Tea Extract is produced by water/ethanol extraction of Camellia sinensis leaves, followed by filtration, concentration, purification and spray drying.
Green-tea extract (standardised to 50–98% polyphenols, 45–80% EGCG) is the most common grade, while black-tea extract is standardised to theaflavins. Tea extracts deliver potent antioxidant activity, support metabolic health, cardiovascular function, cognition and weight management.