Sweet Tea Extract is obtained from the leaves of Rubus suavissimus S. Lee, a plant native to southern China that has been traditionally used to brew a naturally sweet tea. The primary sweet compound is rubusoside, a steviol glycoside structurally related to those found in stevia. Rubusoside provides 100–200× the sweetness of sucrose with a taste profile characterized by a clean onset and mild lingering sweetness. Sweet tea extract also contains polyphenols and flavonoids with antioxidant properties. It is approved for use as a natural sweetener in China and is gaining interest in international markets as a clean-label sweetening alternative.