Black tea: definition, processing and polyphenols

What is black tea? Black tea, like the other types of tea, is an infusion of processed leaves of Camellia sinensis, the tea plant, a shrub that belongs to the Theaceae family. Black tea, a type of fully fermented tea, is the most consumed tea worldwide, accounting for about 78% of the consumed tea. It […]

Green tea: definition, processing, properties, polyphenols

What is green tea? Green tea is an infusion of processed leaves of tea plant, Camellia sinensis, a member of the Theaceae family. It is the most consumed beverages in Asia, particularly in China and Japan. Western populations consume black tea more frequently than green tea. However, in recent years, thanks to its health benefits, it […]

Tea polyphenols: bioactive compounds from leaves of tea plant

Tea polyphenols: from the leaf to the cup The leaves of the tea plant, Camellia sinensis, and tea are rich in bioactive compounds. More than 4000 molecules have been found in the beverage. Approximately one third of these compounds are polyphenols, the most important molecules in determining nutritional value and health benefits of the beverage. Tea polyphenols […]

Tea: cultivation, processing and preparation

Tea: form bush to cup for your health Tea is an aromatic infusion extracted from the dried leaves of Camellia sinensis, a member of the Theaceae family. Tea is a beverage with very ancient origins, dating back to almost 4000 years ago, and it is one of the most consumed beverage worldwide, particularly in Asia, […]

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