Tea from the Food Science Perspective: An Overview
Miluska Cisneros-Yupanqui1, Anna Lante1, *
Identifiers and Pagination:Year: 2020
First Page: 78
Last Page: 83
Publisher ID: TOBIOTJ-14-78
Article History:Received Date: 23/12/2019
Revision Received Date: 28/02/2020
Acceptance Date: 03/05/2020
Electronic publication date: 16/06/2020
Collection year: 2020
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.
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.