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 …

Here we have chosen to highlight the main natural molecules extracted from Camellia
sinensis, Andrographis paniculata, and Curcuma longa that may possess antioxidant …

Plants are good sources of various bioactive substances and have significant importance for
the discovery of new drugs. In this study, Croton macrostachyus plant roots from six different …

Catechin polyphenols and caffeine play an important role in tea quality. This study analyzed
the visible and near-infrared (Vis-NIR) spectral variation and concentration differences of …

Matcha tea is gaining popularity throughout the world in recent years and is frequently
referred to as a mood-and-brain food. Previous research has demonstrated that three …

Final quality of black tea depends mainly on the chemical composition of the raw tea leaves.
Various plucking methods have direct effect both on yield and quality in different cultivated …

Tea polyphenols are the most widely distributed class of secondary metabolites (Camellia
sinensis) and account for a considerable proportion of the pruning residues of tea. A large …

Tea (Camellia sinensis) has grown for over 300 years and is recognized worldwide as
among other well-renowned crops. The quality of black tea depends on plucking (method …

Tea is the first most popular beverage worldwide and is available in several selections such
as black (fully oxidized), Oolong (partially oxidized) and green (non-oxidized), in addition to …

Herbal tea is a rich source of secondary metabolites which are reputed to have medicinal
and nutritional efficacy. These secondary metabolites are influenced by the abiotic and biotic …