Tea production, major constituents and its effects on human health- a review

Abstract

Tea is a popular beverage across the world after water, which is brewed from the fresh leaves of tea shrub Camellia sinensis. Camellia sinensis belong to family Theaceae. Manufacture of different types of tea such as green, black, white and oolong depending on the post-harvest treatment, such as withering, rolling, fermentation and roasting. The tea leaves are 4 to15 cm long. Tea mainly contains the biologically active polyphenols, caffeine, minerals and trace amounts of vitamins, amino acids, alkaloids and carbohydrates. Tea is rich in natural antioxidants possesses various health benefits activities such as anti-inflammatory, immunostimulant, antitumor, hypoglycemic and anti-allergic. India is the second largest tea producing, consuming and exporting country in the world. The present paper focuses on the type of teas, chemical composition, production and the effects of tea consumption on human health.