Tea antioxidants as affected by environmental factors

Abstract

The polyphenolic compounds present in tea have been reported to vary considerably with the source of tea, the production location, the season of tea production and tea processing, ultimately affecting the antioxidant properties of tea. The studies done so far have indicated that both season and location need to be considered in order to produce teas with higher polyphenol contents and improved antioxidant quality. These factors are discussed in detail in this chapter.