Theaflavin (TF) and its derivatives, known collectively as theaflavins, are antioxidant polyphenols that are formed from the condensation of flavan-3-ols in tea leaves during the enzymatic oxidation (sometimes erroneously referred to as fermentation) of black tea. Theaflavin-3-gallate, theaflavin-3'-gallate, and theaflavin-3-3'-digallate are the main theaflavins. Theaflavins are types of thearubigins, and are therefore reddish in color. Epigallocatechin gallate (EGCG) will metabolize into some theaflavins in the liver
Water Soluble Black tea Extract Powder
Dark brown powder
Place of Origin
1.Application in food field : Tea polyphenols as a natural antioxidant widely application in food industry field ;used in all kinds of alcohol drink
2.As natural additive used in cosmetics and daily necessities field: Have strong antibacterial function and inhibitory enzyme action.