Black Tea Extract

The theaflavin contents in tea varies depending on the processing and roasting methods. Typically, theaflavins constitute about 0.5% to 2% of the dry weight of tea leaves. As a crucial quality indicator for black tea, theaflavins are key determinants of the tea’s infusion color and taste. Today, modern scientific extraction techniques make it possible to produce highly purified black tea extracts with an elevated concentration of theaflavins.

Active compounds in black tea include:

• Theaflavin, TF1
• Theaflavin-3-monogallate, TF2A
• Theaflavin-3′-monogallate, TF2B
• Theaflavin-3,3′-digallate, TF3

Scientific studies have reported that:

1. Theaflavin can effectively address inflammation-related conditions
2. Consuming black tea extracts rich in theaflavin may reduce oxidative stress and related discomfort, contributing to improved physical stamina
3. In the early stages of an infection, theaflavins can inhibit its progression in a dose-dependent manner. They act directly on pathogenic factors and can prevent the infection from spreading.