Polysaccharides

Complex carbohydrates extracted during brewing, particularly from longer steeping times and mature leaf teas. Tea polysaccharides (TPS) are conjugated with proteins and minerals, forming bioactive glycoconjugates. They are most concentrated in lower-grade teas and older leaves — ironically, the teas traditionally consumed most in Asia. Pu-erh and dark teas develop unique polysaccharide profiles through microbial fermentation. TPS contribute to tea's mouthfeel and body.

Blood sugar regulation support through alpha-glucosidase inhibition, immunomodulatory effects, antioxidant activity, supports gut health and microbiome diversity.