Phytochemical profile of differently processed tea: A review

• Published in: Journal of food science Vol. 87; no. 5; pp. 1925 - 1942
• Main Authors: Wong, Melody, Sirisena, Sameera, Ng, Ken
• Format: Journal Article
• Language: English
• Published: United States Wiley Subscription Services, Inc 01.05.2022
• Subjects: Animals; antioxidant; Antioxidants - analysis; beverages; Camellia sinensis; Camellia sinensis - chemistry; Cardiovascular diseases; Catechin - analysis; Chemical composition; chemical constituents of plants; Collating; diabetes; Diabetes mellitus; Fermentation; food analysis; food science; humans; Oxidative stress; Phytochemicals; student; Tea; Tea - chemistry; student; food analysis; antioxidant

Fresh tea leaves (Camellia sinensis (L.) O. Kuntze) are processed by various techniques to produce different types of tea. The most common way to classify tea types is based on the similarities in processing methods resulting in the five commonly recognized tea types: white, green, oolong, black, an...