Tea is one of the oldest drinks (used for almost 50 centuries in
Asia) and – after water – the most common beverage people enjoy the
world over (Mandel et al. 2008). Native to China, it comes from the
evergreen plant Camellia sinensis.
A cup of tea contains numerous compounds in varying quantities:
vitamins, polyphenols, caffeine, fluoride, sugars, amino acids,
proteins, minerals, chlorophyll and others (Zhao et al. 2013). Which tea
is produced (white, green, oolong or black) depends on the subsequent
processing of harvestedCamellia leaves. Teas can be classified as non-fermented (green and white teas), semi-fermented (oolong tea), and fermented (black tea).