Influence of Tea Brewing Parameters on the Antioxidant Potential of Infusions and Extracts Depending on the Degree of Processing of the Leaves of <i>Camellia sinensis</i>

• Main Authors: Jolanta Kowalska, Agata Marzec, Ewa Domian, Sabina Galus, Agnieszka Ciurzyńska, Rita Brzezińska, Hanna Kowalska
• Format: Article
• Language: English
• Published: MDPI AG 2021-08-01
• Series: Molecules
• Subjects: tea; brewing tea; phenolic compounds; antioxidants; epigallocatechin-3-gallate
• Online Access: https://www.mdpi.com/1420-3049/26/16/4773

The polyphenol content of tea depends on the growing region, harvest date, the production process used, and the brewing parameters. In this study, research was undertaken that included an analysis of the influence of the brewing process parameters on the content of total polyphenols (Folin-Ciocalteu), epigallocatechin gallate (HPLC), and antioxidant activity (against DPPH radicals) of fresh tea shrub leaves grown from Taiwan and of teas obtained from them (oolong, green in bags, and green loose from the spring and autumn harvest). The antioxidant potential was determined in the methanol and aqueous extracts, as well as in infusions that were obtained by using water at 65 or 100 °C and infusing the tea for 5 or 10 min. The highest content of total polyphenols and epigallocatechin gallate was found in green tea extracts from the spring harvest. However, in the case of infusions, the highest content of these compounds was found in green tea in bags. Steaming at 100 °C for 10 min, turned out to be the most favourable condition for the extraction. Oolong tea, brewed at 100 °C for 5 min was characterised by the highest antioxidant activity against stable DPPH radicals.