Exploring What Tea is High in Chlorogenic Acid

October 17, 2025 •

4 min read

Scientific studies reveal that the content of chlorogenic acid (CGA) can vary significantly across different teas due to plant type and processing methods. This guide explores what tea is high in chlorogenic acid, focusing on key varieties like Yerba Mate and green tea to help you make an informed choice for your health and wellness goals.

Quick Summary

This guide details the tea types and processing methods that influence chlorogenic acid content. It explains how certain herbal infusions like Yerba Mate offer higher concentrations than traditional green tea, and how oxidation during production affects the final polyphenol levels.

Key Points

Yerba Mate is a top source: The herbal infusion Yerba Mate contains significantly higher levels of chlorogenic acid (CGA) than many traditional teas from the Camellia sinensis plant.
Processing is key: Minimal oxidation, as in green and white teas, helps preserve chlorogenic acid, while heavy oxidation in black tea greatly reduces its content.
Matcha is a concentrated option: As a powdered green tea where the whole leaf is consumed, Matcha offers a concentrated dose of CGA and other beneficial polyphenols.
CGA offers multiple benefits: Known for its antioxidant and anti-inflammatory properties, CGA supports metabolic health, glucose regulation, and cardiovascular function.
Factors affect potency: The CGA content in tea can vary based on the specific tea cultivar, the growing conditions, and the time of harvest.

Top tea sources rich in chlorogenic acid

While coffee is widely known as a source of chlorogenic acid (CGA), various teas also contain this potent antioxidant. The concentration, however, is heavily influenced by the specific plant and how the leaves are processed. For those seeking the highest levels, certain herbal infusions and processing techniques are key.

Yerba Mate: A powerhouse of CGA

Yerba Mate (Ilex paraguariensis) stands out as a superior source of chlorogenic acid among teas, often containing significantly higher levels than standard green tea. Some studies have found concentrations ranging from 45.8 to 80.8 grams of CGA per kilogram of dry leaves, especially in fresh, green mate harvested early in the season. The preparation involves infusing the dried leaves in hot water, traditionally enjoyed through a gourd and metal straw known as a bombilla. This herbal infusion offers a sustained energy boost without the jitters associated with coffee and provides a rich array of health benefits tied to its CGA content.

Green tea and its variants

Green tea, made from the leaves of the Camellia sinensis plant, contains chlorogenic acid along with its more abundant catechin polyphenols, such as EGCG. The processing of green tea, which involves steaming and drying without extensive oxidation, helps preserve these compounds. While its CGA content is generally lower than Yerba Mate, it remains a notable source. The specific cultivar and processing can lead to variations in content. A study on Kenyan tea cultivars showed significant differences in CGA levels between types, indicating that not all green teas are equal.

Matcha, a finely ground powder of shade-grown green tea, is particularly rich in polyphenols and has been shown to contain high amounts of chlorogenic acid. Since you consume the whole leaf, you receive a concentrated dose of all its compounds, including CGA.

Other notable teas

Beyond Yerba Mate and green tea, other infusions also offer chlorogenic acid. Kuding tea, a bitter Chinese herbal tea, is reported to have CGA and its derivatives as its major polyphenols. Additionally, some research has found CGA in white tea, which is minimally processed, and in trace amounts in black tea, though the oxidation process significantly reduces its concentration.

The impact of tea processing on CGA

The way tea leaves are processed fundamentally alters their chemical composition. The level of oxidation is the most critical factor influencing CGA content in teas from the Camellia sinensis plant:

Green Tea: Minimal oxidation. The leaves are typically steamed or pan-fired shortly after harvest to halt the oxidation process. This preservation method helps retain chlorogenic acid and other phenolic acids.
White Tea: Very minimal oxidation. White tea is the least processed type, involving withering and drying the leaves. The gentle handling also helps to preserve CGA, often resulting in levels comparable to, or even exceeding, some green teas.
Black Tea: Fully oxidized. During black tea production, leaves are rolled and exposed to air, allowing for full oxidation. This process converts catechins and other phenolic compounds, leading to a significant decrease in CGA content.
Oolong Tea: Partially oxidized. Oolong falls between green and black tea in terms of oxidation. The extent of oxidation varies depending on the specific type of oolong, meaning CGA levels can differ greatly.

Comparison of Chlorogenic Acid Content in Teas


Tea Type	Processing	Relative CGA Content	Notes
Yerba Mate	Herbal Infusion	Very High	Contains some of the highest concentrations, with levels varying by harvest time.
Green Tea	Minimal Oxidation	Moderate	Content varies significantly by cultivar and processing method.
Matcha	Shade-Grown Green Tea	High	Consuming the whole leaf powder provides a concentrated amount of CGA.
White Tea	Minimal Oxidation	Moderate to High	Less processed than green tea, retaining many of its phenolic compounds.
Oolong Tea	Partial Oxidation	Variable	Levels depend on the specific processing and degree of oxidation.
Kuding Tea	Herbal Infusion	Moderate	Recognized in Chinese medicine for its CGA content.
Black Tea	Full Oxidation	Low	The oxidation process significantly reduces CGA levels.

Conclusion: Choosing your CGA-rich tea

For those specifically looking to maximize their intake of chlorogenic acid, Yerba Mate is the clear frontrunner among all tea and herbal infusions. Its naturally high concentration, coupled with minimal processing, preserves this valuable antioxidant. If you prefer a traditional tea from the Camellia sinensis plant, green tea and white tea are your best options, as their low oxidation levels retain more CGA than heavily processed black tea. Ultimately, the best choice depends on your preference, but understanding the impact of processing allows you to make a more deliberate decision. For further reading, a review on the health benefits of chlorogenic acid can be found on the National Institutes of Health website at: https://www.ncbi.nlm.nih.gov/pmc/articles/PMC11013850/.

The health benefits of CGA

The antioxidant and anti-inflammatory properties of chlorogenic acid contribute to a range of potential health benefits, including supporting metabolic health, cardiovascular function, and cellular protection.

Factors that influence CGA content

Beyond processing, factors like the tea cultivar, growing environment, and time of harvest can impact the final CGA concentration. This variation explains why some green teas may have higher levels than others. Always opt for high-quality, fresh teas from reputable sources to ensure a robust profile of beneficial compounds.

Frequently Asked Questions

Chlorogenic acid (CGA) is a type of polyphenol, or antioxidant, found in plants. It is known for its antioxidant and anti-inflammatory properties, which contribute to its potential health benefits, including metabolic support.

While green tea does contain chlorogenic acid, its content is generally lower compared to certain herbal infusions like Yerba Mate. However, the level in green tea is still considered notable due to its minimal oxidation compared to black tea.

Based on several studies, Yerba Mate is consistently cited as having a very high concentration of chlorogenic acid, often surpassing green tea. It is an excellent choice for those seeking maximum CGA intake from a tea or infusion.

Black tea has significantly less chlorogenic acid because its processing involves full oxidation. This fermentation process alters the chemical composition, converting much of the original CGA and other phenolic compounds into different substances.

Processing techniques do not typically increase CGA content. Instead, methods like minimal oxidation (for green and white teas) are used to prevent its degradation and loss during production, thus preserving a higher amount in the final product.

Besides Yerba Mate and green tea, other sources of chlorogenic acid include white tea, Kuding tea, and varying amounts in oolong tea, depending on its oxidation level.

While it's difficult to know the exact amount without lab testing, opting for Yerba Mate is the most reliable choice for high CGA. For traditional teas, choosing minimally processed varieties like green or white tea will provide more CGA than black tea.