Abstract: This article presents a comprehensive innovative chemical experiment at the university level. It focuses on the extraction of tea polyphenols from Pu'er tea and their application in hand cream making. The experiment covers the processes of extraction, identification, antioxidation property evaluation, and hand cream formulation. By involving the extraction, identification, and performance evaluation of natural products, as well as their practical application, this experiment caters to the needs of undergraduate students majoring in chemistry. It aims to enhance their practical skills, foster innovation, and ignite their passion for exploration.

Key words: Tea polyphenols, Natural products, Extraction and identification, Antioxidation, Comprehensive and innovative experiment