ABSTRACT
Tea (Camellia sinensis) originated in southern China and is consumed by over two thirds of the world population. Tea has an attractive aroma, good taste, and health-promoting effects, and these benefits combine to make it one of the most popular drinks in the world. Tea was used by the Chinese as a medicinal drink as early as 3000 B.C., and as a beverage by the end of the sixth century. Because tea is an excellent beverage and has an effective pharmaceutical activity, tea plants are now widely cultivated in Southeast Asia including mainland China, India, Japan, Taiwan, Sri Lanka, and Indonesia and in a number of countries in central Africa. Hundreds of teas are now produced and are generally classified into three categories: nonfermented green tea, partially fermented oolong and paochong teas, and fully fermented black and puerh tea. The composition of tea varies in a complex manner, according to species, season, age of the leaf, climate, and horticultural practices [1].
