The phenolic content in tea refers to the phenols and polyphenols, natural plant compounds which are found in tea. These chemical compounds affect the flavor and mouthfeel of tea. Polyphenols in tea include catechins, theaflavins, tannins, and flavonoids.
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.[1]
- ^ Khan N, Mukhtar H (2013). "Tea and health: studies in humans". Current Pharmaceutical Design (Literature Review). 19 (34): 6141–7. doi:10.2174/1381612811319340008. PMC 4055352. PMID 23448443.