ABSTRACT
Tea (Camellia sinensis) is a refreshing, popular, socially accepted, economical, and bene cial beverage (Cheng and Chen, 1994). Globally, the production and consumption of tea has increased over the last decade, and this increase is expected to remain sustained (Ho et al., 2008). Tea contains signi cant amount of phenolic compounds (Gramza and Korczak, 2005). During the last decade, epidemiological studies have
9.1 Introduction .................................................................................................. 197 9.2 Classi cation of Tea ...................................................................................... 198 9.3 Tea Polyphenols ............................................................................................ 198
9.3.1 Polyphenols in Black Tea .................................................................. 199 9.3.2 Polyphenols in Oolong Tea ...............................................................202 9.3.3 Polyphenols in Puer Tea ...................................................................202 9.3.4 Bioavailability ...................................................................................202
