Computational and experimental investigations on the influence of different factors on the content of phenolic compounds from selected tea samples

Aqueous solutions of four commercial types of tea: black, green, sour cherry, and raspberry, were investigated experimentally and computationally, on the influence of different factors on the content of phenolic compounds. For black tea, it is good to keep tea for 14.5 min at 73.6°C, 80°C and 12.9 min for green tea, 69.7°C and 16.2 min for sour cherry tea, and 74°C and 14.5 min for raspberry tea. During storage, when tea bags of black and green teas were kept at 4, 25, and 35°C, the maximal value of total flavonoids was observed at the 40th day (except for green tea at 35°C, when it was observed at the 50th day).