Tea, rich in molecules, offers health benefits thanks to its anti-inflammatory, antioxidant and antibacterial properties. Polyphenols and alkaloids vary according to the type of tea. Green tea is rich in catechins, while black tea contains theaflavins derived from oxidation. Other teas, such as oolong and white, have unique molecular profiles influenced by their cultivation methods. Harvest and growing region also affect composition. Each type of tea has its own characteristics, but it doesn't provide enough amino acids and mineral salts, except for manganese. When savoring the diversity of teas, taste pleasure must remain the priority.