Tea Polyphenol refers to a group of polyhydroxy phenolic compounds naturally found in tea. As an extract, it typically appears as a pale yellow powder with a characteristic tea odour. Among these, flavanols (catechins) constitute the major component, accounting for approximately 70% of the total tea polyphenols. Catechins are one of the key substances responsible for forming the colour, fragrance, and taste of tea.
Tea polyphenols, particularly polyphenols, flavonoids, catechins, and epigallocatechin gallate (EGCG), are powerful natural antioxidants. The antioxidant activity of EGCG in green tea extract is purportedly up to 100 times more powerful than that of vitamin C or E, effectively eliminating free radicals in the body.