Abstract

Tea, manufactured from the leaves of Camellia sinensis, is an important commercial product worldwide. Tea contains polyphenolic and volatile constituents, which provide characteristic color and flavor. The respective chemistries of these compounds are reviewed, with emphasis on tea manufacturing and enzymology. The difference in composition between green and black teas is described. The technologies used for preparation of these and instant and decaffeinated teas are reviewed. The physiological effects of tea polyphenols as antioxidants and their possible role in reduction of chronic disease risk are also discussed.