Effect Of Drinking Tea On Some Chemical And Biochemical Parameters In Biological Fluids

Abstract

the area in which it is grown, and the way of processing tea. One of the most important processes in tea manufacturing for drink is fermentation. The fcrmentabilily oTCea leaves is genciically regulated by the activity of poiyphenol oxidate, which is controlled by a polygene system. The degree of ferine nt a r ion greatly affects ihe quality and type of tea (Toyao, 1984). The greater the fermentation, die tower Ihe poiyphenol content and the higher the caffeine content (Van he( Hof KH.et aL, 199S). According to the degree of fermentation, tea is classified into green tea (unfermented)_ Oolong tea (semi - fermented), and black tea (fully fermented) (Toyao, 1984