Besides amino acids, vitamin content is another valuable health benefit in quality tea.

Spring buds green, white and yellow tea contain high amounts of vitamins A, C and E. Vitamin A (16-25mg/100g) is a key element for our normal eyesight, it protects the retinal from degeneration and enhances visual light sensibility. Lack of vitamin A leads to decreased eyesight, even to nyctalopia (night blindness).

Vitamin C (100-250mg/100g) is important for the immune system of the human body. It is also an effective antioxidant against cancer and aging. Drinking quality tea daily is a good way to take in
vitamin C because it is easily soluble in water.
The tea plant has an exceptionally high content of vitamin E than other plants in nature, for instance, 32 times more than spinach!

  An unusual type of
vitamin in tea is vitamin P - “penetration”. Vitamin P is a general term of flavanoids, mainly flavanol and flavone. Vitamin P plays a key role in the human body to maintain blood capillary penetration by strengthening blood capillaries circulation. At the same time Vitamin P improves the absorption of vitamin C.

The people tested are divided into 3 groups, each group has different amounts of Vitamin P intake per day:
Group 1. 0-19mg;
Group 2. 19.1-29.9mg;
Group 3. over 29.9mg.

Setting the Group 1 mortality rate as 1, the Group 2 mortality rate caused by cardiovascular disease is 0.32; for myocardial infarction the corresponding rates are 0.89 (Group 2) and 0.52 (Group 3). It shows that vitamin P might have a good effect on preventing cardiovascular disease.

In nature, vitamin P exists mostly in tea, garlic and apples. Quality tea, especially half-fermented Oolong, has high Vitamin P content, up to 500mg/100g. Organic, high mountain quality Oolong, such as our selection, proves to be the best vitamin P source.