Tea Health Compounds
Chemical compounds found in tea and their health effects.
Caffeine (Theine)
C₈H₁₀N₄O₂
40.00 mg / cup
Tea caffeine — 20-90mg per cup moderated by L-theanine for smoother energy than coffee.
Catechin (C)
C₁₅H₁₄O₆
4.00 mg / cup
Catechin (C) — stable parent compound of tea's catechin family. Antimicrobial with cardiovascular benefits.
Chlorophyll
C₅₅H₇₂MgN₄O₅
10.00 mg / cup
Chlorophyll — tea's green pigment, concentrated in shade-grown matcha. Detoxification and antioxidant support.
Epicatechin (EC)
C₁₅H₁₄O₆
8.00 mg / cup
Epicatechin (EC) — bioavailable tea catechin supporting cardiovascular health and blood flow.
Epicatechin Gallate (ECG)
C₂₂H₁₈O₁₀
12.00 mg / cup
Epicatechin Gallate (ECG) — second most abundant green tea catechin. Antimicrobial with dental health benefits.
Epigallocatechin (EGC)
C₁₅H₁₄O₇
15.00 mg / cup
Epigallocatechin (EGC) — water-soluble tea catechin with unique immune-supporting properties.
Epigallocatechin Gallate (EGCG)
C₂₂H₁₈O₁₁
50.00 mg / cup
EGCG — tea's most potent catechin antioxidant. 25-100x stronger than vitamins C and E, highest in green tea.
Fluoride
F⁻
1.50 mg / cup
Fluoride in tea — dental health mineral concentrated in mature leaves. Moderate intake strengthens enamel.
GABA (Gamma-Aminobutyric Acid)
C₄H₉NO₂
1.00 mg / cup
GABA in tea — calming neurotransmitter enhanced through anaerobic processing. Reduces anxiety and supports sleep.
Gallic Acid
C₇H₆O₅
5.00 mg / cup
Gallic acid — tea phenolic acid and antioxidant reference standard. Antimicrobial and liver-supportive.
L-Theanine
C₇H₁₄N₂O₃
25.00 mg / cup
L-Theanine — unique tea amino acid promoting calm focus. Synergizes with caffeine, highest in shade-grown matcha.
Manganese
Mn²⁺
0.50 mg / cup
Manganese — essential tea mineral supporting antioxidant enzymes and bone health. 10-25% daily intake per cup.
Polysaccharides
20.00 mg / cup
Tea polysaccharides — complex carbs supporting blood sugar regulation and gut health. Abundant in mature leaf teas.
Quercetin
C₁₅H₁₀O₇
3.00 mg / cup
Quercetin — flavonol antioxidant in tea with anti-inflammatory and antihistamine properties.
Saponins
3.00 mg / cup
Tea saponins — natural surfactants creating matcha foam. Anti-inflammatory and absorption-enhancing properties.
Theaflavins
C₂₉H₂₄O₁₂
6.00 mg / cup
Theaflavins — black tea pigments creating brisk taste. Cholesterol-lowering and cardiovascular benefits.
Thearubigins
75.00 mg / cup
Thearubigins — complex black tea polyphenols creating body and depth. Prebiotic gut health support.
Theobromine
C₇H₈N₄O₂
3.50 mg / cup
Theobromine — gentle tea stimulant and vasodilator. Milder than caffeine with longer-lasting effects.
Theophylline
C₇H₈N₄O₂
2.00 mg / cup
Theophylline — tea bronchodilator supporting respiratory function. Historically used in asthma treatment.
Vitamin C (Ascorbic Acid)
C₆H₈O₆
6.00 mg / cup
Vitamin C in tea — preserved in green and white teas. Japanese sencha provides meaningful antioxidant vitamin C.