids. Among them, catechins in flavanols are the most important components, and flavonoids are also a category of tea polyphenols. The yellow component in green tea tea soup is formed by these compounds, so it is also called anthocyanin, which is an important substance that constitutes the yellow-green color in green tea and black tea tea soup.