Tea and Fermentation: Processing and Production of Tea from Camellia sinensis and Kombucha by Microorganisms

Teas are the second most consumed beverages after water and among the most popular drinks in the world. The plant Camellia sinensis is the source of various teas (white, green, yellow, oolong, black, and pu-erh) consumed worldwide and classified based on the degree of oxidation of their bioactive compounds. The sensory properties (flavor, aroma, and body of the beverage) and functional properties of tea are influenced by the levels of methylxanthines (caffeine and theobromine), amino acids (L-theanine), and reducing sugars in their composition. Additionally, flavan-۳-ols, primarily represented by epicatechins, catechins, and their derivatives, on average make up ۶۰% of the bioactive compounds in tea. These secondary metabolites are well-known for their antioxidant, anti-cancer, and anti-inflammatory properties. This review presents the main steps involved in the production of Camellia sinensis tea along with the description of the main bioactive compounds, tea fermentation, tea processing, biological properties, stability and bioavailability during the production process.

کلیدواژه ها:

Camellia sinensis ، tea fermentation ، tea technology ، bioactive compounds