Food Research 6 (5) : 412 - 424 (October 2022)

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MINI REVIEW
A review on current trend of next generation of teas

1
Nurmilah, S. and 1,2,*Utama, G.L.
1
Master Program on Technology of Agricultural Industry, Faculty of Agro-Industrial Technology,
Universitas Padjadjaran, Jl. Raya Bandung-Sumedang Km.21 Jatinangor, Indonesia 45363
2
Centre for Environment and Sustainability Science, Universitas Padjadjaran, Jl. Sekeloa Selatan No. 1
Bandung, Indonesia 40134
Article history: Abstract
Received: 4 July 2021
Received in revised form: 17
August 2021
Several herbs are presently used in the food industry as functional additives, such as
Accepted: 29 November 2021 botanic extracts in healthy drinks. Rapid population growth uses healthy drinks for
Available Online: 16 slimming, weight control, and various other beauty applications. In Asian countries, the
September 2022 custom of tea consumption is highly prevalent. Caffeine is the most commonly used
Keywords:
behaviourally active ingredient in the world. Tea and coffee are the main product of daily
Bioactive, caffeine intake. The review aimed to describe the word ‘next-generation tea’ and the
Functional, implication of herbal tea/drinks which typically refers to healthy drinks produced using
Herbs, fresh or dried herbs, leaves, immature berries, seeds, and roots of the source material, such
Next-Generation,
Tea as infusion or boiling. Next-generation teas are rich in natural, bioactive compounds,
including carotenoids, flavonoids, phenolic acids, alkaloids, coumarins, polyacetylene,
DOI: terpenoids, and saponins. Traditional review methodology with practical and
https://doi.org/10.26656/fr.2017.6(5).486
methodological screening was done to determine the appropriate reference sources.
Various empirical research has demonstrated that bioactive compounds are responsible for
multiple diversified biological functions, including anticarcinogenicity, antimutagenicity,
and antiaging effects such as antibacterial, antioxidant, and antiviral. The next generation
tea has more diverse bioactive compounds than Camellia sinensis L. based teas which
make it potential as a healthy drink.

1. Introduction Tea is considered a part of the worldwide drinks

The increasing number of degenerative diseases and market and is not seen as a commodity in isolation and
more consumer awareness of food and health the active ingredients are of concern to the demand for
connections have increased the functional food demand. functional foods. Caffeine is the most widely consumed
Tea is a boiling soft drink, macerating or infusion in the behaviorally active substance in tea. The amount of
hot or cold water of plant materials, for example, fresh or caffeine literature focuses on the level of use and its
dried leaves, flowers, roots, and stems (En and Willy, physiological consequences. However, youth can use
2016). Tea is a significant source of polyphenols in caffeine beverages for social reasons or gain an energy
human consumption due to the widespread application boost in their activities (Tseng et al., 2014).
thereof. Tea is one of the cheapest beverages globally
Chemical ingredients of tea have been shown as tea
and is consumed by a wide range of age groups at any
polyphenols (TPP), amino acid, organic acid, tea
level of society. Camellia sinensis L. is the most popular
polysaccharide (TPS), protein, lignin, lipid, pigment, and
tea plant, the evergreen shrub, and it is an essential
inorganic elements (Du et al., 2016; Verloop et al.,
industrial plant with a long history of fresh tea leaves and
2016). These chemical ingredients include alkaloids
buds (Theppakorn et al., 2014; Chen, Ding, Chen et al.,
(methylxanthines, e.g., caffeine, theophylline,
2020). Camellia sinensis L. is an eastern and southeast
theobromine), polyphenols (flavonoids and catechins),
Asian plant commonly grown and consumed in Japan,
volatile oils, amino acids (γ-n-ethyl glutamine), non-
China, Sri Lanka, Taiwan, and India (Granato et al.,
protein amino acids (GABA and L-theanine),
2014). Every day there are more than 13 million
polysaccharides, lipids, inorganic elements (e.g.,
consumers worldwide (Spizzirri et al., 2019).
fluorine, manganese, and aluminium), vitamins (e.g.,

*Corresponding author. eISSN: 2550-2166 / © 2022 The Authors.

Email: g.l.utama@unpad.ac.id Published by Rynnye Lyan Resources
 413 Nurmilah and Utama / Food Research 6 (5) (2022) 412 - 424

vitamin C), and polyamines (e.g., spermidine and boiling.

spermine) are found in tea leaves, and infusions (Nie and
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Xie, 2011; da Silva Pinto, 2013; Sahab et al., 2020).

2. Tea production
Flavonoids and polysaccharides are major More than 200 types of most representative
components of tea. Tea is one of the most abundant commercial tea products in China have been attempted to
sources of polyphenols, with a 30% antioxidant classify tea in various methods, including form,
component, and is widely consumed (Drywień et al., tenderness of tea leaves, production season, cultivation
2015). Recent research has shown the potential for one area, manufacturing method, and sensory profile (Feng et
of the polyphenols, EGCG, and theaflavins contained in al., 2019). Generally accepted concepts of tea
black tea as a potential antiviral for SARS-CoV-2 with classification are divided into six groups in China:
an inhibitory mechanism of RdRp SARS-Cov-2 (Mhatre unfermented (green tea), mildly (white tea, yellow tea),
et al., 2020). Furthermore, polysaccharides of tea serve semi-fermented (oolong tea), and post-fermented (dark
as a structural feature of the tea cell wall, and the tea) (Ning et al., 2017). Table 1 shows Camellia sinensis
extraction process will depend on the cell wall L. tea with various levels of fermentation. The
composition (Nie and Xie, 2011). The quality of fermentation levels are then described as dark or black
polysaccharides, physicochemical attributes, and tea - oolong - white or yellow tea - green tea (Teshome,
bioactivity of tea polysaccharides (TPS) are closely 2019). Tea properties are dependent primarily on the
connected to the source of tea (Chen et al., 2009; quality of nitrogen, caffeine, amino acids, polyphenols,
Scoparo et al., 2013). The potential of TPS to improve catechin (C), catechin gallate (CG), gallocatechin (GC),
human health through several pharmacological and epigallocatechin (EGC), epicatechin gallate (ECG),
bioactivity such as hepatoprotective, antioxidant, complete catechin, epicatechin (EC), theaflavin-30-
immune-stimulating, antiviral, antidiabetic, antibacterial, gallate (TF30G) and theaflavin (TF) and pigments
and antitumour activities (Chen et al., 2016). (Liang et al., 2003; Yan et al., 2020; Musial et al., 2020).
The free amino acids in green tea are the main
According to many in vivo and in vitro studies, green contributors to sweet taste. At the same time, catechin
tea is one of the most effective cancer preventives. and its oxidation derivatives are mainly responsible for
Sueoka et al. (2001) focused on its inhibitory effect on tea drinks’ bitter tastes and astringents (Scharbert and
the expression of TNF genes mediated by inhibition of Hofmann, 2005). The bitterness of pure caffeine is
NF-B and activation of AP-1. This study found that unpleasant to taste, but the bitterness is reduced by
individuals who consumed more than 10 cups of green combining catechin and theaflavins (TFs).
tea per day had a lower relative risk of coronary disease.
These findings indicate that chronic inflammatory Plucking takes in the fields between 0-1200 m and
disorders and lifestyle-related diseases have protective 1200-2000 m every ten days. Flush or fresh tea picked
effects on tea, such as cancer and cardiovascular disease. with two leaves and buds or more. Approximately 20-30
kg were picked, weighed, and delivered to the factory in
While the famous green and black tea are made from baskets or gunny bags. Black tea is produced by
Camellia sinensis L. leaves, tea can be made with water withering, rolling, roll-breaking, green leaf sifting,
infusion of the roots, leaves, blossoms, flowers, fermenting, drying, sorting or grading, and packaging
immature berries, seeds, and other segment portions of and labeling for shipping (Narukawa et al., 2010).
an immensely different part of plant species. These teas
contain an abundance of mixtures and could assume a Fermentation or oxidative processing refers to the
critical part in conveying supplements and synthetic oxidative enzymes process, for example, Polyphenol
substances to increase low-quality diets (Poswal et al., Oxidases (PPO), which cause enzyme browning
2019). The term tea is less precise, as it does not contain reactions in tea leaf cells. The various varieties of tea
any Camellia sinensis L. leaves. The typic tisane is the vary fundamentally in the degree to which the oxidative
proper term for the herbal mix. Herbal Tisanes (teas) are processing contributes to the conversion of flavon-3-ols
made up of various flowers, spices, flavours, and dried in green tea (minimally processed) into theaflavins
organic items that are generally caffeine-free (Rabade et (dimeric form) and thearubigin (oligomeric/polymeric
al., 2016). Herbal tisane, a tea that is not made from structure) in oolong (partially oxidized) and black tea
Camellia sinensis L., which is rich in natural bioactive (complete oxidation) (da Silva Pinto, 2013). Major
compounds, has the potential to be the next-generation compound changes in fermentation are shown in Figure
tea. This review aimed to define the term "next- 1. This procedure, therefore, does not only affect the
generation tea" which often refer to healthy drinks made content of the primary tea polyphenols. It is the most
from fresh or dried plant material, such as infusion or critical process of developing tea pigments and unique
flavours such as theaflavin and thearubigins (Zhang et
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Table 1. Camellia sinensis L. tea with various levels of fermentation

Type Process Characteristic Chemical compound Sources

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Green tea Dried and heated to Dominant features of Flavonoids, phenolic Adawiyah et al. (2019);
prevent enzymatic acidic taste, astringent acids, and other more Granato et al. (2014)
oxidation of catechin aftertaste, green flavor, minor compounds.
dried taste, and dry scent.
Yellow tea Similar to green tea with Similar characteristics as Theanine, aspartic acid, Granato et al. (2014);
a different phase of compared to green tea glutamic, catechin, Wei et al. (2021); Zhang
chlorophyll hydrolysis. flavonoid, flavonoids, et al. (2019)
The mechanism of caffeine, soluble sugars,
inactivation of the and free amino acids
enzyme in yellow tea is
slower so that through
oxidizing enzymes, the
fresh tea leaves can
become yellow.
White tea White hairs on the tea A rich pubescence and tea Chlorophyll is retained Granato et al. (2014)
surface will be withered infusion are more evident during the processing of
after harvested fresh and than black tea. white tea
immediately dried to
prevent enzymatic
oxidation of catechin.
Oolong tea Semi-fermented, the Flavor and color between Amino acids, Glycosides, Chen, Liu, Zhao et al.
degree of enzymatic green and black tea. flavonol, (2020)
oxidation performed is proanthocyanidin,
lower than that of black flavonol, terpenoid

Black tea Fresh tea leaf catechin is The enzymatic oxidation Theaflavins, Granato et al. (2014);
oxidized completely by of polyphenols initiates thearubigens, 14 flavon-3 Liang et al. (2003);
polyphenol oxidases and the formation of the color -ol, catechin, Scharbert and Hofmann
peroxidases. chemical components, glycopyranoside, (2005)
TFs and TRs.
Red Tea Fully oxidized and Red-brown infusion Contain the lowest Chen et al. (2016);
fermented in a solution of color. content of catechin, Granato et al. (2014)
dark-colored (reddish). epicatechin,
epigallocatechin, and

Dark Tea Use aerobic or anaerobic Dark-brown infusion Free amino acids, gallic Chen et al. (2016); Gong
microbial heat color. acid, and six tea catechins et al. (2020)
fermentation of green tea
leaves as post-fermented

Figure 1. Major compounds change in green and black teas on fermentation (da Silva Pinto, 2013)
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 415 Nurmilah and Utama / Food Research 6 (5) (2022) 412 - 424

al., 2011). prolonged TanQing process is essential for aroma

accumulation; apart from YaoQing, these findings will
Since oxidation starts at the rolling stage itself, the
MINI REVIEW

provide a valuable framework for improving processes

time between these stages is a critical factor as the for high-quality oolong tea production (Chen, Liu, Zhao
degree of oxidation decides the consistency of the tea. et al., 2020).
The lower content of catechin gallate was closely
associated with the low astringency and bitterness
infusion of yellow tea, leading to umami and sweetness 3. Diversity of next-generation tea
by aggregating soluble sugars and free amino acids Next-generation tea has become popular in various
(Narukawa et al., 2010). The aggregation of soluble regions such as Asia, Africa, America, and Europe.
sugars and free amino acids improved the tea infusion’s Herbal teas or tisane are next-generation tea and are well
clarity and yellow colour, resulting in pre-drying leaves known as herbal beverages consumed globally for
with lower water content (Wei et al., 2020). Then the centuries (Poswal et al., 2019). Herbal drinks, known as
leaves are dried with hot air to avoid the oxidation next-generation tea and popular drinks such as tea,
process. In the end, the leaves are sorted into grades coffee, and cocoa produced from plant ingredients, have
according to their sizes (whole leaf, split-leaf, fanning, penetrated an emerging niche market (Chandrasekara
and dust) (Adawiyah et al., 2019). and Shahidi, 2018).

The tea processing differentiates between tea and Nevertheless, next-generation tea refers to fruit
other types, such as the processing of dark tea and infusions or other herbs that do not contain Camellia
oolong tea. The primary step in processing dark tea is sinensis L. to prevent confusion with common teas; next-
known to be microbial fermentation. The stacked rolling generation tea drinks are often called tisane, herbal or
leaves should be kept for 24-40 hours in a room above botanical infusion (Sivakumaran and Amarakoon, 2018).
25°C during the microbial fermentation phase, the As shown in Table 2, various herbal drinks are consumed
relative humidity (RH) of these leaves should be 85%, to globally based on their regional origin. Some beverages
initiate complex oxidation, condensation, and have achieved more popularity than others. In the age of
degradation of chemical tea components (Zheng et al., globalization, regional boundaries have progressively
2015). Meanwhile, the oolong tea process commonly been eliminated, and such products have become widely
takes two days for traditional oolong tea processing, accessible as foreign health products, although from
including leaf plucking, withering, zuoqing or bruising different areas (Chandrasekara and Shahidi, 2018). Each
and withering, shaking or green-making, fixation or region has its characteristics in producing a new
fixation de-greening (Granato et al., 2014; Chen, Ding, generation of tea, following the commodities grown in
Chen et al., 2020). The variations in the related tea the region, amount, and type of secondary metabolite in
processing processes are described in Figure 2. a plant depending on environmental factors (Carabajal et
al., 2017).

Varieties next generation tea as herbal infusion

referred to as tisane, or herbal teas is produced from
blends of dried or fresh herbs, bulbs, nuts, grasses, fruits,
or other parts of plants that may provide unique flavour,
taste, and health benefits (Theuma and Attard, 2020).
Figure 2. Various Camellia sinensis L. tea with different Tea has a long medical and dietary history. Other plant
process (Zhu et al., 2020). infusions such as rosehip (Rosa sp.), rooibos (Aspalathus
The effect of various processes influences variations linearis), and chamomile (Matricaria recutita L.) have
in the sensory characteristics of tea. During oolong tea become very popular (Malongane et al., 2017). Still, it is
fermentation, modifications of flavour-related essential to emphasize that the words next-generation tea
metabolites associate with several stresses (Zeng et al., as herbal teas or tisanes are better applied to this
2020). Injury tension from YaoQing’s step changes the collection of drinks (da Silva Pinto 2013).
flavanols mixture, proanthocyanidins, glycosides of
flavonol, theaflavins, and amino acids. This compound 4. Bioactive compound and functional effect of next
enriches the distinctive flavour of oolong tea (Chen, Liu, generation tea
Zhao et al., 2020). Moreover, oolong tea induces unique Next-generation tea as herbal infusions initiate an
aromas such as jasmine lactone α-farnesene, indole, (E)- essential supplementation source; proteins, peptides,
nerolidol, phenyl ethyl alcohol, ocimene, and amino acids, enzymes, pectin, volatile compounds,
acetaldehyde benzene (Mei et al., 2017). In addition, the vitamins, and minerals are other significant chemical

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Table 2. Diversity of next-generation tea

Raw Material Compound Functional activity Sources

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Beli, bael, Bengal, quince, Alkylated, terpenes, alkanes Anticancer, antidiabetic, Chandrasekara and Shahidi
vilva tree (Aegle and alkenes, fatty acids and antihyperglycemic, anti- (2018); Tiwari et al. (2020)
mermelos)- leaves, buds, fatty alcohols, sterols, inflammatory, and anti-
flowers, immature, fruit, coumarins, and indazole dyslipidaemia,
bark derivatives.
Borututu (Cochlospermum Gallic acid, Protocatechuic Anti-hepatocelluar carcinoma, Chandrasekara and Shahidi
acid. antioxidant
Chamomile (Matriacaria Sesquiterpenes, flavonoids, Antioxidant, Chandrasekara and Shahidi
chamomilla, Chamomelum coumarins, vitamins, phenolic hypocholesterolemic, (2018); Žlabur et al. (2020)
nobile)-Flowers acids and glucosides. anticancer, anti-inflammatory
Chamomile (Matricaria Volatile terpenoids (bisabolol Antiallergic, antibacterial, Jabri et al. (2017); Jamalian
recutita L) oxide,α-bisabolol, β-trans- increased intestinal absorption et al. (2012); Sharifi-Rad et
farnesene and chamazulene), of glucose against obesity, al. (2018)
phenolic compounds hyperglycemia and
(coumarins, flavonoids, and hyperlipidemia.
phenolic acids), and

Dag cayl (Sideritis Phenolic compound, Antioxidant, antibacterial. Chandrasekara and Shahidi
montana L. ssp. )-aerial flavonoid. (2018); Akbaba (2021)
part
Ginger (Zingiber Gingerol, shogaols, gingerdiol, Anti-inflammatory, Chandrasekara and Shahidi
officinale)-Rhizomae and gingerdione. Phenolic acid hypoglycemic. antioxidants, (2018); Herve et al. (2019);
and flavonoid. antibacterial, anti- Zahid et al. (2021)
inflammatory, antiseptic,
antiparasitic, and
immunomodulatory properties
Heart leave mooseed, Phenolic and flavonoid Antidiabetic, antioxidant, anti- Chandrasekara and Shahidi
Guduchi (Tinospora compounds. inflammatory. (2018); Sahu et al. (2018);
cardifolia)-Stem, roots Reddi et al. (2019)
Helichrysum italicum Polyphenolic and several High antioxidant, medium Pereira et al. (2017);
(Roots, stems, leaves, and phenolics; (quinic acids and antidiabetic, anti-obesity. Kramberger et al. (2020);
flowers) chlorogenic is the main Kenig); et al. (2021)
compound, dicaffeoylquinic-
acid isomers, and gnaphaliin-
A), caffeoylquinic acids and

Kemuning Leaves Β-cyclocitral, α-cubebene, Antihypertensive Cuong et al. (2014); Olawore

(Murraya paniculate) methyl salicylate, cubenol, et al. (2005); Primiani et al.
trans-nerolidol, β- (2018)
isogermacrene and cubebene.
Mangosteen pericarp Isoprenylated xanthones. Antioxidant, neuroprotective, Lalas et al. (2017); Ovalle-
(Garcinia mangostana L.) anticancer, hypolipidemic, Magallanes et al. (2017);
antidiabetic, analgesic, anti- Primiani et al. (2018)
skin cancer
Moringa oleifera Vitamins C and E, amino Antioxidant. Lalas et al. (2017); Manuwa
acids, minerals (natural iron et al. (2020); Primiani et al.
and calcium), lipids, phenols (2018)
and flavonols, fatty acids, ash,
carbohydrates, dietary fiber
and carotenoids.
New Zealand kawakawa Phenylpropanoids, terpenoids, Anti-inflammatory. Butts et al. (2018)
(Piper excelsum) lignans, and amides.
Peppermint (Mentha fatty acids (linoleic, linolenic, Antioxidant, antitumor. Chandrasekara and Shahidi
piperta)-leaves and palmitic acid, variety of (2018); Frész et al. (2014)
volatile compounds, mainly
menthol, menthone and
isomenthone have also been
identified along with b-
carotene, chlorophyll, a- and c
-tocopherols and ascorbic acid.
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Table 2 (Cont.). Diversity of next-generation tea

Raw Material Compound Functional activity Sources
Pegaga, Indian pennywork, Hydroxycinnamic acids, Anticancer, increase the Chandrasekara and Shahidi
gotukola (Centella flavonoids, and triterpenoids. activity of antioxidant (2018); Ncube et al. (2017)
asiatica) enzymes.
Polpala (Aerva lanata) Canthin- 6-one (aervine, Antihyperglycemic, anti- Chandrasekara and Shahidi
aervoside) and β-carboline inflammatory, anti-urolithic, (2018); Mandal et al. (2020);
alkaloids (aervolanine), anticancer. Rajesh, Chitra and Paarakh
flavonoids (kaempferol, (2011); Rajesh et al. (2011)
quercetin), β-sitosterol,
phenolic acids (syringic acid,
vanillic acid), botulin.
Rooibos (Aspalathus Essential oils, 50 volatile Hepatoprotective, anti- Reid et al. (2020); Song et al.
linearis) compounds. inflammatory and (2021)
antimycobacterial for therapy
in tuberculosis patients
Rosa hip (Rosa sp.) Polyphenols Antioxidant, anticancer, anti- Frész et al. (2014); Patel
(proanthocyanidins, triterpene inflammatory, (2017)
acids, catechin), flavonoids cardioprotective,
(delphinidin, cyaniding and immunomodulation,
their glycosides, quercetin) antidiabetic, antimicrobial and
and their glycosides, neuroprotective.
galactolipid, folate, vitamin A,
C, and E, mineral, and
essential fatty acids.
Rosa rugosa tea Polyphenols and flavonoids. Antibacterial Zhang et al. (2014)
Rosehips, dog rose (Rosa Trans tiliroside, flavonols Anti-inflammatory, Chandrasekara and Shahidi
canina L)-Fruits (glycosides of quercetin and antioxidant. (2018); Ieri et al. (2015);
kaempferol), 3-O-
caffeoylquinic and 5-O-
caffeoylquinic acid, ellagic
acid and hydrolysable tannins,
gallotannins and
ellagallotannins.
Roselle (Hibiscus Anthocyanins (such as Antibacterial, Andzi and Feuya (2016);
sabdariffa L.) delphinidin and cyanidin antihypertensive, antidiabetic. Primiani et al. (2018);
derivatives), polysaccharides, Sahebkar et al. (2015);
organic acids (hydroxycitric Zannou et al. (2020); Herranz
and hibiscus acids), phenolic -Lopez et al. (2020)
acids and flavonoids
(quercetin (Q), luteolin and
their derivatives) .and 24
aroma-active compounds.
Sage, adacayl, minchi Volatile oil components (α- Antioxidant, increase liver Chandrasekara and Shahidi
(Salvia officinalis) pinene, β-pinene, limonene, α- antioxidant status. (2018); Vosoughi et al.
thujone, β-thujone, camphor, (2018)
and 1,8-cineole in the oil),
total phenolic and flavonoid.
Soursop Leaves (Annona Alkaloids anonaine, Antibacterial against Gram- Pinto et al. (2017); Primiani
muricata L) nornuciferine, asimilobine, positive and Gram-negative et al. (2018)
lirioderine, corypalmine, bacteria (Staphylococcus
xylopine, reticuline. aureus, Salmonella enterica
serovar Typhimurium and
Enterococcus faecalis).

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Table 2 (Cont.). Diversity of next-generation tea

Raw Material Compound Functional activity Sources

MINI REVIEW
Tanner’s Cassia, avartaki, Valine and norvaline mainly Antihyperglycemic, Chandrasekara and Shahidi
ranawara (Casia present in the leaf, and alanine, antidiabetic. (2018); Tietel et al. (2021)
auriculata)- Leaves, phenylalanine, beta-alanine,
flowers. aspartic acid, asparagine, 5-
oxoproline, proline, gamma
aminobutyric acid (GABA),
and tryptophan mainly
detected in the flower. Sugar
acids, sugar, sugar alcohols,
nucleosides, fatty acids,
phenolic compound, and
miscellaneous composunds.
Tea flower extract (TFE) Phenolic compounds, Improving the intestinal Chen et al. (2020a)
carbohydrates, saponins, and barrier, improve liver function,
crude proteins. induced immunosuppression
and hepatic injury.
Vine tea (Ampelopsis Flavonoids. Antioxidant. Jia et al. (2021)
grossedentata)
Yerba mate (Ilex Phenolic, alkaloids. Hypocholesterolemic, Chandrasekara and Shahidi
paraguariensis) hepatoprotective, (2018); Konieczynski et al.
cardiovascular system (2017)
protective, antioxidant,
antidiabetic, antirheumatic and
anti-inflammatory and diuretic
activities.

materials available in herbs used for infusions (Theuma et al., 2017).

and Attard, 2020). For instance, polyphenolic antioxidant
activity is primarily due to its redox properties, which In the traditional medicine of several regions, fruit
enable it to act in the form of reducing agents, metal seeds and pericarps have a long tradition of being
chelators, hydrogen donors, and single oxygen quenchers applied as drinks. Isoprenylated xanthones, a class of
(Ivanova et al., 2005). secondary metabolites with numerous records of
biological effects such as antiproliferative, pro-apoptotic,
Several ingredients of next-generation tea have antioxidant, ant nociceptive, neuroprotective, anti-
shown their functional effects. Moringa oleifera tea has a inflammatory, antiobesity, and hypoglycemic, are the
strong antioxidant potential in solid to liquid ratio M. major phytochemicals found in the seeds and pericarps
oleifera tea of 1:20 mg/mL, with a temperature of 97°C (Ovalle-Magallanes et al., 2017). Almost any simple
and a duration of 35 min which results in yields of 56.96, essential ingredient has a functional effect, with the tea
34.66, and 3.53 mg/100 mL for total phenolic production process providing an opportunity to increase
compounds (TP), total flavonoids (TF), total tannins its functional effect.
(TT); respectively, and it helps reduce stress-related
chronic diseases (En and Willy, 2016). Hibiscus While the intake of next-generation tea, such as
sabdariffa L. beverage rich in anthocyanins, herbal teas, provides many health benefits, they can also
polyphenols, organic acids, volatile components, and pose a health risk because toxins and toxic metals are
polysaccharides beneficial to cardiovascular disease, included. Concentrations of polyphenols are found in
revealed an essential role in minimizing both diastolic herbal infusions than in untreated herbal compounds and
blood pressure (DBP) and systolic blood pressure (SBP) residual herbal extracts (Theuma and Attard, 2020).
(Sahebkar et al., 2015). A potent antioxidant and Heavy metals such Fe, Mn, and Zn were found at the
anticancer activity are shown by Mangosteen pericarp largest concentrations in both the infusions and untreated
tea which was tested for skin cancer cells and mediated medicinal compounds, with the least concentrated in
by the action pathways through apoptosis induction via these matrices were Cr, Cd, Cu, and Pb (Zhang et al.,
intrinsic pathways and proliferation inhibition (Wang et 2018).
al., 2012). Meanwhile, the antimicrobial activity of A.
Muricata tea has a wide range of actions, and the main 5. Conclusion
targets of the bioactive compound’s antimicrobial A wide variety of tea products is generated as more
activity are outer bacterial membranes and plasma (Pinto
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 419 Nurmilah and Utama / Food Research 6 (5) (2022) 412 - 424

expanding and increasingly dynamic market share. Metabolite, 8(2), 159-171. https://doi.org/10.21448/
Through product and process value-added development, ijsm.926926
MINI REVIEW

market shares become more sophisticated and highly Andzi, B.T. and Feuya T.G.R. (2016). Comparative
competitive. The tea industry must face these challenges study of the antioxidant activity of the total
with confidence. Combining tea with a variety of other polyphenols extracted from Hibiscus sabdariffa L.,
natural products that have health benefits is a required Glycine max L. Merr., yellow tea and red wine
innovation. Many bioactive components of traditional through reaction with DPPH free radicals. Arabian
herbal beverages remain undiscovered. Furthermore, the Journal of Chemistry, 9(1), 1–8. https://
mixing of different herbal elements as a “blended tea” doi.org/10.1016/j.arabjc.2014.11.048
tea has the potential to create a new generation of tea
Butts, C.A., Van Klinik, J.W., Nigel, J.I., Paturi, G.,
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of gut microbiota. More safety studies may be needed to beverages: Bioactive compounds and their role in
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traditional tea over a longer exposure span. Next- –458. https://doi.org/10.1016/j.jtcme.2017.08.006
generation tea is a mixture of possible bioactive
Chen, D., Ding, Y., Chen, G., Sun, Y., Zeng, X. and Ye,
compounds, a potential source of new and valuable
H. (2020). Component identification and nutritional
herbal drinks. Thus, the next generation of teas could be
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flower extract: Evidence for functional food. Food
function.
Research International, 132, 109100. https://
doi.org/10.1016/j.foodres.2020.109100
Conflict of interest Chen, G., Yuan, Q., Saeeduddin, M., Ou, S., Zeng, X.
The authors declare no conflict of interest. and Ye, H. (2016). Recent advances in tea
polysaccharides: Extraction, purification,
Acknowledgments physicochemical characterization, and bioactivities.
Carbohydrate Polymers, 153, 663–678. https://
The authors would like to thank the University of doi.org/10.1016/j.carbpol.2016.08.022
Padjadjaran for funding through the Directorate of
Research and Community Services. Chen, H., Qu, Z., Fu, L., Dong, P. and Zhang, X. (2009).
Physicochemical Properties and Antioxidant
Capacity of 3 Polysaccharides from Green Tea,
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