Abstract
Tea is a beverage made from the leaves of the Camellia sinensis species of the Theaceae family. This beverage is one of the most ancient and, next to water, is the most widely consumed liquid in the world. Tea leaves contain specific polyphenols and polyphenol oxidase. Following harvesting, fresh tea leaves are subjected to a series of treatment steps that result in the manufacturing of different tea products: black tea, green tea, or oolong tea.
| Original language | English (US) |
|---|---|
| Title of host publication | Phytochemicals |
| Subtitle of host publication | Mechanisms of Action |
| Publisher | CRC Press |
| Pages | 35-49 |
| Number of pages | 15 |
| ISBN (Electronic) | 9780203506332 |
| ISBN (Print) | 9780849316722 |
| State | Published - Jan 1 2003 |
ASJC Scopus subject areas
- Medicine(all)
- Engineering(all)
- Agricultural and Biological Sciences(all)
- Chemistry(all)