Tea polyphenols are flavanols extracted and separated from green tea. The main component is catechin, which is rich in vitamins and trace elements, and its antioxidant effect is better than BHA, BHT and ve. Has the effects of scavenging free radicals, resisting bacteria, resisting mutation, detoxicating, preventing cancer, resisting human aging, lowering blood pressure, lowering cholesterol and enhancing immunity.

Tea polyphenols are light yellow powder with astringent taste, easily soluble in warm water (40℃-80℃), methanol, ethanol and ethyl acetate, slightly soluble in oil, insoluble in chloroform, benzene and other organic solvents, and hygroscopic.

Stable at PH4-8, easy to deteriorate when exposed to strong alkali, strong acid, light, high heat and transition metals.