Georgian White Tea Teamo is produced from the young buds and sometimes the first one or two young leaves of Camellia sinensis, the same plant species used for all true teas (white, green, oolong, black). This cultivar is typically Camellia sinensis var. sinensis, which adapts well to western Georgia’s cool, humid climate.

1. Total Polyphenols (≈ 18–36% of dry leaf) - Polyphenols are bioactive compounds responsible for much of white tea’s structure, mouthfeel, and antioxidant properties. Among these, catechins (e.g., EGCG, EGC, ECG) are most abundant and contribute a gentle astringency, subtle bitterness, and overall clarity of flavor.

2. Catechins (≈ 8–30% of dry leaf) / Typical range: ~7.9–16.5% for specific catechins like EGCG; total catechins can be ~20–30%+ depending on leaf type (buds/leaves) - Catechins are a subgroup of polyphenols that give tea its antioxidant strength and contribute to the light astringency and depth of flavor. White tea’s minimal processing preserves more catechins than heavily oxidized teas like black tea.

3. Free Amino Acids (≈ 2–4% of dry leaf); within that, L-theanine often makes up ~40–60% of free amino acids - Amino acids, especially L-theanine, contribute to the smoothness, sweetness, and umami-like quality of white tea. Theanine also helps balance bitterness from polyphenols and promotes a calm, focused sensation when drinking.

4. Caffeine (≈ 2–5% of dry leaf) - Caffeine is a natural stimulant that contributes to alertness and mild energy. In white tea, because buds are used and processing is minimal, caffeine levels can be similar to or slightly lower than in green teas, though exact amounts vary.

5. Methylxanthines (theobromine & theophylline) — < 0.5% - These are related compounds to caffeine with mild stimulant effects. Individually they contribute little to taste but influence overall stimulant profile and metabolism.

6. Flavonols (≈ 0.5–1.5% of dry leaf that includes quercetin, kaempferol, myricetin and their glycosides - Flavonols are lesser-abundant polyphenols that support antioxidant activity and add complexity to flavor and aroma, often contributing gentle bitterness or aromatic depth.

7. Soluble Sugars & Carbohydrates (≈ 20–35%) - Carbohydrates — especially soluble sugars — contribute natural sweetness and mouthfeel, giving white tea a soft, round body and gentle sweetness that balances other compounds.

8. Aromatic Volatile Compounds (≈ 0.005–0.03%) - Though minor by percentage, volatile aromatics (like terpenes and esters) define the floral, fresh, and nuanced aroma profile of white tea. These are preserved due to minimal processing.

Together, these factors define why Georgian White Tea Teamo is considered a premium, refined white tea - one that emphasizes purity of leaf, elegance of aroma, and lightness of flavor characteristic of the best white teas in the world.