What's in Tea

Hundreds of Chemical Compounds

All teas are produced from the leaves of the Camellia Sinensis. They are loaded with chemicals which give tea its colour and flavour during its production process. A wide range of processes cause the amino-acids, caffeine, carbohydrates, minerals and polypenolic compounds in the leaves to generate varying tea characteristics-white-oolong-green-black. 

Antioxidants
Both green and black teas contain similar amounts of polyphenols and flavanoids which act as antioxidants in the body and help reduce the effects of 'free radicals' that exist in the air, sunlight, polution and which are believed to contribute to many serious age related diseases.

The polyphenols and flavanoids also create tea's unique flavour, colour and aroma when they react with oxygen and caffeine during the production process. 

Caffeine
All teas have caffeine. White and green teas have the least, oolong has a little more and black teas have the most.

The caffeine content of tea acts as a mild stimulant, aids the digestive system, raises alertnes, improves performance and combats tiredness.

Vitamins and Minerals
Tea also contains traces of calcium, zinc, potassium, manganese, vitamins B1, B2, B6, B12, folate, niacin and panothenate.