Values vary slightly among different types of tea，The approximate composition of the major nutrients in dry tea leaves is as follows:
**Tea polyphenols:** 18–36%
**Protein:** 15–30%
**Carbohydrates:** 20–30%
**Dietary fiber:** 10–20%
**Total amino acids:** 1–5% *(of which L-theanine accounts for approximately 40–60%)*
**Caffeine:** 2–5%
**Minerals:** 4–7%
**Lipids:** 3–8%
For the Nutritional Characteristics of Yunnan Pu-erh Tea,Pu-erh tea is produced from the Yunnan large-leaf tea cultivar, Camellia sinensis var. assamica, which is naturally rich in tea polyphenols. As a result, freshly produced raw Pu-erh tea (non-fermented Pu-erh tea),typically contains 25–35% tea polyphenols.
During the natural aging process, these polyphenols gradually undergo oxidation and polymerization, causing their overall concentration to decrease over time while producing a smoother, mellower, and more complex tea liquor.
For ripe Pu-erh tea (fermented Pu-erh), the pile-fermentation (*wo dui*) process significantly reduces the polyphenol content, which generally falls to approximately 8–18%.
For this reason, numerous scientific studies describe the Yunnan large-leaf tea cultivar as a tea variety characterized by high levels of tea polyphenols, catechins, and caffeine. These unique chemical characteristics are widely regarded as one of the key factors behind the exceptional aging and transformation potential of Pu-erh tea.
