REVIEW ARTICLE


Tea from the Food Science Perspective: An Overview



Miluska Cisneros-Yupanqui1, Anna Lante1, *
1 Department of Agronomy, Food, Natural Resources, Animals, and Environment – DAFNAE, University of Padova, Viale Università, Agripolis, Italy


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Creative Commons License
© 2020 Cisneros-Yupanqui and Lante.

open-access license: This is an open access article distributed under the terms of the Creative Commons Attribution 4.0 International Public License (CC-BY 4.0), a copy of which is available at: (https://creativecommons.org/licenses/by/4.0/legalcode). This license permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.

* Address correspondence to this author at the Department of Agronomy, Food, Natural Resources, Animals, and Environment – DAFNAE, University of Padova, Anna Lante, Viale Università 16, 35020, Agripolis, Italy; Tel: +39 049 8272920; E-mail: anna.lante@unipd.it


Abstract

Tea (Camelia sinensis L.) is one of the main beverages known and consumed all around the world. Quality of tea is not only linked to the raw material but also to the processing steps that influence on the biochemical and sensory characteristics of each type of tea. This overview is focused on the differences in the production and composition of the main types of teas present in the market, highlighting not only their chemical and sensory characteristics, but also the importance of this plant from the food science viewpoint related to its several applications.

Keywords: Green tea, Oolong tea, Black tea, Tea processing, Polyphenol oxidase, Tea polyphenols.