Latin Name Camellia sinensis O. Ktze.

Family Theaceae

Part of the Plant Used Leaves

Product Introduction

It is generally accepted that during the fermentation stage of black tea manufacture, flavan-3-ols (also known as catechins) of green tea leaf are oxidized enzymically and chemically to give rise to theaflavins and thearubigins (Roberts 1962; Sanderson 1972). Theaflavins possess a benzotropolone skeleton that is formed from co-oxidation of appropriate pairs of catechins, one having a vic-trihydroxyl structure, and the other having an ortho-dihydroxyl group.

Product Specification

20% ~ 80% Theaflavins

Applications

Be widely used as anti-oxidant and functionals

The multifunctional green food additives & raw material of health food

Intermediate of the medicine

Natrual herbal ingredient of TCM