The chemical composition of CHINA GREEN TEA is complex: proteins (15-20% dry weight), whose enzymes constitute an important fraction; amino acids (1-4% dry weight) such as theanine or 5-N-ethylglutamine, glutamic acid, tryptophan, glycine, serine, aspartic acid, tyrosine, valine, leucine, threonine, arginine, and lysine; carbohydrates (5-7% dry weight) such as cellulose, pectins, glucose, fructose, and sucrose; minerals and trace elements (5% dry weight) such as calcium, magnesium, chromium, manganese, iron, copper, zinc, molybdenum, selenium, sodium, phosphorus, cobalt, strontium, nickel, potassium, fluorine, and aluminum; and trace amounts of lipids (linoleic and α-linolenic acids), sterols (stigmasterol), vitamins (B, C, E), xanthic bases (caffeine, theophylline), pigments (chlorophyll, carotenoids), and volatile compounds (aldehydes, alcohols, esters, lactones, hydrocarbons). Due to the great importance of the mineral presence in tea, many studies have determined their levels in tea leaves and their infusions (Table ​(Table1)1). Fresh leaves contain, on average, 3-4% of alkaloids known as methylxanthines, such as caffeine, theobromine, and theophylline. In addition, there are phenolic acids such as gallic acids and characteristic amino acid such as theanine present.

Composition (%) of green tea, black tea, and black tea infusion

Compound Green Tea* Black tea* Infusion*
Protein 15 15 trace
Amino acids 4 4 3.5
Fiber 26 26 0
Others carbohydrates 7 7 4
Lipids 7 7 trace
Pigments 2 2 trace
Minerals 5 5 4.5
Phenolic compounds‡ 30 5 4.5
Oxidized phenolic compounds§ 0 25 4.5
* Data refer to dry weight of tea leaves.

† Infusion time: 3 minutes

‡ Especially flavonoids

§ Especially thearubigins and theaflavins

Green tea contains polyphenols, which include flavanols, flavandiols, flavonoids, and phenolic acids; these compounds may account for up to 30% of the dry weight. Most of the green tea polyphenols (GTPs) are flavonols, commonly known as catechins. Products derived from green tea are mainly extracts of green tea in liquid or powder form that vary in the proportion of polyphenols (45-90%) and caffeine content (0.4-10%). The major flavonoids of green tea are various catechins, which are found in greater amounts in green tea than in black or Oolong tea [23]. There are four kinds of catechins mainly find in green tea: epicatechin, epigallocatechin, epicatechin-3-gallate, and EGCG [24]. The preparation methods influence the catechins both quantitatively and qualitatively; the amount of catechins also varies in the original tea leaves due to differences in variety, origin, and growing conditions [25]. The preparation of fresh green tea cannot totally extract catechins from the leaves; therefore, the concentration found differs from the absolute values determined through the complete extraction of leaves [26]. Moreover, catechins are relatively unstable and could be quantitatively and qualitatively modified during the time frame of an experiment [27,28]. Thus, comparison of ingested doses in animal studies is not possible because the catechin quantification before administration is often not known.

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