Phenolic content in tea
![Most of the polyphenols in green tea are flavan-3-ols (catechins).](/Images/godic/202502/15/Green_tea_3_appearances2850.jpg")
![Green tea UV 280 nm chromatogram. Highest peak is caffeine, second highest is EGCG](/Images/godic/202502/15/Green_tea_UV_280_nm_spectrum2850.png")
![Darjeeling black tea infusion: Finer black tea has a more orange tone than red as a result of higher theaflavins content.](/Images/godic/202502/15/Darjeeling-tea-first-flush-in-cup2850.jpg")
The phenolic content in tea refers to the phenols and polyphenols, natural plant compounds which are found in tea. These chemical compounds affect the flavor and mouthfeel and are speculated to provide potential health benefits. Polyphenols in tea include catechins, theaflavins, tannins, and flavonoids.