Black Tea Theaflavins are extracted from Black Tea, and theaflavins are the first compounds with an exact pharmacological effect to be found from tea. Through clinical trials, Black Tea Theaflavins has been verified to regulate blood lipids and prevent cardiovascular diseases, and has no side effects. This research report has been published in the international leading medical journal JAMA. Theaflavin, known as the “soft gold” in tea, has the unique function of lowering blood lipids. Theaflavin can not only combine with cholesterol in the intestine to reduce the absorption of cholesterol in food, but also inhibit the synthesis of cholesterol in the human body. Due to the extremely low content of theaflavin in tea, the extraction cost is extremely expensive, and it is widely used in production and made into health food with the function of regulating blood lipids and health care, it is necessary to use patented biotechnology, while overcoming the shortcomings of natural products in efficacy and safety evaluation, production technology, quality standards, preparation technology, clinical application and other aspects of development lag, so as to make the production scientific and standardized. To ensure the production and quality of Black Tea Theaflavins. From the perspective of Tea soup, Black Tea Theaflavins is an important component to adjust “brightness”. The higher the content, the better the brightness of the soup color and the golden yellow; The lower the content, the darker the soup. And the level of its content also directly affects the freshness of  black tea.

1. Antioxidant: theaflavins have a strong antioxidant effect.
2. Cancer prevention: theaflavins have anti-cancer effects, which can inhibit the growth of cancer cells and reduce the risk of cancer.
3. Lipid reduction: theaflavins can promote lipolysis and oxidation, reduce blood lipids, and prevent cardiovascular diseases.
4. Strengthen bones: theaflavins can promote bone growth and bone density and prevent osteoporosis.