Introduction: Studies have shown that catechins rich in green tea can effectively dilute and eliminate macula, which has obvious cosmetic effect. A scientific experiment by researchers in China shows that catechins rich in green tea can effectively dilute and eliminate chloasma, which has obvious cosmetic effect. Three experts, including Wang Yuefei from the Tea Department of Zhejiang University, recently conducted a comparative consumption test of catechin preparations on 65,438,000 patients with chloasma. The results showed that the total effective rate of catechin in removing chloasma was as high as 56%. After eating catechin, the color of chloasma spots decreased by 28.3% on average, and the area of chloasma decreased by about 3.75 square centimeters on average, which was obviously improved compared with that before eating. In addition, after testing, the experts found no adverse reactions such as allergic reactions, and there was no abnormality in hemogram and liver and kidney function among the subjects who ate catechin continuously, which further proved that it was safe to eat and harmless to human health. Scientific research has proved that beauty spot removal has a great relationship with anti-oxidation. Free radicals oxidize unsaturated fatty acids in the skin to form lipofuscin, which will accumulate under the skin and produce sunburn, chloasma, senile plaque and so on. Only by constantly providing the body with antioxidants that can eliminate free radicals, so that the body has sufficient antioxidant capacity, thus promoting the oxidative decomposition of lipofuscin that forms brown spots and accelerating the degradation of melanin, can the purpose of nourishing the body be achieved. Catechin and caffeine are two important functional components in tea, and catechin, as the most important component in tea soup, has strong ability of scavenging free radicals and antioxidation, and has obvious inhibitory effect on eliminating color spots. In the paper submitted to the just-concluded 2004 annual meeting of China Tea Society, Wang Yuefei and others demonstrated that tea polyphenols rich in catechins can effectively absorb ultraviolet rays, inhibit the activation of melanocytes and inhibit the formation of free radicals. Tea polyphenols are also good free radical scavengers, which can prevent lipid oxidation and reduce pigmentation. As a reducing agent, tea polyphenols can also inhibit the activities of tyrosinase and catalase that cause skin blackening, freckles, brown spots and senile plaques, thus effectively inhibiting the production of spots and pigments. Therefore, catechin, as the main component of tea, has obvious skin whitening effect.