Tea and Tea Products

This comprehensive book explores the chemistry and health benefits of various teas, including black, green, and oolong, while discussing production methods and market trends.

While the health benefits of green tea have been extensively researched, the scientific community has only recently begun to explore the health properties of other tea varieties. The book Tea and Tea Products delves into the chemistry, biology, and health-promoting characteristics of various teas, including black, green, and oolong. It also covers the production and manufacturing aspects, providing a comprehensive overview of the tea industry.

In the last decade, there has been a surge of interest in understanding the beneficial health effects of tea, particularly its polyphenolic components and antioxidant properties. By examining the science behind these claims, readers can gain insights into the production and marketing strategies for teas and tea products. The editors have compiled recent research in a well-organized format, discussing the manufacturing processes and chemical makeup of several types of tea, such as green, black, Pu-erh, white, and GABA teas.

With a balanced emphasis on both black and green teas, Tea and Tea Products presents thorough and current reviews on the chemistry of tea components and the molecular biology of green tea catechins and black tea theaflavins. The book addresses the analysis, formation mechanisms, and bioavailability of tea polyphenols, as well as their bioactivities, which include anticancer, anti-inflammatory, anti-obesity, and anti-diabetic effects. As awareness of tea's health benefits grows, so does the market for ready-to-drink teas, making this resource essential for understanding the science behind these popular beverages.