Tea is the beverage and the agricultural crop derived from the leaves and buds of Camellia sinensis, an evergreen shrub of the family Theaceae, and is among the most widely consumed drinks worldwide. Processing of the harvested leaf determines the principal types—green, oolong, black, and white—through controlled wi…
Tea is the beverage and the agricultural crop derived from the leaves and buds of Camellia sinensis, an evergreen shrub of the family Theaceae, and is among the most widely consumed drinks worldwide. Processing of the harvested leaf determines the principal types—green, oolong, black, and white—through controlled withering, oxidation, and drying that govern the chemical profile. Tea is rich in bioactive constituents, including polyphenolic catechins and flavonoids, tea polysaccharides, methylxanthines such as caffeine, and amino acids, which underlie its antioxidant, hepatoprotective, and physiological properties and its study in food science and human health. As a perennial crop, tea cultivation involves agronomy, soil and foliar chemistry, and quality assessment using analytical techniques such as near-infrared spectroscopy, while consumption can occasionally provoke allergic reactions. Research relevant to this area examines the antioxidant and hepatoprotective activities of tea polysaccharides, allergic angioedema and urticaria after ingestion of organic tea, foliar pH and soil biovariability assessed through teabag and litterbag spectroscopy, caffeine's effects on brain function, and natural polyphenols as bioactive agents. This peer-reviewed literature reflects the agronomic, phytochemical, and food-science dimensions of tea as a crop and beverage, situating Camellia sinensis within the broader study of crop production and agriculture.
12 peer-reviewed articles, ranked by relevance. Each links to its DOI.
The 12 articles above have been cited 34 times in the scholarly literature. Citation data via OpenAlex and Crossref, updated Jun 2026.
A sample of recent works citing this journal's research on Tea, linking to each citing work.