Theophylcin is a pure natural substance extracted from Pu-erh tea (cooked tea) by modern physical technology, without any additives; The possible agricultural residues, heavy metals, bacteria and other harmful ingredients were separated by ultrafiltration method. It is beneficial to improve the comprehensive metabolic balance of the human body, and has significant effects on suppressing blood sugar, blood lipids, blood pressure and uric acid. In fact, people have a consensus on the function of Pu 'er tea, and its most important component is theafuscin!
Polyphenols in tea are important active substances in tea, a general term for a variety of phenolic compounds in tea, and the main components of the fresh leaves of tea tree, in which catechins are the main components, accounting for 60% to 80% of the total amount of polyphenols, and have a close relationship with the color, taste and aroma of tea.
The water-soluble products of polyphenols are mainly theaflavins, thearubin and theafuscin. Theophylcin is the general name of a class of products with very complex structure formed by the oxidation and polymerization of catechins. During the processing of Pu-erh tea, 80% theaflutin and theophylcin are oxidized and polymerized to form theophylcin, and its content is doubled, thus significantly reducing the astringency and bitter taste of the tea. This has formed the material basis of Pu-erh tea with mellow taste and red brown soup color.
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