Content
Tea contains catechins, a type of antioxidant. In a freshly picked tea leaf, catechins can compose 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 that levels of antioxidants in green and black tea do not differ greatly, with green tea having an oxygen radical absorbance capacity (ORAC) of 1253 and black tea an ORAC of 1128 (measured in μmolTE/100g). The amounts of carbohydrates, fat, and protein found in tea are negligible. Although tea contains various types of phenolics and tannin, tea does not contain tannic acid. Tannic acid is not an appropriate standard for any type of tannin analysis because of its poorly defined composition.
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