Exploring the Diversity of Tea: A Comprehensive Analysis of Physiological, Biochemical, and Nutritional Characteristics

This study presents a comprehensive analysis of various types of tea, focusing on their appearance, color, and key physiological and biochemical indicators. It investigates the impact of processing methods on tea properties, including pH, turbidity, pigment, protein, sugar, and antioxidant content. The study reveals significant differences in these properties among black, yellow, green, red, oolong, and white teas, highlighting the influence of processing on tea’s nutritional and sensory characteristics. This research contributes to a deeper understanding of tea’s health benefits and guides consumer choices based on nutritional needs and preferences.