What is catechin? The four types of catechins found in tea and the impact of catechin on flavor.

Tea is rich in catechins, a type of polyphenol. Catechins are known for their antioxidant properties and are gaining attention as a component with potential health benefits. In this article, we will provide a detailed explanation of the four main types of catechins found in tea and how they affect the taste.

What is Catechin?

Catechins are a type of polyphenol found in plants, particularly abundant in tea. Catechins have antioxidant properties that suppress active oxygen, leading to various health benefits. There are mainly four types of catechins found in tea:

Four Types of Catechins Found in Tea:

Epicatechin (EC):
Epicatechin has a relatively mild bitterness and leaves a slight sweetness in the aftertaste. It plays a role in adding a soft quality to the flavor of tea.

Epicatechin Gallate (ECG):
Epicatechin Gallate also has mild bitterness and astringency, providing balance to the flavor of tea. ECG is an important element in creating a strong tea taste.

Epigallocatechin (EGC):
Epigallocatechin has a strong bitterness and acidity, contributing to the refreshing and light qualities of tea.

Epigallocatechin Gallate (EGCG):
Epigallocatechin Gallate is the most abundant catechin in tea and is known for its antioxidant properties. It is a major component in forming the color and flavor of tea and is also recognized for its significant health benefits.

Effects of Catechins on Flavor:

As mentioned in the descriptions of the four catechins, the most distinctive feature of catechins in terms of taste is their astringency. In fact, catechins are a type of tannin. When you hear “tannin,” you might easily associate it with astringency. This astringency helps create the unique flavor of tea, providing a rich and deep taste. Have you ever felt a strong astringency when drinking “Tokuho” (health-labeled) tea? This is because these teas often contain a high amount of catechins (tannins), which are known for their health benefits, and that’s why the astringency is pronounced.