Fresh tea leaves have more antioxidants and EGCG (epigallocatechin gallate) than dried tea, depending on the drying method and age of the leaves.

Fresh tea leaves contain higher levels of antioxidants, including EGCG (epigallocatechin gallate), than dried tea leaves. The drying process, which occurs during the production of tea, causes some degradation of these compounds. Specifically:

Fresh tea leaves: When the leaves are freshly plucked, they contain a rich amount of catechins, including EGCG, along with other antioxidants. However, these compounds are more vulnerable to oxidation and degradation once the leaves are exposed to air and heat.

Dried tea leaves: During the drying process (such as oxidation, steaming, or pan-frying), some of the antioxidants, particularly EGCG, are lost due to the heat and exposure to air. However, dried tea leaves still contain a significant amount of these compounds, though typically less than their fresh counterparts.

Dear Seyda,

Always remember that fresh leaves always contain more quantities of antioxidants than their dried analogs because most of the antioxidants degrade at high temperature and the drying process is a high temperature process that of course degrades them. Same is the case with EGCG. That is why, tea leaves contain higher levels of antioxidants and EGCG than dried tea leaves.

Best wishes