Phenolic content in tea

Polyphenols found in green tea include, but are not limited to, epigallocatechin gallate (EGCG), epigallocatechin, epicatechin gallate, and epicatechin; flavanols such as kaempferol, quercetin, and myricitin are also found in green tea.

A 2011 analysis by the European Food Safety Authority found that a cause and effect relationship could not be shown for a link between tea catechins and the maintenance of normal blood LDL-cholesterol concentration.

[5] Catechin monomer structures are metabolized into dimers theaflavins and oligomers thearubigins with increasing degrees of oxidation of tea leaves.

Gallic acid conjugates all of the catechins, such as EGCG (Epigallocatechin gallate), which are tannins with astringent qualities.

[7] A 2020 review found low- to moderate-quality evidence that daily tea consumption might lower the risk for cardiovascular disease and death.

Most of the polyphenols in green tea are flavan-3-ols ( catechins ).
Green tea UV 280 nm chromatogram. Highest peak is caffeine , second highest is EGCG
Darjeeling black tea infusion: Finer black tea has a more orange tone than red as a result of higher theaflavins content.