Green tea has balanced flavor of astringent, bitter, sweet and relish taste. The astringent taste of green tea comes from catechine, which kills the toxins and pollution, reduces the risk of cancer and promotes activities of stomache and intestines.

It also prevents the excessive cholesterol and controls high blood pressure. The bitter taste comes from caffeine.   However caffeine level in green tea is much lower than coffee and catechine reduces the level of caffeine in green tea. The relish taste comes from an amino acid; tea has 25 different types of amino acids and Deanin, 60% of amino acids, also reduces the level of caffeine.   Commonly, the high-quality tea has more bitter and relish taste containing more amino acid and caffeine and comparably the low-quality tea has sweeter taste. Both high and low qualities contain equivalent level of catechine. Tea contains chlorophyll, which have influence on its color, taste and aroma, and it sets the standard of tea quality. Tea also has very high vitamin content, especially vitamin C, tocopherol, vitamin A, B,and rutin (vitamin P). These vitamins reduce the risk of cancer, high cholesterol, and high blood pressure. It also works as antioxidants which will slow the aging process. Also other nutritive elements, such as carbohydrate, mineral acid, aroma, and saponin, are component of tea.