Tea contains a certain amount of proteins and amino acids, as well as sugars and carbohydrates. The fiber of tea leaves is rich in vegetable protein. The enzymes contained in the drink are also valuable protein compounds.
The percentage of proteins and amino acids in a tea leaf ranges from 16 to 25% depending on the tea variety. Only the content of albumins, soluble proteins, reaches 10% in green tea.
Most of the 17 amino acids found in tea are in the free state. The aroma of tea largely depends on the presence of amino acids there.
The less dissolved sugars and carbohydrates in tea, the better it will be in quality. The sugar content is about 1%, starch is about 3%, pectins are up to 6%. The latter effectively lower the level of cholesterol in human blood, improve metabolism, remove antibiotics from the body. Due to the protective functions of pectin, it is even more difficult to burn yourself with tea than with just boiling water. In addition, pectins perfectly retain the smell of tea in dry tea leaves.
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