Chapter 25

Functional Aspects of Tea Camellia sinensis

as Traditional Beverage

Anna Gramza-Michałowska

25.1 Introduction

Tea is the commonly consumed refreshing and thirst-quenching beverage made

from the leaves of Camellia sinensis and is widely known for its health benefits.
People used tea as a social and medicinal beverage for centuries. It is a plant culti-
vated in many countries of the world and consumed in probably every corner.
Nowadays tea and its constituents are the subject matter of many research due to
their possible beneficial properties in the human body. It was stated that main tea
constituents, polyphenols, scavenge free radicals, helping the human body in fight-
ing with major degenerative diseases like cancer or simple aging. Chinese legend
claims that around 2737 B.C. Emperor Sheng Nung, called the Divine Healer, dis-
covered tea and taught people how to prepare and drink it. Since then tea became a
daily consumed beverage in China and later in other countries.
It is easy to notice the increased awareness in functional food, possessing posi-
tive human health benefits or bioregulatory functions. Research confirmed that tea
originated substances possess antioxidant properties as trapping agents and free
radical quenchers, presenting a wide range of health benefits for human health and
wellness.
Numerous research showed desirable food, consuming habits including tea bev-
erage drinking. As it was known for centuries and latest research had confirmed tea
beverage is a drink that could contribute to overall health and prevention of many
diseases. It must be also underlined that tea is new source of natural substances
presenting antioxidant activity that are acceptable by the consumers, and which
allow to increase quality and shelf life of food products.

A. Gramza-Michałowska (*)
Faculty of Food Science and Nutrition, University of Life Sciences,
ul. Wojska Polskiego 31, Poznan 60-624, Poland
e-mail: angramza@up.poznan.pl

© Springer Science+Business Media New York 2016 353

K. Kristbergsson, S. Ötles (eds.), Functional Properties of Traditional Foods,
Integrating Food Science and Engineering Knowledge Into the Food Chain 12,
DOI 10.1007/978-1-4899-7662-8_25
354 A. Gramza-Michałowska

25.2 Tea Cultivation and Manufacture

Botanically tea plant is an evergreen shrub or tree from the Theaceae family, species
Camellia sinensis. Presently cultivated tea plants belong to botanical varieties:
Chinese tea shrub (Camellia sinensis) as well as the Indian tea tree (Camellia assa-
mica) (Sanderson 1972; Annonymus 2000). Leaves of var. assamica are large and
trunk is tall, var. sinensis however is smaller leaf and its trunk is bush type (Chu
1997). Generally leaf of tea is dark green and shiny, growing round and opposite,
flowers are white and pink and fruits are small and brown color (Chu and Juneja
1997).
Mukhtar and Ahmad (1999) have found that the average daily consumption of
tea brew reaches 120 mL/person, but it is also important that tea consumption pref-
erences are different in various regions of the world. The tradition of tea drinking is
specific in Japan and Northern China inhabitants prefer pure and regarded as health-
ier—green tea; oolong tea is mainly consumed in Taiwan and Southern China, most
Europeans and Americans however prefer fermented black tea.
One of the most popular tea classifications is based on different fermentation
degree: non-fermented (white and green), semi-fermented (oolong and yellow) as
well as totally fermented (black) (Harbowy and Balentine 1997; Chen et al. 2006).
Recently very popular became Pu-erh tea, which is also Camellia sinensis but its
processing involve microorganisms in the fermentation not the enzyme oxidation.
As a result of leaves special treatment with the fungus Aspergillus niger Pu-erh tea
is well known for a unique flavor and suppressing fatty acid synthase expression
(Mo et al. 2008). Pu-erh tea is commonly called as “fat burner.”
Tea plantations are very popular in Japan, China, India, and Taiwan (Weisburger
1997; Fernandez et al. 2002). Years ago the only mountainous areas had been
regarded as the best for tea cultivation, nowadays mainly hilly and flat terrain are
occupied because of large scale of mechanical farming, which makes tea production
easier and cheaper than the high mountain growing expensive leaves.
The production of teas is conducted in many different ways, but mainly it con-
sists of few stable stages. The first picking of tea leaves runs in late April to May
(first flush), than on the turn of June, followed by early August. Picking is mostly
done mechanically, while manual picking is only for limited kinds of tea (Sen-cha
or Gyokuro). During the harvesting the mostly destructive factor is frost, which
could devastate tea shoots. To avoid such influence electric fans have been set up on
poles in places where the frost is mostly to occur (Fig. 25.1). Main role of those fans
is to send the warmer air down to the surface to elevate the temperature. Other com-
mon practice is covering the shoots with polythene or sprinkling tea plants with
water (Hara 2001a, b).
Tea leaves of tea undergo several stages of processing, varying with the tempera-
ture and time of processing. Figure 25.2 presents typical process flowchart for tea
production. Fresh leaves after the plucking are withered overnight, which allows
receiving special fragrance, rendering leaves more pliable to rolling. During the
rolling process oxidative enzymes and catechins start to interact. In fresh leaves they
are separated, but during rolling catechins from vacuole in the palisade layer and
25 Functional Aspects of Tea Camellia sinensis as Traditional Beverage 355

Fig. 25.1 Tea Camellia sinensis cultivation and warming fans

enzyme from the epidermal layer bounds for interactions. This process of enzymatic
oxidation, often called tea leaves fermentation, leads to formation of dimmers and
other highly complexed compounds, and in effect the appearance of the dark-brown
or black color and suitable aroma (Chu and Juneja 1997; Lin et al. 1998). Partially
fermented yellow and oolong tea undergoes a considerably shorter fermentation
time than black tea. Production of gentle and constringent green tea involves partial
withering of tea shrub or leaves, afterwards roasting to inactivate oxidative enzymes
(polyphenol oxidase and glycosidase), rolling up, drying, and sorting (Balentine
et al. 1997).
Basic machines in the manufacture of green tea are as following: tea leaf feeder,
steaming machine, steamed leaves cooling machine, primary tea roller, dryer, tea
roller, secondary drying tea roller, final drying tea roller, drier, sorting, and packing
machine. For quality assurance and longer storage tea should have the moisture
reduced to 2–3 % and stored in a dry, cool, and dark place. Certain tea brands are
packed with the nitrogen gas to protect tea from oxidative deterioration.

25.2.1 Chemical Composition

Tea leaves contain various chemical compounds. The tissue of tea leaves is mainly
carbohydrates, including cellulosic fiber, protein, and lipids, other substances are
polyphenols, vitamins A, B1, B2, C, niacin, amino acid—theanine, minerals Ca, P,
Mg, Zn, Fe, Na, K, and caffeine (Tsushida and Taeko 1977; Chu and Juneja 1997;
356 A. Gramza-Michałowska

COLLECTING OF
FRESH LEAVES

STEAMING WITHERING

FERMENTATION PRIMAR DRYING ROLLING

WETTING AND
ROLLING PAN FIRING FERMENTATION
COOLING

SECONDARY
RIPENING ROLLING DRYING
DRYING

GRADING ROLLING DRYING GRADING

PASTEURIZATION FINAL DRYING

INSPECTION AND INSPECTION AND INSPECTION AND INSPECTION AND

PACKAGING PACKAGING PACKAGING PACKAGING

UNFERMENTED SEMI FERMENTED FULLY FERMENTED

PU-ERH TEA
TEA TEA TEA

Fig. 25.2 Tea manufacture (Hara 2001a, b; Mo et al. 2008)

Fernandez-Caceres et al. 2001; Ferrara et al. 2001). Another important tea constitu-
ents are pigments, chlorophyll in green tea and orange theaflavins and brown thea-
rubigins in fermented teas (Bailey and Nursten 1993; Balentine 1997; Higashi-Okai
et al. 2001; Sava et al. 2001; Gramza and Korczak 2004). Among all substances in
tea probably the most active are polyphenols, which are plant secondary metabo-
lites, not synthesized in fauna world. In plants polyphenols role is protection from
UV irradiation, pests, pathogens, and also giving the attractive for insects color
(Parr and Bolwell 2000). Tea polyphenols are basically from flavonoids and
25 Functional Aspects of Tea Camellia sinensis as Traditional Beverage 357

flavanols group, making up to 30 % of its dry weight but only 10 % of the dry
weight of black tea (Wang et al. 2000a). However mostly noticeable among poly-
phenols are catechins, extracted within water, and responsible for brew astringency
and bitter taste. Tea catechins mainly consist of (+)-catechin C, (−)-epicatechin EC,
(+)-gallocatechin GC, (−)-epigallocatechin EGC, (−)-epicatechin gallate ECG, and
(−)-epigallocatechin gallate EGCG, which are synthesized through the malonic and
shikimic acid metabolic pathways (Graham 1992; Balentine et al. 1997; Chu 1997;
Hollman 2001; Gramza et al. 2006).
Many research showed that the differences in levels of substances strictly depend
from the plant species, tea kind, and leaf structure, which influence further leaching
kinetics, harvesting practices, and manufacturing practices (Wang et al. 2000a, b;
Khokhar and Magnusdottir 2002). Green tea composition is dominated by the pres-
ence of simple flavonoids, which are transformed to complexed forms of theaflavins
and thearubigins during the fermentation process (Graham 1992; Balentine et al.
1997; Hagerman and Carlson 1998; Yanishlieva-Maslarowa and Heinonen 2001).
Tannins are the other compounds responsible for the specific astringent brew’s
aroma and taste (Chung et al. 1998; Hagerman et al. 1998; Kallithraka et al. 2000;
Riedl and Hagerman 2001). It was stated that tea leaves catechin content correlates
with infusion quality (Thanaraj and Seshardi 1990).
Comparison of green and black teas resulted in lower catechins amount in black
tea, but larger quantity of gallic acid than in green tea (Khokhar and Magnusdottir
2002). In order to remain the possibly highest biological effect consumers must be
aware of tea leaf quality and brewing methods influence on bioactive components
content. Graham (1992) and Mukhtar and Ahmad (1999) found that a cup of green
tea contains high level of catechins and could be 90–400 mg of polyphenolic anti-
oxidants, of which EGCG is 200 mg.

25.2.2 Factors Influencing Tea Leaves Polyphenol Content

during Processing

During the fermentation (or enzymation) tea leaves are subject to the polyphenol
oxidase activity, resulting in oxidation of catechins to quinones, further polymeriza-
tion to bisflavans and complexed structures like theaflavins, thearubigins, and higher
molecular mass compounds (Stagg 1974; Bailey and Nursten 1993; Lin et al. 1998;
Tanaka et al. 2002). According to results of Chen et al. (1998a, b), pH increase
causes an increase in catechin degradation, while acidic pH resulted in its large
stability (Zhu et al. 1997; Friedman and Jurgens 2000). Practically consumers
should put, e.g., lemon slice into a cup to stabilize catechins. There are many ways
for tea consumption; it could be as pure infusion, with additives like lemon, sugar
or milk and cream, which is very popular in Ireland, England, and Canada (Hollman
et al. 2001). Results showed possible negative effect of milk addition on biological
potential of tea brewing (Lorenz et al. 2007; Ryan and Petit 2010).
358 A. Gramza-Michałowska

25.3 Biological Action and Health Effects of Tea Compounds

Before drinking tea leaf was one of the “ancient chewing gum.” According to Chu
(1997) during centuries, the merit of tea as a physiologically functional agent or the
habit of eating tea leaves has gone, and today’s consumer use tea leaves as for brew-
ing and as supplements in order to lead a “healthy lifestyle” (Scalbert and Williamson
2000; Gramza et al. 2005a, Gramza and Korczak 2005; Gramza-Michalowska and
Bajerska-Jarzebowska 2007). Tea constituents possess wide range of biological
activity presented in Table 25.1.
Beneficial impact of tea compounds on human organism is widely known for
many centuries and confirmed by recent studies (Ramarathnam et al. 1995; Sato and
Miyata 2000; Yang and Landau 2000; McKay and Blumberg 2002; Wu and Wei
2002). Research showed that the undeniable benefits of tea drinking have been
proved for consumers of the traditionally brewed tea by method called Chan-you,
where powdered green tea leaves, are flooded with small portions of hot water,
beaten to consistency of cream and consumed (Sadakata et al. 1992). Long time ago
tea was prescribed for upset stomach, cold, or flu. Recent years have supported
those potentials by the results of many different trials.
Tea therapeutic value is also a result of tea polyphenols activity in scavenging
superoxide radicals. In effect of mentioned activity tea could be a helpful tool in
preventing oxidative stress-related and other degenerative diseases (Halliwell et al.
1995; Unno et al. 2000). Oxygen is an indispensable component for living organism
which undergoes through many transformations leading to reactive oxygen species
ROS (superoxide anion radical (O2•−), hydroxylic radical (•OH), and hydroperoxide
(H2O2) (Squadriato and Peyor 1998). Since human body possesses a very effective
defensive system against oxidative stress induced by ROS there is no problem, but
this system diminish with aging, leading to disturbances in red-ox balance (Osawa
et al. 1995; Sato and Miyata 2000; Wu and Wei 2002). Results showed that antioxi-

Table 25.1 Tea Camellia sinensis constituents biological activity

Tea biological activity
Cancer chemoprevention (antioxidative activity, carcinogen trapping, inhibition of nitrosation
reaction, inhibition of tumor biochemical signals)
Prevention of dental caries (inhibition of bacterial cells adherence and glucan synthesis)
Antibacterial and antiviral (e.g., Staphylococcus aureus, Vibrio cholerae, Escherichia coli)
Anti-inflammatory and immunostimulatory agent
Antidiabetic (beneficial effect against lipid and glucose metabolism disorders)
Lowering the incidence of cardiovascular disease (hypocholesterolemic and antioxidant)
Deodorizing effect (food and human)
Improvement of neurological and psychological functions
Weight and obesity management
Remedy for diarrhea
Longevity
Combined from: Kim and Masuda (1997), Sato and Miyata (2000a, b), Wu and Wei (2002), Khan
and Mukhtar (2007)
25 Functional Aspects of Tea Camellia sinensis as Traditional Beverage 359

dative efficiency of a polyphenol depends on the degree of absorption and metabo-

lism in living cells (Lonchampt et al. 1989).
Tea Camellia sinensis is very potent antibacterial and antiviral agent, fighting
bacterial infections in humans and preventing food products from pathogenic bacte-
ria contaminations. Most foodborne pathogenic bacteria consist of Clostridium per-
fringens, Bacillus cereus, Escherichia coli, or Salmonella could be destroyed by tea
polyphenols (Okubo and Juneja 1997). Another potent attribute of tea polyphenols
is possible anticarcinogenic action by inhibiting of mutagenicity and tumorigenicity
(Kinlen et al. 1988; Oguni et al. 1988; Ahmad et al. 1997; Katiyar and Mukhtar
1997; Mukhtar and Ahmad 1999; Swiercz et al. 1999; Inoue et al. 2001; Smith and
Dou 2001). Since nearly 30 % of cancer could be the result of incorrect nutritional
habits, it is possible that suitable diet manipulation may be potent tool in cancer
prevention (Weisburger 1996; Jankun et al. 1997; Fujiki et al. 1998); however, no
clear anticarcinogenic mechanism had been found yet. Well proved are tea germi-
cidal properties, allowing to decrease pathogens population (Escherichia coli) with-
out influencing the Lactobacillus and Bifidobacterium existing in large intestine
(Sakanaka et al. 1989; Okubo and Juneja 1997). Tea catechins inhibit RNA reverse
transcriptase, playing an essential part in HIV virus replication (Nakane and Ono
1989; Gupta et al. 2002). Results of Middelton and coworkers (1998) showed that
tea flavonoids inhibit release of some allergic reactions factors, such as leukotrienes
and prostaglandins, by modifying enzymes activity. Tea polyphenols are also
responsible for plasma cholesterol reduction and lipid lowering effect, hypoglyce-
mic action, and hypotensive action. Results suggested that daily consumption of
more than ten cups of green tea results in a decrease in blood cholesterol level (Imai
and Nakachi 1995), and protection of low density lipoprotein (LDL) fraction against
oxidation, through antiplatelet properties and by activation of prostaglandin synthe-
sis (Acker et al. 1998; Hodgson et al. 1999; Sung et al. 2000).
Caffeine (trimethyl derivative of purine 2,6-diol), an alkaloid which in tea is
called theine is proven to be cardiac stimulant, diuretic, stimulating the cerebral
cortex and further inducing excitation in the central nervous system, accelerating
toxic substances removal from organisms, irritating to the gastrointestinal tract and
sleepless for certain people (Passmore et al. 1987; Chu and Juneja 1997; Woodward
and Tunstall-Pedoe 1999; Gramza-Michałowska 2014). Research showed however
that a reasonable caffeine consumption (four cups of tea leaves brewing daily)
doesn’t cause an increase in the incidence of heart disease (Myers 1991).
Research showed also the possible negative effect of drinking tea infusions. It
was found that tea consumption resulted in the slowing down of iron absorption
(Disler et al. 1975a, b) and increase of anemia (Merhav et al. 1985). Also the pres-
ence of condensed tannins inhibits trypsin and blocks proteins lowering total
nutritious value of food (Los and Podsetek 2004). Looking through the results of
negative impact of tea drinking on human health no data on its daily intake was
found (Takahashi and Ninomiya 1997). Nevertheless in the era of supplements it is
very important to measure possible toxic effect of consumed polyphenols.
Summarizing it must be written that health effect of polyphenols is a result of many
factors (Yang 1999), but polyphenols bioavailability and metabolism has not yet
been explained.
360 A. Gramza-Michałowska

25.3.1 Tea Polyphenols in Body Weight Regulation

Results of research showed possible effect of tea on overweight and obesity, which
further leads to hypertension, coronary heart disease, non-insulin-dependent diabe-
tes mellitus and certain forms of cancer (Stunkard 1996). It was shown that regular
tea consumption (± four cups per day) helps weight controlling and loosing for
obese people (Chen et al. 1998a, b; Han et al. 1999; Sato and Miyata 2000; Chantre
and Lairon 2002; Wu et al. 2003; Nagao et al. 2005; Chan et al. 2006). Results of
Shimotoyodome et al. (2005) showed that combined dietary green tea extracts con-
sumption and regular exercise could stimulate fat reduction, and attenuate obesity
induced by a high fat diet in mice. Research showed that tea components may pro-
mote body weight and fat loss by stimulating thermogenesis (Dulloo et al. 1999,
2000; Komatsu et al. 2003; Berube-Parent et al. 2005). The thermogenic effect of
green tea was attributed to its caffeine and catechin content (Astrup et al. 1990;
Dulloo et al. 2000). Research of Kao et al. (2000) showed that EGCG may interact
specifically with a component of a leptin-independent appetite control pathway.
Although tea components are regarded as active substances for body weight reduc-
tion, more well-designed and controlled clinical studies are still needed.

25.3.2 Tea Catechins Toxicity

Tea catechins as a part of tea beverage are consumed abundantly nowadays with no
toxic influence. There is no problem when catechins are consumed naturally with
the beverage, but its administration in pure form (capsules or tablets) as supplement
is rather questionable. From experimental data it became certain that even huge
amount of catechins should not harm human beings (Hara 2001a, b)

25.3.3 Bioavailability and Absorption of Tea Leaves’

Components

After consumption tea catechins undergo many changes. Catechin is absorbed,

methylated, and conjugated in the liver and excreted in the bile and urine (Hara
2001a, b). EGCG however, which is the most potent antioxidant in tea, after oral
administration reaches stomach, small intestine, large intestine, and then it is
removed with feces. This proves that the EGCG is not degraded in the stomach or
small intestine.
It was proven that absorption and metabolism of polyphenols depends highly on
its chemical structure (Price and Spitzer 1994; Hollman 2001). Polyphenols are
absorbed from the digestive tract, penetrating the blood and binding with albumins,
possibly masking their antioxidant activity. Further in stomach flavonoids undergo
25 Functional Aspects of Tea Camellia sinensis as Traditional Beverage 361

hydrolysis to simpler constituents, than absorption and work as antioxidants (Arts

et al. 2001, 2002). Flavonols and flavanols are metabolized mainly in the liver and
large intestine (Takahashi and Ninomiya 1997; Manach et al. 1999; Rechner et al.
2002). Polyphenols however are not absorbed when bile is secreted into a small
intestine and disintegrated by colon bacteria (Griffiths and Smith 1972). Research
showed that some quantity of phenols remain in the body after consumption, sug-
gesting that regular consumption of tea permits maintenance of high catechin levels
(Nakagawa et al. 1997; Saganuma et al. 1998; Yang et al. 1998, Yang 1999).

25.4 Antioxidative Potential of Tea Compounds

Antioxidative activity of tea polyphenols is based on many mechanisms beginning

from the radical scavenging, hydrogen donating, metal chelating, inhibiting enzymes
activity, absorbing UV radiation, decomposing peroxides and nonradical products,
or partial regenerating of primary antioxidants (Salah et al. 1995; Rice-Evans et al.
1997; Yanishlieva-Maslarowa 2001; Gramza et al. 2005a, b). Since oxidative reac-
tions are very complexed, the potential of tea polyphenols depends on kind and
number of substituents in the ring. Results showed that the hydroxylation degree
and position is of basic meaning for polyphenols antioxidant activity (Fig. 25.3)
(Dreosti 1996, 2000). One of the most active antioxidant compounds is EGCG,
consisting of eight active free groups (OH). Very important for antiradical potential
is presence of the o-dihydroxy structure in the B ring, which presence results in the
higher stability of radical, that is participating in electron delocalization (Salah et al.
1995; Burda and Oleszek 2001; Gramza and Korczak 2005).
Recent developments in the area of tea bioactive compounds allowed to incorpo-
rate them into different food products. Probably the best protective efficiency was
measured in lipids and lipid-containing products. Since the oxidation reactions are
normal pathway in living organism it also happens in other components, crucial for
human life and well-being. Best antioxidative potential was characterizing tea poly-
phenols, especially catechins.
Oxidative reactions are typical reactions not only for human body, but also for
food components. Food industry manage that processes by using synthetic antioxi-
dants like BHT, or BHA, but it became questionable to use it since possibly carci-
nogenic properties were found. New trends in food production assumed usage of
natural, plant derived sources of such compounds. It was proved that tea posses
many compounds with antioxidative potential, the only debatable is the direction of
use since tea antioxidative compound act in dependence of the reaction environ-
ment. Many research showed antioxidant activity in delaying the oxidative changes
in lard, linoleic acid, edible oils, and meat products (Hara 2001a, b).
Another very promising tea polyphenols potentials is the radical scavenging
activity. Free radicals, molecules with one unpaired electrons are highly reactive
and are inevitably generated in our body during the metabolism. Oxygen radicals
like superoxide anion radical (O2•−), singlet oxygen (1O2), or hydroxyl radical (•OH)
362 A. Gramza-Michałowska

3’

2’ 4’

B
8
O 5’
7

A C 6’

6 3

5 4

Fig. 25.3 Basic structure of flavonoids

are commonly produced both in human body, resulting in various diseases and
aging, and in food products, resulting in deterioration and rancidity. According to
antiradical potential of tea components its high potential was proven. Commonly
used radicals scavenging activity methods like DPPH•, ABTS+•, ORAC, and PCL
showed promising trends for further applications. It was also found that pure tea
catechins were not as active as its crude or purified extracts (Gramza-Michalowska
et al. 2007; Gramza-Michalowska 2008). The reason was probable synergistic or
antagonistic interactions between extracts components.

25.4.1 Properties of Tea Polyphenols in Food

Addition of tea polyphenols to food products is mainly directed for inhibition of

lipid oxidation processes that occurs. Lipids and lipid-containing products unfortu-
nately for the consumers undergo oxidation, resulting in a sequence of unfavorable
changes, like rancidity, color or texture changes, and nutritional value decrease
(Gray 1978; Frankel 1998).
Many research showed that there is no antioxidant that is active in all food
products, mainly because of activity in different food systems, affinity to different
phases, processing stability, and agreement with legal standards (Houlihan and Ho
1985; Giese 1996; Gramza et al. 2007). Tea components do not show similar activ-
ity in different conditions. It was stated that tea constituents had been promising
antioxidants in bulk oils than lipid emulsions (Salah et al. 1995; Huang and Frankel
1997; Roedig-Penman and Gordon 1997; Gordon and Roedig-Penman 1998;
Amarowicz and Shahidi 1995; Samotyja et al. 2004; Gramza et al. 2007; Gramza-
Michalowska et al. 2007). Its antioxidative activity was often comparable with
activity of commercial antioxidants like BHT, TBHQ, or α-tocopherol
(Wanasundara and Shahidi 1994, 1996; Chen et al. 1996; Koketsu and Satoh 1997;
Gramza et al. 2006)
25 Functional Aspects of Tea Camellia sinensis as Traditional Beverage 363

Also very high antioxidative potential was examined in food products. Tea poly-
phenols administration allowed to inhibit oxidation processes in chicken muscle
(Tang et al., 2001, 2002), however no protection was found in frozen meat balls
(Korczak et al. 2004). Other research showed inhibition of mutagenic compounds
formation on tea extracts coated meat and afterwards cooked on the griddle
(Weisburger et al. 2002).

25.5 Tea Commercial Products

Today’s consumers no longer need to brew fresh tea; the market offers many differ-
ent products, comparable with tea value (Gramza and Regula 2007). The most pop-
ular is Ice tea, produced widely from different kinds of tea, like green, black, or
oolong. However the best potential market for that kind of products is in Japan, were
tea addition is as common as citric acid in European drinks. Most popular is canned
tea, which basic production scheme consists of tea leaves extraction and filtration,
additives introduction (sugar, citric acid, flavors, milk, etc.), pasteurization, filling
the container, seaming, cooling, the weight and seaming inspection, and package
(Hara 2001a, b).
According to all tea activities in vitro and in vivo there is still further investiga-
tion needed, just to understand benefits and contributions of tea polyphenols to
human life. However food products enrichment with tea leaf constituents could
profitably influence its oxidative stability and improve life and health by additional
incorporation into the human body.

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