How to protect the green of vegetables and tea containing phenolic compounds?

Tea containing phenolic compounds should be specially refrigerated (frozen), which can better protect the green color of tea. Using stir-frying to reduce cooking time can better protect the green color in vegetables.

According to Health.com, it is best to use a special cold storage (freezing) for tea containing phenolic compounds, which can better protect the green of tea. If it must be refrigerated (frozen) with other foods, tea leaves should be packaged and completely sealed to avoid absorbing odor. Vegetables containing phenolic compounds can be stir-fried, which can reduce cooking time and better protect the green color in vegetables.

Tea polyphenols, also known as antioxidant, vitamin polyphenols and anti-haline, are polyhydroxyphenols in tea.