BIOCHEMISTRY OF A TEA LEAF
Tea, scientifically known as Camellia Sinensis, stands out as a plant with the most intricate and diverse chemical composition. It boasts a total of approximately 300 compounds, some of which are yet to be identified. The biochemical roles of some compounds remain only vaguely defined. Notably, the chemical composition of freshly picked green tea leaf differs from that of the dry tea obtained from it, with the latter possessing a more complex chemical makeup formed during its processing.
In the tea leaf, there are three main groups of phytochemicals: alkaloids, flavonoids, and tannins.
ALKALOIDS
are nitrogen-containing heterocyclic compounds with high functional activity, which include three main compounds: caffeine, theobromine, and theophylline. Tea has more caffeine than coffee, but its effect is softer. This is because caffeine in tea is associated with tannin and forms theine. Theine gives bitterness to tea, has a tonic effect on the body, improves mental performance, increases activity, and stimulates the cardiovascular and central nervous systems. Different teas contain a different percentage of caffeine, from 1 to 5%. Being associated with tannin, caffeine is eliminated faster from the body than a pure alkaloid, which removes the danger of caffeine poisoning with frequent use of tea. There is evidence that theine, which forms in tea leaves during the growth of plants, is contained in large quantities in high-quality varieties of green tea from the first(spring) harvest. In addition to theine, tea contains minor amounts, about 0.5% (by weight) of dry tea leaves, other alkaloids: theobromine and theophylline, which have a vasodilator and diuretic effect.
Along with the beneficial alkaloids, tea contains guanine, which, upon prolonged heating or prolonged standing of brewed tea, can turn into guanidine, which has a toxic influence.
FLAVONOIDS
are represented in tea mainly by catechins, which determine a tea drink's quality and beneficial properties, especially green tea. The more polyphenols in dry tea, the higher the quality of the infusion: and the better the drink's color, astringency, and aroma. Tea leaf’s catechins reduce the fragility and permeability of capillaries, normalize human tissue respiration, prevent the development of atherosclerosis, take an active part in the metabolism of complex proteins, affect the activity of enzymes, especially the enzyme telomerase, which regulates cell division processes. Green tea epigallocatechin gallate increases the activity of the main enzymes of osteogenesis, increases bone mineralization, and blocks the activity of osteoclasts. It is effective in sepsis and rheumatoid arthritis. In addition, tea catechins are powerful antioxidants that neutralize the action of free radicals. They contribute to the binding of various toxic substances and their removal from the body. Have astringent and bacteriostatic effects. Catechins inhibit the development of diseases such as Alzheimer's and Parkinson's. Tea bioflavonoids have a wide range of pharmacological properties, such as immunostimulating, cardio, radio, hepatic, neuroprotective, antithrombotic, antiallergic, antitumor, and antiviral.
Tea is one of the richest sources of antioxidants. Green tea catechins make the main contribution to antioxidant activity, and black tea theaflavins and thearubigins. Due to their antioxidant properties, black and green teas effectively inhibit the development of atherosclerosis.
TANNINS
are a mixture of polyphenolic compounds and their derivatives. They prevent the development of oncological processes, lower blood pressure, and have antimicrobial, disinfecting, and antioxidant effects. White and green teas are the richest in tannins. One of the representatives of tannins is tannin or teotannin. Its content in green tea is two times more than in black. The oxidation products of tannins - quinones, formed during tea processing, oxidize other substances of the tea leaf and form aromatic products that create tea aroma.
Tea saponins, called tea saponins, have antioxidant and antimicrobial effects. Recently, it has been established that this group of tea phytochemicals has antiallergic, hypotensive, anti-inflammatory, lipid-lowering, and anti-carcinogenic effects. The research suggests new aspects of the use of tea in the prevention of several pathological processes.
An important amino acid of tea is theanine, which provides the taste of green tea: sweetish and savory. In tea, there are almost all the most important vitamins. In particular, it contains provitamin A-carotene, which provides the functional state of the mucous membranes of the eye, nose, pharynx, larynx, and respiratory tract; B vitamins, contributing to the normal functioning of the endocrine glands, nervous system, as well as improving the condition of skin and hair. Ascorbic acid, which has an antimicrobial anti-inflammatory effect, stimulates the immune system and the body's defenses and affects the synthesis of proteins in the connective tissue and blood formation. Green tea contains 2-3 times more vitamin C than lemons and oranges. Fat-soluble vitamins A, K, D, and E are found in the tea leaf extraction oil. Essential oils are also found in tea. Despite their extremely small amount, they are the reason for a unique tea aroma. Tea contains various macro and microelements. These are iron, manganese, magnesium, sodium, silicon, calcium, potassium, phosphorus, and microelements such as iodine, fluorine, copper, gold, and others. All of them, being in the form of a colloid, dissolve in water and enter the tea infusion.
The taste of tea consists of sweet, sour, bitter, umami, and astringency. Poly-amino acids are the main component of the umami taste. Phenols, especially catechins, are a source of astringency. Soluble carbohydrates and some amino acids contribute to sweetness. The bitter substances are mostly purine bases, especially caffeine and anthocyanins. Organic acids give tea sourness. The quantity and proportions of these components determine the taste of tea infusion.
In the tea leaf, there are three main groups of phytochemicals: alkaloids, flavonoids, and tannins.
ALKALOIDS
are nitrogen-containing heterocyclic compounds with high functional activity, which include three main compounds: caffeine, theobromine, and theophylline. Tea has more caffeine than coffee, but its effect is softer. This is because caffeine in tea is associated with tannin and forms theine. Theine gives bitterness to tea, has a tonic effect on the body, improves mental performance, increases activity, and stimulates the cardiovascular and central nervous systems. Different teas contain a different percentage of caffeine, from 1 to 5%. Being associated with tannin, caffeine is eliminated faster from the body than a pure alkaloid, which removes the danger of caffeine poisoning with frequent use of tea. There is evidence that theine, which forms in tea leaves during the growth of plants, is contained in large quantities in high-quality varieties of green tea from the first(spring) harvest. In addition to theine, tea contains minor amounts, about 0.5% (by weight) of dry tea leaves, other alkaloids: theobromine and theophylline, which have a vasodilator and diuretic effect.
Along with the beneficial alkaloids, tea contains guanine, which, upon prolonged heating or prolonged standing of brewed tea, can turn into guanidine, which has a toxic influence.
FLAVONOIDS
are represented in tea mainly by catechins, which determine a tea drink's quality and beneficial properties, especially green tea. The more polyphenols in dry tea, the higher the quality of the infusion: and the better the drink's color, astringency, and aroma. Tea leaf’s catechins reduce the fragility and permeability of capillaries, normalize human tissue respiration, prevent the development of atherosclerosis, take an active part in the metabolism of complex proteins, affect the activity of enzymes, especially the enzyme telomerase, which regulates cell division processes. Green tea epigallocatechin gallate increases the activity of the main enzymes of osteogenesis, increases bone mineralization, and blocks the activity of osteoclasts. It is effective in sepsis and rheumatoid arthritis. In addition, tea catechins are powerful antioxidants that neutralize the action of free radicals. They contribute to the binding of various toxic substances and their removal from the body. Have astringent and bacteriostatic effects. Catechins inhibit the development of diseases such as Alzheimer's and Parkinson's. Tea bioflavonoids have a wide range of pharmacological properties, such as immunostimulating, cardio, radio, hepatic, neuroprotective, antithrombotic, antiallergic, antitumor, and antiviral.
Tea is one of the richest sources of antioxidants. Green tea catechins make the main contribution to antioxidant activity, and black tea theaflavins and thearubigins. Due to their antioxidant properties, black and green teas effectively inhibit the development of atherosclerosis.
TANNINS
are a mixture of polyphenolic compounds and their derivatives. They prevent the development of oncological processes, lower blood pressure, and have antimicrobial, disinfecting, and antioxidant effects. White and green teas are the richest in tannins. One of the representatives of tannins is tannin or teotannin. Its content in green tea is two times more than in black. The oxidation products of tannins - quinones, formed during tea processing, oxidize other substances of the tea leaf and form aromatic products that create tea aroma.
Tea saponins, called tea saponins, have antioxidant and antimicrobial effects. Recently, it has been established that this group of tea phytochemicals has antiallergic, hypotensive, anti-inflammatory, lipid-lowering, and anti-carcinogenic effects. The research suggests new aspects of the use of tea in the prevention of several pathological processes.
An important amino acid of tea is theanine, which provides the taste of green tea: sweetish and savory. In tea, there are almost all the most important vitamins. In particular, it contains provitamin A-carotene, which provides the functional state of the mucous membranes of the eye, nose, pharynx, larynx, and respiratory tract; B vitamins, contributing to the normal functioning of the endocrine glands, nervous system, as well as improving the condition of skin and hair. Ascorbic acid, which has an antimicrobial anti-inflammatory effect, stimulates the immune system and the body's defenses and affects the synthesis of proteins in the connective tissue and blood formation. Green tea contains 2-3 times more vitamin C than lemons and oranges. Fat-soluble vitamins A, K, D, and E are found in the tea leaf extraction oil. Essential oils are also found in tea. Despite their extremely small amount, they are the reason for a unique tea aroma. Tea contains various macro and microelements. These are iron, manganese, magnesium, sodium, silicon, calcium, potassium, phosphorus, and microelements such as iodine, fluorine, copper, gold, and others. All of them, being in the form of a colloid, dissolve in water and enter the tea infusion.
The taste of tea consists of sweet, sour, bitter, umami, and astringency. Poly-amino acids are the main component of the umami taste. Phenols, especially catechins, are a source of astringency. Soluble carbohydrates and some amino acids contribute to sweetness. The bitter substances are mostly purine bases, especially caffeine and anthocyanins. Organic acids give tea sourness. The quantity and proportions of these components determine the taste of tea infusion.
TEA ACCORDING TRADITIONAL CHINESE MEDICINE
In Traditional Chinese Medicine (TCM), Camellia Sinensis holds significant medicinal value and is appreciated for its various health benefits. Its bitter and astringent taste and cooling nature primarily affect the Liver, Heart, and Stomach meridians.
Green tea and other lighter teas are considered effective for clearing heat and toxins from the body, which is particularly beneficial for conditions associated with excess heat, such as acne, headaches, and irritability. Teas like Pu'Er are known for their ability to aid digestion. They can help relieve bloating and are often consumed after meals to support digestive health. Camellia sinensis is usually used for its detoxifying properties. Regular consumption can help remove excess moisture and toxins from the body. Rich in polyphenols, particularly catechins, green tea is valued for its antioxidant properties, which can help protect the body from oxidative stress and support overall health. While red/black tea (hong cha) is warming and invigorating, it helps to stimulate and support Qi circulation, benefiting those who may feel fatigued or have Yang deficiency. Certain teas, such as wulong tea, may have calming effects on the mind and spirit (Shen). The amino acid L-theanine, found in developing leaves, contributes to this calming quality, helping to reduce stress and anxiety.
Green Tea is Ideal for individuals with liver heat and toxicity and is often recommended in TCM diets for weight management. Red/Black Teas are good for those who are cold-natured or have digestive issues due to colds. Wulong Tea is suitable for people with both excess and deficiency symptoms as it has balancing properties. White Teas are often recommended for individuals with a Yin deficiency and those needing cooling properties. Pu'Er tea is particularly helpful after heavy meals and for managing cholesterol levels. TCM often emphasizes the importance of brewing tea properly to extract its medicinal properties. Generally, a moderate temperature and brewing time are recommended to avoid excessive bitterness and preserve the tea's beneficial properties. Tea is typically consumed warm. Drinking hot or warm tea is favored in TCM to support digestion and energy flow, particularly during colder months.
When using Camellia sinensis in TCM, it's important to remember that it's more than just a refreshing beverage; it's a versatile medicinal plant. Its application should be based on individual constitutional needs, and it's highly recommended to consult with a qualified TCM practitioner for personalized guidance tailored to your specific health conditions.
Green tea and other lighter teas are considered effective for clearing heat and toxins from the body, which is particularly beneficial for conditions associated with excess heat, such as acne, headaches, and irritability. Teas like Pu'Er are known for their ability to aid digestion. They can help relieve bloating and are often consumed after meals to support digestive health. Camellia sinensis is usually used for its detoxifying properties. Regular consumption can help remove excess moisture and toxins from the body. Rich in polyphenols, particularly catechins, green tea is valued for its antioxidant properties, which can help protect the body from oxidative stress and support overall health. While red/black tea (hong cha) is warming and invigorating, it helps to stimulate and support Qi circulation, benefiting those who may feel fatigued or have Yang deficiency. Certain teas, such as wulong tea, may have calming effects on the mind and spirit (Shen). The amino acid L-theanine, found in developing leaves, contributes to this calming quality, helping to reduce stress and anxiety.
Green Tea is Ideal for individuals with liver heat and toxicity and is often recommended in TCM diets for weight management. Red/Black Teas are good for those who are cold-natured or have digestive issues due to colds. Wulong Tea is suitable for people with both excess and deficiency symptoms as it has balancing properties. White Teas are often recommended for individuals with a Yin deficiency and those needing cooling properties. Pu'Er tea is particularly helpful after heavy meals and for managing cholesterol levels. TCM often emphasizes the importance of brewing tea properly to extract its medicinal properties. Generally, a moderate temperature and brewing time are recommended to avoid excessive bitterness and preserve the tea's beneficial properties. Tea is typically consumed warm. Drinking hot or warm tea is favored in TCM to support digestion and energy flow, particularly during colder months.
When using Camellia sinensis in TCM, it's important to remember that it's more than just a refreshing beverage; it's a versatile medicinal plant. Its application should be based on individual constitutional needs, and it's highly recommended to consult with a qualified TCM practitioner for personalized guidance tailored to your specific health conditions.
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