Antioxidants in Assam Tea
Assam's tea, grown in the hot, humid Brahmaputra valley, develops its own distinct antioxidant profile shaped by both terroir and processing method.
What Are Tea Antioxidants?
Tea antioxidants are naturally occurring plant compounds — primarily polyphenols like catechins in green tea and theaflavins in black tea — studied for their role in neutralising free radicals in the body.
How Processing Affects Antioxidant Profile
Minimal processing (as in green tea) preserves more of the original catechins, while full oxidation (as in black tea) converts many of them into theaflavins and thearubigins — different compounds, not simply "less" antioxidant content.
Freshness Matters
Antioxidant content is also affected by how fresh the tea is and how it's stored — properly stored, airtight, away from light and heat — since these compounds do degrade gradually over time.
Note: this page is for general information only and isn't medical advice.
Explore our Single Estate Range, sourced fresh from Dibrugarh gardens.