Tea is rich in catechins, a type of polyphenol that is known for its antioxidant properties and health benefits. In this article, we’ll explore the four main types of catechins found in tea and how they influence the taste.
What is Catechin?
Catechin is a type of polyphenol found in plants, particularly abundant in tea. Catechins are known for their antioxidant properties, which help to neutralize free radicals and provide various health benefits. The catechins found in tea can be classified into four main types:
Four Types of Catechins in Tea
- Epicatechin (EC)
Epicatechin has a relatively mild bitterness and leaves a slightly sweet aftertaste. This catechin contributes to the soft and smooth flavor of tea. - Epicatechin Gallate (ECG)
Epicatechin gallate has a mild astringency and bitterness, providing balance to the tea’s flavor. It plays a key role in forming the robust taste of tea. - Epigallocatechin (EGC)
Epigallocatechin has a stronger bitterness and acidity, adding a refreshing and light note to the tea. - Epigallocatechin Gallate (EGCG)
Epigallocatechin gallate is the most abundant catechin in tea and is known for its strong antioxidant properties. It is a primary component that contributes to the color and flavor of tea and is also the most researched for its health benefits.
How Does Catechin Affect Flavor?
As mentioned in the descriptions of the four types of catechins, the most notable characteristic of catechin’s flavor is its astringency. In fact, catechins are a type of tannin. When you think of tannins, you might associate them with astringency. This astringency is what gives tea its unique flavor and depth. Have you ever noticed a strong astringency when drinking functional teas labeled as specified health uses? These teas are often high in catechins, which are believed to be beneficial to health, and thus have a strong astringent taste characteristic of catechins (tannins).
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