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For ready-to-drink, functional-beverage and supplement brands, tea is not a drink. It is a delivery system for caffeine, L-theanine and tea polyphenols. Sri Lanka supplies black, green and white tea plus extract feedstock, so the sourcing decision turns on which compound profile you need and on a regulatory line that catches a lot of brands off guard: the EU’s limit on green-tea catechin extracts.
This guide is for trade buyers sourcing Ceylon tea as a functional ingredient, leaf, instant powder or standardized extract. It is sourcing and regulatory information, not medical or nutritional advice.
The compounds you are actually buying
Tea’s functional constituents shift dramatically with processing (oxidation), which is why “green vs black” is a formulation decision, not a flavor preference:
| Constituent | Indicative level (dry leaf) | Notes |
|---|---|---|
| L-theanine | ~1–2% (roughly 5–7 mg/g) | Amino acid; similar across tea types. |
| Caffeine | ~2–4% (roughly 20–40 mg/g) | Varies by leaf, grade and brew. |
| Catechins (incl. EGCG) | ~6–16% in green tea | Largely converted during black-tea oxidation, so far lower in black tea. |
| Theaflavins | ~1–6% of black-tea solids | Formed by oxidation; characteristic of black tea. |
| Thearubigins | ~10–20% of black-tea solids | The bulk of black-tea polyphenols. |
In black-tea processing roughly 75% of the catechins are converted to thearubigins and about 10% to theaflavins. So if your formulation needs EGCG/catechins, source green or white tea (or a green extract); if it needs theaflavins, source black tea. Specify the assay, not just “tea.”
The EU green-tea-extract rule every extract buyer must know
Specifications to request from a Sri Lankan exporter
| Spec / document | Why it matters |
|---|---|
| Tea type & grade | Sets the polyphenol profile; see the grade decoder. |
| L-theanine / caffeine assay | For functional-beverage dosing. |
| EGCG / total catechin % (extracts) | Standardization point and EU compliance driver. |
| Pesticide MRL panel | Tea faces strict EU maximum residue levels; a current panel is essential for EU-bound lots. |
| Heavy metals, microbiology | Standard for ingestible powders/extracts. |
| Decaffeination method (if decaf) | CO₂ vs solvent affects label and residual solvent limits. |
| SLTB license / Lion Logo; Organic TC | Confirms Ceylon-tea origin and organic status (per-shipment Transaction Certificate). |
Forms and HS classification
- Leaf & fannings/dust (for brewing, RTD, instant), HS 0902 (green/black tea by sub-heading).
- Instant tea powder & tea extracts/concentrates: commonly HS 2101.20; confirm with the HS code finder and your broker.
Sri Lanka holds EU GSP+ status, which can reduce EU import duty on qualifying tea lines with a valid REX statement of origin. For the full grade/MOQ/Incoterms breakdown of leaf tea, see our bulk Ceylon tea sourcing guide.
Part of our hub on sourcing Sri Lankan ingredients for supplement, functional-food & beverage brands.
Source Ceylon tea for functional beverages & extracts
Tell us the tea type, the assay (L-theanine, caffeine, EGCG/catechin %), form and volume you need. We’ll match you with Sri Lankan exporters and return firm quotes, free, no obligation.
Disclaimer: General sourcing and regulatory information for trade buyers, not medical, nutritional or legal advice. No health claim is made about tea, L-theanine or catechins; statements here have not been evaluated by the FDA or EFSA. Confirm analytical limits, EGCG/novel-food rules, residue limits and tariff classification for your product and destination market before purchase.
Sources: EFSA Scientific Opinion on the safety of green tea catechins (2018) and Commission Regulation (EU) 2022/2340 (EGCG restriction); published compositional data on L-theanine, caffeine, catechins, theaflavins and thearubigins in Camellia sinensis; EU Regulation (EC) No 1924/2006 (health claims); WCO Harmonized System headings 0902 and 2101.20.