Vol. 12, Issue 5 (2023)

Author(s):
Arpit Kanwar

Abstract:
After water, tea is the greatest popular drink. It is made from Camellia sinensis leaves (family: Theaceae). Tea is non-alcoholic beverage and it is generally accepted that next to water, it is most frequently consumed beverage in the world. Oolong, black, and green teas are among the varieties produced, and they vary according on the post-harvest practises and the flavour preferences of a given region. Tea is processed in a variety of ways, including picking, withering, fixing, steaming, drying, rolling, fermenting, and storing. Due to its high content of natural antioxidants, tea is thought to be effective in preventing diseases like urinary stones, dental decay, and esophageal, colon, and lung malignancies. Tea can be utilised as a powerful agent because it has been shown to be anticariogenic, antimicrobial, anti-inflammatory, anti-carcinogenic, and anti-oxidant. These days, there is a huge need for healthy meals that contain free radical scavengers that are active. There are several key methods for producing tea, including the crush and curl methods. The various leaf-growing environments have an impact on tea quality. On the basis of liquor, brightness, briskness, colour, flavour, and leaf appearance, quality is assessed. Tea have many health like boost immune system, contain antioxidants, alertness, fight off inflammation and even off cancer and heart disease.