The functional materials contained in tea are, above all, catechins. Tea contains a particularly high amount of epigallocatechin gallate (EGCg)*, which has strong antioxidant properties and is a unique material compared to other polyphenol-containing foods. In addition, matcha, one of the most popular types of tea, is ground directly in a millstone for drinking, allowing the body to take in all of these restorative compounds.
* Tea contains 11% to 17% catechins, about half of which are EGCg.