100% Natural Black Tea Extract 10%-80% Theaflavins

• Certification: ISO, FDA, HACCP, HACCP, Halal, Kosher
• Assay Method: HPLC
• Application Form: Tablet, Capsule
• Application: Food, Health Care Products
• Color: Dark Reddish Brown
• State: Powder
• Model NO.: 10%-80% Theaflavins
• Type: Theaflavin
• Botanical Source: Camellia Sinensis O. Ktze.
• Part Used: Leaf,100% Natural
• CAS No.#: 4670-05-7
• Appearance: Dark Reddish Brown Fine Powder
• Assay: Nlt 40% Theaflavins
• Loss on Drying: Nmt 5.0%
• Ash Content: Nmt 5.0%
• Extract Solvents: Ethanol & Water
• Heavy Metals: Nmt 10ppm
• Arsenic (as): Nmt 2ppm
• Lead (Pb): Nmt 3ppm
• Cadmium (CD): Nmt 1ppm
• Hg: Nmt 0.5ppm
• Total Plate Count: <10,000cfu/G
• Total Yeast & Mold: <1,000cfu/G
• Transport Package: Packed in Fiber Drum, LDPE Bag Inside; 25kg
• Specification: 10%-80% Theaflavins
• Trademark: Kingherbs
• Origin: Yongzhou of Hunan Province
• HS Code: 2938909090
• Production Capacity: 500000 Ton

Product Description

Black Tea Extract


Plant Original: Black tea
Part Used: Leaf
Specification: Theaflavins 40% 60%, Polyphenols 25% 40%
CAS No.: 84650-60-2
Molecular Formula: C17H19N3O
Molecular Weight: 281.36
 

Analysis Items		Specifications
Appearance		Fine dark reddish brown powder
Odor & Taste		Characteristic
Bulk Density		40-55g/100ml
Particle Size		98% through 80 Mesh
Solubility		Good solubility in water
Assay		NLT Polyphenols 70%
		NLT Theaflavins 40%
		NMT Caffei ne 1%
Loss on Drying		NMT 5.0%
Ash Content		NMT 2.0%
Extract Solvents		Ethanol & Water
Solvent Residues		NMT 0.05%

Black tea in the process of processing to tea polyphenols enzymatic oxidation as the center of the chemical reaction, the chemical composition of fresh leaves change greatly, tea polyphenols reduced by more than 90%, the production of theaflavin, theocyanin and other new components. 
Black tea has strong antibacterial power. Gargling with black tea can prevent colds caused by filtration virus, prevent tooth decay and food poisoning, reduce blood sugar and hypertension. The polyphenolic compounds in black tea have anti-inflammatory effects, and then through the experiment found that catechins can be combined with single-cell bacteria, so that protein coagulation precipitation, thereby inhibiting and eliminating pathogens.

On May 13, 2002, the American Association of Physicians published a survey of 497 men and 540 women over 10 years, indicating that people who drink black tea have strong bones, and the polyphenols in black tea (also found in green tea) have the activity of inhibiting substances that destroy bone cells. Over the past five years, the US government has funded more than 150 studies on green and black tea and their chemical constituents, which have shown that the antioxidants in green and black tea can completely disrupt the transmission pathways of chemicals in cancer cells. The idea that tea has anti-cancer effects is popular and has been explored by researchers around the world, but it is generally believed that the anti-cancer effects of tea are mainly manifested in green tea, but now there is a new development. Black tea has been found to have the same anti-cancer benefits as green tea.