index P

P

---

•  Polyphenols(ポリフェノール): In tea leaves are crucial chemical components that significantly influence the flavor, color, and health benefits of tea. Polyphenols have antioxidant properties, neutralizing free radicals in the body, which can help prevent aging and reduce the risk of diseases such as heart disease and cancer. Different types of tea, like green tea, black tea, and oolong tea, contain various kinds and amounts of polyphenols, which contribute to each tea's unique flavor and color profile. For instance, green tea is steamed to prevent oxidation, preserving a high level of catechins, a type of polyphenol. In contrast, black tea is fermented, causing catechins to oxidize into other polyphenols such as theaflavins and thearubigins, creating distinct flavors and colors.