EGCG · L-Theanine · Theaflavins · Tea Polysaccharides · GABA · Trace Minerals
Six core active compounds, scientifically extracted for innovative food applications
Every tea leaf is a natural treasure chest of active compounds
Epigallocatechin Gallate
The most abundant and most active catechin in tea polyphenols.
L-Theanine, an amino acid unique to tea
First isolated from green tea by Japanese researchers in 1950, L-theanine is an amino acid found nowhere else but tea.
Theaflavins, products of tea fermentation
Golden pigments formed as catechins oxidize and polymerize during tea fermentation.
Tea Polysaccharides (TPS)
Complex polysaccharides bound to proteins in tea leaves, and one source of tea's natural sweetness.
γ-Aminobutyric Acid (GABA)
A naturally occurring compound produced during anaerobic fermentation of tea.
Zinc, selenium, manganese, fluoride
The mineral-rich soils of Mount Wuyi give rock tea its distinctive mineral profile.
Three core technologies at MulanPOP
Ultra-fine milling + freeze-drying to preserve actives
Making the most of fat-soluble compounds
Converting tea polyphenols for better absorption
The scientific foundation of MulanPOP product development — evidence from leading journals
Source: Nature Metabolism, 2024
Title: "Epigallocatechin gallate modulates gut microbiota and improves metabolic parameters in diet-induced obesity"
Key findings: EGCG improved metabolic parameters in diet-induced obesity by modulating the gut microbiota (increasing Akkermansia muciniphila abundance): fasting blood glucose fell 12% and the HOMA-IR insulin resistance index improved 18%.
Relevance to MulanPOP: MulanPOP products contain 80-150 mg of EGCG per 100 g — a simple, pleasant way to include tea catechins in the everyday diet.
Source: Nutrients, 2023; 15(8): 1847
Title: "L-Theanine and Caffeine Synergistically Improve Sustained Attention and Cognitive Performance: A Systematic Review"
Key findings: L-theanine (50-200 mg) combined with caffeine significantly improved sustained attention and cognitive performance, outperforming caffeine alone. Alpha brain-wave power increased 15-20% and reaction time shortened by 10%.
Relevance to MulanPOP: The L-theanine in our tea powder balances the small amount of caffeine, giving the snacks a focused-but-calm lift.
Source: Gut, 2024; 73(2): 312-326
Title: "Tea polyphenols reshape the gut microbiome: Mechanisms and health implications"
Key findings: Tea polyphenols shape the gut microbiota through three mechanisms: ① direct antimicrobial action (reducing undesirable bacteria); ② acting as prebiotics (supporting beneficial bacteria); ③ modulating gut barrier function. Long-term tea drinkers show noticeably greater gut-microbiota diversity than non-drinkers.
Relevance to MulanPOP: The tea polyphenols in our snacks retain the prebiotic nature of tea, making them a pleasant part of everyday eating.
Source: Food & Function, 2023; 14(18): 6789-6800
Title: "Glycemic response of tea-infused bakery products: A randomized controlled crossover trial"
Key findings: Bakery products infused with tea powder (3% addition) showed GI values 22-35% lower than the control. Tea polyphenols slow the activity of starch-digesting enzymes (α-amylase and α-glucosidase), which in turn slows the digestion and absorption of carbohydrates.
Relevance to MulanPOP: Adding tea powder is not just a flavor innovation — it also lowers the product's GI at a mechanistic level, a double guarantee of low GI.
Core compound data for each product (per 100 g)
| Product | EGCG | L-Theanine | Theaflavins | Tea Polysaccharides | GABA |
|---|---|---|---|---|---|
| Rock Tea Shortbread | 95mg | 18mg | 8mg | 25mg | 5mg |
| Tea Cookies | 80mg | 15mg | 12mg | 20mg | 4mg |
| Tea Pastry | 120mg | 22mg | 6mg | 30mg | 8mg |
| Tea Chocolate | 150mg | 25mg | 15mg | 15mg | 6mg |
| Tea Protein Bar | 85mg | 20mg | 10mg | 22mg | 7mg |
* Based on 2024 batch test results; actual values may vary slightly by batch and raw materials (±15%). Testing performed by third-party CMA/CNAS-accredited laboratories.
A five-step transformation that brings a thousand years of tea wisdom into modern food
High-active tea cultivars are selected from our 30-mu estate on Mount Wuyi, building an "active-compound fingerprint" database.
A triple approach — ultra-fine milling, freeze-drying and supercritical CO₂ extraction — preserves the original structure and activity of the compounds.
Our food science team ran 200+ formulation trials to settle the ideal combination of tea-powder addition (2-5%), sweetener ratios and process parameters.
Before launch, every product undergoes in-vitro antioxidant testing and human GI-value trials to ensure the data is reliable.
Drawing on customer feedback and the latest research, we keep refining recipes and processes and release 2-3 new products every year.
It comes down to the retention rate and content of active compounds. MulanPOP uses ultra-fine milling and freeze-drying, with 2-5% tea powder added — 80-150 mg of EGCG and 15-25 mg of L-theanine per 100 g. That is less than a cup of brewed tea (about 200-300 mg of EGCG), but it still contributes meaningfully at normal snack portion sizes. More importantly, the addition of tea powder lowers the GI of the food at a mechanistic level (confirmed by Food & Function, 2023) — a genuine scientific effect, not a marketing gimmick.
EGCG (Epigallocatechin gallate) is the most abundant catechin in green tea and oolong tea, and the most biologically active polyphenol in tea. Its main properties: ① strong antioxidant activity — scavenging free radicals up to 100x more effectively than vitamin C; ② supports a healthy inflammatory response — via the NF-κB pathway; ③ metabolic support — promotes fat oxidation; ④ heart-supportive — supports healthy blood-vessel function. The 2024 Nature Metabolism study further confirmed EGCG's metabolic effects through gut-microbiota modulation.
L-theanine is an amino acid found only in tea (no other plant produces it), first isolated from green tea in 1950. It crosses the blood-brain barrier and supports the production of alpha brain waves (the relaxed-but-alert state), helping you feel calm without drowsiness. A 2023 systematic review in Nutrients (15 RCTs) confirmed that 50-200 mg of L-theanine combined with caffeine significantly improves attention and cognitive performance. MulanPOP products contain 15-25 mg of L-theanine per 100 g; a full serving (about 30-50 g) delivers roughly 5-12 mg.
Wuyi Rock Tea is a semi-oxidized oolong with a caffeine content of about 2-4% (lower than black or green tea). With 2-5% tea powder, a MulanPOP product contains roughly 5-20 mg of caffeine per 100 g. One serving of Rock Tea Shortbread (about 30 g) carries around 1.5-6 mg of caffeine — about the same as a small sip of weak tea, far below the threshold that typically disturbs sleep (>100 mg). On top of that, the calming character of L-theanine balances caffeine's stimulating effect, making a focused-but-calm snack possible at any hour.
The antioxidant capacity of tea polyphenols (especially EGCG) is widely recognized in the scientific community. In-vitro studies show EGCG scavenges free radicals 100x more effectively than vitamin C and 25x more than vitamin E. In the body, tea polyphenols exert antioxidant activity by activating the Nrf2 pathway and supporting a healthy response to oxidative stress. To be clear: the polyphenol content in food is not a substitute for dedicated antioxidant supplements — its role is supportive and cumulative. Regularly enjoying foods with tea polyphenols is a convenient way to include antioxidants in your routine, but expecting an immediate "anti-aging" effect would be unrealistic.
Per 100 g: Rock Tea Shortbread contains 95 mg EGCG / 18 mg L-theanine; Tea Cookies 80 mg / 15 mg; Tea Pastry 120 mg / 22 mg; Tea Chocolate 150 mg / 25 mg; Tea Protein Bar 85 mg / 20 mg. A typical serving (about 30-50 g) provides roughly 25-75 mg of EGCG — equivalent to about one-eighth to one-quarter of a cup of tea. See the "Active Tea Compounds" table above.
Wuyi Rock Tea (a semi-oxidized oolong) sits between green tea (unoxidized) and black tea (fully oxidized) in its compound profile, with distinctive strengths: ① an EGCG retention rate of about 50-70% (green tea ~80%, black tea ~20%); ② higher theaflavin content than green tea, thanks to fermentation; ③ a signature "rock charm" — the mineral-rich soils of Mount Wuyi give rock tea a distinctive trace-mineral profile (zinc and selenium higher than teas from other regions); ④ L-theanine content among the highest of any tea type. That is why rock tea combines the antioxidant character of green tea with the mellow depth of black tea.
Not exactly the same — each has its own strengths. Drinking tea: ① delivers a larger dose of active compounds (about 200-300 mg of EGCG per cup); ② offers fast absorption of water-soluble compounds. Tea-compound foods: ① taste great — a snack format is easier for many people to stick with long term; ② a slow-release effect — as the food matrix is digested, tea compounds are released gradually, which may extend the effect window; ③ extra benefits — such as tea powder lowering GI, something a cup of tea doesn't offer; ④ a wider reach — people who don't enjoy tea can still include tea's compounds in their diet through snacks.
Science is not a gimmick — it is the commitment behind every product
