Cuppa - Content

Content

Tea contains catechins, a type of antioxidant. In a freshly picked tea leaf, catechins can comprise up to 30% of the dry weight. Catechins are highest in concentration in white and green teas, while black tea has substantially fewer due to its oxidative preparation. Research by the U.S. Department of Agriculture has suggested the levels of antioxidants in green and black tea do not differ greatly, as green tea has an oxygen radical absorbance capacity (ORAC) of 1253 and black tea an ORAC of 1128 (measured in μmol TE/100 g). Antioxidant content, measured by the lag time for oxidation of cholesterol, is improved by the cold water steeping of varieties of tea.

Tea also contains L-theanine, and the stimulant caffeine at about 3% of its dry weight, translating to between 30 mg and 90 mg per 8 oz (250 ml) cup depending on type, brand, and brewing method.

Tea also contains small amounts of theobromine and theophylline. Due to modern environmental pollution, fluoride and aluminium have also been found to occur in tea, with certain types of brick tea made from old leaves and stems having the highest levels. This occurs due to the tea plant's high sensitivity to and absorption of environmental pollutants.

Although tea contains various types of polyphenols and tannin, it does not contain tannic acid. Tannic acid is not an appropriate standard for any type of tannin analysis because of its poorly defined composition.