Vitamin C (Ascorbic Acid)
Vitamin C in tea — preserved in green and white teas. Japanese sencha provides meaningful antioxidant vitamin C.
Quick Facts
- Chemical Formula
- C₆H₈O₆
- Typical Amount per Cup
- 6.00 mg
Description
Present in meaningful amounts in green and white teas, where minimal processing preserves this heat- and oxidation-sensitive vitamin. Japanese steamed green teas (sencha, gyokuro) retain the most vitamin C due to the brief, gentle steaming process. Chinese pan-fired greens retain moderate amounts. Black and oolong teas contain negligible vitamin C due to degradation during oxidation and high-heat drying. A cup of quality sencha can provide 5-10% of daily vitamin C requirements.
Health Benefits
Antioxidant protection and immune support, collagen synthesis for skin health, enhances iron absorption from plant foods, supports wound healing and tissue repair.