ABSTRACT
Tea, an extract of the leaves of the plant Camellia sinensis, has been considered a medicine and healthful beverages for ages (Yang et al., 2001). This beverage is consumed worldwide because of its unique aroma, low cost and wide availability (Yeh et al., 2003). The scientific research facilitates that the beneficial effects of tea are due to its polyphenolic components that may affect carcinogen metabolism, free radical scavenging, and formation of DNA adducts (Zhang et al., 2002). The tea plant originated in Southeast Asia and is presently cultivated in about 30 countries around the globe. Although no firm data is available, it appears that tea is universally accepted with a per capita worldwide consumption of approximately 120 ml per day. Of the approximately 2.5 million metric tons of dried tea
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manufactured annually, only 20% is green tea, less than 2% is oolong tea and rest is black (regular) tea (Graham, 1992). Green tea is mainly consumed in China, Japan and India and a few countries in North America, Africa and Middle East.
