Tea is among the world's most widely consumed non-alcoholic beverages and possesses
enormous economic, health, and cultural values. It is produced from the cured leaves of tea …

Tea is a popular beverage all around the world. Tea composition, quality monitoring, and tea
identification have all been the subject of extensive research due to concerns about the …

Free amino acids are one of the main chemical components in tea, and they contribute to the
pleasant flavor, function, and quality of tea, notably the level of theanine. Here, a high …

Different from post-fermented teas, pickled tea is a unique processed tea of fresh leaves of
Camellia sinensis var. assamica under anaerobic fermentation. It is mainly consumed in …

This study evaluates the polyphenol profiles as well as caffeine (dry weight basis), and
antioxidant activities of green tea (GTs), white tea (WTs), and flowers (Fl) samples from …

Two thirds of the tea growing area of North East India is covered by Tocklai vegetative (TV)
cultivars. The present study investigates the principal catechins [(−)-epigallocatechin gallate …

Theanine, a unique and the most abundant non-proteinogenic amino acid in tea plants,
endows tea infusion with the umami taste and anti-stress effects. Its content in tea correlates …

Tea, which is processed by the tender shoots or leaves of tea plant (Camellia sinensis), is
one of the most popular nonalcoholic beverages in the world and has numerous health …

Gallic acid (GA) is an important active ingredient for its pharmacological activities. High
levels of GA in tea can be obtained by anaerobic fermentation, but its mechanism is still …

Flavanols are known as the most important antioxidants in tea (Camellia sinensis), but their
contribution to the antioxidant capacity across tea cultivars has not been quantified. This …